Description
Rent To Buy $16.00 ( Including gst per week )
* Sous Vide was developed in France in the 1970s and is the cooking of fish, meat or vegetables in a vacuum bag at a constant low temperature in a Bain Marie.
Once an expensive and messy process, we offer a very low cost option. Our Sous Vide Bains Marie are so much easier to use, very affordable, capable of delicate & precise cooking and also reheating & holding food at a set temperature.
SV-20 Sous Vide - 20 Litre Circulating Bain Marie
DELICATE & PRECISE COOKING*
20 Litre 1/1 GN ×150mm
Exterior: 570mmW×370D×310H
Interior: 530mmW×327D×150H
PRECISE TEMPERATURE COOKING SYSTEM
• 85ºC temp. limited
• Easy to use digital control panel
• Significantly improved peformance over still water Bains Marie
• Low water level alarm
• 100% anti-dry protection
• Drain valve
• Working time can be set from 0 to 99 hours
• Preserves flavour & aroma as water soluble substances are not lost
• Minimises loss of moisture & weight • Minimises the use of additional fat during cooking
• Enhances flavours, retains colour & minimises salt requirement
• Provides consistent results every time
