The home of architecture and design in Asia-Pacific

Get the latest design news direct to your inbox!

Vacuum Precision for Home Chefs from Gaggenau

Fancy trying the sou vide cooking technique at home? This technology is now available for home chef thanks to Gaggenau. Meet the new 400 series vacuuming drawer.

Vacuum Precision for Home Chefs from Gaggenau


January 5th, 2018

Professional chefs have long used the sous-vide (French for ‘vacuum’) cooking technique for the precision and consistency it allows. Sous-vide cooking uses a consistently low temperature of 50 to 95 degrees Celsius so the natural flavour of each ingredient is retained and the texture of the food is optimised.

The added benefit is healthier cooking, as the vacuum prevents the loss of nutrients from the ingredients. Gaggenau has made sous-vide technology available to home chefs with its new 400 series vacuuming drawer.

The handleless drawer enables quick and convenient sealing of food with intuitive touch-control technology. The drawer provides three levels of oxygen extraction and heat sealing (so vacuuming bags of varying thickness can be made airtight) and has been designed to match to the 400 series ovens.

INDESIGN is on instagram

Follow @indesignlive

The Indesign Collection

A searchable and comprehensive guide for specifying leading products and their suppliers

Indesign Our Partners

Keep up to date with the latest and greatest from our industry BFF's!

Related Stories

While you were sleeping

The internet never sleeps! Here's the stuff you might have missed