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THE PRECISION
VACUUM SEALER

The key to sous-vide cookery, sealing food and liquids in an airtight
pouch to ensure the highest levels of food quality and taste.

  • VACUUM SEALING has become a vital part of restaurant cooking and now with Grand Cuisine it can transform your home kitchen too. Cooking food in a sealed pouch has a number of benefits, preserving moisture, succulence, nutrients and flavour and allowing you to cook ahead of time. It’s especially useful for delicate foods such as fish that would lose texture under direct heat. It’s also the perfect way to marinate a variety of dishes, keeping food in close contact with the liquid. You could think of the vacuum sealer as your own time machine, keeping food in perfect condition until you want to serve it.

  • It’s a transformative cooking technique that you can put to work in your kitchen, every day of the week. 


    KEY FEATURES:

    • Protects food from the air, preventing oxidation
    • Preserves taste, moisture and texture
    • Integral to the sous-vide technique
    • Requires less energy during cooking
    • Store pre-prepared foods and ingredients under vacuum for days, weeks or even months


  • System Thinking

    Your personal time machine, allowing you to prepare delicious meals in advance and seal them in the vacuum pouch. Blast chill to store using the Blast Chiller, then reheat when you need it in the Combination Oven.

    Explore the System

COOKING
UNDER VACUUM

  • THE PRECISION VACUUM SEALER is your key to an entirely different cooking technique: sous-vide, which means ‘under vacuum’. With sous-vide cookery, food is cooked under a vacuum for long periods at low temperatures. The effect can be astonishing: perfectly even cooking, with the outside and core having exactly the same degree of ‘doneness’ 

  • and all the cooking juices retained within the food. It’s the perfect technique for foods with a delicate texture, such as fish or fruit. From wild salmon to apple slices, sous-vide achieves the seemingly impossible, creating food that’s fully cooked but still intact with an appetising ‘bite’.

»After many decades of producing equipment for professional kitchens,
we have a wealth and depth of knowledge that we wanted to
make available to people who are not professional chefs.«

Henrik Otto, Design Director

Product features

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Product feature

Precise control of vacuum pressure

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Timeless and elegant design

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Product feature

The gateway to sous-vide cookery

COOKING TECHNIQUES
Sous - vide

  • Literally 'under vacuum', sous-vide is a technique that seals foods and liquids in an airtight pouch during cooking. Not only does this retain nutrients and prevent oxidation, it also ensures the highest levels of freshness, quality and flavour. Originally developed by professionals - now available for your home.

     

    Long, slow cooking at low temperatures intensifies flavour while preserving texture. Prepare delicious marinades, fish, stews, casseroles or sauces and keep them in perfect condition for days, weeks or months.

     

    Use the Grand Cuisine Vacuum Sealer to create a perfect airtight seal for your dish – then cook in the Combination Oven for outstanding results. If you like, you can then ‘freeze time’ with the Blast Chiller until you’re ready to serve.

  • LEARN AND ENJOY

    Grand Cuisine takes the mystique out of professional cooking techniques and makes it easy for you to explore them at home. Step-by-step recipes and intelligent auto programmes help you learn at your own pace.

    Explore more techniques
  • HOW TO REFINE YOUR COOKING

    CHICKEN CONFIT

    WITH ONIONS AND ASPARAGUS

    This dish shows the true worth of the Precision Vacuum Sealer – allowing the chicken to infuse flavours overnight before steaming to perfection in the Combination Oven. The Blast Chiller makes it easy to prepare asparagus ahead of time, while the Sear Hob gives onions a delightful caramelised taste and colour.

THE COOKING SYSTEM

Explore

SIX PACK
FOR THE WEEK

Even if you love cooking, you deserve some time to yourself. With the Precision Vacuum Sealer, you can create a week’s
worth of delicious, fresh food – and take the rest of the time to relax and enjoy the fruits of your labour.

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Monday

Mushroom consommé with shiitake

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Tuesday

Pork chop with roasted fruit and gravy

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Wednesday

Turbot on the bone

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Thursday

Sous-vide lamb cooked long and slow.

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Friday

Rustic risotto with artichoke and carrot.

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Saturday

Chicken confit, roasted onions and asparagus.  

CULINARY DELIGHTS

COOKING SYSTEM