Low temperature equipment

Low-temperature cooking is an innovation in the culinary arts. With prolonged simmering, the products acquire special softness and juiciness.

In professional circles, this method of preparing food is called sous vide, which means “in a vacuum” in French. This technology has made it possible to prepare familiar traditional dishes at low temperatures.

Low-temperature cooking is a longer process than standard heat treatment. However, the method has its undeniable advantages:

• due to the preservation of cell membranes, the products are juicy,
• the special relationship between temperature and time gives the finished product delicacy and softness,
• no burnt, undercooked or dry foods,
• vegetables retain their freshness and crunchy texture, which is impossible when boiled.

The fish becomes especially tender. The sous vide method is ideal for preparing delicious fish dishes.

Uniqueness of technology

The sous vide method is based on the technology of vacuuming products in special bags. The food is then cooked in water, keeping the temperature constant throughout. For all products except vegetables, the temperature limit of 70°C is usually not exceeded.

The main task of cooks is to control the time and temperature of food preparation. Sous vide is a unique cooking method that allows you to achieve results that are incomparable to conventional cooking. The food retains its unsurpassed natural taste and all its beneficial properties.

Of course, in a restaurant setting you can’t do without special equipment. Modern low-temperature cooking devices include three main elements:

• special thermostat,
• a heating element,
• water container.

Where to buy low temperature equipment?

On the Complex-Bar website you can purchase the latest equipment for low-temperature cooking in the near future. You can also order convenient egg cookers and steel holders for poaching eggs.

Along with the devices, we sell a special type of product - polypropylene balls. These are products that act as a lid that closes a container with meat, fish or other products during long-term cooking using sous vide technology; they prevent water evaporation.

The unique taste of culinary dishes prepared using sous vide technology will attract many new visitors to your restaurant. The idea of cooking meat, poultry and fish with a completely new method that is fundamentally different from others is extremely attractive and interesting.

By purchasing special devices for low-temperature cooking in bulk, you can significantly improve the quality of dishes served in a restaurant or cafe and simplify the process of preparing preparations for dishes. The meat will be juicier than that of competitors. Delicious fish and vegetables will exceed the expectations of the most sophisticated gourmets.

To order devices for low-temperature cooking on the Complex-Bar website, you just need to call +7 (495) 411-90-60. You can also use the feedback button.

Qualified consultants will tell you about all the features and subtleties of the innovative method. They will help you choose exactly those appliances that are needed in the kitchen of a particular restaurant, bar or cafe.