CSC SOUS-VIDE BAGNO
Meat, poultry, fish, vegetables and desserts– The natural taste, colour and appearance remain.
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 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.
PRICE STARTING AT € 397.–
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