Sous-vide system
• For low-temperature cooking of vacuum-packed foods
• The dishes become particularly flavorful and tender due to the gentle preparation in their own juices
• The organoleptic properties of the food are preserved
• Precise temperature control with display
• Constant water circulation: The static heating of the water from below leads to water circulation. The heated water rises while the cold water sinks and is then heated again at the bottom.
• Use with vertical dividers to maximize interior space and ensure all-around contact between food and water • Carrying handles • Stainless steel housing
• Drain valve
• Lid with seal for energy-efficient use
• Temperature range 45-100°C
• Capacity 25 liters
| Tension |
230V |
| Mains frequency |
50Hz |
| Electrical power |
1 kW |
| Width x Depth x Height |
350 x 550 x 320 mm |
| Net weight |
12 |
