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.
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!
You must be signed in to add reviews. Please click here to sign in or create an account.
Restaurant Equippers works with a number of top-level providers of financing and leasing solutions. Listed below are several companies that may meet your needs in helping to assist you in getting the equipment you need for your business.
If you already work with a different provider we may still be able to assist you. Please contact our National Order Office to speak with one of our professional associates who can assist you in working with your financing partner.
If you need to expedite your order, discuss other delivery options, or make payment by phone rather than using our secure website, call 800-235-3325 during normal business hours for assistance.