Gastrovac
A small appliance for impregnating and cooking
in a vacuum
Gastrovac is a compact appliance for cooking, frying and impregnating
in a vacuum. It is patented in over 160 countries and developed together
with the Universidad Politecnica de Valencia and the cooks Javier Andres
(Restaurante La Sucursal, Valencia) and Sergio Torres (Restaurante El
Rodat, Javea). It functions as follows: by creating an artificial low pressure,
oxygen-free atmosphere, 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 theliquid around it,
allowing infinite combinations of foods and flavours.
examples Fruit confit in just 2 hours at 55ºc.
The pot has a device which allows the inner basket to be lifted,
without losing the vacuum, and to prevent impregnation
Maximum vacuum level reached is approximately -0.8 bar
depending on working temperature
The temperature is controlled by a probe plugged into the pot at the bottom
Gastrovac has a time counter with acoustic signal from 1 to 99 minutes
Please contact us for prices.