Sous vide controller Small Appliances
5 results
- •Large Capacity: The freeze dryer utilizes an 8.8-13.2 lbs (4-6 kg) capacity with a 4-layer tray design, handling substantial batches of food for long-term storage; It is suitable for freeze-drying meat, seafood, vegetables, and fruits; The vacuum freeze-drying technology retains the nutrition, flavor, and texture of the food
- •Efficient Freeze Drying: Thanks to the powerful compressor, the freeze drying machine cools quickly; The -35°C cold trap temperature ensures effective water removal during the freeze-drying process; Paired with a strong vacuum pump, it maintains optimal vacuum conditions and prevents compatibility issues with the vacuum pump
- •Intelligent Control: The freeze dryer machine is equipped with an easy-to-use touch screen control system, making operation simple yet powerful; It offers programmable temperature control, freeze-drying curves, and process observation, ensuring precise and customized freeze-drying results for various applications
- •With a large capacity of 8.8-13.2 lbs (4-6 kg), this freeze dryer utilizes vacuum freeze-drying technology to preserve food; Compared to air-drying and dehydration methods, freeze-drying retains the color, flavor, taste, texture, and nutrition of the food in its natural state;
- •Freeze-drying is suitable for fruits, vegetables, grains, meat, flower tea, pet food, and more; This freeze drying machine is extensively used in the food industry, nutritional supplements, and outdoor food sectors;
- •The high-definition touch screen ensures convenient operation, with powerful features and segmented drying curves to meet the freeze-drying needs of various materials; Please ensure the use of a properly grounded power outlet, with operating ambient temperature ≤30°C;
- •850W Heating with 100-350 L/min Pump: 850 W heater paired with a 100-350 L/min circulation pump brings 8-10 L baths to set point fast and erases cool spots that under-cook thick steaks or pork loin
- •32-194°F with ±0.1°C Accuracy: Dial a precise bath from 32°F to 194°F with ±0.1°C accuracy for 48-hour briskets, 12-minute soft eggs, weekday chicken breast, and tempered chocolate work
- •One-Hand Spring-Loaded Clamp: Spring-loaded clamp locks onto a stockpot rim or sous vide bath in one motion so cooks free up hands for vacuum bagging meal prep portions and weeknight dinner