share the taste – Quality in quantity info [at] firex-it.hu
Home / Processes / Sous-vide cooking

Processes

Sous-vide cooking

Vacuum-packed meat, fish and vegetables at a precise temperature.

Sous-vide depends on temperature accuracy. The probes on Cucimix, Figaro and Fixpan follow the water and the product closely, and the programme stores the complete cycle – so every pouch reaches the same core temperature.

Request a quote

Firex Sous-vide cooking — Processes

Book a demo with your own recipe

Write to us and we will arrange a demo, a cooking test or a quotation. For a quick reply, use the WhatsApp button as well.

Contact