SV-20 Sous Vide - 20 Litre Circulating Bain Marie
DELICATE & PRECISE COOKING*
20 Litre 1/1 GN ×150mm
Exterior: 570mmW×370D×310H
Interior: 530mmW×327D×150H
PRECISE TEMPERATURE COOKING SYSTEM
??85ºC temp. limited
??Easy to use digital control panel
??Significantly improved peformance 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, retains 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 are so much easier to use, very affordable, capable of delicate & precise cooking and also reheating & holding food at a set temperature.

Catering Sale partners exclusively with Australia’s only dedicated hospitality equipment funder, Silver Chef. For 30 years Silver Chef have helped more than 30,000 customers – from start-up cafes to large restaurants and hotels – realize their business dreams.