Cooking with a combi steamer has many advantages when it comes to maintaining the quality of the food. Moreover, doing so at low temperatures is a challenge when looking for maximum thermal stability and minimum energy consumption during cooking. For all these reasons, chefs look at several determining aspects when choosing the right machinery for their business. One of them is the time it takes for this equipment to run at full capacity.
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According to the acclaimed Modernist Cuisine manual, the phases of vacuum cooking are summarized in these five steps:
1. Preparing the ingredients
Food can be cut, divided, seasoned, marinated, marinated, blanched or cured before being placed in the appropriate plastic bag with the help of vacuum packing machines.
One of the greatest advantages of our professional mychef evolution and mychef concept combi ovens is the safety they offer when steaming. Under the name UltraVioletSteam, this patented system integrated into our ovens ensures that the steam used for cooking is completely free of pathogens, even at low temperatures.
At mychef by Distform we manufacture professional kitchen equipment designed to the smallest detail to give your dishes a supreme quality.
Today we are delighted to announce that mychef has received two awards at the prestigious Red Dot Awards. mychef iSensor and mychef evolution were rewarded for their innovative and professional design with the most user friendly interface in the market.