All models come equipped with powerful pressure circulating pumps with external circulation connections. With three temperature controllers and five stainless steel baths of capacity 8 to 48 liters, ...

Air-thawing in the refrigerator took 18 to 20 hours, while the room-temperature water bath thawed the steaks in about 20 minutes, and the hot-summer-day bath in 11 minutes.

Sous-vide-ing meat means I don’t have to turn on the oven, and combining a long spell in a constant-temperature water bath with a few minutes on the grill is my favorite hot-weather cooking ...

As laboratories worldwide evolve toward greater digitalisation and sustainability, the demand for temperature control ...

Air sous vide keeps the constant temperature and vacuum sealed bag, but substitutes air for water. Controlled heat and airflow provide the consistent temperature required for the perfectly-cooked ...