Professional cooking machines on vacuum products for industrial kitchens.
REALLY SIMPLE OPERATION!
- The product to be cooked is vacuum packed.
- The desired temperature and time are programmed.
- The bag is immersed in the water in the bucket.
- It will automatically notify us of the end of the process.
- Vacuum cooking brings out the flavor of food.
- Vacuum-packed products are cooked at a low temperature (between 56 and 95ºC).
- Natural flavors, maintains colors and appearance of food.
- No loss of nutrients.
- Weight losses are reduced by 50%.
- Time savings, by restructuring production.
- Temperature control by microprocessor.
- Constant temperature maintenance.
- Digital display of maximum precision + - 0.2 ºC.
- convective circulation of water.
- Minimum electrical consumption.
- Very easy to handle and clean.
- Capacity (l): 20
- Dimensions (mm): 535 x 335 x 291
- Voltage (V): 230
- Power (W): 1000