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Help CenterSOUS VIDE WATER BATH
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The water bath is designed to regulate the temperature from room temperature to Max.85 degree, it is used to cook vacuum-packed meat, poultry, fish and vegetables in the sous vide way. The sous cooking way has the advantage of avoiding drying out, leaching and hardening; the products remain juicy and will intensify their natural color and flavor; vital nutrients and vitamins remain; the cooking time is much longer than in conventional cooking and frying, but it requires no supervision.
Technical Features
Voltage supply 100-240V 50/60HZ according to the different market.
Maximum temperature: 85 degree
Capacity: 26liters
Internal dimension: 530mm(L)x327mm(W)x200mm(H)
Outer dimension: 570mm(L)x370mm(W)x310mm(H)
Consume power: 2000W
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