Vacuum cooking

On Ristoattrezzature you can buy dozens of vacuum cooking machines ideal for bain-marie and low temperature cooking of your food! Thanks to the static heating of the water in the tank, you can cook meat, fish, vegetables evenly and for a long time, preserving the quality and aroma of your raw materials.

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Cod: 5169

Vacuum cooking machine tank capacity 9 lt

€869.00 -28%

€626.99 VAT excluded

Vacuum cooking machine tank capacity 9 lt

Spedizione in circa 20/25 giorni lavorativi (tempi indicativi).

Cod: 2722

Vacuum cooking machine tank capacity 25 lt

€1,166.00 -29%

€829.49 VAT excluded

Vacuum cooking machine tank capacity 25 lt

Spedizione in circa 20/25 giorni lavorativi (tempi indicativi).

Cod: 6618

vacuum cooking machine capacity 80lt

€1,140.00 -25%

€856.99 VAT excluded

vacuum cooking machine capacity 80lt

Spedizione in circa 15/20 giorni lavorativi (tempi indicativi). Potresti riceverlo prima.

Cod: 5170

Vacuum cooking machine 50 lt tank capacity

€1,802.00 -28%

€1,297.49 VAT excluded

Vacuum cooking machine 50 lt tank capacity

Spedizione in circa 20/25 giorni lavorativi (tempi indicativi).

Vacuum cooking machine: how it works

The work cycle of this equipment is mainly divided into two phases: during the first, the temperature of the water in the tank is set (normally not exceeding 60°) and, in a second phase, the cooking time. The static nature of the water and the constant heat allow the machine to operate a type of cooking that gives the products an extreme internal softness, the enhancement of flavours as well as a reduction in the 'weight loss' that occurs during a normal cooking process. This is precisely why this technology has become an indispensable working tool in any professional kitchen.

How does vacuum cooking work?

The procedure is extremely simple, all you need to do is fill the tank with water (softened water is recommended) and the machinery will make the liquid reach the desired temperature, keeping it stable during the entire work cycle, with a temperature uniformity precision of +/- 0.5°C. This innovative technique is particularly suitable for cooking food that has already been placed in sealed bags suitable for vacuum packing and for regenerating previously cooked products, again using the vacuum method, guaranteeing that the organoleptic structure of the food is maintained while preserving the internal juices.