Catalogue of our professional sous vide machines
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PROFESSIONAL SOUS VIDE MACHINES With patented technology Our thermocirculators allow you to achieve maximum efciency for sous vide technique Since 1997 manufacturing quality and robustness

Firstly, a brief introduction to sous vide What is sous vide Sous vide is a cooking technique where raw food is vacuum packed and then cooked in water at a controlled temperature (lower than the traditional temperature) and for a longer time. The revolution in the kitchen Sous vide brings a number of advantages. Speaking of the nal product, sous vide is a technique that cooks at a lower temperature, guaranteeing a product with more proteins, nutrients, which loses less weight and is also tender. In addition, you can homogenize the nal result and precisely control the cooking point. It is...

Our professionals thermocirculators and maximum efciency Our differentials can solve the main problems of cooking in sous vide All points in the vat with the same temperature The patented system we use manages to guarantee that all points in the vat have the same temperature. This feature is very important because sous vide is a technique based on precise temperatures. A difference in temperature will impact the nal result of your product, so this precise control will ensure homogeneity for all your foods. Ultra energetic efciency with our thermal insulation system Thermocirculators are...