Vacuum Cooker Thermometer (with Calibration Certificate) / Model Number MI1THP-60S Released
シロ産業
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 the management of the core temperature of the ingredients very important. The vacuum cooking temperature measurement kit comes with a high-precision, antibacterial Therma 1 thermometer, delivered with a traceable UKAS calibration certificate (-18, 0, +70°C).
