Instanta SVP238 38 Litre Digital Water Bath
Product Description
The Instanta SVP238 is a 38-litre digital water bath designed for precise, temperature-controlled cooking in busy commercial kitchen environments. It is primarily used for sous vide preparation but is equally...
Specifications
- Capacity (litres)
- 38
- Country of origin
- UK
- External depth (mm)
- 588
- External height (mm)
- 415
Product Description
The Instanta SVP238 is a 38-litre digital water bath designed for precise, temperature-controlled cooking in busy commercial kitchen environments. It is primarily used for sous vide preparation but is equally suited to food holding, gentle reheating, and any application where maintaining an accurate, consistent water temperature is critical to the result.
In a working kitchen, consistency is what matters. The SVP238 uses an agitation system to circulate water throughout the bath, which eliminates the temperature stratification that can cause uneven cooking results in still-water units. Combined with the digital controls and five programmable timers, this allows kitchen teams to run multiple batches simultaneously with confidence, particularly useful during prep periods when the oven is already committed to other tasks.
From an operational standpoint, the unit offers several practical advantages:
- Programmable timers reduce the reliance on manual monitoring during busy prep
- Active water circulation supports consistent results across the full bath volume
- A hinged glass lid allows staff to check on contents without disrupting the water temperature
- The integrated drain facility speeds up emptying and cleaning between uses
- Digital controls are straightforward to operate and keep training requirements low
Installation is relatively straightforward — the unit requires a suitable electrical connection and a stable, level surface capable of supporting a full water load at this capacity. It will need access to a water source for filling, and consideration should be given to drainage if the drain facility is to be used in situ rather than tipping. Bench space requirements are worth planning around given the footprint at this volume.
The SVP238 is well suited to restaurants, hotel kitchens, contract caterers, and similar operations where sous vide cooking forms a regular part of the menu, or where a reliable large-volume holding bath is needed. For very high-throughput sites running continuous batches across a full service day, it is worth discussing whether a larger-capacity or multi-unit setup would better serve the workflow. Equally, smaller operations preparing modest volumes may find a more compact model a better fit.
If you are weighing up whether this unit suits your kitchen's output, our team is happy to talk through the practical side before you commit.
Key Features
- 38-litre capacity water bath with active water circulation technology
- Five programmable digital timers for simultaneous multi-batch control
- Hinged glass lid allows visibility without heat or temperature loss
- Integrated easy-drain facility for faster emptying and cleaning
- Digital temperature controls for precise, repeatable cooking results
Operational Benefits
- Active circulation ensures even heat distribution throughout the full bath
- Programmable timers free up kitchen staff during busy preparation periods
- Consistent water temperature supports repeatable sous vide cooking results
- Integrated drain reduces cleaning time and keeps kitchen downtime low
- Large 38-litre volume supports high-volume batch cooking in one cycle
Specifications
- Capacity (litres)
- 38
- Country of origin
- UK
- External depth (mm)
- 588
- External height (mm)
- 415
- External width (mm)
- 375
- Fill capacity
- 31
- Material
- 304 grade Stainless Steel (Superbrush polish)
- Power rating (kw)
- 3
- Power type
- 13amp Plug
- Temperature range (deg c)
- 20 - 99
- Weight (kg)
- 19
Frequently Asked Questions
- The SVP238 is built for regular commercial use and is well suited to kitchens using sous vide as a core part of their menu. For operations running back-to-back batches continuously throughout a long service day, it is worth discussing your actual throughput requirements with us, as a multi-unit setup or higher-capacity alternative may prove more practical.
- You will need a stable, level work surface capable of bearing the weight of the unit fully loaded with water, along with a suitable electrical supply. Access to a water source for filling is necessary, and if you intend to use the built-in drain in place, you will need to consider how waste water is managed at the bench. It is worth confirming your bench depth and clearance before installation.
- In a still-water bath, temperature can vary noticeably between the top and bottom of the vessel, which creates inconsistency across a batch — particularly at larger volumes. The SVP238's circulation system keeps water moving throughout the bath, which helps maintain an even temperature from surface to base and produces more reliable results, especially important when cooking proteins to precise temperatures.