Sous Vide™ Thermal Circulator

Achieve perfect, repeatable results every time

The Sous Vide ™ Thermal Circulator model 7306C is used by the world's best chefs. It has proven itself as the highest standard in sous vide cooking.

• Exceptional control of liquid heating to within 0.09 °F (0.05 °C)
• Water circulation provides maximum consistency (compared to non-stirred devices)
• Three preset buttons make the selection of frequently used cooking temperatures fast and fool-proof
• One-touch control enables you to quickly set or adjust cooking temperature
• Controls liquid heating up to 300 °F (150 °C)
• Easily selectable high and low pump speeds provides precise control over cooking liquid circulation
• High-grade stainless steel heating coil and pump ensure lasting, trouble-free performance

his thermal circulator offers maximum flexibility and clamps to any tank (maximum 30 liters) with rounded or flat walls. The compact design makes for easy storage when not in use.

Available accessories include a protective shield that prevents cooking bags from touching the heater element or pump, and two sizes of custom-cut lids for Cambro and Carlisle brand polycarbonate tanks, designed to keep the heat and steam in the cooking tank. custom-fit lid designed to keep heat and steam in the cooking tank.

Technical Specs

• Cooking Temperature: User settable to 302 °F/150 °C
• Immersion depth: 3 in min - 7 in max / 7.62 cm min - 17.78 cm max
• Stability: +/- .09 °F +/- .05 °C
• Overall Dimensions (L x W x D): 12.25 x 4.63 x 5.75 in / 31.2 x 11.7 x14.6 cm
• Controller Type: Digital Controller, Led Display, 3 Temperature Preset Buttons
• Electrical Power: 120 V 50/60 Hz 11 amps / 240 V 50/60 Hz 7.5 amps
• Protective Cage Preinstalled: Available preinstalled (order 7306AC1B5 / 7306AC2E5) or as a separate purchase (order 510-451)

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Sous Vide Technique Videos that show this product in use:

	To Stir or not to Stir When cooking sous vide at home you might wonder if a circulating water bath is better than a non circulating water oven.  This video shows what happens when you cook 12 chicken breast sous vide in a thermal circulator and a water oven and track the results with a data logger. General
	Sous Vide Beef Tenderloin Some of the important points in this video are chilling the product before you vacuum seal it... Beef
	Turkey Cooked Sous Vide by PolyScience I've used this technique for the last two thanksgivings. the turkey turned out great both times.  To recap he cooked the Dark Meat for 18 hours at 160F and the White Meat at 160F for 4 hours then finished off in a 350F oven for 30 minutes. Poultry
	Beef Tenderloin I like this video because he talks about only vacuum packing chilled food.  You can see in his kitchen he uses: MVS-45 Chamber Sealer 7306C Thermal circulator with cage mounted in a cambro container SousVide Supreme Beef

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