Instanta Culinaire SV25 Sous Vide Water Bath

The technique involves cooking the ingredients in the vacuum-sealed pouches at low temperature (often around 60°C) sometimes for long periods, although many excellent dishes can be prepared quickly. By slow cooking food at low temperatures in sealed bags chefs have found that they retain the texture, nutrients and flavours that conventional cooking could destroy.

Digital display includes both 'set' and 'actual' temperatures to within 0.1°C
Temperature range from room temperature to 99.9°C
Unique agitation pumps the water regularly around the bath to eliminate hot and cold spots
Low water level warning includes boil dry protection
Five timers including hours, minutes and seconds
Heavy duty hinged safety glass lid
Removable stainless steel rack system for suspending pouches
Easy draining for cleaning
Capacity: 25 litres
Recommended working capacity: 21 litres
Heat up to 65°C: 31 minutes
Electrical loading: 3kW 13A 230V
375mm x 465mm x 415mm (615mm high lid open)
Two years parts and labour warranty