fusionchef by Julabo

Low temperature cooking, increasingly known as sous vide cooking, has firmly established itself in haute cuisine due to the perfect, reproducible and aromatic results. Meanwhile, this method has made its way into other culinary areas. The reason for this is the compelling advantages of sous vide cooking and fusionchef: always perfect results, exact reproducibility and a low loss of food volume. For many years fusionchef by Julabo has been combining successful, professional temperature control technology with the art of cooking. Today acclaimed professional chefs from around the world swear by the sous vide method with fusionchef sous vide units.

Sous vide for Restaurant and Hotel

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.

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Sous vide for innovative Chefs

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.

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Sous vide for Catering

Portable, high-quality catering?
Sous vide cooking is very well suited for preparing a variety of high-quality dishes in larger quantities.

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Sous vide for butcher's shop

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.

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Sous vide for bartender

Crazy or traditional?
The sous vide technique offers new possibilities for preparing infusions for mixed drinks and cocktails.
 

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Sous vide for Canteen Kitchens

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.

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Recent News

  • Merry Christmas

    December 19. 2017

    We wish you a merry and peaceful Christmas with culinary Sous Vide highlights and a happy New Year.

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    From Classic to Extravagant

    December 12. 2017

    Discover our Sous Vide recipes provided by renowned Sous Vide professionals like Heiko Antoniewicz, Sarah Henke, and Tim Mälzer. More than 200 recipes offer a wide selection for everyone's taste, from classic smoked pork with sauerkraut, to tasteful variations of carrots, mandarins, and parsley, to extravagant cocktails, such as Naughty Girl with Sous Vide infusion by Alexa Krarena.

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    Sous Vide Courses for 2018 Now Online

    December 7. 2017

    Are you interested in learning Sous Vide cooking from scratch or in refining your Sous Vide techniques? We offer a selection of courses by renowned chefs like Heiko Antoniewicz, Dr. Bruno Goussault, and Joel Robuchon. Register for a one-, three-, or five-day course and discover the tricks of Sous Vide professionals within an intensive training course.

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What needs to be taken into consideration when cleaning the sous vide cooker?

Always turn off and unplug the sous vide instrument before cleaning it. Be careful not to allow any water used in cleaning to seep into the machine.
Do not clean a fusionchef sous vide machine with a jet of water or submerge it into water. Do not lay the sous vide thermostat on its head - doing so will allow water to seep into the machine.

More Questions? - See our Sous Vide FAQ

Latest Sous Vide Recipes

  • Chaos Coco Club

    Beef sirloin with celery cream

    Cocktail Naughty Girl

  • Beef sirloin with blood pasta

    Octopus with stracciatella and beetroot

    Drink Beeman’s Hive

Sous vide cooker Diamond XL frontDiamond Xl Front

Diamond XL

A must-have for all professional chefs with big plans for sous vide cooking. Recommended for caterers, public caterers, and butchers.

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“I run into the fusionchef by Julabo again and again in the kitchens I visit. That speaks for itself! ..."

Sarah Henke
Chef
Restaurant YOSO

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