Electrical type of commercial sous vide machine

In response to the rising market demand of social health awareness, Chuan-Kuei has developed and manufactured a commercial sous vide machine that can mass produce low-temperature and constant-temperature cooking. The temperature control of the control box can keep the water temperature in the machine at a constant temperature for a long time, so that the ingredients are evenly heated. It can retain the true taste of the food and the nutrition is less likely to be lost. It can also reduce carcinogens, help increase the tenderness of the meat, and have no oil pollution!

1. The main body of the commercial sous vide machine and the electronic control box are placed separately, and the electronic control box needs to be hung on the wall to reduce the damp concern. Product size will be marked separately.
2. Equipped with a temperature controller and wet electric heating tubes for constant temperature(the water temperature is kept constant for a long time).
3. Equipped with a timer for set time, but doesn't have a buzzer. Because the cooking time of the sous vide method is longer than that of normal high-temperature cooking, so the machine doesn't have a buzzer reminder. When the actual temperature of water reaches the temperature you set, the timer will start timing. When the time reaches you set, the electric heating tubes will not be heat up anymore.
4. Equipped with leakage circuit breaker safety device.
5. This machine doesn't has automatic water supply function, you need to add water by yourself. The space of commercial sous vide machine is larger, so it is necessary to pour water close to the temperature you need, at the beginning. The function of our electric heating tube is to maintain the temperature you set for a long time.
6. Equipped with a ball valve switch for manual discharge water.

Size in mm、Quantity in pcs

Product are widely used in things that can be steamed,

e.g. the following categories:

It is suitable for vacuum packaging of fish, seafood, chicken, pork, beef, mutton, lamb, foie gras and vegetables to sous vide.