Description

Outstanding features
Thermal oil bath:
All models include an intermediate stainless-steel thermal oil chamber, internal expansion chamber, high-performance thermal fluid, and internal drainage tap.
The thermal oil chamber allows uniform heat distribution for better cooking and practically eliminates the possibility of burning foods as well as maintaining the initial heat for the following cooking, saving energy.
Time required to heat chamber filled with cold water from ±68°F to ±194ºC: ±80 minutes if the thermal transfer fluid is cold (less if filled with pre-heated water); Next loads approx. half time when all liquids and metal are already hot.
Sides and cover are isolated with fireproof fiberglass and aluminum sheathing.

Digital, programable control unit:
German control unit Aditec MKA-120 allows precise programming of cooking time & temperature.
Optional manual probe to measure the core temperature of large pieces and perform temperature delta cooking.
Programmable delayed program starts at any desired time & day.
Control unit mounted on separate switchboard with 7 m cable.
Buzzer to alert at the end of cycle.
Optional:
Recording / storage of cooking data on external device VISUNET
(Windows PC)
Programable FC value input for pasteurization and sterilization
processes.

Standard equipment:
Safety drain tap.
Hot and cold water inlet taps.
Silicone gasket. Water inlet.
Rounded corners, perfect cleaning.
Lid opens and closes effortlessly.
Adjustable s/s feet.
2 internal safety thermostats.

Optional Equipment:
S/s basket.
Core temperature probe.