Sous Vide Tools SVT-01002 Compact 28Ltr Water Bath

The Sous Vide Tools SVT-01002 is a compact, self-contained water bath designed for precise temperature-controlled cooking in professional kitchen environments. Operating on natural convection rather than forced circulation, it maintains consistent water temperature with an accuracy of 0.1°C — sufficient for the controlled, low-temperature cooking that sous vide technique demands. The blue touchscreen display keeps temperature readings clearly visible during service, and the stainless steel construction is appropriate for a commercial environment.

In practice, this unit suits kitchens that run sous vide as part of a structured prep and hold workflow rather than high-throughput batch production. The 28-litre capacity is well suited to smaller service volumes, prep kitchens, or operations introducing sous vide cookery for the first time. Four movable stainless steel partitions allow the bath to be divided into sections, which is genuinely useful for separating products at different stages — distinguishing items freshly placed in the bath from those already at temperature and held for service. The removable lids reduce evaporation during longer cook cycles, which matters when the bath is running through an extended prep session.

• Touchscreen temperature control with clear visibility across the kitchen
• Partitioned interior supports organised multi-product prep and hold
• Low water level protection prevents dry-run damage automatically
• Removable lids reduce evaporation during extended cook cycles
• Stainless steel construction throughout for durability and hygiene

Installation is straightforward — this is a countertop unit requiring only a standard 13A socket. There are no water inlet or drain connections; the bath is filled and emptied manually, which is worth factoring into workflow. The 10.5kg weight means it can be moved between prep areas if needed, though a stable, level surface is important for consistent temperature distribution. Ventilation requirements are minimal given the convection-based design.

This model is a practical starting point for kitchens exploring sous vide or running a modest volume of temperature-controlled dishes. It is less suited to high-volume operations producing large batches continuously — for those sites, a larger-capacity unit would be more appropriate. It works well in hotel kitchens, gastropubs, and independent restaurants where sous vide forms part of the menu rather than the majority of production.

If you are unsure whether this capacity suits your service volume or how sous vide fits into your existing prep workflow, the team is happy to talk it through with you before you commit.