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.
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.
