ICC - Gastrovac Vacuum Cooking Get latest price

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The Gastrovac is a compact appliance for cooking and impregnating in a vacuum. It is patented in over 160 countries and developed with the Universidad Politécnica de Valencia and the cooks Javier Andrés (La Sucursal Restaurant, Valencia) and Sergio Torres (El Rodat Restaurant, Jávea).

It functions as follows: by creating an artificial low pressure, oxygen-free atmosphere, the Gastrovac considerably reduces cooking and frying temperatures, maintaining the texture, colour and nutrients of the food. Moreover, the Gastrovac creates the “sponge effect”: when the atmospheric pressure is restored, the food absorbs the liquid around it, allowing infinite combinations of foods and flavours.

Attributes

• Cooking, frying and impregnating flavor under vacuum.
• Probe connects the base of the vacuum cooking pot to a microprocessor, enabling precise temperature control.
• The temperature is displayed on an LCD screen.
• Frying basket lift system that prevents food from being impregnated by oil. Timer/Pressure control gauge/Vacuum breaker control/ separate heat and vacuum sources.

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