Instanta SVP25 Sous Vide Water Bath

The technique involves cooking the ingredients in the vacuum-sealed pouches at low temperature (often around 60 degreesC) sometimes for long periods, although many excellent dishes can be prepared quickly. By slow cooking food at low temperatures in sealed bags chefs have found that they retain the texture, nutrients and flavours that conventional cooking could destroy. Digital display includes both 'set' and 'actual' temperatures to within 0.1 degreesC Temperature range from room temperature to 99.9 degreesC Unique agitation pumps the water regularly around the bath to eliminate hot and cold spots Low water level warning includes boil dry protection Five timers including hours, minutes and seconds Heavy duty hinged safety glass lid Removable stainless steel rack system for suspending pouches Easy draining for cleaning Capacity: 25 litres Recommended working capacity: 21 litres Heat up to 65 degreesC: 31 minutes Electrical loading: 3kW 13A 230V 375mm x 465mm x 415mm

For more information on Instanta SVP25 Sous Vide Water Bath talk to KCM Catering Equipment Ltd