Plastic handles protect fingers from hot stainless steel lid. Stainless steel lid contains steam during cooking process, and inverts to hold grid and rack when removing food parcels from water bath.
Universal rack separates food parcels for even cooking, and prevents parcels from floating to the top, above water line. Positioning it vertically enables you to separate five average-sized pouches. By turning the rack horizontally, it accommodates up to three longer pouches.
Control panel and PID controller. Consistent, precision temperature control is mandatory for sous vide cooking. The control panel is used to set temperatures and timers to alert you when your meal is done. See details on next page.
Stainless steel inner water bath. Inside the bath is inscribed with Low and High water marks that indicates how much water to initially add to the bath. Remember once you add your food parcels, the level will rise do not exceed the ‘HIGH’ water mark. Ensure that each food parcel you add is submerged completely.
Sous-Vide Nu Classic vacuum cooking : representative Recipes of the Wellness Cook (Wellbeing Cook). 1799 - Britain's Earl Benjamin Thompson originated. In 1960, Georges Pralus made a process. Bruno Goussault made Vaccum vinyl Low-Temperature Cook, the state-of-the-art, called ‘Sous Vide’
Supplier: Industrial machinery, sous vide nu
