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Electrolux Launches Sous-Vide Cooking Appliances for European Home-Use
Sep 12, 2013
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Electrolux is launching a combi-steam oven and vacuum sealer as set of appliances facilitating home sous-vide cooking.

Sous-vide is a steam cooking technique that is used for food preparation in many fine restaurants. Dishes are first vacuum sealed, then steam-cooked at low temperatures.

The new Electrolux-branded combi-steam oven and vacuum sealing draw will be available in Europe starting in the autumn of 2013.

Electrolux combi-steam ovens can switch between a standard fan assisted oven to use steam when required.

Electrolux launched its first professional steam oven in 1974 and today is a preferred supplier of cooking equipment to half of Europe's Michelin-starred restaurants.

"Our unique position in the industry as a leader in both professional and domestic appliances offers a great opportunity to drive growth through innovation," said Jonas Samuelson, Head of Electrolux Major Appliances, Europe, Middle East and Africa. "Steam technology in general, and sous-vide in particular, are excellent examples of how we can leverage our professional heritage to introduce new features and types of products which cater to the growing interest for cooking among consumers in the premium segment."

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