Sous-Vide cooking in the SelfCooking Center^® - suddenly everything's so simple

The Sous-Vide version of the RATIONAL SelfCooking Center^® opens up a totally new perspective for food production. It streamlines your operation, optimises the organisation of work processes and maintains food quality at a constantly high level.

 

Food produced using the Sous-Vide method has an intense flavour and a much longer shelf life (up to 3 weeks). This food preparation method is highly flexible and meets the most stringent hygiene requirements. There is no over-production, and purchasing costs are minimised.

The food is cooked perfectly every time in special vacuum-sealed bags in the SelfCooking Center^®. It is then stored in the refrigerator. If necessary, the food is completed perfectly in portions for serving by Finishing^® in the SelfCooking Center^®.

Sous-Vide cooking - produce top quality cost-effectively

All SelfCooking Center^® and CombiMaster units with the Sous-Vide option are equipped with 2 core temperature probes (Sous-Vide and standard core temperature probe) which are inserted on the outside of the unit as required. The special Sous-Vide core temperature probe is extremely thin and flexible. This ensures that the vacuum is not destroyed by being pierced with the probe.

The Sous-Vide option is available for all SelfCooking Center^® and CombiMaster units.