Vacufresh
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NDED BY RECOMME SSIONAL CHEF E THE PROF RD VACUUM PACKAGING MACHINES GOURMET THERMALIZER

Guests glowing with joy: Their appreciation is the evidence of all effort you have undertaken at this day when cooking. To be a perfect host also means to spend enough time with your guests but also to surprise them. And when they ask with astonishment: "Did you really cook this meal yourself?", just give to the audience a bright smile and nod. Ambitious hobby chefs enjoy the use of this modern “Kitchen Aides” and cook with passion with this latest technique that enables convenient packaging, more storage room, quick marinade process or Sous-Vide. And end up with sensational results. An...

VACUUM PACKAGING – THE BEST AND MOST GENTLE METHOD TO PRESERVE FOOD Also, the packaging of small bits of leftovers can be transferred completely without the smell or taste. In the summertime you can ensure safe transportation to the next picnic or barbeque including the perfect marinade in 15 minutes and in the autumn you can keep the jam jars perfectly sealed. The Vacuum provides numerous options. Has the bag of jelly babies or nuts opened but not finished yet? No problem: Just seal it once again. And then of course the supreme discipline – cooking in the vacuum bag, i. e. Sous-Vide. You...

RESEALING ORIGINAL PACKAGES Food such as e. g. nuts, pine nuts, sesame, spices, dry fruit or jelly-babies can easily be resealed in their original packages. This way, the products are protected against humidity avoiding that they go stale early. PACKAGING OF SMALL PORTIONS Did you purchase large quantities of a product? In order to avoid loss of aroma when storing coffee, spices or other products or in order to preserve meat, cheese, sausages, etc. – using the vacuumizer you can store your food in portions or use it as needed. MORE STORAGE SPACE Sealed food in the vacuum bag provides an...

VACUFRESH The VacuFresh can be perfectly integrated into the kitchen in terms of technique. The machine can also be easily integrated into already existing kitchens! It is equipped with 15 levels for vacuum and sealing time setting. Heavy duty slides with Softclosing guarantee for safe and easy moving of the drawers. Due to the stable stainless steel structure, the housings and the vacuum chamber are on the one hand extremely robust and thus very durable, but are also easyto-clean and thus particularly hygienic. It fits into all standard drawers* of a width of 55 cm or 60 cm. Products up to...

WHY SHOULD YOU USE KOMET: • Machines made by KOMET are worldwide professionally used for more than 60 years • The machines for private use correspond one-to-one to the machines for professional use: Components, materials, function, mode of operation, etc. • KOMET provides cost-efficient professional technique for private use MY PROFESSIONAL TIP "WHEN PURCHASING THE MACHINE, MAKE SURE THAT IT IS WORKING WITH FULL VACUUM – BECAUSE THIS WOULD GUARANTEE A PROFESSIONAL RESULT AND BEST PRESERVING OF FOOD." STEFAN MAR

C O O K I N G U N D E R VAC U U M THE BEST AND MOST GENTLE METHOD OF COOKING FOOD Sous-Vide, French for "under vacuum" also called cooking under vacuum – and a touch of magical word itself. Fish, meat, vegetables or fruits: Everything is cooked to the point under vacuum at low temperature gently and absolutely without problems. Vacuum cooking sometimes, even during long hours isn't witchcraft, but certainly the result of innovative ideas and research. To do so, we provide the optimum devices so you can deliver products of unmatched quality to your guests with aromas and textures...

THE COMPARISON COMMON COOKING Different cooking levels in one piece. Continuously perfect cooking. Crust Well-done Rare – pink-roasted Crust Medium rare IT IS VERY EASY WITH SOUS-VIDE: Sous-Vide is not too difficult to do. By following a few simple rules the choice of high quality products, raw materials and by using the correct tool you may be assured to rapidly achieve optimum results. Then put the vacuumized product Take the product which was cooked ingredients together into a vacuum into a gourmet thermalizer and gently the vacuum bag and briefly fry it, if desired (e. g. meat).

S O U S - V I D E – W H Y C O O K I N G I N T H E W AT E R B AT H A N D N OT I N A S T E A M E R You wonder: Steamer or thermalizer? The advantages are obvious! A standard steamer is working e. g. with a standard water filling for only about 2 hours. Then it will switch off itself. However, there are lots of food items which need to cook significantly longer. This will only be possible with a costly fixed water supply of the steamer or by continuously refilling the water tank – which requires lots of attention and energy. By using our thermalizers this would be quite easy: only fill water...

OUR THERMALIZERS EBUT: WORLD D E APPLIANC SANDRA “Sandra” is possible as flush or patched installation. It can be integrated in a space-saving and especially optically and technically perfect way in almost any kitchen counter. Not to forget to mention that the device can also be easily retrofitted in existing kitchens! Available with stainless steel or Plexiglas lid. Cooking products of up to 4 kg all at once. Technical details Water bath in liters: Gastronorm: Power connection: SANDRA PREMIUM – with stainless steel lid Weight without water filling Premium (kg): Weight without water filling...

AC C E S S O RY Useful accessories which can ease Sous-Vide cooking even more. VACUUM BAGS Available in various sizes (e. g. 150 x 250 mm or 200 x 300 mm) and in two qualities. The bags are suitable for storing or for Sous-Vide cooking. MY PROFESSIONAL TIP "SEASON CAREFULLY: WHEN COOKING UNDER THE VACUUM, THE ORIGINAL TASTE OF ALL INGREDIENTS WOULD BE KEPT." STEFAN MARQUARD All products are available at your local specialized dealer! KOMET MASCHINENFABRIK GMBH Am Filswehr 1 · D-73207 Plochingen Phone: +49 (0) 7153 83 25-0 Fax: +49 (0) 7153 83 25-26 www.vakuumverpacken.de...