Consistent quality, smoother work flows and save on costs every day?
With a bit of practice and use of high-quality products, sous vide cooking can ensure that your quality stays uniform through exact cooking times day after day.
Do you want to stand out from the crowd by creating something impressively new?
sous vide technology is not just for conventional cooking; it can also be used to create imaginative dishes with regional and exotic products.
Portable, high-quality catering?
Sous vide cooking is very well suited for preparing a variety of high-quality dishes in larger quantities.
A good lunch menu without a chef?
The sous vide technique is the ideal solution for pre-cooking a lunch menu in larger quantities and good quality at a fixed time and then serving without a chef.
Crazy or traditional?
The sous vide technique offers new possibilities for preparing infusions for mixed drinks and cocktails.
High-quality catering that keeps costs and personnel under control?
The sous vide technology is ideally suited for preparing high-quality, well-balanced meals for different target groups.
On January 26, 2024, as always on the occasion of Dr. Bruno Goussault's birthday, the 7th International Sous Vide Day will take place in Paris.
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On January 26th, 2021 the birthday of the inventor of Sous Vide, Dr. Bruno Goussault, was celebrated worldwide as "INTERNATIONAL SOUS VIDE DAY".
Read moreHow can the protective grid that comes with the thermostat be removed and remounted?
The protective grid must be removed in order to carefully clean the functional parts (circulation pump, float, and the heater).
Important: The machine must be turned off and the electrical cord must be unplugged! Do not lay the sous vide thermostat on its head - doing so will allow water to seep into the machine!
Take the sous vide thermostat out of the sous vide water bath and diligently dry it. Do not allow any water to seep into the machine.More Questions? - See our Sous Vide FAQ
The flexible solution which fits various vessels. Recommended for restaurants, hotel restaurants, innovative chefs, caterers, public caterers, butchers.
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