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

  • Sous Vide at the Fine Food NZ show in Auckland / New Zealand

    June 24. 2016

    From June 26 to 28, 2016, two professional chefs will hold a live demonstration of the possibilities and benefits of using the Professional sous vide cooker from fusionchef. Visitors can come to Booth C15 on all three days of the show to sample culinary delicacies like pork belly, tomahawk steak, lamb, chicken breast, filet mignon, and baby carrots and receive firsthand experience with the quality of the sous vide technique.

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    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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Why is it necessary to have a circulation pump in a sous vide instrument?

Every fusionchef comes with an integrated circulation pump with a capacity of 14l/min. It is responsible for the continuous circulation of water in the vessel and results in a constant temperature within ± 0.01°C of the set temperature in the entire sous vide water bath or external cooking vessel.

More Questions? - See our Sous Vide FAQ

Latest Sous Vide Recipes

  • Rack of lamb

    Zurich-style fish with sea bass

    Rose fish with fennel

  • Iberico Pork Pluma

    Variations on carrots, mandarins and parsley

    Trout and sea bass

Sous vide cooker Pearl XL front

Pearl XL

A must-have for all professional chefs with big plans for sous vide cooking. Recommended for caterers, public caterers, and butchers.

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"My fusionchef circulators have paid for themselves over and over again ..."

Rich Rosendale
Certified Master Chef

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