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WAC DRAW VS140 ODV8128G ASK

WAC DRAW VS140 ODV8128G ASK

WAC DRAW VS140 ODV8128G ASK

WAC DRAW VS140 ODV8128G ASK

Vacuum drawer

ODV8128G

CHF 1’990.00

Features

Our vacuum drawer provides a unique possibility to introduce advanced cooking in your own home. The drawer can be used for preparing food for Sous vide cooking. The Sous-vide cooking technique involves sealing food in special vacuum bags and then cook it in steam at temperatures between 40 and 100°C. Thanks to the completely sealed bag natural flavors, color and texture are preserved, as well as all the essential vitamins and minerals.

Sous Vide preparation

With a user-friendly touch control interface you can choose between three different vacuum levels depending on sensitiveness of the food. For example, meat needs a higher vacuum level of cooking effect to be optimal. Fruit however need a lower vacuum level to not be damaged by the high negative air pressure.

3 vacuum levels

We have three levels of sealing to choose from, depending on size and what your are sealing. You can choose from thin, medium and increased sealing length. The increased length can be used for storage and sous vide cooking.

3 sealing levels

This is a practical, sturdy solution which makes it easy to insert or remove hot plates, cups from the warming drawer.

Telescopic guides

Everyone wants a clean appliance in their kitchen. That's why all ASKO cooking appliances are made of materials that's easy to keep clean.

Easy clean surface

Our interface is easy and engaging to use and will encourage you to explore all features and functions of the appliance. We have an intuitive interface software based on consumer insights and usability tests.

Touch control interface

The drawer opens with a push-to-open solution, all for a modern and clean impression. A simple push is all that’s needed to open.

Push-to-open

Sous Vide preparation

Our vacuum drawer provides a unique possibility to introduce advanced cooking in your own home. The drawer can be used for preparing food for Sous vide cooking. The Sous-vide cooking technique involves sealing food in special vacuum bags and then cook it in steam at temperatures between 40 and 100°C. Thanks to the completely sealed bag natural flavors, color and texture are preserved, as well as all the essential vitamins and minerals.

Sous Vide preparation

Specifications

Construction and performance

Use and flexibility

Interaction and control

Functions, programs and modes

Design and integration

Safety and maintenance

Technical data

Dimensions

Logistic information

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