Sous-vide cooking Vacuum cooking

Sous-vide cooking Vacuum cooking

Low temperature vacuum cooking machines.

The low-temperature cooking of vacuum-packed foods is an innovation in the kitchen. The food is cooked to perfection, tasty, never dry, tender, soft.

Thanks to this type of vacuum or sous-vide cooking, liquids and aromas are not lost and cooking takes place in a uniform and constant manner. The organoleptic and nutritional characteristics of the product are maintained due to the low temperatures applied. There is less weight loss and the aromas are not dispersed in the package as it happens in traditional cooking with evaporation. Thanks to the slow cooking, the food remains very soft.

You can cook the dishes vacuum-packed in the special vacuum bags suitable for food use and cooking inside tanks. With vacuum cooking the bags are directly immersed in constantly moving water at a constant temperature. The cooking temperature is lower than the other cooking techniques, while the cooking time is longer.

 

  1. 1
    RH50 Stainless steel sous-vide vacuum cooking structure
    Sous-vide vacuum cooking equipment for low temperature vacuum cooking. Stainless steel structure. It can be inserted by immersion in a 50 liters tank not included. BIN NOT INCLUDED
    Listing:
    €1,200.00
    Price:
    €600.00
    You Save:
    €600.00 (50%)
  2. 2
    SONC25 / 50 Heart Probe for SV25 and RH50 sous-vide machines
    Heart probe accessory for Sous-vide fimar vacuum cooking machines.
    Listing:
    €175.00
    Price:
    €87.50
    You Save:
    €87.50 (50%)
  3. 3
    SV25 Sous-vide vacuum cooking machine stainless steel tank 25 lt
    Electric machine for low temperature vacuum cooking Sous-vide. Structure and tank in stainless steel. Control board with 5 cooking programs. Display for temperatures. Drain cock with safety valve. 25 liters tank.
    Listing:
    €800.00
    Price:
    €400.00
    You Save:
    €400.00 (50%)