VAC-STAR AG, Verpackungsmaschinen, Rte de l'Industrie, CH-1786 Sugiez, Switzerland, +41 (0)26 673 93 00, info@vac-star.com

CUISSON SOUS-VIDE BATHS 

picture: CUISSON SOUS-VIDE BATHS

Meat, poultry, fish, vegetables and desserts–
entirely new taste sensations can be created with all these products with the sous vide process.
Packed in a vacuum bag the food can be cooked on a low temperature between 56°C and 95°C in the Sous–vide bath.

With the procedure of cuisson sous–vide you have the “gourmet kitchen” at home.
Be open minded towards this new procedure!

THE ADVANTAGES

  • The natural taste, colour and appearance remain.
  • The food does not dry–out, nor oxidate or diffuse and the loss of nutrients during cooking is reduced to a minimum.
  • Loss of weight through refi ning is reduced to about 50 %.
  • Cooking is possible without addition of salt or fat.
  • Time–saving through output–rearrangement.
  • Smallest cleaning effort.

    PRICE STARTING AT € 666.–

    To follow further to the water bath system please click on the bar over the picture:

    “CSC–1" for CSC SOUS–VIDE BATHS ONE PIECE or
    "CSC–2" for CSC SOUS–VIDE BATHS 2 PIECE



    • VAC–STAR ALL OUT OF ONE SOURCE
    VACUUM PACKING MACHINES
    CUISSON SOUS–VIDE BAGS
    CSC SOUS–VIDE BATHS