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.

Read more

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.

Read more

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.

Read more

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.

Read more

Sous vide for bartender

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

Read more

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.

Read more
Contact

Interested in our products?

Recent News

  • Sous Vide Courses

    July 24. 2017

    No one is a born master. And a pro can always continue to learn. Many courses are available for all fans of and those interested in sous vide. Participants are introduced to the sous vide method and cam learn secrets, tips and tricks from the sous vide professionals.

    Read more

    fusionchef at the ACF in Orlando / USA

    July 7. 2017

    From July 9 to 13, 2017, Dustin Selvaggio will hold a live demonstration of the possibilities and benefits of using the Professional sous vide cooker from fusionchef. Visitors can come to Booth 510 on all days of the show to sample culinary delicacies like Pork Loin with Sous vide apples, Sage powder and Mostarda Espuma and receive firsthand experience with the quality of the sous vide technique.

    Read more

    A culinary journey with Danilo Angè

    December 1. 2016

    Trade professionals will find new ways to optimize their work time and methods with the diverse advantages of technology in Danilo Angè’s cookbook “Atmosfera Zero”. Hobby gourmet cooks will also be interested because of their growing sophistication in new technologies from the wine and food sector. The topic of sous-vide cooking at sub-temperatures was chosen by Danilo Angè because it is a technique that best suits his cooking philosophy.

    Read more
 

How 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

Latest Sous Vide Recipes

  • Filet Stroganoff

    Cedars of god

    Pulpo

  • Coq au vin

    Redhead Punch

    Beetroot with tofu and cranberry

Sous vide cooker Diamond Z frontDiamond Z Front

Diamond Z

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

Read more

"... Since then I have purchased five units from fusionchef by Julabo, equipping every kitchen in our group with a circulator. ..."

Emmanuel Stroobant
Director
Emmanuel Stroobant Group of Restaurant

More Reviews