Ziva SlimTouch: elegant and effective

Despite its compact size, the particularly compact, but effective Ziva SlimTouch can still create a considerable negative pressure (-0.65 bar), making it ideal for vacuuming and preparing your piece of meat, fish or vegetables sous-vide. Due to its particularly slim design, the Wartmann WM-1507 SL vacuum cleaner is perfect for every kitchen drawer.

The only "disadvantage" of this design is that the lid cannot be locked, so you have to keep it pressed for (part of) the vacuuming. This makes the Ziva SlimTouch vacuum machine less suitable for longer jobs, but it is not intended for that, of course.

Although the Ziva SlimTouch is one of the cheapest vacuum machines in our range, this machine does a great job; no bells and whistles. Please note that you have to press the lid itself for 3-5 seconds while vacuuming.

Features of the Ziva SlimTouch

• keeps food fresh for much longer
• very easy to keep clean
• super compact so easy to store
• control with one button
• thickness weld: 3mm (narrow)
• dimensions 390 x 80 x 55mm
• negative pressure - 0.65 Bar
• capacity approx. 10 liters/min
• voltage 230 Volt
• power 100 Watt
• weight 0.8 kg

What is sous vide cooking?

Read our extensive article here: https://www.sousvidekennis.nl/blog/informatie/sous-vide-koken/

Sous-vide (French for "under vacuum") means that vacuum-packed food is heated by means of steam or in a water bath at a relatively low, constant and exact temperature (about 0.1 ºC) for a longer period of time. By heating the food below the boiling point, it slowly but surely cooks through and through, while meat, for example, remains perfectly tender and all juices, and therefore flavors, are preserved. In short, always evenly cooked and maximum taste, and also super easy to use. Sous vide is really for everyone!

Amaze friends with perfectly finished meat?

The Hendi crème brûlée burner - refillable is ideal for an optimal finish of meat after sous-vide preparation. Forget that frying pan! With a temperature of up to 1300ºC you can sear your sous-vide prepared meat product in no time and you get a beautiful wafer-thin crispy brown layer ( Mallard reaction ) without further cooking the meat. Fast, simple and professional!

vacuum machine