Sous Vide Tools iVide Plus Junior Thermal Circulator with WiFi

The iVide Plus Junior is a clamp-on thermal circulator designed for professional sous vide cooking. It attaches to the side of a suitable stainless steel or polycarbonate container of up to 45 litres, creating a precisely controlled water bath without the need for a dedicated tank. The unit is operated via a four-inch touchscreen and can also be managed remotely through a companion app over WiFi, which gives kitchen teams the flexibility to monitor and adjust cook parameters without being stationed next to the vessel.

In a working kitchen environment, the 1.5kW heating element brings a 45-litre vessel up to temperature at a reasonable pace, and the unit maintains temperature with a high degree of stability throughout the cook cycle. That consistency matters when you are running long, slow cooks — particularly for proteins where precise temperature control is critical to both texture and food safety. The WiFi functionality is genuinely useful in busy services, allowing a chef to check progress or make minor adjustments while managing other sections.

Practical advantages for operators include:

• Remote monitoring via the app reduces the need for constant manual checking during long cooks
• IPX7 water resistance rating provides meaningful protection against splashes and accidental immersion
• Clamp-on design works with containers you may already have, avoiding the cost of a dedicated tank
• Consistent temperature stability supports reliable, repeatable results across batches
• Compact and lightweight, so it stows easily when not in use

Installation requirements are straightforward — the unit runs from a standard 13-amp socket and requires no fixed connection. You will need a suitable container of sufficient depth to allow proper water circulation around the clamp fitting. It is worth noting that the 45-litre capacity is well matched to small-to-medium operations or kitchens running sous vide as part of their menu rather than as a primary production method. For sites with higher-volume requirements or continuous production, a larger-capacity circulator would be worth considering.

This unit is well suited to independent restaurants, boutique hotels, and catering operations introducing or extending their sous vide offering without committing to a large fixed installation. It is a practical choice where counter space is limited or where flexibility to move the unit between stations is useful.

If you are unsure whether this capacity suits your intended service volume or cooking programme, we are happy to talk through how sous vide fits into your specific kitchen operation.