Available models
Compare the technical specifications and available options.
Vacook 15
230 V - 2000 W
230 V-50/60 Hz
±0.18 °F
32.18 °F/203 °F
Sfere anti-evaporazione
Neoprene adasivo
Hightlights
Professional use
Compact models ideal for professional use, easy to use and store.
LCD display
Immediate and precise control of all functions, with simple and intuitive operation.
Integrated functions
Integrated controls for safety and precision: water level, temperature and offset adjustment.
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.
Tech specifications
Machine dimensions
Weight
Consumption
230 V - 2000 W
Number of programmes
Voltage
230 V-50/60 Hz
Second welding bar
Liquids inclined shelf
Vacuum gauge
GN trays vacuum setup
Maximum capacity (liters)
Temperature resolution
±0.18 °F
Temperature range
32.18 °F/203 °F
Low water level warning
Delayed start
Cooking temperature alarm
Temperature control offset
Accessories
Sfere anti-evaporazione
Neoprene adasivo
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.
Anti-evaporation lids
Stainless steel
Durable and made entirely from stainless steel, these GN trays come with lids featuring airtight seals and a pressure-release valve, ensuring food stays fresh up to four times longer.
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.
Compatible accessories
Optimize your sous-vide cooking with accessories that enable rapid achievement of cooking temperature (up to 40% faster), minimizing heat dispersion and energy consumption.
Anti-evaporation lids
3 models available with 100, 150 or 200 h
Stainless steel
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.
Neoprene
Excellent vacuum retention
100% recyclable
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.
Core Probe
Ideal for Vacook 15 and Vacook Wi-Fi
A temperature probe which, during sous-vide cooking, reaches the core of the food, ensuring extremely precise and reliable temperature measurement.
Vacook 15
Frequently asked questions
The most suitable methods include immersion in a thermostatic bath using a thermal circulator, or cooking in a steam oven at low temperatures (up to 115°C).
Virtually all foods can be cooked sous-vide; however, meat, fish, vegetables, fruit, and eggs yield particularly effective results. Sauces become smooth and well emulsified.
It depends on volume, product size, and desired cycle. Contact us for a tailored consultation.
Yes. Foods that tend to ferment in the absence of oxygen, such as potatoes, avocado, etc., should not be vacuum packed.