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Waring 16 Liter (4.2 Gallon) Thermal Sous Vide Circulator

SKU # KH0116 MFR # WSV16 Brand: Waring
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  • Built for sous vide cooking and re-thermalizing
  • Water bath temperature accuracy of +/- .5°C/1°F
  • 5 programmable memory stations & 99-hour timer
  • Thermal sous vide circulator
  • Integrated water bath system
  • All stainless steel construction
  • Prepare and cook multiple portions ahead of time
  • Rack and rack lift included
  • Temperature range from 95°F to 194°F (35°C to 90°C)
  • Capacitive touch control enables you to quickly set or adjust the cooking temperature
  • Integrated hose system to easily and safely remove water from reservoir
  • 120V / 1560W
  • 14-1/4"W x 13-1/2"D x 10-1/2"H
  • 1-year warranty


Certifications ETL Sanitation
Specials Free Shipping
Type Sous Vide

Waring Sous Vide Circulator Details

Quickly becoming the professional chef’s technique of choice, sous vide retains nutrients and natural juices for healthier, delicious foods. The 16-liter sous vide bath system (WSV16) by Waring Commercial features all stainless steel construction with an integrated hose to safely and easily circulate water to ensure even cooking effortlessly. The one-touch controls enable you to quickly set and adjust both time and temperature. Built for your business or home, the sous vide bath system also comes in a 25-liter size.

The Waring 16 Liter Thermal Sous Vide Circulator is capable of cooking 34 4 ounce portions with a temperature range of 95 t-194 degrees Fahrenheit (35 degrees Celsius to 90 degrees Celsius). It comes with a water tank, complete with a cover, rack, rack lift, and drain house. The Waring Commercial Thermal Circulator is self-contained unit featuring a reponsive touch control panel with an easy-to-ready LED display with 5 programmable settings with a 99-hour timer.

Introduction to Sous Vide Cooking

Sous vide (pronounced soo-veed) describes a method of cooking foods, sealed in plastic vacuum bags, in a water bath at precisely controlled temperatures, often much lower than those used in traditional ovens. The technique was first developed in France and named sous vide, French for “under vacuum,” though it would more correctly be called “without much air,” since the vacuum sealing doesn’t truly remove all the air from the bag. Removing most of the air from the bags reduces the chance of bacterial growth and spoilage. The vacuum-sealed pouches prevent evaporation and the loss of flavor and nutrition, keeping the foods cooked sous vide moist, tender and flavorful.

Safely cook, hold and rethermalize food to the perfect temperature without every overcooking. The high-precision thermostat of the Waring Thermal Circulators water bath maintains the temperature with a tight window around the set target temperature, so food can be cooked to the perfect temperature effortlessly. Steaks prepared with the sous vide method can be cooked to the desired temperature throughout and perfectly cooked in the center.  A medium-rare steak cooked sous vide will be medium rare from edge to edge; a medium steak will be medium throughout; a medium-well steak, the same all the way through. No guesswork. No critical timing. No chance of overcooking.

Other items to cook with the sous vide circulator include fish, chicken, vegetables, creme brulée, purées, and more! 

Benefits of owning a Commercial Sous Vide Circulator

  • Season food with your favorite herbs and spices, then vacuum seal.
  • Prepare and cook multiple portions ahead of time.
  • Perfect for all restaurants and off-premises cooking. Just sear quickly to finish and serve.

Waring 16 Liter (4.2 Gallon) Thermal Sous Vide Circulator Demo 

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