Know the technique of vacuum cooking Sous Vide, the most used in Europe and start to optimize the preparation of your food by improving its properties and getting a sinigual flavor making the most of your products.

The structure of the thermocirculator for vacuum cooking is made of stainless steel. It has a programming system and a temperature sensor to achieve the cooking of food independently and uniformly without subjecting them to thermal shocks that are harmful to the product.
Its memory allows you to store all your programs facilitating the way of cooking and sealing the food, preserving all the flavors and aromas.