Cooking Machine sous-vide

No catering company can do without cooking and refreshing at low temperatures, because this technology improves food preparation and enhances the organoleptic properties of food.

o  Chefs benefit from the many benefits of sous-vide cooking

o  Reducing food weight loss during cooking, which goes from 30% with regular cooking to 7% with vacuum cooking, thus increasing the portions that can be obtained with the same amount of material.

o  The machine is the ideal solution for innovative vacuum cooking as a result of close cooperation with famous chefs

o  The machine is equipped with a display that shows cooking time, water temperature and a basic probe detected by a temperature sensor with a delta of 0.1°C.

o  Food is cooked completely independently; If there is no water, the machine stops automatically so that the chef has complete freedom to manage the kitchen.

o  The innovative temperature-controlled cooking system allows foods to be cooked evenly without subjecting them to thermal shocks that may harm the product.

o  10 programs to replicate your successful recipes

o  Delay the start of cooking to improve your kitchen organization

o  Accurate, uniform and repeatable cooking that preserves all flavors and aromas of foods thanks to the primary probe

o  Pasteurization of dishes cooked using traditional cooking techniques

o  Thermal regeneration of vacuum-packed foods

o  Delta cooking to cook foods evenly