Foodservice Equipment


COOKERS SOUS VIDE

COOKERS SOUS VIDE CSV-08

COOKERS SOUS VIDE CSV-08

  • Cookers in bain marie (unstirred) at controlled temperature.
  • Used to cook products in vacuum bags.
  • Vaccum cooking preservs vitamins and nutrients better than traditional cooking.
  • It keeps the original smell and taste.
  • It minimizes the loss of moisture and weight and prevents hardening of the product.
  • The product needs less salt and grease.
  • Cooking time is longer but does not need supervision, it means cost savings.
  • Made of stainless steel AISI 304.
  • Equipped with tap for the emptying of water.
  • Includes lid.
  • Its 2 handles allow easy movement of the machine to the work table.
  • Equipped with non-slip rubber feet.
COOKERS SOUS VIDE CSV-20

COOKERS SOUS VIDE CSV-20

  • Ccookers in bain marie (unstirred) at controlled temperature.
  • Used to cook products in vacuum bags.
  • Vaccum cooking preservs vitamins and nutrients better than traditional cooking.
  • It keeps the original smell and taste.
  • It minimizes the loss of moisture and weight and prevents hardening of the product.
  • The product needs less salt and grease.
  • Cooking time is longer but does not need supervision, it means cost savings.
  • Made of stainless steel AISI 304.
  • Equipped with tap for the emptying of water.
  • Includes lid.
  • Its 2 handles allow easy movement of the machine to the work table.
  • Equipped with non-slip rubber feet.