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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Can I serve the food used with the fusionchef core temperature sensor?

If the core temperature sensor is used in conjunction with the special fusionchef adhesive sealing tape, then the puncture point in the vacuum bag is sealed and the vacuum will be maintained. It cannot be completely ruled out that water from the water bath does not come into contact with the food.

More Questions? - See our Sous Vide FAQ

Latest Sous Vide Recipes

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Sous vide cooker Diamond frontDiamond Front

Diamond

Ideal for starting with sous vide cooking. Recommended for restaurants, hotel restaurants, innovative chefs, caterers, public caterers and butchers.

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"... I use the fusionchef for everything from hors d’ouerves to desserts."

Oliver Scheiblauer
Chef
Adventure Catering GmbH

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