The sous-vide technique (vacuum cooking) is a simple and precise cooking system used in the best restaurants to achieve perfect results every time. Vacuum-packed food is submerged and cooked at low temperature, always in a controlled manner.
Discover also our Squasher pressure emulsifier, which unifies all the flavors and aromas contained in a vacuum bag, dissolving them homogeneously in a liquid.
Thanks to more than 10 years of experience, we offer you state-of-the-art equipment and accessories for your professional kitchen.
