The low temperature sous-vide cooking allows to obtain uniform and extremely precise cooking which favors the enhancing of taste, leaving all the aromas of raw material intact. Secondly, low temperature  sous-vide cooking offers a great reduction in energy consumption, especially on considerably large size production facilities that are programmed daily for the kitchen line thanks, for example, to the possibility of being able to cook even at night. VALKO  sous-vide cooking equipment perfectly fulfills  these purposes with a quality of materials and cooking procedures which only we are able to guarantee.