Sous vide machine

1.The water bath is designed to regulate the temperature from room temperature to Max.85 degree, it is used to cook vacuum-packed meat, poultry, fish and vegetables in the sous vide way.

2.The sous cooking way has the advantage of avoiding drying out, leaching and hardening; the products remain juicy and will intensify their natural color and flavor; vital nutrients and vitamins remain.

3.The cooking time is much longer than in conventional cooking and frying, but it requires no supervision.

View the vacuum packaging machine,

Please click the model of the link:

Model: DZ-260PD


Model: DZ-600-2G