Professional vacuum cooking machine with probe

Professional sous-vide cooking machines are designed to provide precision, consistency, and optimal flavor in industrial kitchens. Cooking vacuum-sealed foods at low temperatures (between 56°C and 95°C), these units enhance natural taste, maintain texture and appearance, and reduce nutritional loss.

GENERAL FEATURES

• Preserves natural flavors and textures of food
• Vacuum-sealed products cooked at low temperatures (56–95°C)
• Maintains colors and visual appeal
• No loss of nutrients
• Reduces weight loss by up to 50%
• Optimizes time through production restructuring

TECHNICAL MODELS

MODEL: CSC20CT with probe

• Capacity: 20 liters
• External dimensions (mm): 535 x 335 x 291
• Voltage: 1 x 230 V
• Power: 1000 W