Sous Vide Cooking System

Thermal Precision

This professional sous vide cooker offers complete temperature control across a range of 45 to 100°C. Continuous water circulation ensures even heat distribution throughout the entire bath, eliminating cold spots and guaranteeing perfectly uniform cooking of your preparations.

Operational Versatility

The device adapts to two distinct modes of use: direct cooking of your vacuum-sealed products in their packaging, or reheating of pre-cooked preparations via traditional convection ovens. Its simplified operation requires only filling the water reservoir to automatically maintain the desired temperature setpoint throughout the entire cycle.

Organoleptic Quality

Low-temperature cooking fully preserves the flavors, textures, and aromas of food while minimizing dehydration. This method integrates ideally into a complete process including rapid cooling and extended storage, thus facilitating the planning and organization of your culinary production.

Technical Specifications