Electric low-temperature immersion circulator

Why low-temperature cooking? All foods contain vitamins and micronutrients that are essential to our health. The problem is that they are destroyed once a certain temperature is exceeded and with certain cooking methods. The best approach is to cook food at low temperature and for longer. With low-temperature cooking, you will rediscover the taste of your food. What is low-temperature cooking? The idea is simple: it consists of not exceeding 100°C in order to be recognised as low-temperature cooking. In practice, cooking takes place between 60 and 80°C. When vacuum-sealed, foods cook in their own moisture, and there is no dilution of micronutrients and vitamins. Thanks to this type of cooking, vegetables keep their flavour and their colour. Which appliance should I choose? For low-temperature cooking, an immersion circulator such as the AWZ0017 is ideal in professional kitchens. Specially designed for intensive use, it will serve you for a long time. It is adaptable to most containers thanks to a depth of 16,5 cm.