Sous Vide, gentle cooking under vacuum, offers many advantages: Cooked at low temperatures Cooked at low temperatures under vacuum, the natural flavour of the food is preserved, the meat becomes tender and juicy. Flavours, nutrients, vitamins and trace elements are not lost. and the vegetables remain crisp and colourful. Everything that is needed CASO Design offers everything you need: high-quality sous vide cookers as well as a wide selection of vacuuming systems, professional films and accessories.
Entry-level appliance for all gourmets
The new SV 400 sous vide cooker from CASO Design offers great performance at an excellent price-performance ratio, allowing for flexible cooking to Michelin-star standards.
Nothing beats sous vide cooked food. The flavour is simply sensational, and the texture is a visual delight. The true success of the “sous vide method” lies in the fact that food sealed in a vacuum bag is not leached out during gentle cooking in a water bath. Steaks remain juicy and pink, fish stays aromatic, and vegetables remain crisp and rich in vitamins. As the food cooks in its own juices, enhancing its natural taste, you can also use less salt, pepper, or other seasonings.
The SV 400 sous vide cooker from CASO Design is perfect for sous vide cooking, making yoghurt, warming baby food in jars, or tempering couverture in a water bath. These, and many other preparations, can be handled with this waterproof device, which is tested to the IPX7 standard. Suitable for use in all heat-resistant vessels with a height of at least 16 centimetres and a capacity of up to 20 litres, this sous vide cooker is the perfect choice for all amateur chefs. Simply set the temperature and time on the easy-to-read LED display and you're ready to go. Thanks to the practical screw clamp, the device sits securely on the edge of the pot and does not slip during operation. After cooking, the compact dimensions allow the stick to be stored away in a drawer or cupboard to save space, keeping it quickly to hand for your next sous vide dish.
Sous-vide cooking at Michelin-star standard: SV 2000 Pro
With the new Profi Sous Vide-Stick SV 2000 Pro, CASO Design offers a powerful aid for the catering industry: the Profi Sous Vide-Stick heats up to 60 litres of water to cook meat, fish and vegetables in a flavourful, gentle, low-fat and exceptionally tender manner.
When cooked under vacuum at low temperatures, the natural flavour of the food is preserved, the meat becomes tender and juicy, nutrients, vitamins and trace elements are retained, and vegetables remain crisp and vibrant in colour. The professional sous vide stick is suitable for almost any heat-resistant container and is easily attached with a practical screw cap. With precise temperature settings in 0.5 °C increments up to 90 °C, the temperature can be tailored exactly to the food being cooked. In addition, the SV 2000 Pro offers five programmable settings for meat, poultry, fish and vegetables, as well as customisable options. Depending on the size of the cooking container and the corresponding water volume, water circulation can also be optimally adjusted across three levels – 12, 15 or 18 litres per minute.
