The Sous-Vide cooking method is done by vacuum packing portions in a plastic sealable bag and then slow cooked at precise temperatures which are much lower than typical cooking methods. The vacuum pack removes most oxygen from the food which can then can be immediately cooked or stored for later use. This has the effect of keeping harmful pathogens out reducing the risk of any food borne illness. The final product when using Sous-Vide has better flavor, color, texture and aroma with minimal loss of juices while at the same time greatly improving food safety. Our products are in use by many leading Restaurants and Chefs in the country.

Our Immersion Circulators precisely control the temperature of the water and circulate it around the vacuum pack bags for even cooking. Immersion circulators can be clamped to an open pot, container or one of our stainless steel tanks. Because Techne circulators maintain an exact temperature, food is cooked precisely when using the Sous Vide method.