Nowadays, no professional foodservice business can do without cooking and regenerating at low temperatures, because this technique optimizes food preparation and enhances the organoleptic properties of ingredients.

Chefs take advantage of the many benefits of sous-vide cooking, including the reduction of food weight loss during cooking, which drops from 30% with conventional cooking to 7% with vacuum cooking, increasing the number of portions obtained from the same quantity of raw material.

The result of close collaboration with renowned chefs, MINI-COOK 15 is the solution for innovative sous-vide cooking.

The machine is equipped with a display showing the cooking time, water temperature and core probe temperature detected by a temperature sensor with a 0.1°C delta. Food cooking takes place in complete autonomy; if there is no water, the machine stops automatically, leaving the chef free to focus on managing the kitchen. The innovative cooking system guided by the temperature delta makes it possible to cook food uniformly without ever subjecting it to thermal shocks that could damage the product.