Immersion circulator 50 litres

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 foods at a 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 is carried out between 60 and 80°C. Vacuum-sealed, foods cook in their own moisture, with no dilution of micronutrients and vitamins. Thanks to this type of cooking, vegetables retain their taste and 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 can be adapted to most containers thanks to its immersion depth of 16,5 cm.