SOUS VIDE IMMERSION CIRCULATORS

Sous-Vide “under vacuum” also known as low temperature cooking is consistent and cooks high quality meat, fish and vegetables. Vacuum packed foods are submersed in temperature-controlled water which is virtually impossible to overcook the food. This method reduces food shrinkage from 40% to an absolute minimum of 5%. Additionally, vitamins, micronutrients and mineral salts are retained and fat composition are not altered, resulting in a noticeable enhanced taste for Sous-Vide prepared meals. Extended shelf-life without loss of quality.