Collection: Sous Vide .

Sous vide machines are precision cooking appliances that use low-temperature water immersion to cook vacuum-sealed food evenly and gently. Popular in fine dining restaurants, hotels, steakhouses, and modern commercial kitchens, sous vide delivers perfectly cooked proteins, vegetables, eggs, and more—with unmatched consistency, texture, and flavour retention.

These systems are available in immersion circulator or water bath formats and are ideal for both bulk prep and à la carte finishing.

Key Features:

• Accurate Temperature Control – Cook food to exact doneness (±0.1°C), avoiding overcooking

• Even Cooking – Circulated water ensures uniform temperature throughout the bath

• Vacuum-Sealed for Flavour – Locks in natural juices, herbs, and marinades

• Hands-Off Operation – Ideal for batch cooking and time management during service

• Easy to Program – Digital controls with timers, presets, and alarms

• Compact & Portable Designs – Ideal for limited spaces, pop-up kitchens, or mobile chefs

• High Capacity Options – Large tank or circulator units for mass food prep

Sous vide cooking is perfect for steak, chicken breast, salmon, eggs, root vegetables, and custards, delivering superior quality, repeatable results, and minimal waste.