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

  • fusionchef at the HotelAsia 2018

    April 19. 2018

    From April 24 to 27, 2018, fusionchef will be at HotelAsia2018 in Singapore – the leading international trade fair for the hotel and catering industry in Asia. Watch professional Sous Vide chef Ryan Clift from the Asian top restaurant Tippling Club preparing Sous Vide highlights like Oceanic Petunia Seat Trout or Japanese New Potatoes in our show kitchen.

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    Merry Christmas

    December 19. 2017

    We wish you a merry and peaceful Christmas with culinary Sous Vide highlights and a happy New Year.

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    From Classic to Extravagant

    December 12. 2017

    Discover our Sous Vide recipes provided by renowned Sous Vide professionals like Heiko Antoniewicz, Sarah Henke, and Tim Mälzer. More than 200 recipes offer a wide selection for everyone's taste, from classic smoked pork with sauerkraut, to tasteful variations of carrots, mandarins, and parsley, to extravagant cocktails, such as Naughty Girl with Sous Vide infusion by Alexa Krarena.

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How often does the water in the fusionchef sous vide cooker need to be changed?

Only use decalcified water in a fusionchef sous vide instrument. The water should be changed on a regular basis. We recommend it be changed daily.
Not changing the water on a regular basis

  • can increase the concentration of minerals in the water from the continuous refilling, which will create a crust on the sous vide thermostat and the sous vide water bath.
  • can result in contamination of the vacuum bags from particles in the water.

More Questions? - See our Sous Vide FAQ

Latest Sous Vide Recipes

  • Savoy Cabbage Praline / Chestnut / Pumpernickel / Horseradish

    Lamb with Hay Potatoes

    Chaos Coco Club

  • Beef sirloin with celery cream

    Cocktail Naughty Girl

    Beef sirloin with blood pasta

Sous vide cooker Pearl L frontPearl L Front

Pearl L

The optimum solution for professional kitchens. Recommended for caterers, public caterers and butchers.

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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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