Sous Vide Cooker, Perfect Cook - Ardes

SKU: Σ10520

In stock

Cooking device with precision, controlled temperature system.

or from 13,25€/month (up to 12 installments)

Shipping Cost


Shipping Cost
Οutside of Athens


Shipping cost to Cyprus

20.00 €

After Sales

At your service before and after your purchase!
7 days a week

Gas Tanks

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The Ardes Sous vide Perfect Cook cooking appliance is a precision device that cooks your food in water using a controlled temperature system.
Perfect Cook, in order to work properly, should be immersed in a pot full of water. Use the special hook that holds it to maintain the correct position of the appliance by fixing it to the end of the pot.
Then set the cooking temperature (+/- 0.1 ° C), the automatic timer / counter, depending on the food and the cooking level you want.
Finally, place the food in a sachet and immerse it in the pot / pot beginning cooking. During cooking, Perfect Cook keeps the temperature stable, allowing you to cook more than one food at the same time.

Basic features

  • Power 1300 W
  • Voltage (V / Hz) 220-240V / 50Hz
  • Blue rear LCD digital display
  • Automatic temperature control system
  • Timer / Counter
  • Temperature Accuracy: 0.1 ° C
  • Temperature stability: 0.05 ° C
  • Minimum / maximum temperature temperature 0 - 95 ° C
  • 6 L / min traffic capacity
  • 360 ° directional pump
  • Polycarbonate and stainless steel structure
  • Google Translate for Business:Translator ToolkitWebsite Translator

The Sous Vide technique is a healthy way of vacuum cooking, which until recently could only be enjoyed in expensive restaurants. But no longer!
The technique of Sous vide is a modern cooking technique and its name comes from the homonymous French phrase meaning "in a vacuum". According to this technique, the food is sealed in vacuum and then baked at a constant temperature, considerably lower than all other cooking techniques (frying, boiling, etc.).
The one who introduced the cooking technique sous vide to the kitchens of the restaurants was the French Georges Pralus in 1974. Wanting to keep the taste, texture and size of the foie gras he was preparing, he discovered that when he was putting the foie gras pack plastic bag, sealed airtight) in a heated water bath with accurate temperature control, could reduce the shrinkage of the food from 40% to 5%. In addition, the plastic film prevented the loss of flavors and flavors, and low temperature minimized the destruction of protein structures, thus retaining nutrients. Also the food did not come into direct contact with water and therefore did not lose its internal moisture due to osmosis. The result was a finished product with a superior texture, which kept the nutrients  qualities (aromas and flavors) to the maximum.

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