SOUS VIDE WATER BATH

The water bath is designed to regulate the temperature from roomtemperature to Max.85 degree, it is used to cook vacuum-packedmeat, poultry, fish and vegetables in the sous vide way. The souscooking way has the advantage of avoiding drying out, leaching andhardening; the products remain juicy and will intensify theirnatural color and flavor; vital nutrients and vitamins remain; thecooking time is much longer than in conventional cooking andfrying, but it requires no supervision.

Technical Features

 Voltage supply 100-240V 50/60HZ according to the differentmarket.

 Maximum temperature:     85 degree

 Capacity:                             8liters

 Internaldimension:          327mm(L)x265mm(W)x150mm(H)

 Outerdimension:              370mm(L)x305mm(W)x310mm(H)

 Consumepower:             2000W

SOUS VIDE WATER BATH