Low temperature cooking or vacuum cooking

Sous-vide cooking

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Packaging solutions for sous-vide cooking

Why cook sous-vide?

Sous-vide cooking or vacuum cooking is a simple but efficient cooking technique that ensures every product being cooked at exactly the right, constant and low temperature in a bath or oven.

  • Consistent high-quality
  • 100% natural, healthy cooking
  • A true time saver
  • Cost efficient cooking method
  • Optimized kitchen organisation
  • Suitable for small and large groups
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From prep to plate

Main steps

Cooking vacuum packed food at a consistent low temperature. That's the basic principle of sous-vide cooking. The main steps to take: preparation, vacuum packaging, cooking and cooling down. Meat, fish, fruit and vegetables are cut, peeled and placed in a bag with extra herbs and spices, then vacuum packed, cooked, cooled, and then served or stored.

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3. Cook

Put the package in a thermal water bath or oven and cook it at a low temperature.

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4. Cool

Cool the food before storing it. Mind all safety regulations.

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5. Serve or store

Serve or store your sous-vide meals or vacuum packages.

Vacuum packaging machines for sous-vide cooking

Henkelman recommends

Henkelman offers a complete range of vacuum packaging machines that can be used to pack your food products. Numerous machines and options are available, such as the Advanced Control System. Our recommendations.


Options and accessories

Customize your machine for sous-vide cooking

Advanced Control

Added value to packaging

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Liquid control

For vacuum sealing liquids

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Sensor control

Constant, guaranteed end vacuum

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Seal systems

For maximum protection

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Seal configurations

Double or triple your capacity

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