The water bath is designed to regulate the temperature from room temperature to Max.85 degree, it is used to cook vacuum-packed meat, poultry, fish and vegetables in the sous vide way. The sous cooking way has the advantage of avoiding drying out, leaching and hardening; the products remain juicy and will intensify their natural color and flavor; vital nutrients and vitamins remain; the cooking time is much longer than in conventional cooking and frying, but it requires no supervision.

Technical Features

 Voltage supply 100-240V 50/60HZ according to the different market.

 Maximum temperature:     85 degree

 Capacity:                             8 liters

 Internal dimension:          327mm(L)x265mm(W)x150mm(H)

 Outer dimension:              370mm(L)x305mm(W)x310mm(H)

 Consume power:              2000W