The new thermo-circulator makes provision to cook food ala sous-vide at low temperatures without changing its organoleptic and nutritional properties that tend to happen with traditional cooking methods. By vacuum cooking, the loss of weight in food can be reduced from 30% (normal cooking) to only 7% and also cuts out the need for adding oils and fats when cooking which proposes a healthier version. VacookTM can help a chef save time as it does not require super vision during the process and it can also be used for regeneration.
