THE ADVANTAGES OF
LOW TEMPERATURE VACUUM COOKING AND
SOUS-VIDE COOKING TIMES

Low-temperature vacuum cooking is an innovative technique used increasingly throughout the professional world to cook food healthily, preserving the nutritional qualities of the food and enhancing the taste and flavor of all types of food. Sous-vide cooking is particularly suitable for cooking meats, it allows them to be cooked evenly instead of being overcooked on the outside and undercooked on the inside and gives them softness and juiciness typical of the low-temperature cooking technique.
If vacuum cooking is preceded by vacuum storage instead of traditional storage, this will also stop bacterial growth inside the vacuum pouches and maintain the flavors, quality, and nutritional values of your food for longer.

Find out the approximate cooking times for each type of ingredient such as meat, fish, vegetables, and fruit.

Discover all the benefits of sous-vide cooking for your health, your food, and your restaurant.

Sealed in Besser Vacuum cooking bags, all ingredients are safe from bacteria and germs, as they are vacuum-packed in bags made from high-grade BPA-free raw materials. However, bacterial proliferation is only 100% prevented by cooking the food at certain minimum temperatures, which must be adhered to and maintained for a defined cooking time.

With Besser Vacuum’s vacuum chamber machines and external suction packaging machines, you can easily vacuum seal your products before cooking. A wide range of professional and domestic vacuum packaging machines are available to meet everyone’s needs. Each product is of “Made in Italy” quality, built and designed with great care and attention to detail.

Thanks to Besser Vacuum’s thermocirculators, it is now possible to set the desired temperature to a tenth of a degree and with the easy time setting, you can even achieve 24 hours of continuous cooking. You will be able to obtain a greater exaltation of flavors and preserve the organoleptic qualities of the food.