The sous-vide cooking technique dates back to the 1970s and has since been introduced in many kitchens. The many advantages of sous-vide cooking (also known as vacuum cooking ) are now being discovered by more and more restaurants. Sous-vide cooking is also known as roner , which comes from the classic device "Roner" ( there are now many modern alternatives for this ). Since then, there have been many developments in the field of preparation and equipment and people therefore mainly talk about sous. -vide or vacuum cooking.

Thanks to the convenience and consistent product cooking, sous-vide is an essential part of any good restaurant. Sous-vide is of course also ideal for caterers, company canteens, butchers and high-volume kitchens.

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Sous-vide is ideal for restaurants and all other professional catering

• Repeatable quality - because the cooking process is extremely precise, the results are the same every time.
  Chefs sometimes say: you are only as good as your previous result
• Easy to plan - you prepare a number of portions so that they are ready to serve at any time. For example, steak only needs to be fried after 45 minutes at approximately 55ºC for a nice brown layer.
• Great results - a refined taste and texture that simply cannot be achieved with any other method
• Maximum taste - the vacuum packaging preserves juices, flavors and nutrients better ( Source: USDA )
• Evenly cooked - food is cooked evenly so it is evenly cooked from the outside to the inside

Sousvidekenner has a wide range of professional sous-vide machines that are ideal for professional conditions and high-volume kitchens.

FusionChef (HACCP certified) for the most demanding restaurants!

Fusionchef stands for advanced, innovative sous-vide equipment "Made in Germany", of the highest quality. Thanks to its exceptionally high quality in combination with fast and professional support, FusionChef is rightly a market leader when it comes to professional sous vide cooking appliances. Read more about FusionChef Sous-vide equipment .

The benefits of Fusionchef

View our full range of FusionChef Sous-vide machines .

• Easily comply with HACCP using extensive data registration ( Diamond series)
• Temperature stability ±0.01 °C
• Hygienic anti-fingerprint stainless steel housing
• 15 Pre-programmed temperature memory keys (fish, meat, vegetables)
• Core temperature alarm (acoustic and visual)
• Efficient HACCP data storage so that you can comply with the certification without any worries
• Simple automatic calibration
• Simultaneous display of target and current temperature, core temperature and timers
• PC control and recording
• Protection of electronics against damage caused by steam and condensation
"field_term_advantages">Warranty: 2 years with excellent conditions and service