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

  • With Danilo Ange on culinary journey

    December 1. 2016

    The book is aimed at both a professional audience interested in optimising time and working methods, taking advantage of the multiplicity offered by the technology, as well as gourmet enthusiasts, who are more and more demanding of new techniques offered by the food and wine sector. Danilo Ange chose the topic of low temperature sous vide cooking as it is a technique which he found best suited to my 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 the same cooking temperature but different cooking times be cooked in the same fusionchef sous vide instrument?

fusionchef offers custom fitting separation grids for the XS, S, M, L and XL sous vide instruments in order to divide the water bath into sections. The cooking products can then be divided by time needed and easily identified to be taken out at different times.

Anwendung Trenngitter 02

More Questions? - See our Sous Vide FAQ

Latest Sous Vide Recipes

  • Lemon mousse with candy pineapple and banana

    Iberico Pork with cauliflower risotto

    Spiced Apple - Infused Vodka Mule

  • Mustard drink with Wild Berry Foam

    Grilled Bavette Steak with Jerusalem artichoke

    Suckling pig with potato parmesan puree

Sous vide cooker Diamond S front

Diamond S

La solution compacte pour la cuisine professionnelle exigeante. Recommandé pour les restaurants et les hôtels-restaurants.

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"... The fusionchef Immersion circulator is in the peak of its field. Easy to operate, with a great design it allows us to cook our wonderful produce accurately and efficiently while always being consistent. ..."

Peter John Rollinson
Executive Chef
The Prime Society

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