Vacuuming drawer, Professional Series, 60 cm

Sous-vide drawers are versatile tools to preserve and cook in addition to preventing waste.
They help to seal food in a vacuum, which is the perfect technique for extending the life of food as well as being a healthy cooking method that enhances aromas and flavours. In sous-vide cooking, food is cooked in a vacuum pack at constantly low temperatures in a water bath or in a steam oven. This process is perfect for cooking meat, fish, vegetables and fruit, given that the nutritional values and aromas are maintained due to the lower heat levels.
The method is equally useful for marinating and flavouring food, such as marinating meat.
Another advantage of the sous-vide drawer is the extended conservation of foodstuffs, which remain unchanged once prepared sous-vide, as if the meal had just been prepared, hence reducing waste. Nutritional values, flavours and vitamins stay the same over for longer than freezing. Liquids, such as soups, can also be vacuum packed.
To protect foods as much as possible and to achieve superb results, three sous-vide levels are available, depending on the sensitivity to pressure of the foodstuff: lower for fruit and vegetables; intermediate for foods with a high percentage of liquids; high for meat. The ECSG401 vacuuming drawer can be integrated into 14 cm high niches (9.5 cm of which is usable). Measuring 60 cm wide, it can
provide a finishing touch to the cooking zone wall featuring other built-in appliances, such as a multifunction or combi-steam oven,
a fully automatic espresso machine or warming drawer. The appliances can be arranged horizontally or vertically. The vacuuming
chamber is manufactured in stainless steel with 3 vacuuming levels in the chamber (max 99%) and 3 vacuuming levels outside the
chamber (max 90%). The drawer is supplied with automatic recognition for external vacuuming. Gaggenau engineering.