commercial sous vide water bath cooking

1.The water bath is designed to regulate the temperature from room temperature to Max.85 degree, it is used to cook vacuum-packed meat, poultry, fish and vegetables in the sous vide way. 

2.The sous cooking way has the advantage of avoiding drying out, leaching and hardening; the products remain juicy and will intensify their natural color and flavor; vital nutrients and vitamins remain.

3.The cooking time is much longer than in conventional cooking and frying, but it requires no supervision.