John Boos OKT-BL6027-V Countertop

Standard L-Shaped Dishtable, soiled, corner design, left-to-right operation, 60" machine to corner, 96" corner to end, 30" working depth, 10"H backsplash with 2" return, 16 gauge stainless steel top & pre-rinse sink, galvanized bracing & legs with adjustable plastic feet (specify faucet hole location)

Immersed: The Definitive Guide to Sous Vide Cooking, by Philip Preston, addressed key aspects of sous vide cooking including safety, equipment & best practices, (65) recipes, includes contributions from Wylie Dufresne, Johnny Iuzzini, Bruno Goussault, Thomas Keller, Nick Kokonas, Nathan Myhrvold, Chris Young and other top chefs, restaurateurs and culinary experts, hard cover

Insulation, 1-5/8" ID x 3/4" wall, lightweight closed cell, flexible, 6 ft lengths