SV-20 Sous Vide - 20 Litre Circulating Bain Marie DELICATE & PRECISE COOKING* 20 Litre 1/1 GN ×150mm Exterior: 570mmW×370D×310H Interior: 530mmW×327D×150H PRECISE 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.