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

  • International Sous Vide Day

    January 29. 2021

    On January 26th, 2021 the birthday of the inventor of Sous Vide, Dr. Bruno Goussault, was celebrated worldwide as "INTERNATIONAL SOUS VIDE DAY".

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    Update | Still together against COVID-19

    December 17. 2020

    Dear Customers & Partners,

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    Hanging tender - there’s more to a cow than just its fillet

    August 25. 2020

    There’s more to a cow than just its fillet. No cut of meat illustrates this better than the hanging tender.

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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

  • Carrot / Cherry / Southernwood / Milk

    Rib Fingers / Peas / Eggplant / Amaranth

    Carrot, Chamomile, Salad Pea Shoot

  • Rib Fingers, Caramelized Onion, Tarragon, Iceland Moss

    Fish & Ribs

    Rib Fingers / Carinthian Lardo / Wild Mustard

Sous vide cooker Diamond M frontDiamond M Front

Diamond M

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

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"... The fusionchef is ideal when addressing the subject of cooking sensitive food with the sous vide method in vocational theory and practice."

Manja von Drathen
Lecturer / Team Leader Cooks f/m
Berufsbildende Schule 2 der Region Hannover

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