Sous-vide, or translated from French as "under vacuum", is a technique in food preparation that deserves special attention for a number of reasons.
The "Sous-Vide" category includes professional low-temperature cooking appliances designed for restaurants, hotels, catering and modern kitchens that seek absolute precision, consistency and control over food quality.
Sous-vide technology allows cooking vacuum-packed products in a water bath with a precisely maintained temperature, which guarantees an ideal texture, uniform heat treatment and minimal weight loss.
For master chefs, the most important thing is that when cooking in a vacuum, the nutrients of the product are completely preserved. The fresh Sous-vide product is vacuum-packed, then the bag is placed in a container with hot water and cooked at a low temperature. We advise you to also look at the category of vacuum machines, with which you not only vacuum the products, but also cook "Sous-vide".
Professional sous-vide appliances are indispensable in kitchens that work with large volumes or require consistency of results — something that is highlighted as a key advantage in professional guides to sous-vide equipment.
What is included in the category
The category covers two main types of sous-vide equipment:
✔ Immersion Circulators
Compact appliances that are placed in gastronorms or water containers.
Suitable for kitchens with limited space or mobile stations.
Example models:
- The entire Sammic Smartvide series – immersion circulators with high accuracy, wide temperature range, Bluetooth connection, HACCP certified, programmable and with an additional core probe.
✔ Sous-vide water baths
Digital appliances with a built-in bath and circulation, suitable for larger volumes and continuous operation.
Capacity (L) of sous vide cooking appliances
Typical ranges:
- 12 - 30 L - small kitchens, tasting menus - digital sous vide tanks
- 10 - 15 L - medium-duty restaurants - sous vide tanks and submersible circulators
- 20 - 30 L - hotels, catering, buffet lines
- 30 + L - large kitchens, centralized production - submersible circulators
Examples:
- Submersible circulators - suitable for vessels from 30 to 120 L (professional and semi-professional models)
- SMARTVIDE XL SAMMIC → works with GN vessels up to 120 L
- Digital sous vide tanks - 12 - 30 L capacity
Maximum temperature (°C)
Sous-vide cooking requires precision to the tenth of a degree.
Typical ranges:
- up to 90°C – standard immersion circulators
- up to 95°C – premium models
- up to 99°C – professional water baths
Temperature accuracy
- ±0.1°C – premium immersion circulator
- ±0.2°C – standard models
- ±0.5°C – budget solutions
Material and construction
- Stainless steel
- Plastic housings (semi-pro)
- Double-walled tanks
- High-efficiency circulation
Benefits of sous-vide cooking
- Precise temperature control – a key factor for professional kitchens
- Consistent results with every portion
- Better texture and juiciness of meat, fish and vegetables
- Minimal weight loss and higher profitability
- Less human factor – cooking is automated
- Ability to pre-prepare and serve on demand
- Energy efficiency and low cost
Suitable for
- Restaurants and gourmet kitchens
- Hotels and buffets lines
- Catering companies
- Modern kitchens with high standards
- Objects that seek consistency and control
More from the category
In addition to the main appliances, the category also includes professional accessories for sous-vide cooking, which ensure optimal circulation, stability and safety during operation. Here you will find racks and grids for arranging bags, insulation balls that reduce evaporation and maintain a constant temperature, as well as vacuum bags and rolls for cooking and storing food. Lids and containers are available for larger water baths, and for precise control – probes and temperature sensors that work up to 95°C. These accessories are key for professional kitchens, because they guarantee even cooking, better organization and higher efficiency when working with large volumes.
Explore our professional sous-vide appliances - from compact circulators to large water baths. Ideal for restaurants, hotels and modern kitchens that seek consistency and precision.
