Sous Vide Cooking

Sous vide, also known as low temperature cooking, was developed in 1974 by the French chefs George Pralus and Bruno Goussault to reduce shrinkage when preparing foie gras.

Sous Vide cooking produces consistent, high quality results every time: retaining vitamins, nutrients, micronutrients and mineral salts; fat compositions are not altered - resulting in a noticeably better taste and texture.

Due to a temperature consistency of +/-0.01ºC chefs are able to prepare fish, meat or vegetables exactly as desired with sous vide. Once the preferred temperature is reached, it can be kept constant for hours - making it virtually impossible to overcook any type of food. Sous vide uses water as the heating medium. This guarantees that the temperature is the same at every point in the Sous vide bath/vessel.

The Cook & Chill method, an alternative to Cook & Serve, dramatically increases product shelf life. Pre-cooked and chilled meals are immediately available at a consistently high quality level. Meals can be prepared ahead of time when the kitchen is not operating at full capacity.

Considing all of these advantages Sous Vide cooking provides a real alternative to conventional cooking methods. Maximize kitchen eficiency, save on overhead expenses and increase menu quality. 

Sous vide Heating Immersion Circulators
with attachment clamp for vessels up to 50 litres

Sous vide Heating immersion circulators are available for vessels and cooking pots with a volume of up to 50 litres. The units are supplied with an attachment clamp for a wall thickness up to 26m. The clamp enables users to mount the circulator to plastic. All wetted parts are made of high-quality stainless steel or plastic. The immersion depth is 16.5 cm. The integrated pump system facilitates optimal bath circulation to ensue constant temperatures

Sous vide Open Heating Bath Circulators
with stainless steel bath tanks in various sizes

Sous vide Open heating bath circulators include insulated stainless steel bath tanks. The ED and ME models simply mount on a bridge which is placed on the bath tank. The following bath tanks are available: 19,27,33 and 39 litres

These compact units are particularly suitable for long cooking times as the additional bath cover and the insulated bath tank reduce steam loss and keep power consumption to a minimum

Sous vide Water Baths
with stainless steel bath tanks in various sizes

These high quality Sous vide water baths are equipped with microprocessor technology and provide a temperature stability of +/-0.2 ºC. These instruments feature intelligent control technology integrated with an insulated heating bath tank.

These models feature easy operation via a splash proof keypad and LED temperature display. The integrated dry-running protection function provides maximum safety through visual and audible warnings. An optional transparent lift-up bath cover made of Makrolon® retains bath heat and reduces water loss due to evaporation.