Gastrovac ICC vacuum cooker

The vacuum revolution

The Gastrovac unit has been designed together with the Polytechnic University of Valencia and chefs Javier Andrés (Restaurante la Sucursal, Valencia) and Sergio Torres (Restaurante el Rodat, Jávea) for vacuum cooking and impregnation. This system, patented in more than 160 countries, allows cooking and frying at low temperature, as well as impregnation without harming the texture of the products. It works as follows: by creating an artificial atmosphere of low pressure and no oxygen, the Gastrovac considerably lowers cooking and frying temperatures, thereby preserving the texture, colour and nutrients of the food. The Gastrovac also achieves the “sponge effect”: when atmospheric pressure is restored, the food absorbs the surrounding liquid, allowing endless combinations of foods and flavours. The container has a device that lets you raise and lower the basket inside the pot while it is covered. The maximum vacuum reached is approximately -0.8 bar depending on the working temperature. The temperature is regulated via a probe inserted in the lower inner part of the pot. The unit has a timer with an audible alarm from 1 to 99 minutes.