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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Is it possible that parts of the fusionchef sous vide cooker will corrode from improper handling?

Because stainless steel can corrode, please pay attention to the following instructions in order to prevent and protect the sous vide machine against rust and corrosion:

  • Do not clean the sous vide thermostat and the sous vide water bath with steel wool.
  • Do not add salt to the temperature regulated water.
  • Chlorine in drinking water can cause corrosion.
  • Iron containing drinking water can cause rust to form due to the flocculation of the iron when heated.
     

More Questions? - See our Sous Vide FAQ

Latest Sous Vide Recipes

  • 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

    Wagyu Rib Fingers / Jerusalem Artichoke / Vinegar / Passion Fruit

Sous Vide Garer Pearl XS frontPearl Xs Front

Pearl XS

The perfect solution for mobile chefs and small kitchens. Recommended for restaurants, hotel restaurants, and bars.

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"I started using the Julabo heating immersion circulators in my laboratory for microbiology analyses in the 70’s. ..."

Bruno Goussault
Chief Scientist Cuisine Solutions Inc and FiveLeaf CREA
CREA (Centre de Recherche et d'Etudes pour l'Alimentation)

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