Advantages of vacuum packing

Sous-vide cooking

The advantages of the vacuum are not only limited to the storage phase of the product, but they extend in the preparation phase of the final dish too. This technique becomes in fact a valuable ally of the chef in the kitchen.

  • Quick temperature reduction:

    • it provides greater flexibility in the use of raw materials: the same ingredient can be used for different preparations

  • Greater control of cooking temperatures:

    • hence greater flexibility also in this area, with at least 4 different systems (cooking with quick thermal setting, cooking with slow thermal setting, cooking with thermal drop, cooking with advanced delta –t)

  • Greater cooking uniformity and homogeneity of the product:

    • The result is an amplification of tastes and a better intensity of colors.

  • Boiling water under 100 degrees:

    • With the vacuum technique there is the possibility to use extremely lower temperatures, in comparison to the traditional cooking, which are crucial to preserve even the most delicate organoleptic components unchanged, such as colors and taste.

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