Vacuum Slow Sous Vide Food Cooker 1500W Powerful Immersion Circulator



  • Capacity: >6L
  • Power (W): 1500W
  • Voltage (V): 220V
  • Reservation: Yes
  • Outer Pot Material: Stainless Steel
  • Function: Digital Timer Control
  • Control Mode: Microcomputer Control
  • Lid Material: Stainless Steel
  • Model Number: SV-8001
  • Certification: RoHS
  • Certification: EMC
  • Certification: CE
  • LCD: Yes


cooker can control the cooking temperature to any degree(Temp Range:0°C to 95°C ) under the breaking point of water. Warms the food to a steady temperature and keeps it, the most ideal path for cooking meats delicate any succulent, solid and delightful life! /Recommend plans: Steak(57°C 1/2hours),Chicken breast(62°C 35 mins),Eggs(75°C 13mins),Carrot(85°C 25mins).

Flow Pump: 10L Max .

Quick circulator warming - At 1500W, the sous vide warms water rapidly, it is quicker to get to temp. This one keeps up the temperature even and consistent, assists with preparing food at a specific temperature. What's more, the improved circulator can likewise deal with a lot bigger water showers to permit preparing more food at once.

Postpone start work, simple to utilize - Simple two catch, one handle activity, is easy to utilize. You can set clock to defer the beginning of cooking time at 4PM for 2 hours, and supper is just about prepared by 6PM when you return home. Simply the parchment wheel to increment or abatement the number on screen, it is anything but difficult to ace and use.

Dependable and calm activity - To utilize it, simply put the deice in any pot and load up with water. There's a major clasp on the back for the pot to make ensure it doesn't tumble off. The significant security highlights incorporate low water cautioning (stop when water is too low to even consider preventing consuming the unit). What's more, it's ultra calm when utilizing, won't upset the resting child.

Security Protection:

1. Engine's overheating assurance.

2. It will close off consequently when the water level goes beneath the min mark.

3. It NOT works when water beneath min mark or higher than max mark.

The temperature setting accessible with both in Celsius (℃)or Fahrenheit (℉)display

presenting a Super Sous Vide Thermal Immersion Circulator ,it encourages you cook a faultless poached egg, a superbly chipped bit of salmon or do equity to a decision cut of prime rib with its powerful warming component intensity of 1500 watts contrasted with other submersion circulators out there that lone uses 800 or 1000 watts. Which makes cooking and preheating time certainly much more slow. In any case, with Biolomix's Immersion Circulator you would now be able to appreciate master home cooking without the problem. Flexible time and temperature controls permit you to have full oversight over the cooking procedure. Simple to peruse LCD show, advanced delicate touch fastens and worked in indoor regulator removes the cerebrum work from cooking. Appreciate scrumptiously reliable outcomes for each dinner.

Home Chef - a sous vide to up your game in the kitchen

Along these lines of cooking will make the most astonishing and extraordinary steaks, chicken, fish, veggies, and essentially anything you hurl into it.

Its best component is that the food prepares in its juices. They ended up being splendidly medium pink, steak comes our delicate and tasty. Permits anybody to prepare an eatery quality dinner at home.

Plans guidance:

Steak-132°F/55.5°C, 6 hours

Salmon-110°F/43°C, 30-45 minutes

Chicken-140°F/60°C, 30 minutes

Eggs-140°F/60°C, 10 minutes

Utilizing steps:

Stage 1: Seal food in a vacuum sack, and spot them in a water shower.

Stage 2: Press the ON button for 3 seconds and afterward it will bleep and the showcase will turn on. The showcase will show the present temperature.

Stage 3: Set clock to postpone the beginning of cooking time. Or on the other hand press set catch again to set genuine cook time, called "work time" on this unit (which just beginnings tallying down once water has arrived at the right temp)

Stage 4: Set the temperatures/clock utilizing the dark parchment wheel on the front.

The last advance: When the food arrives at the objective temperature and time, take it out, and serve it.