Sous Vide Circulating Bain Marie

Description

Sous Vide Circulating Bain Marie
DELICATE & PRECISE COOKING*

PRECISE TEMPERATURE COOKING SYSTEM
• 85ºC temp. limited
• Easy to use digital control panel
• Significantly improved performance 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 retain 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 is so much easier to use, very affordable, capable of delicate & precise cooking and also reheating & holding food at a set temperature.