Perfect for Sous Vide low temperature stationary cooking/cooking of solid muscle items (e.g. joints, chicken, turkey breasts, fish, etc.) Cook Tank preparation of meats can increase net yields. Also used in Cook-Chill food preparation.
Fully Automatic
All Stainless Steel Design
Microprocessor Control
E-Terminal Data Logging (Optional)
Slow Overnight Meat Cooking
Stainless Steel Baskets Hold Bagged, Vacuum Clipped Product
HACCP Compliant
Approximate Capacity: Model CT-20 - 2000 lbs
Perfect for Sous Vide low temperature stationary cooking/cooking of solid muscle items (e.g. joints, chicken, turkey breasts, fish, etc.) Cook Tank preparation of meats can increase net yields. Also used in Cook-Chill food preparation.
- Fully Automatic
- All Stainless Steel Design
- Microprocessor Control
- E-Terminal Data Logging (Optional)
- Slow Overnight Meat Cooking
- Stainless Steel Baskets Hold Bagged, Vacuum Clipped Product
- HACCP Compliant
- Approximate Capacity:
Model CT-20 - 2000 lbs
