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Buffalo

Buffalo Portable Sous Vide Immersion Circulator

SKU: DM868

£151.00(£181.20 inc VAT)

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  • In the event of equipment failure any parts needed will be provided 2
  • In the event of equipment failure an engineer will be sent for an onsite repair 2
  • Equipment may be supplied with a moulded plug but may be more suitably connected to a fused spur

The Buffalo portable sous vide is a clip-on immersion circulator designed for commercial kitchens where sous vide cooking is used occasionally rather than as a high-volume daily process. Rather than requiring a dedicated vessel, the unit clips directly onto most containers, pots, or tanks with rounded or flat walls, which gives it a degree of flexibility that fixed sous vide units simply cannot offer.

In practice, this type of unit suits kitchens that prepare proteins, vegetables, or desserts sous vide as part of a broader menu — not operations running sustained high-volume output across a full service. The circulator draws water continuously around the container, maintaining consistent temperature throughout, which is the fundamental requirement for reliable sous vide results. At up to a 40-litre working capacity, it can handle a reasonable batch size for its class.

The practical advantages of this format are worth considering:

  • Clips to gastronorm containers, stockpots, and most flat or rounded-wall vessels already in use
  • Lightweight and compact enough to store easily when not in use
  • No fixed plumbing or installation required — plugs into a standard socket
  • Consistent water circulation supports accurate, repeatable results
  • Simple to clean and maintain with no complex components

Because the unit is portable and requires no fixed installation, there is very little to consider in terms of setup. It will need a stable surface and a suitable container of the right depth to allow safe clip attachment and adequate water circulation. It is not designed for continuous heavy-volume use — kitchens running sous vide as a core, high-throughput technique daily would likely benefit from a more robust, higher-capacity dedicated unit.

This unit is well suited to smaller restaurants, hotel kitchens, and catering operations where sous vide features on the menu without being a primary cooking method. It is also practical for chefs who need a portable solution across multiple sites or temporary setups.

If you are unsure whether this capacity suits your service style or menu volume, the team is happy to talk through what would work best for your kitchen.

Frequently asked questions

What types of containers can this sous vide unit be attached to?

The unit is designed to clip onto most containers with flat or rounded walls, including standard gastronorm containers, stockpots, and similar vessels commonly found in commercial kitchens. The key practical requirement is that the container is deep enough to allow proper water circulation and safe clip attachment — shallow trays or wide, low-sided vessels are unlikely to be suitable.

Is this unit suitable for daily high-volume sous vide production?

It is better suited to kitchens where sous vide is used as part of a broader menu rather than as a primary, continuous cooking method. For operations running large batches through service every day, a fixed, higher-capacity sous vide unit would typically be a more practical long-term choice.

Does the unit require any specialist installation or electrical work?

No specialist installation is needed. The unit plugs into a standard commercial kitchen socket and requires no plumbing or fixed connection, which makes it straightforward to put into use and equally simple to pack away when not required.
Buffalo Portable Sous Vide Immersion Circulator

£151.00(£181.20 inc VAT)

£151.00(£181.20 inc VAT)

The Buffalo portable sous vide is a clip-on immersion circulator designed for commercial kitchens where sous vide cooking is used occasionally rather than as a high-volume daily process. Rather than requiring a dedicated vessel, the unit clips directly onto most containers, pots, or tanks with rounded or flat walls, which gives it a degree of flexibility that fixed sous vide units simply cannot offer.

In practice, this type of unit suits kitchens that prepare proteins, vegetables, or desserts sous vide as part of a broader menu — not operations running sustained high-volume output across a full service. The circulator draws water continuously around the container, maintaining consistent temperature throughout, which is the fundamental requirement for reliable sous vide results. At up to a 40-litre working capacity, it can handle a reasonable batch size for its class.

The practical advantages of this format are worth considering:

  • Clips to gastronorm containers, stockpots, and most flat or rounded-wall vessels already in use
  • Lightweight and compact enough to store easily when not in use
  • No fixed plumbing or installation required — plugs into a standard socket
  • Consistent water circulation supports accurate, repeatable results
  • Simple to clean and maintain with no complex components

Because the unit is portable and requires no fixed installation, there is very little to consider in terms of setup. It will need a stable surface and a suitable container of the right depth to allow safe clip attachment and adequate water circulation. It is not designed for continuous heavy-volume use — kitchens running sous vide as a core, high-throughput technique daily would likely benefit from a more robust, higher-capacity dedicated unit.

This unit is well suited to smaller restaurants, hotel kitchens, and catering operations where sous vide features on the menu without being a primary cooking method. It is also practical for chefs who need a portable solution across multiple sites or temporary setups.

If you are unsure whether this capacity suits your service style or menu volume, the team is happy to talk through what would work best for your kitchen.