Princess Sous Vide Stick Immersion Circulator 1200W, 25-95°C, Black/Stainless Steel 01.267003.01.001

Precision cooking with ±0.1°C accuracy and a powerful 1200W heater. This immersion circulator maintains water temperature from 25°C to 95°C, with a timer up to 99 hours 59 minutes, for perfect sous vide results every time.

Overview

The Princess Sous Vide Stick is a compact immersion circulator designed for home cooks who demand restaurant-quality precision. It clamps to any pot or container and circulates water at 8 L/min, ensuring uniform heat distribution. The digital touch controls and LCD display make it easy to set and monitor temperature and time.

What stands out

• High-accuracy temperature control: ±0.1°C for consistent results.
• Wide temperature range: 25°C to 95°C, suitable for meats, fish, vegetables, and desserts.
• Long timer: up to 99 hours 59 minutes for slow-cooking tough cuts.
• Powerful circulation: 8 L/min flow rate for even water temperature.
• Safety features: automatic shut-off and low water level protection.
• Durable construction: stainless steel heating element and skirt, with a plastic housing.
• Adjustable clamp fits most pots and containers.
• Waterproof rating IPX7 for easy cleaning.

Technical details

• Power: 1200 W
• Temperature range: 25 - 95 °C
• Temperature accuracy: ± 0.1 °C
• Timer range: up to 99 hours 59 minutes
• Maximum water capacity: 20 L
• Minimum water depth: 6.5 cm
• Circulation speed: 8 L/min
• Display: LCD
• Control type: digital touch controls
• Housing material: plastic, stainless steel
• Heating element material: stainless steel
• Safety features: automatic shut-off, low water level protection
• Mounting mechanism: adjustable clamp
• Colour: black, stainless steel
• Waterproof rating: IPX7
• Input voltage: 220-240 V
• Frequency: 50/60 Hz

Our verdict

The Princess Sous Vide Stick delivers pro-level precision in a compact, easy-to-use design. With its accurate temperature control, powerful circulation, and robust safety features, it's an excellent choice for anyone serious about sous vide cooking.