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Pastry Pro, Ultrasonic Sous Vide Heated Water Bath

RM 1,380.00


Description

Ultrasonic Sous Vide Heated Water Bath

USAGE & BENEFITS


1. SousVide Cook

A modern lifestyle cooking, by cooking food in vacuum sealed pouches, submerged in hot water bath held at precisely controlled temperatures. Cook steak, vegetables, egg, chicken breast and ribs, perfectly with benefits:

Gourmet taste - Captures the real taste and flavour, and keep nutritional value,

Vacuum pouch retains natural juices and nutrients.

Time saving and low energy consumption.

Easy to use and to clean way of cooking.


2. Ultrasonic

Ultrasonic cavitation effect can help thermal conduction as well as circulation, therefore results in even temperature distribution inside tank and getting accurate temperature reading. 

Moreover ultrasonic is good for Sous Vide cooking in two ways:

a) Tenderising meat

b) Rub flavouring ingredient into food by message effect


3. Independent Cleaner

It has common cleaning usage. Cleans:

a) Kitchenware

b) Vegetable & Fruit (with help of biodegradable specific detergent)

c) Seafood With Shell

d) Others: jewellery, watch, glasses, scissors, razor, CD and more...


Technical Specification

Model number and tank size: SVU-6L (stainless steel tank)

Length internal, mm: 300

Width internal, mm: 150

Depth internal, mm: 150

Transducer (50watt)/pc: 1

Unit dimension and weight: 430mmL x 230 mmW x 315 mmH, 4.5 kg

Heat setting: 0 - 85 degree Celcius with LED display

Digital timer: 0 - 30 hours + 0 - 59 minutes with LED display

Handle and lid: Included

Voltage: 220 - 240 V

Power consumption:  500 watt peak

Preset program: 8 (C1 to C8)

Common parts included: Power cord and user guide


WARRANTY: One year limited supplier warranty against manufacturing defect only.


CAUTION & TIPS

After unpacking check the specification label on the back for correct voltage.

Clean and dry tank after use to avoid water stain.

Do not use without adequate water.

Unplug power cable when not in us.


Packing: per unit