* Easy To Use

* Durable Structure

* Easy to Clean

* For Cooking Ability in High Temperature

* Flexible Cooking Temperature

* Vacuum and Batch Weight of Product Are Controllable

* Capacity: approx 550-650kg/h

In vacuum cooking, meats are cooked at reduced pressure and temperature. In one vacuum technique, known as sous vide cooking, foods are cooked in their own juices, thus retaining their natural flavours and moisture.