The sous-vide technology was developed in 1974 by Georges Pralus, a French cook; however, it is only in recent years it has been recognized as a modern heat treatment method of raw materials of plant and animal origin. It is a process of cooking vacuum packed raw food materials at a strictly controlled temperature and within a specified time period. It is essential to use the highest quality raw materials. As soon as the product has been cooked, it is quickly cooled down and stored at a low temperature. Prior to being served, the  chilled and frozen products are restored to its previous state. The temperature of the reheating process should be similar to or lower than  that used during the pasteurization process. The simultaneous use of several preserving agents, i.e. modified storage atmosphere,  pasteurization, and refrigerated storage has an additive effect and significantly impacts the quality of the product during storage. The conditions prevailing during the individual stages (vacuum packaging of raw materials, low process temperature) make it possible to  limit the loss of bioactive ingredients and to reduce structural changes; as a consequence, there are produced products of high sensory and  nutritious quality. In addition, reduced volume and weight losses in dishes being prepared are reported. The sous-vide technology is now  widely used by restaurateurs and in the production of convenience food. There are the following disadvantages of that technology:  extended duration of thermal treatment, high costs of specialist equipment, the need to train personnel and the absolute necessity to  comply with the technological regime. The objective of the research study was to characterize the technological system of sous-vide, to specify necessary devices, as well as to present benefits and risks associated with the use of this method.