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

  • 7th Annual International Sous Vide Day in Paris

    January 9. 2024

    On January 26, 2024, as always on the occasion of Dr. Bruno Goussault's birthday, the 7th International Sous Vide Day will take place in Paris.

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    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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How much electricity does a fusionchef sous vide cooker consume while in continuous operation?

For example, a fusionchef Diamond M consumes ca. 6.5 kW while operating for 18 hours. The calculation is based on the following prerequisites:
The water´s stating temperature in the fusionchef sous vide water bath is between 15  ̊C and 20  ̊C
When the set temperature is reached, a kilogram of Sauerbraten (core temperature of +3  ̊C) is placed into the sous vide water bath and is cooked at 60  ̊C for 18 hours.

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 Pearl Z frontPearl Z Front

Pearl Z

The flexible solution which fits various vessels. Recommended for restaurants, restaurants in hotels, caterers, public caterers, butchers, and bars.

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"As a chef and restaurateur I am always striving for perfection with in my kitchen. ..."

Ryan Clift
Chef / Restaurateur
Tippling Club

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