30 DAYS OPEN PURCHASEGastrovac is a compact machine for cooking and vacuum impregnation developed together with the Polytechnic University of Valencia and chefs Javier Andrés and Sergio Torres. By creating a low pressure, oxygen free environment Gastrovac lowers both boiling and frying temperatures, which helps preserve the natural texture, colour and nutritional value of the ingredients. When the pressure is restored, the so called sponge effect occurs where the product absorbs the surrounding liquid and takes on flavour deep into its core rather than just on the surface. The result is more concentrated and controlled flavours with high visual quality on the plate.
The machine is built in AISI 304 stainless steel with a methacrylate lid and has a pot of approximately 10.5 litres. It operates with a vacuum level of up to 90 percent and a working temperature of up to 100 °C. The power is 2000 watts and the unit has separate control for heat and vacuum, which makes it possible to adapt the process to the ingredient. Gastrovac is equipped with a timer, LCD screen, pressure gauge for vacuum control and a remote control to release the vacuum in a safe and controlled way. The external dimensions are approximately 47 x 40 x 47 centimetres and the weight around 11 kilos, resulting in a compact machine that still handles serious production in a professional kitchen.
Gastrovac shows its strengths when you want to cook gently yet efficiently. You can simmer vegetables in stock at lower temperatures and still achieve intense flavours impregnated all the way to the centre. Potatoes can first be cooked in stock under vacuum and then quickly browned without drying out. Fruit can be vacuum impregnated with spiced syrups or alcohol free infusions for desserts where the flavour truly sits in the flesh. You can also work with gentle frying in oil at lower temperatures where the ingredient retains more structure but still develops a marked flavour profile. The sponge effect also makes it possible to give meat, fish or vegetables unexpected flavour pairings, for example tomatoes loaded with dashi or root vegetables with citrus and spices without the surface becoming overcooked.
In service and mise en place, Gastrovac functions as a tool for both creativity and standardisation. You can prepare components with exactly the same flavour profile day after day, build your own series of vacuum impregnated vegetables or fruits and work with lighter yet more aromatic stocks. For restaurants and food studios that want to expand their repertoire within modern gastronomy, Gastrovac offers a practical way into the possibilities of vacuum cooking without making the workflow unnecessarily complicated.
