Vacuum cooking and distillation

Vacuum cooking, or sous-vide cooking, allows food to be cooked at controlled temperatures in a sealed environment, guaranteeing precise and even cooking.

This method maintains maximum integrity of flavour, texture and nutrients, ensuring perfect results in every dish. The precision and selection of temperature and time are vital to achieve the best result

At 100%Chef we offer you a complete range of high quality equipment and tools for you to explore all the possibilities that low temperature cooking has to offer.

Noon

Submersible precision thermal bath designed for vacuum cooking at low temperatures With it, you can bring the Sous Vide or low temperature vacuum cooking technique into your kitchen in a professional and precise way

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Noon Force

High Precision and Power Immersion Circulator Descubre la nueva serie Noon Force, diseñada tras años de experiencia en la implementación de baños térmicos en cocinas de todo el mundo.

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Noonie

High-precision low-temperature circulator, ideal for professional kitchen requirements A new cooking solution for kitchens, bakeries, cocktail bars, small workshops and food product or test laboratories

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Noon Compact Vesta

*Black Friday flash sale: 20% discount available only on 28/11/2025. A compact 27-litre sous-vide cooker that combines power, precision and ease of use in every cooking operation This powerful appliance is designed to deliver exceptional results with maximum convenience. Its internal heating element

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Click-IT Kit

Manual vacuum packaging system Click-It is the easiest way to vacuum pack any product in seconds.

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What is sous-vide cooking?

Sous-vide cooking is a technique that involves cooking food sealed in airtight bags and immersed in a water bath at a low temperature, with very precise and specific stability depending on each food item.