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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How can the protective grid that comes with the thermostat be removed and remounted?

The protective grid must be removed in order to carefully clean the functional parts (circulation pump, float, and the heater).
Important: The machine must be turned off and the electrical cord must be unplugged! Do not lay the sous vide thermostat on its head - doing so will allow water to seep into the machine!

Take the sous vide thermostat out of the sous vide water bath and diligently dry it. Do not allow any water to seep into the machine.

More Questions? - See our Sous Vide FAQ

Latest Sous Vide Recipes

  • Angus-Wagyu shoulder, licorice, garlic, Hirter Morchl beer

    Roasted hazelnut martini

    Anugs-Wagyu Oyster Blade

  • Old fashioned mit Kakao und Kokos

    Hanging steak from Swabian cattle with salad and onions

    Apricot Manhattan

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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"Many years ago cooking and technology crossed roads and brought about the sous vide cooking meth

Erlantz Gorostiza
Executive Chef
Restaurante "M.B"

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