PRODUCT DESCRIPTION
Amazing bundle package from SousVideTools to give you all you need to cook sous vide! It is perfect to get any gastro pub, restaurant, hotel or serious home chef started with sous vide. This bundle package is perfect to get any Gastro Pub, Restaurant, Hotel or Outside Caterer started with sous vide. It includes the SousVideTools® IV300 Chamber Vacuum Sealer, the SousVideTools® 14Litre Water Bath, and 500 x 200x300mm Food Storage Vacuum Pouches.
The new SousVideTools® 14Litre Compact Water Bath with Tap comes with a new touch screen. It has a bright blue display that can be seen across the kitchen. It has been designed for the professional chef due to a solid, contemporary design. Accuracy and consistency is guaranteed through the PID controller, that controls the temperature to within 0.1°C, meaning perfectly cooked food time after time.
Food can be separated easily via the 6 move-able stainless steel partitions. This allows the working area of the bath to be divided for portion control. They separate the food into different sections for easy identification when cooking. They can also separate products that have just been placed into the bath (and therefore not regenerated) from those ‘on hold’ ready to go.
The SousVideTools® IV300 Chamber Vacuum Sealer allows you to vacuum seal and package anything - including liquids and liquid-rich foods, a feat that other standard vacuum sealers are not able to perform. It works like magic! This unique system will open a whole world of additional sous vide cooking options, including soups, marinades, and even infused alcohols. Customisable vacuum and seal methods offer a variety of packaging options. The seal timer is adjustable to allow for a variety of bag thicknesses and the vacuum cycle time adjusts from 0 to 60 seconds for different package amounts and consistencies. The machine also has a “Stop” option, which will immediately start the seal process. To vacuum package, place the bag inside the chamber, close the lid, and the process starts! Air is sucked out of the entire chamber, not just the bag itself, allowing air pressure on the inside and outside of the bag to remain equal and liquids to stay in the bag. The bag is then sealed and air is returned back into the chamber.
