Description:
1.suitable for small businesses and resturant3.sous vide water bath
4.water cooking
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: 16liters
Internaldimension: 327mm(L)x265mm(W)x150mm(H)x2
Outerdimension: 585mm(L)x370mm(W)x310mm(H)
Consumepower: 2000W
