Machines for sous-vide cooking
Professional
Technology designed to ensure outstanding results while optimizing workflow management
Standard
To deliver maximum performance for sous-vide cooking professionals with moderate requirements
Complete solutions for low-temperature sous-vide cooking
Maintaining a stable and precise temperature, even during extended cooking processes, is essential to achieve high organoleptic quality and ensure food safety.
Automate your workflow
Integrated programs
Vacook 15 and Vacook Wi-Fi
Integrated programs (10 for Vacook 15 and 30 for Vacook Wi-Fi) allow replication of your successful recipes using the core probe, ensuring precise, consistent, and repeatable cooking results.
Preservation of organoleptic properties
Extends product shelf life up to 3 times
With sous-vide cooking, foods retain their natural color and nutritional properties: all flavors remain inside the pouch, along with vitamins and minerals.
The models from the Professional
Technology designed to ensure outstanding results while optimizing workflow management
230 V - 2000 W
230 V - 2000 W
±0.18 °F
±0.18 °F
32.18 °F/203 °F
32.18 °F/203 °F
Sfere anti-evaporazione
Neoprene adasivo
Sonda al cuore
Sfere anti-evaporazione
Neoprene adasivo
Available options
-
Professional
Compatible accessories
Optimize the preservation of your vacuum-packed foods with accessories that enable rapid achievement of cooking temperature (up to 40% faster), minimizing heat dispersion and energy consumption.
Core temperature probe
Thermal measurement probe that, during sous-vide cooking, reaches the core of the food, ensuring extremely precise and reliable temperature detection.
Neoprene
Rubber-like flexible material in adhesive strips, applied to the vacuum bag for use with the core probe. Prevents air ingress during probe insertion and ensures optimal vacuum sealing thanks to its heat resistance and insulating properties.
Anti-evaporation balls
Polyethylene anti-evaporation balls for sous-vide cooking, supplied with a dishwasher-safe bag. Ideal for heat-resistant containers or pots, they reduce water evaporation during cooking.
The models from the Standard
To deliver maximum performance for sous-vide cooking professionals with moderate requirements
±0.18 °F
68°F/203°F
Sfere anti-evaporazione
Neoprene adasivo
Available options
-
Standard
Core Probe
A professional tool designed for the accurate measurement of food temperature, featuring an extra-fine needle designed to penetrate the food gently without damaging it, and complete with a safety cap to be fitted once the measurement is complete.
During sous-vide cooking – where temperature control is essential to ensure consistent, high-quality results – the probe allows you to reach directly into the heart of the food, measuring the internal temperature quickly and accurately.
Neoprene
Neoprene insulating adhesive strips, made from a flexible, rubber-like material, are designed to facilitate the measurement of the core temperature of vacuum-packed products by preventing air from entering during the insertion and removal of the probe.
Neoprene adhesive strips ensure excellent vacuum retention thanks to their high resistance to moisture and water vapour.