Clifton IG56-4 Immersion Grid for 56L Gastro Tank & FL4CA
Product Description
The Clifton IG56-4 is a stainless steel immersion grid designed to hold vacuum-sealed pouches below the waterline during sous vide cooking. It sits inside the 56-litre gastro tank and includes...
Specifications
Downloads
Product Description
The Clifton IG56-4 is a stainless steel immersion grid designed to hold vacuum-sealed pouches below the waterline during sous vide cooking. It sits inside the 56-litre gastro tank and includes a cut-out shaped to accept the FL4CA portable immersion circulator, keeping the setup tidy and the water path unobstructed.
Floating pouches are one of the more reliable sources of inconsistent results in sous vide cookery. As heat causes any residual air in a sealed pouch to expand, lighter loads in particular will rise to the surface and lose contact with the circulating water. Over a short cook this is manageable; over a multi-hour hold it becomes a food safety and quality variable that operators shouldn't have to monitor manually. The IG56-4 removes that variable entirely, which is where its value lies in a working kitchen.
Practical benefits for kitchen teams include:
- Eliminates pouch floating throughout extended low-temperature cook cycles
- Supports even water circulation and consistent temperature exposure across all portions
- Straightforward to position, lift out, and clean between services
- Keeps the FL4CA circulator correctly positioned within the tank
This grid is sized specifically for the 56-litre gastro container format and is not a universal fit. Operators running smaller 14-litre or 28-litre tanks will need the corresponding grid for those formats. If you are unsure which grid matches your current tank, it is worth checking before ordering — the wrong size will not seat correctly.
The IG56-4 suits any kitchen running a FL4CA-based sous vide setup with the 56-litre tank: restaurants, hotel kitchens, and cook-chill production operations all use this combination. It is a simple, functional addition rather than a complex piece of equipment, but getting the right grid for your tank makes a meaningful difference to the reliability of your results.
If you would like to confirm that this grid is the right match for your current tank and circulator before ordering, the team is glad to help.
Key Features
- Stainless steel grid holds pouches fully submerged throughout cook cycles
- Cut-out designed to accept the Clifton FL4CA immersion circulator
- Sized specifically for the Clifton 56-litre gastro tank format
- Open grid structure maintains unobstructed water circulation around pouches
- Removable design allows straightforward cleaning and repositioning between services
Operational Benefits
- Eliminates floating pouches and the temperature inconsistencies they cause
- Supports repeatable, reliable results across all portions in a batch
- Reduces the need for manual monitoring during long, unattended cook cycles
- Helps operators maintain food safety standards during extended low-temperature holds
- Keeps existing FL4CA and 56L tank setups performing as intended
Specifications
Downloads
Frequently Asked Questions
- The IG56-4 is sized specifically for the Clifton 56-litre gastro tank and is not a universal fit. If you are running a 14-litre or 28-litre Clifton tank, you will need the grid made for that format — the dimensions and circulator cut-out differ between sizes.
- The cut-out in the IG56-4 is designed to accommodate the FL4CA specifically. Other circulators may differ in body diameter or clip position, so we would recommend confirming compatibility before assuming a fit with a different unit.
- Sous vide cooking relies on sustained, precise water temperature to achieve safe core temperatures over time. A pouch that breaks the surface loses contact with the circulating water, meaning portions of it may cook at a lower temperature than intended — which matters significantly during long holds where operators are not monitoring every batch manually. Keeping pouches fully immersed throughout the cook is a straightforward way to maintain the consistency that HACCP-based sous vide processes depend on.