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Supplying the Hospitality Industry for over 48 years

Sous Vide

Sous Vide was developed in France in the 1970s and is the cooking of fish, meat or vegetables in a vacuum bag at a constant low temperature in a Bain Marie. Once an expensive and messy process, we offer a very low-cost option. Our Sous Vide Bains Marie is so much easier to use, very affordable, capable of delicate & precise cooking and also reheating & holding food at a set temperature.

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  • SV100 Compact Sous Vide

    1 Review(s)
    • Temperature Control within 0.1°C 
    • Fits any size tank • Portable 
    • Stainless steel body • Adjustable clamp 
    • LCD function Display • Long working time (0-99hrs) 
    • Temperature settings (°C /°F) ‌
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    NZ RRP: $409.00  +GST

    SPECIAL: $289.00 +GST

    Finance: from $0.64 / DAY*

  • SV-08 Sous Vide - 8 Litre Circulating Bain Marie

    SV-08 Sous Vide - 8 Litre Circulating Bain Marie
    DELICATE & PRECISE COOKING*
    8 Litre 1/2 GN×150mm
    Exterior: 370mmW×305D×310H
    Interior: 327mmW×265D×150H
    PRECISE TEMPERATURE COOKING SYSTEM
    • 85ºC temp. limited
    • Easy to use digital control panel
    • Significantly improved peformance over still water Bains Marie
    • Low water level alarm
    • 100% anti-dry protection
    • Drain valve
    • Working time can be set from 0 to 99 hours
    • Preserves flavour & aroma as water soluble substances are not lost
    • Minimises loss of moisture & weight • Minimises the use of additional fat during cooking
    • Enhances flavours, retains colour & minimises salt requirement
    • Provides consistent results every time

    * Sous Vide was developed in France in the 1970s and is the cooking of fish, meat or vegetables in a vacuum bag at a constant low temperature in a Bain Marie. Once an expensive and messy process, we offer a very low cost option. Our Sous Vide Bains Marie are so much easier to use, very affordable, capable of delicate & precise cooking and also reheating & holding food at a set temperature.

    Learn More

    NZ RRP: $1,569.00  +GST

    SPECIAL: $1,099.00 +GST

    Finance: from $2.42 / DAY*

  • SV-20 Sous Vide - 20 Litre Circulating Bain Marie

    SV-20 Sous Vide - 20 Litre Circulating Bain Marie
    DELICATE & PRECISE COOKING*
    20 Litre 1/1 GN ×150mm
    Exterior: 570mmW×370D×310H
    Interior: 530mmW×327D×150H
    PRECISE TEMPERATURE COOKING SYSTEM
    • 85ºC temp. limited
    • Easy to use digital control panel
    • Significantly improved peformance over still water Bains Marie
    • Low water level alarm
    • 100% anti-dry protection
    • Drain valve
    • Working time can be set from 0 to 99 hours
    • Preserves flavour & aroma as water soluble substances are not lost
    • Minimises loss of moisture & weight • Minimises the use of additional fat during cooking
    • Enhances flavours, retains colour & minimises salt requirement
    • Provides consistent results every time

    * Sous Vide was developed in France in the 1970s and is the cooking of fish, meat or vegetables in a vacuum bag at a constant low temperature in a Bain Marie. Once an expensive and messy process, we offer a very low cost option. Our Sous Vide Bains Marie are so much easier to use, very affordable, capable of delicate & precise cooking and also reheating & holding food at a set temperature.

    Learn More

    NZ RRP: $1,999.00  +GST

    SPECIAL: $1,399.00 +GST

    Finance: from $3.08 / DAY*

3 Item(s)

per page