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

  • Second-hand units at top-notch terms

    July 25. 2018

    Once again, we are offering newly available, second-hand units at top-notch terms on our website.The units, which are offered, are totally operative and checked products with a reduced guarantee time. The units are state-of-the-art technology and offer the same capacity as a comparable new unit.

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    fusionchef at CHEFS®EVOLUTION

    July 23. 2018

    Look forward to the Dutch avant-garde festival CHEFS®EVOLUTION in Zwolle on 9th and 10th of September 2018. The hottest top chefs are going to present the latest trends in international avant-garde cuisine.

    Be curious to see what the two Sous Vide cooking pros Heiko Antoniewicz and Adrien Hurnungee will do with fusionchef and the Sous Vide bag.

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    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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How much food can be cooked in the different bath sizes?

In order to maintain optimal water circulation and a constant temperature inside the sous vide water bath or external cooking vessel, we recommend, as a general rule of thumb, not to cook any more than about half of the water bath volume in kg of food.

XS Sous vide water bath by fusionchef or GN 1/2 200 mm (13 liters):       up to circa 5 kg
S Sous vide water bath by fusionchef or GN 1/1 150 mm (19 liters):            up to circa 8 kg

More Questions? - See our Sous Vide FAQ

Latest Sous Vide Recipes

  • Lamb with Hay Potatoes

    Chaos Coco Club

    Beef sirloin with celery cream

  • Cocktail Naughty Girl

    Beef sirloin with blood pasta

    Octopus with stracciatella and beetroot

Sous vide cooker Diamond Z frontDiamond Z Front

Diamond Z

The flexible solution which fits various vessels. Recommended for restaurants, hotel restaurants, innovative chefs, caterers, public caterers, butchers.

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"Low-temperature cooking with vacuum bags allows for endless, creative possibilities. ..."

Sven Elverfeld
Chef de Cuisine
Restaurant Aqua

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