your local health department.
•
If you don’t have proper food core temperature sensor probe, always cook at
desired core temperature setting for the duration as specified by reliable recipes
plus a safety factor of at least 25% longer. Cooking at core temperature setting,
food can never over-cook from a temperature perspective. Extra cooking time
after the core temperature is reached can only make the food safer and its texture
tender.
•
If in doubt about the safety of the food, throw it out.
•
Unless you are trained sous-vide cooking professional, always cook sous-vide
dishes for immediate consumption.
•
Double cooking procedures using traditional techniques before or after sous-vide
cooking are good practices and can make your food safer and tastier.
Specifications
Input voltage:
100 to 240 VAC 50 /60 Hz
Output voltage:
Same as the input.
Maximum Current:
15A.
Fuse Size:
15A Fast blow.
Controller Mode:
PID, PI, PD or P.
Output switching device:
Built-in optically isolated solid state relay with zero voltage
crossing switching.
Sensor tip dimensions:
5 mm diameter x 70 mm long.
Sensor cable length:
3 ft (915 mm)
Timer Range:
0.1 to 99.9 hours. It can be turned off by user
Temperature resolution:
1 °C or 1 °F
Temperature display unit:
Celsius or Fahrenheit
Temperature control range:
+5 °C (°F) from room temperature to 140 °C (284 °F)
Temperature accuracy:
±1°C (±2°F) < 65°C (149°F). ±1.5°C (±3°F)> 65°C (149°F)
Dimension:
6.5 x 3 x 5.2 inch (170 x 80 x 135 mm) W x H x D.
Weight:
1.6 lb (0.8 kg) without power cord.
Note
, for international orders (except Canada), the input power cord is not included due
to its weight and different plug requirement. The controller has standard IEC 320 C13/14
socket. Users can use a power cord that meets the local standard to power it. Please
make sure the wire gauge can carry the maximum current required. In addition, an
adaptor that can convert the output socket (NEMA 5-15) to the socket of local standard is
needed.
Operating Instructions
1) Description of the controller.
3
