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Sous Vide Machines
Commercial sous vide machines, also known as water baths, are essential for kitchens that wish to utilise the increasingly popular method of sous vide cooking. All small catering appliances found here are designed by leading catering brands and include a commercial manufacturers warranty as standard.
Commonly Asked Questions About Professional Sous Vide Water Baths
Do professional chefs use sous vide?
Yes, many professional chefs use sous vide cooking. It's a preferred method because it's a slow cooking process that doesn't require constant monitoring. The sous-vide's efficiency allows chefs to start cooking certain foods before service, freeing them up to focus on other dishes. A sous vide bath ensures that juices and moisture are locked in, resulting in more tender and flavourful dishes. Commercial sous vide equipment is standard in professional kitchens for consistency and convenience.
How do sous vide water baths work?
Commercial sous vide machines work by precisely heating and circulating water in a professional sous vide bath. A sous vide bath typically consists of a heating element, a water circulator, and a temperature control system. Food is vacuum sealed in pouches using vacuum pack machines and placed in the water bath, where it is cooked evenly and gently to the desired temperature without exceeding it, ensuring consistent and high-quality results. Professional kitchens favour this method for its ability to maintain the integrity and flavour of ingredients, making it a staple in professional kitchens.
What size sous vide water bath do I need?
The size of the sous vide water bath you need depends on the volume and type of food you intend to cook. For professional food water baths, consider the number of servings, the size of individual portions, and the frequency of use. Smaller sous vide equipment is suitable for individual or fewer servings, while larger baths can accommodate bulk cooking or larger items. Always ensure enough space to allow for proper water circulation around the pouches for even cooking.
Should I get a single tank water bath or sous vide duobath?
Choosing between a single tank water bath and a sous vide duobath depends on your cooking needs. If you require the flexibility to cook different foods at varying temperatures simultaneously, a sous-vide duobath is ideal. It allows each tank to be set to different conditions, catering to diverse recipes and ensuring efficiency in a professional kitchen setting. For those who need to focus on one type of dish at a time, a single tank may suffice. However, for versatility and multitasking, professional sous vide water baths with dual tanks offer greater control and convenience.
What's the difference between stirred and unstirred/static professional food water baths?
The difference between stirred and unstirred/static professional food water baths lies in the circulation of water. Unstirred water baths depend on the natural convection of hot water to cook food, which can lead to less uniform heat distribution. Stirred water baths use a circulation system to pump water around the tank, ensuring more consistent temperatures and even heat distribution. For professional sous vide machines, this means better precision in cooking. Immersion circulators can be attached to unstirred water baths to improve their functionality, aligning them closer to the performance of sous vide cooking equipment.
What are immersion circulators?
Immersion circulators attach to the side of a container or gastronorm (GN) pan filled with water. They are designed to heat the water to a precise temperature and maintain consistent circulation and even heat distribution, just as sous vide equipment would. This method means that food can be cooked in sealed vacuum pack bags for optimal cooking results, but without needing specific sous vide tanks. The immersion heaters ability to be used with any container brings flexibility to the sous vide cooking process. The circulator's precision makes it a valuable tool for achieving perfectly cooked dishes in a professional setting.
Can I use any plastic bag for sous vide cooking?
For sous vide cooking, it is crucial to use the correct type of plastic bag to ensure food safety and quality. Not any plastic bag will do; you must use bags made from food-grade polyethylene. These are designed to withstand the heat of sous vide cooking without leaching chemicals into the food. Avoid polyvinyl chloride (PVC) bags, as they can release harmful toxins when heated. When selecting bags for use in commercial sous vide cooking machines, always choose those specifically labelled for sous vide or cooking use. Read more about Sous Vide in the Safety Spotlight.