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

  • Host recipes from the cooking professional Danilo Ange

    November 6. 2017

    Are you interested in Sous Vide? Discover the Sous Vide world of Danilo Ange – and learn to cook like a professional. The recipes for all the Sous Vide delicacies presented by Danilo Ange at the host in Milan will be soon available online at our fusionchef website.

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    Visit us at Host Mailand

    October 20. 2017

    Today the 40th Host opens in Milan – fusionchef offers the visitors small Sous Vide delights. Visit us in Hall 5 / F03 G04, look what our chef Danilo Ange is doing and get around the topic of Sous Vide from our Sous Vide specialists. We look forward to you.

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    fusionchef at 40th Host in Milan

    October 5. 2017

    fusionchef is going to attend once again Host this year – the meeting place of international gourmet professional in Milan. Enjoy Sous Vide classics and exotic food creations during live cooking events with Danilo Ange from October 20 to 24, 2017.

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How much food can be cooked in the different bath sizes?

In order to maintain optimal water circulation and a constant temperature inside the sous vide water bath or external cooking vessel, we recommend, as a general rule of thumb, not to cook any more than about half of the water bath volume in kg of food.

XS Sous vide water bath by fusionchef or GN 1/2 200 mm (13 liters):       up to circa 5 kg
S Sous vide water bath by fusionchef or GN 1/1 150 mm (19 liters):            up to circa 8 kg

More Questions? - See our Sous Vide FAQ

Latest Sous Vide Recipes

  • Beef sirloin with celery cream

    Cocktail Naughty Girl

    Beef sirloin with blood pasta

  • Octopus with stracciatella and beetroot

    Drink Beeman’s Hive

    Kalbsbäckchen Sous Vide

Sous vide cooker Pearl S frontPearl S Front

Pearl S

The compact solution for demanding professional kitchens. Recommended for restaurants, hotel restaurants, and bars.

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"... When I first used Diamond M of fusionchef by Julabo, showcasing sous vide cooking to our Diploma in Culinary Arts Students I was very impressed. ..."

Khoo Wee Bin
Senior Chef Instructor / Team Captain Singapore National Culinary Team
At-Sunrice GlobalChef Academy

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