The VacMaster SV10 immersion circulator with built-in temperature probe delivers the latest advancements in sous vide technology. Swiss engineered and manufactured using the highest-level materials and workmanship, this sous vide machine was designed specifically with the professional chef and commercial kitchen in mind. Sleek and compact, the SV10 is extremely user-friendly and features a non-reflective touchscreen, built-in temperature probe, high-quality food-grade plastic housing, and a powerful flow pump capable of propelling 16 liters of water per minute.
With the revolutionary sous vide technique, inconsistent, overcooked or flavorless food is a thing of the past. Cooking sous vide with the VacMaster SV10 will deliver precise cooking temperatures, perfect texture, and superior flavor every time. Traditional sous vide cooking techniques also unlock numerous health benefits that other methods lack, including retention of more nutrients and vitamins, less unhealthy fats, and less salt. Stay ahead of the curve and take your commercial kitchen operation to the next level with the VacMaster SV10 immersion circulator.
Circulation Pump: Powerful 1300 watts, the SV10 is able to heat water to desired temperature quickly. Pump operates at a quiet noise level.
Temperature Range: Stainless-steel heating coil operates from 25°C (77°F) to 99°C (210°F), level of accuracy ±1℃. Can also switch to Fahrenheit easily.
Temperature Probe: Built-in core temperature probe
Water Bath Capacity: Able to heat up to 40 liters (10.5 gallons) of water.
16L (4.2 gallons) per minute pump capacity
Water Level Sensor: Water levels are clearly marked with Min and Max. SV10 will automatically shut off if water level gets below Min.
Timer: Allows you to set sous vide cooking time and will sound when done.
Size: Food-grade plastic housing measured at 13 7/8” x 6 1/8” x 3 3/4”
Display Screen: Non-reflective touch-screen can display in multiple languages
Adjustable Clamp: Allows for secure placement on most sizes of pots, buckets, or water containers.
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