Description. Sous vide thermoprocessor Besser Vacuum VACOOK
If you are interested in this model, call 044 383-12-60, (067) 500-43-27.
Sous Vide technology literally means "cooking without air," meaning under a vacuum. However, sous vide technology is much more than that: it combines vacuum-packed cooking with low-temperature cooking followed by rapid cooling and regeneration. This technology produces high-quality products, reduces heat loss, and extends shelf life.
Reducing losses
Meat is one of the most expensive ingredients in the kitchen; with traditional cooking methods, 25% to 30% of its weight is lost due to shrinkage. By cooking meat for longer periods at relatively low pasteurization temperatures in vacuum packaging, weight loss is significantly reduced, thereby increasing the number of servings and reducing costs. Vitamins and nutrients are better preserved, and dishes are prepared without preservatives, stabilizers, and thickeners. Dietary nutrition is ensured by reducing the amount of salt, saturated fat, etc.
Longer shelf life
Most products produced using the sous vide method will have a shelf life of at least five days, including the day of production and consumption. However, some products may have a longer shelf life.
Shelf life when cooking using Sous Vide technology
Fish – 4-6 days
Beef – 25-30 days
Veal – 25-30 days
Pork – 15-18 days
Poultry meat – 10-18 days
Vegetables – up to 45 days
Sous Vide
for low temperature cooking.
Possible capacity of the container is up to 50 liters (purchased separately)
temperature from 20˚ to 100˚ in 0.3˚C increments
body - stainless steel.
The Besser Vacuum VACOOK thermoprocessor can be installed on a gastronorm container or a saucepan with a suitable internal volume.
