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 chefs 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 the liquid around it, allowing infinite combinations of foods and flavours.
Example: 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.
- 470w x 470d x 400h mm
- Cooking Temperature
- up to 100°C
- Bowl capacity
- 8 litres
- Electrical requirements