Cooking Vat Sous-Vide
Item: J-4248-Sous-Vide Sous-vide cooking has many advantages in the commercial kitchen. The sous-vide cooking method cooks food under vacuum which contributes to the preservation of the product. Sous-vide cooking consists...
Item: V-76081-Steam-Blancher • Steam Blancher Cooker/ blancher. Ribbon length - 330 cm. Ribbon width - 70 cm. Ribbon height - 104cm. Cooking/Blanching zone length - 120cm. The machine is without control. New...