Certificates/Standards: | N; |
Monthly Output: | Not provided |
Regional: | NanJing |
Packaging Information: | Not provided |
Mode Of Payment: | Not provided |
Delivery Lead Time: | Not provided |
Main Sales Markets: | North America,Central/South America,Western Europe,Eastern Europe,Australasia,Asia,Middle East,Africa |
Sample Provided: | No |
Sample Policy: | Not provided |
Minimum Quantity: | Not provided |
SOUS VIDE is a long established but relative little know cooking process in
which food is vacuum sealed in a pouch with/without an accompanying sauce
or seasoning and then cooked at comparatively low temperature for relatively
long period of time. SOUS VIDE cooking methods, increasingly popular with
professional and amateur chefs, have opened up a new culinary world of
inventions and experiments. The exciting range of dishes cooking at precise
temperature for the right amount of time give a perfect result in flavour and consistency
SV-20 | SV-56 | |
Machine Dimensions (mm) | 570×370×310 | 694×673×310 |
Power Consumption (kw) | 2 | 2.4 |
Internal tank dimension (mm) | 530×327×150 | 654×530×200 |
Temperature(℃) | 85 | 85 |
Weight(kg) | 15.5 | 27 |
Electrical Requirement(v/hz) | 220/50 | 220/50 |
Capacity(l) | 20 | 56 |
Temperature stability (℃) | ±5 | ±5 |