Easily measure internal temperature when cooking Sous Vide with the Pro-Series Sous Vide Australia Thermometer, Needle Probes and foam tape kit
Ensure food is safe: To reduce the levels of bacteria, you need to hold the food in the bath until it reaches the target temperature.
Fast Cooking / No time guessing: If pasteurisation is not needed, you can serve the food as soon as it reaches the internal target temperature.
Perfect cooking of delicate meats: Remove meats from the water bath as soon as the right internal temperature is reached. This prevents mushy meat.
Reheating foods to serving temperature: When using cook-chill sous vide, serve the food as soon as it reaches internal serving temperature.
Sous Vide Australia | Sous Vide and Low Temperature Cookery Equipment
Sous Vide Australia was formed to provide the hospitality industry, within Australia and New Zealand, local access to highest quality and specifically designed sous vide cookery equipment and ...