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

  • New sous vide cooking chart is online!

    July 23. 2020

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    Sous vide as a perspective in the corona crisis

    May 11. 2020

    The Corona crisis brings new challenges, which the gastronomy has to face.

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    "Cuisine Solutions" magazines are available digitally for the first time

    May 7. 2020

    The magazines are available free of charge.

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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

  • Apricot Manhattan

    Kohlrabi | buckwheat | citrus fruits

    Apple Vodka Soda

  • Salad with rabbit, quail eggs and yoghurt foam

    Pink roasted veal

    Cream of roasted cauliflower, shrimp tails and coral foam

Sous Vide Garer 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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"The fusionchef by Julabo circulator has been a crucial tool in many kitchens I've worked in. ..."

Matt Brimer
Chef de Cuisine
Maverick Restaurant

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