Professional sous-vide cookers
For the professional sous-vide cooking Firex has designed Cucimix: professional cooker vailable in different capacities ranging from 30 to 500 litres, perfect for a wide range of recipes prepared using different cooking methods.
Sous-vide cooking with Firex equipment
Professional sous-vide cooking is a low-temperature cooking technique (between 50°C and 100°C) whereby food is cooked inside special sealed bags. With sous-vide cooking, the food is seared lightly or prepared uncooked and placed in the bags along with sauces or seasonings.
The bags are then immersed in water at a controlled temperature for a variable period of time, ranging from a few minutes to several hours, depending on the type and size of the product. Once cooked, the product can be consumed straight away, or blast-chilled and stored.
Ingredients and applications
With Firex sous-vide cookers, you can cook a number of different cuts of meat; fish, especially salmon; and vegetables, which retain their flavour and vibrant colour.
Thanks to this technique, the shelf life of food can be extended by up to three times; the colours and flavours of the raw ingredients are best preserved and aerobic bacterial growth is reduced.
Advantages and key features of the Firex sous-vide cookers
Firex’s professional sous-vide cooking equipment delivers outstanding results thanks to the FCT (Firex Touch Control) technology, which allows you to create your own recipe and monitor every single step of the process.
Professional sous-vide cooking with Firex equipment allows you to:
- perfectly replicate any recipe;
- reduce energy consumption;
- offer a wider selection of dishes thanks to single-portion servings.
Contact us to learn more about the processes and applications of our equipment, we will be happy to help you!
