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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Is it possible that parts of the fusionchef sous vide cooker will corrode from improper handling?

Because stainless steel can corrode, please pay attention to the following instructions in order to prevent and protect the sous vide machine against rust and corrosion:

  • Do not clean the sous vide thermostat and the sous vide water bath with steel wool.
  • Do not add salt to the temperature regulated water.
  • Chlorine in drinking water can cause corrosion.
  • Iron containing drinking water can cause rust to form due to the flocculation of the iron when heated.
     

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 Diamond frontDiamond Front

Diamond

Ideal for starting with sous vide cooking. Recommended for restaurants, hotel restaurants, innovative chefs, caterers, public caterers and butchers.

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"I started using the Julabo heating immersion circulators in my laboratory for microbiology analyses in the 70’s. ..."

Bruno Goussault
Chief Scientist Cuisine Solutions Inc and FiveLeaf CREA
CREA (Centre de Recherche et d'Etudes pour l'Alimentation)

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