SANSAIRE SOUS VIDE MACHINE
Beauty and brains in a sous vide machine.
$199
“…smart, sleek and simple.“
“…handsome and highly usable.“
“The Sansaire… is set to become an everyday house-hold kitchen appliance.“
“Professional-grade but hundreds of dollars less than restaurant models“
Nail it every time.
Precisely control the doneness of steak, and tenderize tough cuts.
Keep poultry juicy, and never worry about dried out white meat again.
Cook fish with confidence, whether you prefer your fillet lightly cooked or well done.
Experience the richness of sous vide eggs: perfect poaching, every time.
Retain all the nutrients in vegetables, and use less fat without sacrificing flavor.
Scientifically Speaking
The gray bands of overcooked meat (right) are an inevitable consequence of the way heat travels from your skillet through your food. With sous vide (left), there's no temperature gradient – just perfect doneness edge-to-edge.
The deets:
Tech specs
| Weight | 4 lbs / 1.8 kg |
| Dimensions | 4 x 4 x 15 in / 10 x 10 x 38 cm |
| Power | 1100 Watts |
| Temp. Range | 32°F - 212°F / 0°C - 100°C |
| Temp. Stability | ± 0.1 degree at 140°F / 60°C |
| Circulation | 3 gal / 11 L per minute |
| Bath Size | 6 gal / 23 L |
| Safety | Overheat / low water level protection |
What do you want to cook first?
