VACOOK sous vide bath

The VACOOK sous vide device offers a solution that can be fitted to a suitable container to create a temperature-controlled water bath. Cooking time and water temperature can be set on the unit, and several programmes can be stored. This design can be advisable if the kitchen wants to choose the water bath container to suit the portion being handled. The device, the container and the packed product together form the basis of the sous vide workflow.

A container matched to the water bath

Because the VACOOK can be fitted to a container, various working volumes can be created, but the fixing and conditions of use must suit the chosen container. Its height, rim, heat resistance and the required water level all matter. The device's specified upper capacity is heating 50 litres of water; actual usability is also influenced by the container, heat loss to the surroundings and the product load. When choosing the container, also consider the placement of the pouches and the space needed for handling.

Storable time and temperature programmes

The unit can store several cooking programmes, which simplifies restarting established workflows. The specified temperature control range is 20–100 °C. Programme selection must always be linked to the dish and the portion, as the set water temperature and the core temperature of the product are different characteristics. The size, starting condition and placement of the product are all part of the cooking process. It is advisable to manage each stored programme together with this information.

The right pouch and orderly placement

The sous vide process requires a pouch that is compatible with the given food and the planned temperature and duration. The pack must be closed with a clean, continuous seal and placed in the water so that heat transfer is adequate. The size of the pouches and their position relative to one another are therefore part of designing the workflow. It is advisable to check the packaging both before placing it in the water and after treatment. The subsequent serving or chilling routine is determined by the technology of the dish.

Compact device on the work surface

The VACOOK measures 340 × 130 × 260 mm, weighs 4.5 kg and has a power rating of 1200 W. Its stainless steel design suits kitchen use, and its overheating protection function stops operation if necessary. When positioning the device, the full load of the container and secure fixing must also be taken into account. Maintaining the right water level, monitoring and cleaning are part of the usage routine. Selecting the unit is made easier by a trial with the actual portion and the planned container.

To discuss the VACOOK sous vide device, please send us the product to be handled, the portion size and the details of the container you intend to use. Our colleagues will help you coordinate the device with suitable packaging material and the packaging process. A well-planned water bath and a programme defined for the product together form the basis of consistent use.

Technical features

• Material: stainless steel
• Capacity: heats up to max. 50 l of water
• Temperature: holds the water temperature between 20-100°C
• Safety function: switches off automatically before overheating
• Universal: can be fitted to any container
• Dimensions: 340x130x260mm
• Power consumption: 1200W
• Weight: 4.5 kg