Sous vide cooking

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Precision low temperature cooking.

Sous-vide (French for “under vacuum”) involves vacuum-sealing food, such as meat, fish, or vegetables in a bag and then cooking it in a water bath at a precise temperature. When done right, this method preserves moisture and achieves an exact degree of doneness. 

If your recipes include sous-vide cooking, choose Cucimix’s eight-gallon model with sous-vide accessory. Use the touch controls to set an exact temperature, and the revolving basket insert keeps temperature consistent throughout the tank while the mixing paddles ensure uniform cooking. The results are mouth-watering—and never undercooked inside or overcooked on the outside.