Commercial 26-Litre Precision Sous Vide Water-Bath Cooker – 2,000 W

Description

The Commercial 26-Litre Precision Sous Vide Water-Bath Cooker provides restaurants, hotels, catering companies and food-production kitchens with a controlled method of preparing vacuum-sealed foods at accurately maintained temperatures. Its integrated water bath, heating element and circulation system create a stable cooking environment for repeatable batch production. Sous vide cooking involves sealing prepared food inside an appropriate food-grade pouch and immersing it in a temperature-controlled water bath. The food is held at the selected temperature for a carefully calculated period, allowing heat to move gradually and evenly through each portion. This controlled process can help produce consistent internal doneness while reducing the risk of overcooking the outer sections of meat, poultry or fish. Because the food remains sealed during cooking, moisture, natural juices, seasonings and aromas are retained inside the pouch. The reference machine has a nominal water-bath capacity of approximately 26 litres. Usable cooking capacity will be lower once the minimum and maximum water levels, circulation clearance and displacement caused by loaded food pouches are taken into account. Vacuum-sealed products must not be packed so tightly that water flow is obstructed. Adequate spacing between pouches allows the heated water to circulate around each portion and supports more uniform temperature distribution throughout the chamber. A 2,000 W electric heating system provides the power required to heat and maintain the commercial water bath. Initial heating time depends on the starting water temperature, fill volume, selected setpoint, ambient conditions and whether the container is covered. An integrated circulation system continuously moves water through the cooking chamber. Active circulation helps minimise hot and cold areas and exposes the sealed portions to a more uniform water temperature than a basic non-circulating water bath. Digital controls allow the operator to select the required cooking temperature and operating time. The reference configuration supports temperature settings of approximately 5°C to 99°C and timed operation of up to approximately 99 hours. The digital display provides a reference resolution of 0.1°C. This indicates the size of the displayed temperature adjustment and should not automatically be treated as the machine’s verified temperature accuracy. Matching commercial reference data lists a maximum temperature variation of approximately ±0.5°C, subject to correct loading, circulation and calibration. A long-duration timer makes the machine suitable for slow-cooking processes that extend over several hours. The correct time and temperature combination must be established for the type, thickness and initial temperature of the food. The stainless-steel water bath provides a durable food-service surface with good resistance to normal commercial cleaning. Its rectangular layout accommodates multiple sealed portions and allows compatible racks or pouch dividers to be positioned inside the chamber. A removable rack or divider can help keep pouches separated, fully submerged and correctly positioned in the water flow. The exact rack, lid and drainage accessories included with the machine should be confirmed before ordering. Using a fitted lid during extended cooking reduces heat loss and water evaporation. Lower evaporation helps maintain a safe operating water level and reduces the frequency of topping up the bath during long production cycles. The machine does not vacuum-pack food. A separate commercial vacuum sealer and suitable heat-resistant sous vide pouches are required. Packaging must be approved for the selected cooking temperature and holding duration. Air should be removed from each pouch before sealing because trapped air can cause food to float and reduce heat transfer. Products that rise above the water surface may not cook evenly or reach the required internal temperature. Sous vide cooking can prepare steaks, poultry, fish, vegetables, eggs, sauces and selected ready-meal components. Recipe settings should never be assumed solely from product weight because thickness, composition and starting temperature all affect the required cooking time. After sous vide cooking, certain products may require rapid surface finishing using a hot griddle, frying pan, grill or suitable torch. This finishing stage creates browning and texture that cannot be produced inside the sealed low-temperature water bath. Cooked food intended for later service must be cooled rapidly according to an approved food-safety process and stored under controlled refrigeration. The water bath is a cooking appliance and must not be treated as a blast chiller or refrigerated storage system. Strict time-and-temperature control is particularly important when cooking meat, poultry, seafood and other potentially hazardous foods. Operators must use validated recipes, monitor the actual bath temperature and follow applicable food-handling procedures. For additional verification, a separately calibrated thermometer can be used to compare the displayed temperature with the actual water temperature. Periodic checking is recommended where precise food-safety records or repeatable production results are required. The machine should not be switched on without the correct quantity of water. Running a heating element or circulation pump below its specified minimum water level may activate a safety alarm or damage the equipment. The tank should be emptied and cleaned regularly. Mineral deposits, grease and pouch residue can affect heat transfer, circulation and hygiene. Descaling frequency will depend on the hardness and mineral content of the water supply. Before cleaning, the cooker must be switched off, disconnected from its electrical supply and allowed to cool. The water-bath interior and removable accessories may be cleaned using suitable non-abrasive products, while the control panel and electrical components must remain dry. With its commercial capacity, digital control, long-duration timer and circulating water system, this cooker supports organised low-temperature production while helping chefs achieve repeatable texture, moisture retention and portion consistency. pecification Details Product Type Commercial precision sous vide water-bath cooker Installation Format Countertop Cooking Method Low-temperature cooking of food sealed in suitable pouches Operating Method Manual loading with digitally controlled heating, circulation and timing Nominal Water Capacity 26 litres Usable Cooking Capacity Less than nominal capacity after allowing for water level, food displacement and circulation clearance Rated Power 2,000 W Electrical Supply 220–240 V Electrical Frequency 50 Hz reference configuration Heating System Electric immersion heating Water Circulation Integrated circulation pump Pump Flow Rate Not specified Reference Temperature Range 5°C to 99°C Temperature Adjustment Digital Display Resolution 0.1°C Reference Temperature Tolerance ±0.5°C under suitable operating conditions Timer Range 0–99 hours Control Interface Digital temperature and timer control panel Temperature Display Set and operating temperature display Main Construction Stainless steel Water-Bath Construction Integrated stainless-steel tank Lid Configuration-dependent; should be confirmed Pouch Rack or Divider Configuration-dependent Drainage System Configuration-dependent Minimum Water-Level Protection Must be confirmed in the final specification Dry-Heating Protection Must be confirmed in the final specification Memory Function Configuration-dependent Temperature Units Celsius; alternative display mode should be confirmed External Dimensions Not consistently published for the identified configuration Net Weight Not consistently published for the identified configuration Vacuum-Sealing Function Not included Vacuum Sealer Required separately Cooking Pouches Required separately Refrigeration Function Not included Rapid-Chilling Function Not included Suitable Products Vacuum-sealed meat, poultry, seafood, vegetables, eggs, sauces and compatible prepared foods Product Loading Manual Product Unloading Manual Recommended Environment Indoor commercial kitchen or food-production facility Installation Requirement Strong, level counter with suitable electrical supply and ventilation Cleaning Method Manual tank cleaning and descaling after cooling and disconnection