The requirements in hotel business, gastronomy, canteens; butchers and catering are becoming more and more diverse. A correct planning and equipment of the kitchen including individual right products as well as latest technologies for each type of kitchen are indispensable. “Sous-Vide” – also called cooking under vacuum – is the magic word. Fish, meat, vegetables or fruits are cooked to the point under vacuum at low temperature gently and absolutely without problems.
To do so, we provide the suitable devices so you can deliver products of unmatched quality to your guests with
aromas and textures incomparable to other cooking techniques.
In this case, the dimensions of your requirements do not matter – may it be for small quantities or large events, if you have a lot of space or if you are working in a very limited space. Highest quality requirements and cost-efficient operating modes apply for all our products.