Daniel Fehrenbacher

"An absolutely recommendable enrichment of kitchen technology for professional restaurants. We use the versatile and flexible fusionchef thermostat for low-temperature cooking of e.g. Dover sole roulade, foie gras, fish and poultry tureens. We can particularly emphasize the above-average quality, the simplicity and uncomplicated handling of the circulator and the variety of accessories, as well as the reliable temperature stability providing to unimaginable results.“