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

  • NAFEM Show in Orlando

    January 21. 2019

    fusionchef USA will be represented at "The NAFEM Show" in Orlando from 7-9 February 2019. This is a great opportunity to talk to our sous vide specialists. USA fusionchef Chef Ambassador Peter Barlow of Niteshade Chef Collaborative will be doing a sous vide steak with a winter roots foam, toasted yeast, and shiro-dashi.

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    Sous vide Courses for 2019 now online

    January 16. 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 chefs like Heiko Antoniewicz and Dr. Bruno Goussault. Register for a one-, three-, or five-day course and discover the tricks of Sous Vide professionals within an intensive training course.

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    Andi Schweiger

    September 3. 2018

    For me, this device is so absolutely useful, because I can always have it with me when I cater. It is super small and easy to transport.

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How much food can be cooked in the different bath sizes?

In order to maintain optimal water circulation and a constant temperature inside the sous vide water bath or external cooking vessel, we recommend, as a general rule of thumb, not to cook any more than about half of the water bath volume in kg of food.

XS Sous vide water bath by fusionchef or GN 1/2 200 mm (13 liters):       up to circa 5 kg
S Sous vide water bath by fusionchef or GN 1/1 150 mm (19 liters):            up to circa 8 kg

More Questions? - See our Sous Vide FAQ

Latest Sous Vide Recipes

  • Albers Flank Steak with Smoked trout foam

    Lamb

    Cobia Fillet with Jerusalem Artichoke

  • Black Angus Bavette mit Pastinake

    Oxtail with Parsnip Puree and Ginger Pear

    Egg with Iberian Pork Belly

Sous vide cooker Diamond S frontDiamond S Front

Diamond S

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

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"Since my stay with chef Thomas Keller at „The French Laundry“ in California in 2003 I use an immersion circulator. ..."

Armin Leitgeb
Chef de Cuisine
LES AMIS

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