Professional
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.
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.
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.
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
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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 Probe
A temperature probe which, during sous-vide cooking, reaches the core of the food, ensuring extremely precise and reliable temperature measurement.
Neoprene
Neoprene insulating adhesive strips, made from a flexible, rubber-like material, are designed to facilitate temperature measurement at the core of the vacuum-packed product by preventing air ingress during probe insertion and removal.
Neoprene adhesive strips ensure excellent vacuum sealing thanks to their high resistance to moisture and water vapour.
Anti-evaporation lids
Available in capacities ranging from 5.8 to 28.4 litres, they are the ideal solution for chamber vacuum sealers. With the optional connecting tube, you can achieve a 99% vacuum.