---
product_id: 54617410
title: "PKPC120WT Sous-Vide Prime Immersion Circulator-Precision Cooker, White"
brand: "nutrichef"
price: "€ 213.74"
currency: EUR
in_stock: true
reviews_count: 6
url: https://www.desertcart.nl/products/54617410-pkpc120wt-sous-vide-prime-immersion-circulator-precision-cooker-white
store_origin: NL
region: Netherlands
---

# 1200W Power Submersible Design Precise Temperature Control PKPC120WT Sous-Vide Prime Immersion Circulator-Precision Cooker, White

**Brand:** nutrichef
**Price:** € 213.74
**Availability:** ✅ In Stock

## Summary

> Cook Like a Chef, Impress Like a Pro! 👨‍🍳

## Quick Answers

- **What is this?** PKPC120WT Sous-Vide Prime Immersion Circulator-Precision Cooker, White by nutrichef
- **How much does it cost?** € 213.74 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.nl](https://www.desertcart.nl/products/54617410-pkpc120wt-sous-vide-prime-immersion-circulator-precision-cooker-white)

## Best For

- nutrichef enthusiasts

## Why This Product

- Trusted nutrichef brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Ergonomic Elegance:** Designed for comfort, this circulator is a joy to hold and use.
- • **Culinary Mastery Awaits!:** Elevate your cooking game with precision sous vide technology.
- • **Restaurant-Quality Results:** Achieve gourmet meals at home with even heat distribution.
- • **Perfectly Cooked Every Time:** Built-in thermostat ensures your meals are never overcooked.
- • **Beginner-Friendly Experience:** Easy to attach and detach, making sous vide cooking accessible for all.

## Overview

The NutriChef PKPC120WT Sous-Vide Prime Immersion Circulator is a powerful 1200-watt precision cooker designed for effortless sous vide cooking. With its ergonomic design, precise temperature control, and compatibility with all deep pots, this circulator makes it easy for anyone to create restaurant-quality meals at home. Its digital LCD screen displays cooking time and temperature, ensuring perfect results every time.

## Description

NutriChef PKPC120WT Sous-Vide Prime Immersion Circulator-Precision Cooker, White

## Features

- SKYROCKET YOUR CULINARY EXPLORATIONS: Looking for ways to make food prep an unforgettable gastronomical experience, every single time? We have the greatest sous vide immersion circulator designed for you! Facilitate under-pressure cooking on the spot.
- WHEN DURABILITY & ERGONOMICS MEET: Tired of bulky and difficult to hold sous vide precision cookers? Then this immersion circulator is here for you! Combing elegant design and excellent craftsmanship, this will be the last circulator you will ever need!
- CONTROL TEMPERATURE & COOK LIKE A PRO: Now you are in control of the temperature while cooking. The built-in thermostat and the temperature control ensures perfect cooking at all times! Prepare tender, rich in flavor food that is never overcooked!
- HASSLE FREE SOUS VIDE COOKING: Being safe and submergible, our sous vide circulator is compatible with all deep pots! Easy to detach and attach, makes sous vide cooking easy even for beginners! The digital LCD screen displays temperature and time.
- PRECISE & EVEN RESTAURANT LIKE MEALS: With this compact sous vide immersion circulator, you can take your kitchen to the next level! It circulates liquid and is perfect for precision cooking! Prepare, meat, veggies, steak, chicken, fish, and so many more dishes!

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Brand | Nutrichef |
| Model Number | PKPC120WT |
| Colour | White |
| Product Dimensions | 13.46 x 8.89 x 36.58 cm; 1.19 kg |
| Power / Wattage | 1200 watts |
| Voltage | 120 Volts |
| Material | Plastic |
| Special Features | Programmable |
| Item Weight | 1.19 kg |

## Product Details

- **Wattage:** 1200 watts
- **Voltage:** 120 Volts
- **Item Weight:** 2.6 Pounds
- **Brand:** NutriChef
- **Material:** Plastic

## Images

![PKPC120WT Sous-Vide Prime Immersion Circulator-Precision Cooker, White - Image 1](https://m.media-amazon.com/images/I/51xVaFlIFML.jpg)

## Available Options

This product comes in different **Color** options.

## Customer Reviews

### ⭐⭐⭐⭐ 4.0 out of 5 stars







  
  
    Totally satisfied.
  

*by A***R on Reviewed in the United Kingdom on 18 June 2017*

Great piece of equipment. The food is on a different level and can't wait to explore different cooking techniques.

### ⭐⭐⭐⭐⭐ 







  
  
    Finally, a properly cooked meal...
  

*by T***T on Reviewed in the United States on 10 October 2016*

I've been looking at sous vide cookers for some time now.  The questions I had were: "How big is big enough"?  "Where am I going to store it?" "How much is my wife going to complain about another appliance"? and "Where am I going to get the money"?  I had pretty much decided against sous vide when I discovered that I didn't need a huge dedicated appliance, nor did I need to spend hundreds of dollars just to try a new (to me) form of cooking.I got this little gem, attached it to a small pot, and tried cooking a steak.  Two hours later (plus a couple minutes on the grill to sear) I had a couple of perfect steaks, medium from edge to edge.  Even the thinner part was medium.  Next, I tried our standard loin pork roast.  Seared it in a convection oven at 425 for 10 minutes and got a rave review from the family.  [Have since repeated, with similar success.]  Finally, using a bigger stock pot, I cooked a 5 pound rib roast (140 deg for 6 hours, finished in 425 deg oven for 10 minutes).  Beautifully done from edge to edge with just the right amount of sear.  The family and guests thought it superb.  As an extra, I cooked some fresh asparagus by sealing it in a bag with a little butter and then cooked it 10 minutes @ 180 degrees.  Bright green, tasty, and crisp. [I hate mushy asparagus.]By the way, most of the the food I've cooked so far was already in a vacuum bad (Food Saver) and in the freezer.  It's a simple matter to thaw and cook in the same bag, although in the future I'll need to consider adding cooking spices before freezing.The only negatives I see is that the controls are not intuitive (the instruction sheet is clear, but you need to keep it handy) and the unit is a bit noisy unless you adjust the water level to the optimal point.  Then, it's no worse than an aquarium. [Maybe I'll cook some fish next.]Update:  I've been using this for over a year now, averaging three times per week.  Still works great.  I keep learning new uses.  For example, we love 2 inch thick pork chops, but they are hard to cook properly on the stove or grill.  Yesterday, I got a great deal on 8 of them (Kroger sell-by date discount).  I seared them all on a hot grill.  After sealing them in individual bags, I sous vide'd them for 3 hours at 150 and 1 hour at 170 (we like the taste better).  Served one for dinner (tender, juicy, great flavor).  Cooled the rest and froze them.  Seven great meals that will be ready in minutes.  Another tip: If you cool the cooked meat before freezing it, it will re-absorb most of the juices that cooked out.Update:  Almost 2 years have passed and after using the unit 3 or 4 times per week, it is still working like new.  I reread my review and would like to change my advice on cooking a prime rib roast.  I did another one about a week ago.  Five pounds, frozen in a vacuum bag.  Dropped it, still frozen, in the pot and set the temperature to 130 degrees.  Left it for 7 hours (6 plus 1 for defrosting).  Removed the roast and put into a 375 degree over for 15 minutes to sear.  It was a beautiful sight to behold, although not for long.  Perfectly medium rare and could be cut with a fork.  Served it to family and brother-in-law, who just now emailed me to ask what make/model I had (I'll send a link).Update: I've now been using this little gem for over 3 years, 3 or 4 times per week (it's cooking a ribeye roast right now) and it's still running great.  A new recipe that has become a standard here is shaved roast beef for sandwiches.  Take a whole (or half) eye of round.  Trim all fat and membrane.  Coat with olive oil, kosher salt (Diamond Crystal's "fluffier" salt), onion powder, and garlic powder.  Rub it in and roast in a 500 deg oven for 20 minutes.  This will really sear the crust.  Let cool (won't take long).  Place in a vacuum bag and sous vide to rare for about four hours.  Refrigerate (in the bag) until cold.  Shave the roast into a large pile and season it with the juices from the bag to taste (it may be too salty). Freeze in convenient portions. [I include a photo of the finished pile.]

### ⭐⭐⭐⭐ 







  
  
    Unit died after not that many uses, as a number of others have noted.
  

*by J***G on Reviewed in Canada on 28 April 2021*

Th unit worked fine the first number of times that I used it, then died - as others have noted. Really disappointed that something like this can't last.After I reviewed, the company got hold of me and replaced the defective unit, so I've upped my rating based on their after sale support.

## Frequently Bought Together

- NutriChef Ultra-Quiet Sous Vide Cooker, 1200 Watt Thermal Immersion Circulator, Accurate Time / Temperature Digital LCD Display, Stainless Steel, Use with Ziplock Bags, White (PKPC120WT)
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*Product available on Desertcart Netherlands*
*Store origin: NL*
*Last updated: 2026-03-18*