This is an innovative tool for vacuum cooking at low food temperatures . The work cycle of this new equipment is characterized by two distinct phases : in a first phase the operator sets the desired water temperature in the tank (normally not exceeding 60 °) and a second phase in which the time is set of cooking.

The static water together with a continuous monitoring, through sensor, of maintaining a uniform temperature in the tank, allow the machine to operate a type of cooking that gives the products an extreme internal softness , the exaltation of flavors as well as a obvious reduction of the “weight loss” during the same cooking process. Precisely for these reasons the new SOUS VIDE SYSTEM is now an indispensable working tool in any professional kitchen

SOUSVIDE SYSTEM is the innovative device to cook at low temperature all kind of food products packed in vacuum bags.The working cycle of this new equipment is characterized by two distinct phases: the operator can set the desired temperature of the water in the tank through the control board (normally temp won’t be set higher than 60°) and at a second stage, he may set the cooking time.

The static water together with the constant monitoring through the sensor/probe – which helps keeping the temperature uniform and constant in the bath – allow to reach excellent cooking results: food is extremely soft and tasty, flavours are exalted and ‘weight loss’ will be definitely reduced. That is why, our SOUSVIDE SYSTEM is considered the essential tool for any professional kitchen.

SOUSVIDE SYSTEM is the innovative device to cook at low temperature all kind of food products packed in vacuum bags.The working cycle of this new equipment is characterized by two distinct phases: the operator can set the desired temperature of the water in the tank through the control board (normally temp won’t be set higher than 60°) and at a second stage, he may set the cooking time.

The static water together with the constant monitoring through the sensor/probe – which helps keeping the temperature uniform and constant in the bath – allow to reach excellent cooking results: food is extremely soft and tasty, flavours are exalted and ‘weight loss’ will be definitely reduced. That is why, our SOUSVIDE SYSTEM is considered the essential tool for any professional kitchen.

Combi Cook: Two different technologies in the same appliance.

Vacuum packing machines + sous-vide cooker combined together in a single, revolutionary equipment, thus providing the final user with both items inside his professional kitchen, yet with a limited volume.

Overall dimension 610x480x270 H
Size of the chamber 260x300x120 H
Vacuum pump  Q= 8/9.6 m3h-OIL
Sealing System  Impulse Diaphragm
Weight kg 52   Absorption W 900
Voltage 230 V/50-60 Hz
Sealing bar mm 250