Vacuum cooking
COOKING
The technique to radically change your kitchen.
VACUUM COOKING
The advantages of sous vide are not merely limited to the preservation of the product but are also extended to the preparation of the final dish. This technique in fact becomes a precious ally of the chef in the kitchen.
THE BENEFITS
Vacuum cooking:
healthy and low in consumption
By cooking at low temperatures in the water oven, the organoleptic properties of the food remain unchanged, reducing consumption. A choice of wellness for your customers that also respects the environment.
The water oven consumes less than other types of oven because the water temperature is kept constant more easily. In addition, sous vide cooking reduces weight loss and allows recovery of the liquids retained by the bag.
Comparison of the weight loss determined
by traditional cooking compared
to that produced by vacuum cooking.
| fresh food weight |
after steam cooking |
after vacuum cooking |
weight loss gain |
|
|---|---|---|---|---|
|
ROAST BEEF
|
1000 gr
|
790
|
920
|
16.5%
|
|
SALMON
|
1000 gr
|
790
|
980
|
24.1%
|
|
SHANK
|
1000 gr
|
710
|
920
|
29,6%
|
|
VEGETABLES
|
1000 gr
|
880
|
985
|
11,9%
|
The benefits
YOU CONTROL THE COOKING TEMPERATURE
Four maximum flexibility cooking systems: cooking for rapid heat release, cooking for slow heat release, cooking for thermal drop, cooking with advanced delta-t.
THE WATER BOILS BELOW 100 °
Lower cooking temperatures keep the most sensitive organoleptic components such as colour and flavour unaltered. An example? Steamed vegetables, which remain colourful and crunchy.
THE COOKING IS UNIFORM
More taste and greater colour intensity: with sous-vide cooking, the food cooks evenly. An example? The fillet, perfect inside and out.
PRODUCTS
For cooking
The water oven keeps the organoleptic properties of the food unaltered, reducing consumption. A choice of wellness for your customers that also respects the environment.
