Vacuum cooking thermometer

There vacuum cooking at low temperature is a popular technique of chiefs professionals and enthusiast of cooking. It enhances the texture and flavors of meats, fish and vegetables while preserving their nutrients.

To guarantee a perfect cooking, it is essential to control the temperature precisely. Our thermometers for vacuum cooking assure you a precision optimal For an always controlled result. Thanks to their Adapted probes, you can monitor the temperature of your food in real time in their bain-marie.

Discover our selection of thermometers efficient and easy to use to succeed in your vacuum cooking Like a chef! Need advice? Our team is at your disposal to guide you to the model most suited to your needs.

Un thermomètre numérique sur fond blanc.

Our Vacuum Thermometers range  

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Our vacuum thermometers

Comparison of our different vacuum thermometers according to very specific criteria! Good viewing!

FAQ Vacuum Thermometers

Why use a vacuum cooking thermometer?
La cuisson sous vide repose sur une maîtrise parfaite de la température. Un thermomètre précis permet de surveiller la température de l’eau et des aliments en temps réel, garantissant une cuisson uniforme et évitant les écarts pouvant altérer la texture et la saveur des aliments.
What is the difference between a classic thermometer and a vacuum thermometer?

A vacuum thermometer is designed to operate at low temperature with high precision. It is often equipped with fine and waterproof probes, capable of measuring the temperature directly inside food, unlike conventional thermometers that take the surface temperature.

How to use a vacuum cooking thermometer?

After placing your vacuum food in a double boiler, insert the thermometer probe in one of the sachets or fix it in the water to monitor the bath temperature. Make sure the thermometer is well waterproof and compatible with prolonged immersion use.

What is the ideal temperature for successful vacuum cooking?

The temperature depends on food:

  • Red meats : 52-58 ° C (bleeding at point)
  • White meats : 60-68 ° C (soft and juicy)
  • Pisces : 45-55 ° C (tender and melting texture)
  • Vegetables : 80-85 ° C (preservation of nutrients and crunchy)

A thermometer will help you adjust the cooking precisely for an optimal result.

How to choose a thermometer adapted to vacuum cooking?

Opt for a model with:

  • A high precision (± 0.1 ° C for perfect results)
  • A waterproof probe and immersion resistant
  • A readable screen and quick response time
  • A temperature alarm To monitor cooking without constant monitoring

Our customers Talk to the best!  

Need help ?

With our team, we will find the probe you need.

Our salespeople are available Monday to Friday from 8 a.m. to 5 p.m.

You can also contact us by phone on 02.14.13.00.00