Vacuum Cooker Thermometer (with Calibration Certificate) / Model Number MI1THP-60S
The vacuum cooking method involves vacuum-sealing prepped ingredients along with seasonings and then cooking them at a low temperature below 95°C while still in the bag.
The vacuum cooking method involves vacuum packaging pre-processed ingredients along with seasonings, and then cooking them at a low temperature below 95°C. After that, rapid cooling or rapid freezing is performed, making temperature management of the core of the ingredients extremely important. The vacuum cooking thermometer kit comes with a high-precision, antibacterial Therma 1 thermometer, delivered with a traceable UKAS calibration certificate (-18, 0, +70°C).
- Company：シロ産業
- Price：Other
