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.
Restaurant and Hotel

Sous vide for Restaurant and Hotel

Fits any professional kitchen. Where ever guests have to be supplied with excellent food, fusionchef makes day-to-day life easier.

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Innovative Chefs

Sous vide for innovative Chefs

A real star in star-rated haute cuisine. The innovative sous vide units from fusionchef are known by all innovative chefs around the world.

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Catering

Sous vide for Catering

Ideally suited for larger projects. Be it a major event or managing a canteen kitchen – sous vide with fusionchef is also perfect when somewhat more has to be handled.

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Butcher's shop

Sous vide for butcher's shop

Best taste guaranteed. With sous vide, every butcher’s shop and meat market will realize the numerous advantages for their heated counters.

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Cocktail

Sous vide for bartender

More innovation at the bar. fusionchef sous vide drinks are en vogue and create new scope for tangy cocktails and tasty drinks.
 

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Canteen Kitchens

Sous vide for Canteen Kitchens

Ideally suited for larger projects. Be it a major event or managing a canteen kitchen – sous vide with fusionchef is also perfect when somewhat more has to be handled.

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Recent News

Second-hand units at top-notch terms

July 10. 2015

Once again, we are offering newly available, second-hand units at top-notch terms on our website.

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ChefAlps 2012

ChefAlps - International Cooking Summit

June 3. 2015

This year, fusionchef will participate again in the “ChefAlps” exhibition at the Zurich event location “StageOne” from 07 to 08 June.

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What is sous vide?

Sous vide (su:'vi:d) is French for as “under vacuum“. It describes an especially gentle cooking method which is also known as low temperature cooking.

Sir Benjamin Thompson, Count Rumford was the first to describe the sous vide method, i.e. low temperature cooking in 1799. The benefits of the procedure, however, were not recognized before the mid 1960s in France and were used to reduce food shrinkage. Today, star chefs all over the world apply this technique because of its numerous advantages.

More Questions? - See our Sous Vide FAQ

Latest Sous Vide Recipes

  • Wagyu

    Wagyu

    Steak

    Steak

    Pole beans with rosemary

    Pole beans with rosemary

  • Saffron fennel slices

    Saffron fennel slices

    Pears, Beans and Pork belly

    Beans, pears and pork belly

    Swordfish involtini

    Swordfish involtini

Pearl S front

Pearl S

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

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"... When I got back to Malaysia , it was the 1st equipment in my kitchen wishlist."

Chef Warren

7atenine

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