Sous Vide Low Temperature Cooking
The term Sous Vide literally translates into "under vacuum", and has been adopted as the name for a cooking method that relies on precise temperature control. Foods cooked in this method are typically vacuum sealed in a non-reactive plastic pouch and heated in a water bath at a specific temperature until a desired level of doneness has been reached. This exacting technique provides unmatched control and consistency that cannot be found in other cooking methods.
Chefs can now benefit from extended hold times and still maintain exact doneness. This gives the advantage of preparing dishes in advanced without sacrificing taste, and helps balance out your kitchen staff’s work load. Cooking Sous Vide is also ideal for the cost effective secondary cuts associated with low and slow cooking methods resulting in tender well prepared proteins.
The range of tools in this section are geared toward low temperature Sous Vide cooking and designed for culinary professionals. Compliment your traditional cooking methods, increase efficiency, and achieve consistent results with this innovative approach to food.
Chef Series Thermal Circulator
The professional kitchen standard.
- Innovative new features and award winning design deliver outstanding results under the toughest conditions and demands.
- Precisely controls up to 30 liters (8 gallons).
Maximum Bath Volume: 30L / 8 gal.
Maximum Pump Output: 12L min (3 gal. min.)
Flow Adjustable: Yes.
Maximum Temperature: 200 F (90 C).
Temperature Stability: 0.07C (0.13 F).
Heater Wattage (120): 120V (1100W).
Includes: Sous Vide Techniques and Recipe book, protective travel case.
Warranty: One year limited.
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