SV-20 Sous Vide - 20 Litre Circulating Bain MarieDELICATE & PRECISE COOKING*20 Litre 1/1 GN ×150mmExterior: 570mmW×370D×310HInterior: 530mmW×327D×150HPRECISE 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* 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.
