So what is Sous Vide? Sous vide is French for “under vacuum” and describes the cooking of raw ingredients in heat-stable, vacuumised pouches at precise temperatures. Sous vide has several benefits: it allows almost-perfect reproducibility; it gives greater control over doneness than traditional cooking methods; food doesn’t have to be cooked well-done to be safe; tough cuts of meat can be made tender with sous vide and still be a medium or a medium-rare doneness; it helps inhibit off-flavors from oxidation and it prevents evaporative losses of flavor volatiles and moisture during cooking.
In sous vide cooking, temperature control is essential. Sous vide cooking requires a temperature controlled water bath and a means to vacuum seal the foods to be cooked.
The Sous Vide Professional™ CHEF SERIES
Other Information
** Please note pot and tank as shown in pictures do not come with this unit and are for display purposes only.
PERFORMANCE
* Maximum Temperature: 100°C
* Temperature Stability: ±0.1°C (0.06°F)
* Pump: 1-speed with adjustable slider
* Pressure Flow Rate (max): 12 Liter per Minute
* Heater Output: 1100 Watts / 3753 BTU
OPERATION
* Display Type and Size: EasyView™ LCD 2.12 x 3 inches
* Menu Language & Prompts: English
* Minimum Immersion Depth: 8.57 cm
SAFETY
* Over Temperature Protection: yes
* Failsafe Heater Control: yes
* Low Liquid Level Safety: yes
* Alarm and Fault Indicators: Icon indication
WEIGHT & DIMENSIONS
* Unit Dimensions (HxWxD): 35.88 x 9.84 x 18.73 cm
* Unit Weight: 4.1 kg
Product Manual:
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