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

  • 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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    Sous vide Courses for 2020 now online

    December 4. 2019

    Are you interested in learning Sous Vide cooking from scratch or in refining your Sous Vide techniques? We offer a selection of courses by renowned chef Dr. Bruno Goussault.

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What needs to be taken into consideration when cleaning the sous vide cooker?

Always turn off and unplug the sous vide instrument before cleaning it. Be careful not to allow any water used in cleaning to seep into the machine.
Do not clean a fusionchef sous vide machine with a jet of water or submerge it into water. Do not lay the sous vide thermostat on its head - doing so will allow water to seep into the machine.

More Questions? - See our Sous Vide FAQ

Latest Sous Vide Recipes

  • Salad with rabbit, quail eggs and yoghurt foam

    Pink roasted veal

    Cream of roasted cauliflower, shrimp tails and coral foam

  • Pear caramelized with rosemary, coffee foam, and wafer puff pastry

    Lamb loin, celeriac puree, and coffee

    White Punch

Sous vide cooker Pearl S frontPearl S Front

Pearl S

The compact solution for demanding professional kitchens. Recommended for restaurants, hotel restaurants, and bars.

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"It’s astonishing how exact the fusionchef by  Julabo immersion circulators work. ..."

Christian Scharrer
Chef de Cuisine
Buddenbrooks Restaurant

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