Wartmann WM-1507 SL: elegant and effective

Despite its compact size, the particularly compact, but effective Wartmann vacuum machine WM-1507 SL can still create a considerable negative pressure (-0.8 bar), making it ideal for vacuuming and preparing sous-vide for your piece of meat, fish or vegetables. The particularly slim design makes the Wartmann WM-1507 SL vacuum cleaner perfect in any kitchen drawer.

The only "drawback" of this design is that the lid cannot be locked, so you have to keep it pressed for (part of) the vacuuming. This makes the Wartmann WM-1507 SL vacuum machine less suitable for longer jobs, but of course it is not intended for that.

Although the Wartmann vacuum machine WM-1507 SL is one of the most affordable vacuum machines in our range, this machine works fine; no bells and whistles. Please note that you have to press the lid yourself for 3-5 seconds while vacuuming.

Features of the Wartmann WM-1507 SL

• keeps food fresh for much longer
• very easy to keep clean
• super compact so easy to store
• including 5 embossed vacuum bags
• operate with one button
• weld seam thickness: 2.5mm (narrow)
• dimensions 390 x 80 x 53 mm
• negative pressure - 0.8 Bar
• capacity approx. 7 liters / min
• voltage 230 Volt
• power 100 watts
• weight 0.8 kg
• manufacturer number: WM1507SL
• EAN 8718862700694

What is sous vide cooking?

Read our extensive article here: https://www.sousvidekenner.nl/blog/informatie/sous-vide-koken/

Sous-vide (French for "under vacuum") means that vacuum-packed food is heated for a longer period of time by means of steam or in a water bath at a relatively low, constant and exact temperature (approx. 0.1 °C). By heating the food below boiling point, it slowly but surely cooks through, for example, meat remains perfectly tender and all juices, and therefore flavors, are preserved. In short, always evenly cooked and maximum taste, and super easy to use. Sous-vide is really for everyone!

Stunning friends with perfectly finished meat?

The Hendi crème brûlée burner - refillable is ideal for an optimal finish of meat after sous-vide preparation. Forget that frying pan! With a temperature of up to 1300ºC you can sear your sous-vide prepared meat product in no time and you get a beautifully wafer-thin crispy brown layer ( maillard reaction ) without further cooking the meat. Fast, simple and professional!