Erme AG
Structure and function | 4
Sous vide basins
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4 Structure and function
4.1 Functional description
The unit is only intended for cooking vacuum-packed food in a water bath at a
constant temperature. The unit must not be used in electrostatic discharge-
protected (ESD) units.
The food, which is shrink-wrapped in the vacuum bags, is set down on a grate and
cooked in the water bath in a soft cooker process. The core temperature can be
monitored during the cooking process using an optionally available food
thermometer.
To protect against damage, the unit is equipped with a dry-running protection
system.
4.2 Unit overview
1
2
3
4
5
6
7
8
Fig. 2:
Front side of the unit
1 Lid
2 Opening for the food thermometer
3 Unit housing
4 Connection for the food
thermometer
5 Control panel
6 Ball valve (not with model SV1)
7 Hose connection
8 Unit feet