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In compliance with the art. 13 of the Italian Legislative Decree no. 196 dated 2003 and with the art.13 GDPR 679/16 I hereby authorize the use and process of my personal data
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Go to the accessories

Video ricette

Venison, carrots and juniper reduction

Tail, gelatine and fondant leek

Veal cheek, thyme borettane onions and corn wafer

Octopus, chickpea puree and bitter chicory

Char, herbs with cardamo, pea puree

Cuttlefish, beans and black olives powder

Specifics

Width (mm)720
Depth (mm)870
Height (mm)1100
Capacity (l)70
Min. height of the tank (mm)200
Temperature (°C)0 ÷ 95
Voltage230V~
Power (KW)3
Weight (kg)71

Optionals

Art. 0401VB25

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Dividing grid for tray

Art. 09040017

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Core probe needle, T type thermocouple ø 1,5 mm x 60 mm
*To be used exclusively with temperature probe (not included)*

Art. 0000000L

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MANUALE COTTURA SOTTOVUOTO
L'arte della cucina nell'era del sottovuoto di Fabrizio Ferrari
Lingua italiana - 196 pg

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Discover the vacuum cooking equipment!

Passion for food

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From its birth until today the low temperature sous vide cooking has become a reality, able to blend with different cooking techniques, from traditional ones to the most innovative ones, with indisputable advantages. First of all, the possibility of obtaining uniform and extremely precise cooking results, without any dispersion of the precious nutritional food properties. Thereby the aromas of the raw material are kept intact, ensuring exaltation of taste and a soft and juicy consistency. Secondly, this choice offers a clear reduction in consumption, especially for considerable productions that are daily scheduled for the kitchen line, with an opportunity to keep on cooking even at night.

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