FEATURES & BENEFITS:
Low temperature Steam cycle 25 °C to 99.4 ° C: ideal for sous-vide (vacuum packed) rethermalization and delicate cooking. • Steam cycle 100 °C: seafood and vegetables.
High temperature steam 100.5 °C – 130 °C.
Combination cy
| Weight | 203 kg |
|---|
Related products
-
Cooking Equipment
Amalfi Electric Two Deck Oven
-
Cooking Equipment
Amalfi Electric Three Deck Bakery Oven
-
Cooking Equipment
Alto Shaam 500-2DN Narrow Double Drawer Warmer
-
Cooking Equipment
Alto Shaam 750-TH11 Manual Control Cook Hold Oven
