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
