Vacuisine from V-ZUG

Top-quality cooking at home
Sous vide – known as Vacuisine at V-ZUG – is a method which involves cooking food slowly at low temperatures in vacuum-sealed bags in a steam cooker. What has long been the domain of professional chefs is now easy to recreate in your own home – for a unique taste experience at Michelin-star level. This method retains valuable nutrients more effectively, creates more intense flavours, and makes colours more vibrant. Vacuisine is a feast for the senses.


Be the perfect host
Vacuisine is perfect for a relaxed evening with friends. It lets you indulge your guests with professional-standard cooking, but with none of the complications or chaos. Vacuisine keeps you flexible: meat, for example, can be vacuum-sealed hours beforehand and then simply placed in the combi-steam cooker before your guests arrive. For more tips on how to be the perfect host, take a look at our blog.
 

Vacuisine – how professional chefs cook
Vacuisine or sous vide is slow cooking at low temperatures (under 100 °C) in vacuum-sealed bags. Using our steam cookers, Combi-Steamers and Combair-Steamers, and in combination with the vacuum drawer, amateur and professional chefs alike can cook without complications and stress-free. To give you more time for your guests, you can insert the meat into the steam cooker hours in advance and serve it evenly cooked at exactly the right time.

A modern lifestyle with Vacuisine

Vacuisine completes your food lifecycle. Vacuum-sealing simplifies storage and facilitates the preparation of food in a way that preserves its natural goodness, while also extending its shelf life, promoting a stress-free, healthy and modern attitude to cooking and dining.