Sous vide machine

A sous vide machine is used to cook vacuum-sealed ingredients at a low, precisely controlled temperature. Unlike a traditional boiling pan or a chafing dish, it keeps the water circulating evenly and constantly. This method prevents food from drying out and retains as much of its natural juices, aroma and texture as possible.

• Temperature range: adjustment from 20 °C to 95 °C is ideal both for delicate fish, seafood and vegetables and for extended cooking of meat.
• Immersion circulator: the compact cylindrical body clamps directly onto a gastronorm container or pot, so it takes up no extra space on the work table.
• Power and supply: the 850 W model runs on a standard 220 V supply, which makes it easy to plug in at any workstation.

Thanks to its compact size and portability, a sous vide machine is practical both in restaurants during prep (mise en place) and in cafés and catering, where consistent dish quality and identical results every time are critical.