6
Preparing for Sous-vide Cooking
Vacuum sealing machine ----
To remove most of the oxygen from the bags and to
ensure an airtight seal, preventing air or liquid going in. You can use a chamber
vacuum sealer or small suction vacuum sealer for different needs. We supply both
kinds of vacuum sealers.
Vacuum sealing bags ----
To pack foods in and thoroughly sealed, ensuring
that no air or liquid can go inside. Please also ensure that the vacuum sealing
bags can bear temperatures up to 100°C (212°F).
Cooking water tank or sous-vide water bath----
To fill with enough water to
cover the food and control the cooking temperature. For the immersion
circulator, ensure that the water tank can bear temperatures up to 100°C
(212°F). The sous-vide water bath is equipped with a thermostat controller inside.
Fill the bath with water first, then control the temperature and time.
Control panel
Product Functions
D
F
G
E
A
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C