Thermoline Precision Heater Circulators for Sous Vide Cooking
Sous Vide is a process by which ingredients are sealed in a pouch under vacuum, and subsequently cooked at precisely defined temperatures in a water bath. This gentle cooking method ensures that the food being cooked retains its overall integrity - taste, smell and texture.
Why Sous Vide?
Precise temperature control is fantastic when cooking fish, meat and poultry. Consider cooking a thick-cut steak medium-rare. Cooking the steak on a grill at over 500°C until the center comes up to 50°C will result in everything but the very center being overcooked. For sous vide, the steak is vacuum sealed in a plastic pouch, cooked in a 55°C water bath for several hours, and then seared in a smoking hot pan - the result is a medium-rare steak with a great crust that is cooked the same at the edge as it is at the center.
The Perfect Result
- Maximum moisture retention.
- Minimal product shrinkage.
- Tender textures and enhanced flavours.
Thermoline's range of sous vide digital water heater circulators and baths are Australian made for Australian commercial kitchens. They feature a digital microprocessor control which allows for greater precision and easy setting of temperatures to an accuracy of ±0.2ºC.
These precision heater circulators have also been designed to suit all Thermoline general purpose laboratory water baths. Models available in digital microprocessor control for greater precision and easy setting of temperatures to ±0.1ºC.
- Industrial grade platinum temperature sensor
- Air cooled long life circulation motor
- Stainless steel high wattage heating element
- High control accuracy of ±0.2°C with digital model
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