HYDRO -COOKING

Revolutionary and innovative, the brand new HYDRO-COOKING allows the low temperature cooking of vacuum packed products.

We can distinguish two different phases in the working cycle: temperature setting on the control board (normally the temperature doens't reach more than 60°) and cooking time setting. 

The water remains always static during the working cycle and there is the possibility of monitoring the temperature thanks to a sensor which allows to keep it stable.

This new technology has a lot of advatages and the cooking results are excellent: food extremely soft and tasty, flavours are exalted and the weight loss is reduced. 

This is the reason why the MINI-COOKING is cosidered an essential device for every professional kitchen.