Sous Vide Cooking Equipment

Low temperature sous vide cooking has become a reality able to blend with different cooking techniques, from traditional ones to the most innovative ones, with many advantages. First of all, the possibility of obtaining uniform and extremely precise cooking results, without any dispersion of the precious nutritional food properties. Thereby the aromas of the raw materials are kept intact, ensuring great taste and a soft and juicy consistency. Secondly, this choice offers a clear reduction in consumption, especially for considerable productions that are daily scheduled for the kitchen line, with an opportunity to keep on cooking even at night. The best way to convey the heat over the entire surface of a product is to immerse it in a water bath at a constant temperature at the tenth of a degree, in continuous movement for a homogeneous result throughout the cooking range.

Table-Top Immersion Cooker