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More and more restaurants are signing up to the technique of vacuum cooking. And they have no shortage of reasons: vacuum cooking improves the taste of your dishes and production processes, key aspects for an industrial kitchen. If you want to obtain the best results with this technique, we offer you three essential keys in this article.

The Mychef Evolution and Mychef Concept professional ovens have accompanied the participants of the XV edition of the XV National Pinchos and Tapas Competition - City of Valladolid and the III World Tapas Championship in the preparation of their recipes. Do you want to know how they have used our equipment?

The blast chillers are very practical equipment in the hostelry sector, as they cool food quickly and favor a proper maintenance of food safety. Unlike traditional freezing in refrigerated chambers, which is slow and expensive, the use of a blast chiller reduces energy consumption and at the same time respects the qualities of the food. 

Vacuum cooking has become increasingly popular among professional cooks for a variety of reasons. If you want to know more about this technique and everything it can contribute to your business, we offer you 10 reasons to vacuum cook that will convince you to use it in your bar or restaurant.