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What is sous vide?
Sous vide (say "soo-veed", French for "under vacuum") is a method of cooking food in a seal bags at a low & precise temperature and a precise time in water baths or temperature-controlled equipment. Sous vide can also be used to preserve or marinate food. This cooking technique is a trend among modern restaurant & home cooks, and is often used by chefs.
Benefits of sous vide cooking
Sous vide cooking ensures that food is cooked at a constant temperature - ranging from 50 to 85 deg C - for a specific period of time that helps achieve and maintain consistent quality, as well as retain nutrients in food. Juices, sauces and aroma are all kept intact as compared to conventional cooking, such as roasting or grilling, where food is cooked over higher heat levels than necessary. Sous vide cooking allows the ingredients to retain its natural flavors as well. The process also doesn't require constant supervision.
Sous Vide Immersion Circulator
220-240V, 50/60Hz, 1100W
Touch Screen Control with working indicatiom light
*12V DC Blushless Motor, fast speed, low noise, quick response
*Temp Range: 0°C to 99°C+/- 0.1 °C
*Plastic housing with a simple modern outlook design
*Pump Speed:1-1.2GPM 7-8 LPM
*stainless steel 304
*Easy disassembly for cleaning