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

  • Marius Tim Schlatter

    April 18. 2016

    “I’ve been working with the sous vide process for several years and have now permanently integrated it into our daily work flow. Cooking sous vide allows me to prepare regional products that taste as perfectly as they look for a multiplicity of guests.

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    fusionchef in Singapore

    April 6. 2016

    fusionchef will once again be represented at the FHA in Singapore this year from 12-15 April 2016. This is a great opportunity to talk to our sous vide specialists and seek advice at Stand 2N2-03.

    Ryan Clift and his team from the Tippling Club will provide culinary entertainment in a live cooking show. The star chef will be demonstrating the benefits of sous vide cooking with dishes such as "Salmon with eggs and potatoes" and "Slow-cooked neck of pork with fermented carrots".

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    Alex Kratena

    March 21. 2016

    „I love working with the Diamond from fusionchef by Julabo because of it’s accuracy, enhanced flavours and less ingredients needed to create complex flavours. I spend most of my time travelling, its reliability and durability makes it perfect tool to go around the world no matter if its a pop up, or jungle expedition.”

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What preventative measures can be taken to stop the vacuum-sealed food from floating to the top of the sous vide water bath and thus cooking unevenly?

fusionchef offers custom fitting retaining grids for the XS, S, M, L and XL sous vide cooker in order to hold the vacuum bags under water. The retaining grids can be placed on top of the fusionchef sous vide water bath to guarantee the food is equally heated on all sides.
 

More Questions? - See our Sous Vide FAQ

Latest Sous Vide Recipes

  • Pasture-fed ox from Arensch

    Poached salmon with avocado

    Warm oyster with marinade

  • Crunchy veal tongue sous vide

    Oxtail à la Royale

    Sea bass and arctic char

Diamond Z front

Diamond Z

The flexible solution which fits various vessels. Recommended for restaurants, hotel restaurants, innovative chefs, caterers, public caterers, butchers.

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„When I came across Julabo units for the first time in 2003, I was not aware that they would become indispensable kitchen aids in my professional life. ..."

Daniel Schlaipfer

Restaurant AdLib (Sofitel Lisboa)

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