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

  • 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.

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    fusionchef at the Romhotel in Bukarest

    November 18. 2016

    Interested in Sous Vide? Until 20.11.2016, there is the possibility to get expert advice on the fusionchef Premium Sous Vide Collection at the Romhotel show in Bukarest at the booth of GASTROEXPERT.

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    FÒRUM GASTRONÒMIC is BARCELONA

    October 24. 2016

    From October 23–26, 2016 you can find out more about the benefits and effective use of our fusionchef sous vide cookers in professional kitchens. Our dealers will be glad to help you choose the ideal model to meet your requirements.

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Can foods with different cooking temperatures be cooked in a sous vide cooker at the same time?

We recommend using several fusionchef units when simultaniously working with different cooking temperatures and cooking various foods (e.g. meat, fish, vegetables). With the help of multiple fusionchef units, different temperatures can be controlled and a complete menu can be developed at the same time.

More Questions? - See our Sous Vide FAQ

Latest Sous Vide Recipes

  • Short Rib

    Beetroot

    Neck of lamb with sweetbreads and sweet potato

  • Madumakh

    Lobster with beetroot

    Lemon mousse with candy pineapple and banana

Sous vide cooker Pearl M frontPearl M Front

Pearl M

The bestseller of the Premium Sous Vide Collection. Recommended for restaurants, hotel restaurants, butchers, and bars.

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"Throughout my career I have always sought new and innovative ways to improve quality and consistency in my kitchen. ..."

Sean Hope

The Olive Branch

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