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

  • 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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    Hanging tender - there’s more to a cow than just its fillet

    August 25. 2020

    There’s more to a cow than just its fillet. No cut of meat illustrates this better than the hanging tender.

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Can I serve the food used with the fusionchef core temperature sensor?

If the core temperature sensor is used in conjunction with the special fusionchef adhesive sealing tape, then the puncture point in the vacuum bag is sealed and the vacuum will be maintained. It cannot be completely ruled out that water from the water bath does not come into contact with the food.

More Questions? - See our Sous Vide FAQ

Latest Sous Vide Recipes

  • Carrot with Brown Butter Parfait and Raspberries

    Purple Baby Carrots with Cheese Curds

    Crunchy Rib Fingers BBQ Style

  • Notorious I.C.T.

    Mexican elbow

    Cherry stalk Negroni

Sous Vide Garer Pearl frontPearl Front

Pearl

Ideal for starting with sous vide cooking. Recommended for restaurants, hotel restaurants, caterers, public caterers, butchers, and bars.

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"An absolutely recommendable enrichment of kitchen technology for professional restaurants. ..."

Daniel Fehrenbacher
Chef
Hotel - Restaurant Adler

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