I don't know about this version but I think it is similar to a sous vida machine restaurants are starting to cook with. The ones I saw use a vacuum seal bag with the food, say a steak with seasoning and sauce. You put the bag with the frozen steak in the hot water bath on a rack and it heats the food up to the specific temperature of the water. It is supposed to keep the food from overheating and drying out. You can get a steak to medium rare all the way through instead of cooked on the outside and medium in the middle.