The sous-vide story continues! In accordance with diverse ultramodern technologies, high-quality products are prepared using fresh ingredients. The technique of cooking sous-vide is internationally recognised as one of the most innovative cooking techniques. All over the world renowned chefs use the technique of cooking sous-vide at low temperatures for a long period of time in order to achieve a perfect structure. The advantage of cooking sous-vide is indisputable: the natural aromas and nutritional values are retained. This is not true of many other cooking and storage techniques. To exclude all risks, here at Deliva we follow an integrated quality system in which every phase of the cooking process is monitored. Deliva has attained the quality and safety certificates ACS, ‘International Food Standard – IFS’ and ‘British Retail Consortium - BRC’.