Professional restaurants can’t renounce cooking and regenerating at low temperature, because thanks to this technique you can optimize the preparation of food and enhance it’s organoleptic properties.
Chefs can exploit the different advantages of sous vide cooking. Such as food weight loss reduction during cooking process, which is 30% for traditional cooking and 7% for vacuum coking. As a result you will obtain more portions with the same quantity of raw material.
Immersion circulator Vacook™ is the solution for innovative vacuum cooking, resulting from a close collaboration with renowned chefs.