Excellent quality

Thanks to the gentle cooking process, the authentic inherent taste and natural texture of the food are retained; the food is tender and succulent when presented at the table. Nothing becomes crusty or dries out. In many cases food, which is cooked under vacuum, is actually more wholesome and nutritious, because vitamins are retained. Recipes with constant cooking temperatures and times produce consistently high quality. The quality of meal components is also preserved during storage and regenerating in the vacuum pouch.

Quick service,
a wide range of food

You can pre-cook the most important meal components and then simply store them. You only need to regenerate, garnish – and if necessary briefly brown – the food before serving it. This means that fluctuating guest levels are not a problem for you. Even late in the evening you can serve your guests whatever they wish to eat. You can also easily produce a stock of those specialities, which are only requested infrequently. It is also possible to supply outside catering branches from your central kitchen – conveniently and cost-effectively but with the same excellent quality.

Optimise your processes

Cooking under vacuum makes your working processes easier to plan, and you can cook with less time pressure and without risk. You can buy raw materials when the quality and price are right. Because with sous vide cooking you are producing for stock. Cooking loss is minimized, and with sous vide you work more profitably.

 Guillaume Hanriot
Owner of Parisian Café des Amis

The sous-vide method is perfect for our small kitchen

„Our profit margin is now significantly higher, as we are able to offer premium cuisine with fewer leftovers and waste."

➀ Vacuum chamber machines

Reliable vacuum packing is the basis for excellent quality. MULTIVAC’s high-performance chamber machines offer you perfect results over the long term.

➁ Water bath with thermostat

Cooking takes place at low temperatures, which do however have to be maintained constantly. MULTIVAC’s sous vide thermostats guarantee a temperature consistency of +/–0.03°C.

➂ Accessories

Use our sous vide special pouches for an intensive taste, the chiller to reduce formation of bacteria during storage and the practical accessories, like anti-steam balls.

Simple cleaning – reliable hygiene

Hygiene is the most important aspect in the kitchen. This is particularly so, if meat and fish are being cooked at low temperatures, as is the case with sous vide. Thanks to their special design, MULTIVAC’s chamber machines are ideally suited to the sous vide procedure. The MULTIVAC Hygienic Design™ also enables them to be used in production environments, which have the highest hygiene requirements.

MULTIVAC Hygienic Design™

✔   Smooth, angled surfaces inside and outside without recesses prevent micro-organisms and residue of product or cleansers from being deposited.

✔   All materials are designed for cleaning and disinfection with fluids

✔   Removable sealing bars make it easier to clean the vacuum chamber