Sous Vide Machines

The Clifton FL04D is a compact, countertop water bath designed for precision temperature cooking using the sous vide method. It maintains a stable, user-set water temperature, allowing vacuum-sealed product to be cooked or held with consistent, repeatable results. Digital controls provide accurate temperature setting and a clear readout, making it straightforward to operate without specialist technical knowledge.

In a working kitchen, a 4-litre unstirred bath of this type is best understood as a precision tool for selective use rather than high-throughput production. It suits operations where a small number of portions are being cooked or held at any one time. Because the bath is unstirred — relying on natural water convection rather than a circulator — heat distribution is appropriate for this scale of operation, though operators processing a full load of densely packed pouches should be aware that temperature uniformity across the entire load may be marginally less consistent than in a stirred or circulated equivalent.

Day-to-day operational advantages include:

• Digital temperature control delivering consistent, repeatable cooking results
• Compact footprint that fits comfortably in prep areas with limited bench space
• Simple, straightforward interface with minimal training requirement
• Removable tank that makes cleaning quick and uncomplicated
• Reliable Clifton construction, well regarded in UK professional kitchen environments

Installation requires nothing beyond a standard mains power supply and a stable work surface. There are no water line connections — the tank is filled manually. Ensure the bench can take the weight when the unit is full, and allow reasonable clearance around it during use.

This bath is well suited to smaller independent restaurants, boutique hotels, private dining operations, and development or test kitchens where sous vide forms part of the menu rather than the core of production. For kitchens running sous vide at meaningful daily volume or needing to process larger simultaneous loads, a higher-capacity or circulated model would be worth considering.

If you would like to talk through whether this unit is the right fit for your kitchen before ordering, the team is happy to help.

The Clifton FL428D is a 28-litre digital water bath designed for sous vide cooking in professional kitchen environments. Unlike a static bath, which relies on passive heat distribution, this unit uses a propeller-driven stirrer to circulate water continuously around the tank. The head unit rotates a full 360 degrees so the digital display can be positioned to face any direction — a practical detail in kitchens where bench layout and sightlines are rarely straightforward.

The stirred design makes a tangible difference once the bath is loaded with pouches. Circulating water recovers temperature more reliably after product is added and holds it evenly across the full volume. The high-precision controller displays temperature to the nearest 0.1°C, and the unit retains the last time and temperature settings in memory, which reduces set-up time at the start of a busy prep period.

Several features carry real operational value:

• Bi-fold lid stays attached to the unit, so there is no loose cover to find space for during service
• Integral timer runs up to 99 hours, with both audio and visual alerts on completion
• Low-water notification and run-dry protection help prevent accidental damage during long unattended cooks
• Drain tap fitted as standard for straightforward emptying and cleaning

Installation is uncomplicated. This is a countertop unit requiring a stable surface capable of bearing the weight of a fully loaded bath. A standard electrical connection is all that is needed — no gas supply, plumbed water connection, or specialist ventilation is required. Working close to a drain is sensible given the fitted tap, and it is worth thinking through the final position before first use, as a full bath is a substantial item to move.

The FL428D suits kitchens running a consistent sous vide programme across a meaningful number of covers — restaurants, hotel kitchens, and contract catering operations where temperature accuracy and batch consistency are central to the menu. It sits at a mid-to-upper capacity within Clifton's range. Operations with lighter or more occasional requirements may find a smaller unit sufficient, while very high-volume sites running extensive overnight or multi-batch programmes may benefit from moving up to a larger model.

If you are weighing up static versus stirred bath options, working out the right capacity for your volume, or want to talk through how sous vide fits into your prep workflow, the team is happy to help before you commit.

The Instanta SVP225 is a 25-litre digital water bath designed for professional kitchens where precise, sustained temperature control is a daily requirement. It handles sous vide cooking, poaching, gentle simmering, and any temperature-sensitive process that needs to be held consistently over an extended period. The tank size makes it genuinely practical for batch preparation rather than single-portion output, and the hinged glass lid allows the cook to monitor progress without breaking the cooking environment.

In a working kitchen, temperature consistency is what makes sous vide results repeatable service after service. The SVP225 uses an internal water agitation system to circulate heat evenly throughout the tank, which removes the cold spots that can cause uneven cooking in static baths. The heating element maintains reliable recovery after each batch load — important during prep-heavy services where the bath is replenished in stages. Five programmable timers allow different cook cycles to run concurrently, cutting down on the manual monitoring needed during a busy service window.

Practical operational advantages include:

• Digital temperature display supports consistent results across successive batches
• Water agitation system reduces temperature variation throughout the tank
• Removable stainless steel rack simplifies loading, unloading, and end-of-day cleaning
• Low water level warning protects the heating element during unattended operation
• Easy drain facility reduces downtime during cleaning and service changeovers

The SVP225 is a countertop unit and requires a standard mains connection and a stable, heat-resistant surface that can comfortably bear the weight of a fully filled tank. Optional stainless steel partitions can be fitted internally to separate ingredients cooking at different times within the same bath — useful where a varied menu calls for it. In hard water areas, scale build-up is worth factoring into routine maintenance, as it can gradually affect heating efficiency and element longevity if left unmanaged.

This unit is well suited to restaurants, hotels, and catering operations where sous vide forms a regular part of the menu rather than an occasional technique. It sits sensibly between compact entry-level baths and larger high-volume systems, making it a practical choice for moderate to steady-volume preparation. For operations running sous vide continuously across multiple sittings or in parallel across several covers, a higher-capacity unit may be a better fit.

If you are working out whether the SVP225 matches your service pattern and prep volumes, the team is happy to talk through your requirements before you decide.

The Clifton IG56-4 is a stainless steel immersion grid designed to sit inside the 56-litre gastro tank and hold vacuum-sealed pouches below the waterline throughout a sous vide cook. It includes a shaped cut-out to accept the FL4CA portable immersion circulator, keeping the unit correctly positioned and the water path unobstructed around the load.

Pouch floating is one of the more consistent sources of variable results in sous vide cookery. As residual air in a sealed pouch expands during cooking, lighter loads will rise to the surface and lose contact with the circulating water. Over a short cook, this is manageable. Over a multi-hour hold — particularly with proteins on an overnight or extended cycle — it becomes a food safety and quality variable that kitchen teams should not have to monitor manually. The IG56-4 removes that variable, which is where its practical value lies.

Operational benefits for kitchen teams include:

• Holds pouches below the waterline throughout extended low-temperature cook cycles
• Supports consistent water circulation and even temperature exposure across all portions
• Keeps the FL4CA circulator correctly seated and positioned within the tank
• Simple to lift out, clean, and reposition between services

This grid is sized specifically for the 56-litre gastro container format and will not seat correctly in smaller tank formats. Operators running 14-litre or 28-litre tanks will need the corresponding grid for those formats. If you are unsure which grid matches your current setup, it is worth confirming before ordering.

The IG56-4 suits any kitchen operating a FL4CA-based sous vide setup with the 56-litre tank — restaurants, hotel kitchens, and cook-chill production environments all use this combination as standard. It is a straightforward accessory, but getting the right grid for your tank makes a meaningful difference to the reliability of your results.

If you would like to confirm compatibility with your current tank and circulator before placing an order, the team is happy to talk it through.

The Instanta SV18 is an 18-litre countertop water bath designed for accurate temperature-controlled cooking and holding in commercial kitchen environments. Digital controls maintain a consistent water temperature throughout service, making it a practical choice for sous vide preparation, sauce holding, warming pre-portioned dishes, and any task where temperature accuracy matters from the first cover to the last.

In a working kitchen, the reliability of a water bath comes down to how steadily it holds its set point under real service pressure. The SV18 is built for this — whether you are holding proteins at a precise core temperature or keeping sauces at an accurate serving point across a busy shift. The extra-deep tank gives useful flexibility for larger vacuum-sealed pouches or gastronorm containers, and the integrated count-up timer helps teams track elapsed cooking or holding time without relying on separate equipment.

From an operational standpoint, the key practical advantages are:

• Digital temperature control supports accurate, repeatable results across service
• Extra-deep tank handles bulkier pouches and larger batch volumes
• Integrated count-up timer removes the need for separate timers at the station
• Low water level warning helps prevent dry-running during extended holding sessions
• Easy-drain facility simplifies end-of-day cleaning and supports hygiene compliance

Installation is straightforward. The unit is countertop-mounted and requires only a suitable electrical supply and a stable, level surface with adequate clearance for safe filling and draining. No plumbed connection is needed, so it can be positioned within an existing layout without significant disruption. It is worth checking bench load capacity before positioning — an 18-litre tank filled to working level carries meaningful weight.

The SV18 is well suited to restaurants, hotel kitchens, and catering operations where sous vide features regularly in production, or where a dependable holding solution is needed for pre-prepared dishes during service. It sits comfortably as a mid-capacity unit — smaller operations running occasional batches will find it more than capable, while high-volume sites processing large quantities continuously may find a larger, heavier-duty unit a better fit for their throughput.

If you would like to talk through whether the SV18 suits your production volumes and workflow, the team is happy to help you make the right call.

The Clifton FLE-8/8 is a bench-mounted dual-chamber water bath designed for precision sous vide cooking in professional kitchens. Built by Clifton Food Range, a British manufacturer with a long-standing reputation for accurate temperature control equipment, it houses two completely independent unstirred chambers within a single compact footprint. Each chamber operates separately, meaning both can hold a different temperature at the same time — a practical advantage that sets the duobath format apart from a standard single-tank unit.

In service, that dual-temperature capability earns its place quickly. Fish and meat can run simultaneously at their respective target temperatures, or a protein cook can proceed alongside a vegetable preparation without compromise. The digital controller displays temperature to 0.1°C, which matters in sous vide work where consistency across covers depends on holding precisely the same conditions service after service. An integral timer covers a wide range of cook durations and retains time and temperature settings between sessions, reducing setup time at the start of each shift.

From an operational standpoint, the key advantages include:

• Two independent chambers allow simultaneous cooking at different temperatures
• Temperature display to 0.1°C supports repeatable results across services
• Timer memory retains settings between sessions, reducing daily setup burden
• Low-water alert and run-dry protection help prevent element damage
• Drain tap, lid, and stainless steel shelf included as standard

Installation is straightforward. The unit is mains electric and bench-mounted, requiring no fixed plumbing or specialist services beyond a suitable power supply and a practical drainage arrangement for the drain tap. It is worth allowing adequate clearance around the unit on the bench for safe handling and heat dissipation during operation.

This model is well suited to independent restaurants, private dining kitchens, and section-specific stations where precision and dual-temperature flexibility are a genuine operational requirement. It is an unstirred bath, which is appropriate for the vast majority of sous vide applications used in professional kitchens. For sites running significantly higher throughput or requiring larger individual chamber capacity, a more powerful or larger-format unit may be a better fit for the volume of work involved.

If you would like to talk through how the FLE-8/8 would work within your kitchen setup, or whether a different capacity would serve your service better, the team is happy to help you think it through.

The Clifton FL14D is a 14-litre unstirred digital water bath designed for precise low-temperature cookery in commercial kitchen environments. Unstirred baths rely on natural convection rather than a circulation pump, which makes them particularly well suited to delicate proteins and preparations where gentle, undisturbed heat is preferable to the agitation of a circulated unit. The digital controls allow operators to set and hold accurate temperatures consistently across a full service period without manual adjustment.

In a working kitchen, this bath earns its place during mise en place and the holding stages of service rather than as a high-throughput production unit. The 14-litre capacity handles a practical number of pouches for a small to medium restaurant, and the digital display makes it easy to monitor temperatures at a glance without disturbing the process. Clifton's background in laboratory and food industry water baths means that temperature stability and build quality are genuinely reliable — not nominal claims.

Practical benefits for kitchen operators include:

• Consistent temperature holding across extended service without manual intervention
• Digital precision reduces the risk of temperature drift affecting dish quality
• Unstirred design suits preparations that benefit from still-water conditions
• Compact footprint suits bench or shelf placement in tighter kitchen setups
• Straightforward to clean down thoroughly at the end of service

Installation is simple — this is a countertop unit that requires a standard electrical supply and a stable, level surface with reasonable clearance for heat dissipation. There are no fixed drainage or water supply connections required, though a regular water change routine should be factored into the cleaning schedule to maintain hygiene and temperature performance. It is worth checking the bench's load-bearing capacity, as the combined weight of unit and water when full is worth accounting for before positioning.

The FL14D is well suited to independent restaurants, small hotel kitchens, and development or test kitchen environments where sous vide is a considered part of the menu rather than the core of a high-volume production model. For operations producing larger quantities of sous vide dishes across many covers, a higher-capacity or circulated bath would be worth looking at. Equally, if the primary requirement is rapid high-volume cooking rather than holding and finishing, a different format may serve the operation better.

If you're trying to establish whether this capacity fits your menu and service volume, we're happy to talk it through before you make a decision.

The Instanta SV12 is a 12-litre digital water bath designed specifically for sous vide cooking in commercial kitchen environments. It maintains a precisely regulated water temperature throughout the cook cycle — which is the single most important requirement for reliable sous vide results, whether you are cooking proteins, vegetables, or pre-portioned items ahead of service.

In a working kitchen, consistency and repeatability matter more than headline features. The SV12 holds a stable temperature from start to finish, which is exactly what sous vide demands. The digital controls and count-up timer allow chefs to monitor progress without relying on secondary equipment, and the extra-deep tank provides enough capacity to handle moderate batch volumes without pouches becoming overcrowded. The low water level warning is a sensible safeguard during longer, unattended cook cycles.

From an operational standpoint, the practical advantages are straightforward:

• Precise digital temperature control supports consistent, repeatable results across service
• Count-up timer tracks cook times without additional equipment
• Extra-deep tank accommodates larger pouches and moderate batch volumes
• Low water level alert reduces risk of damage during unattended operation
• Self-contained countertop unit with no plumbing required

The SV12 is a plug-in countertop unit, so the practical requirements are minimal — a stable surface, adequate clearance for ventilation, and access to a standard power supply. There are no water inlet or drain connections involved, which keeps setup straightforward. It is worth being clear that at 12 litres, this unit is designed for smaller-scale sous vide programmes. Kitchens running sous vide as a continuous, high-volume production process would be better served by a higher-capacity model.

The SV12 is well suited to independent restaurants, gastropubs, boutique hotels, and catering operations where sous vide forms part of the menu rather than the entire production workflow. It is a practical starting point for kitchens integrating sous vide without committing to large-format equipment.

If you are weighing up whether the SV12 fits the batch sizes and service volumes you have in mind, it is worth talking it through before you decide.

The Sammic SVC-28 is a digitally controlled, unstirred water bath designed for precision low-temperature cooking in a commercial kitchen. It holds water at a stable, user-set temperature throughout a programmed cook cycle, making it a dependable tool for sous vide preparation of meat, fish, poultry, and vegetables. Unlike circulating immersion setups, this is a static bath — there is no pump-driven water movement, and temperature consistency relies on the heating element and the thermal mass of the water itself.

In a working kitchen, the SVC-28 fits naturally into prep-ahead workflows where proteins or vegetables are vacuum-sealed and held at a precise temperature over an extended period. The wide timer range accommodates everything from shorter fish cooks to overnight protein preparation, giving kitchen teams flexibility in their build-ahead schedules without the need for constant monitoring. At the end of the set programme, the unit signals completion with an audio and visual alert, then continues to hold at the set temperature — a practical consideration in kitchens where staff cannot always respond immediately.

Practical benefits for kitchen operators include:

• Consistent texture and tenderness results across batch preparation of proteins
• Programme settings retained in memory after power loss, reducing reset time during service
• End-of-cycle alert with continued temperature hold, lowering the risk of overcooking
• Straightforward digital controls that require minimal training for kitchen staff
• No plumbing required — standard electrical connection only

As an unstirred bath, the SVC-28 requires only a standard electrical supply and a stable, level surface capable of supporting the filled unit. It should be positioned where staff can load and unload bags safely during prep. It is worth noting that without water circulation there can be minor temperature variance across the bath volume compared to a circulated system. For most sous vide applications this is not a practical concern, but it is worth considering if you regularly work with very large or dense loads where thermal uniformity across the full bath is critical.

The SVC-28 is well suited to restaurants, hotel kitchens, and contract caterers looking to introduce or expand sous vide preparation without committing to a larger circulated system. It works best where batch sizes are moderate and a static bath meets the precision requirements of the menu. Operations running continuous or high-volume sous vide programmes, or those with specific uniformity requirements across large loads, may find a circulated or higher-capacity bath a better fit.

If you would like to talk through whether an unstirred bath suits your prep volumes and workflow, or how sous vide fits alongside your existing kitchen setup, the team is happy to have that conversation before you commit.

The Clifton FL08D is an unstirred digital water bath designed for precision sous vide cookery in professional kitchens. It holds bath temperature using digital controls and relies on conductive heat distribution rather than a circulation pump. That makes it a quieter and mechanically simpler unit than a circulating bath — and in the right context, that simplicity is a genuine operational advantage.

Unstirred baths perform well where product is loaded in a deliberate, measured way. Prep kitchens, small independent restaurants, and brigade kitchens running structured cook-chill programmes are typical environments where this format fits naturally. Digital temperature control allows chefs to set and hold precise temperatures consistently across a session. It is worth noting that without active circulation, temperature uniformity across the bath depends more on load management and careful container placement, so this unit suits methodical kitchen workflows rather than high-speed bulk output.

Practical advantages include:

• Digital controls for accurate, repeatable temperature setting across sessions
• Quiet operation with no circulation pump running continuously
• Simple construction with fewer components to service or replace
• Compact countertop footprint suitable for prep benches and tighter kitchen layouts
• Clifton's established reputation for temperature stability in food-grade applications

Installation is straightforward — the unit sits on a countertop and requires a standard power connection. No gas supply or water plumbing is needed. The 8-litre capacity suits smaller batch cooking rather than continuous high-volume production. Kitchens running large daily sous vide volumes would be better served by a circulating bath or a larger-capacity model.

This bath is a practical choice for independent restaurants, hotel prep kitchens, and smaller catering operations running an established or developing sous vide programme. For sites with heavier throughput demands, a circulating or larger-format alternative is worth considering.

If you are weighing up whether an unstirred bath fits your kitchen's workflow and volumes, the team is happy to talk it through with you.

The Clifton FLD-14/14 is a dual-chamber unstirred water bath designed for precision temperature work in professional kitchens. It houses two independent 14-litre tanks that operate simultaneously, each capable of holding a different temperature — and, where the application calls for it, a different liquid. Running water in one chamber alongside a flavoured oil or fat in the other is a well-established use case, giving chefs a meaningful degree of flexibility without requiring two separate units.

The precision digital controller displays temperature to 0.1°C resolution, which matters in sous vide work where consistency across covers is essential. An integral timer runs from one minute up to 99 hours, with both audio and visual end-of-period alerts. Settings are stored in memory, reducing setup time at the start of each service and supporting consistency when different staff are operating the unit. A fill notification alerts operators when the water level drops below a safe threshold, providing run-dry protection during long, unattended cooks.

In day-to-day kitchen use, the FLD-14/14 offers a number of practical advantages:

• Two independent chambers allow simultaneous cooking at different temperatures without a second unit
• A drain tap on each chamber makes changeovers and end-of-service cleaning straightforward
• Side lifting handles support safe repositioning on the pass or prep bench
• Included lid and stainless steel shelf support hygiene and product organisation during service
• Memory function for time and temperature reduces setup time across shifts

Being an unstirred bath, the FLD-14/14 relies on natural convection rather than a circulating pump. This makes it well suited to delicate applications — confectionery, chocolate tempering, pastry preparations, and low-agitation protein cookery — where water movement would be disruptive or counterproductive. It is not designed for high-throughput bulk protein production, and operators who need consistent temperature uniformity across a full chamber at volume should consider a stirred-bath or immersion circulator instead. The unit is countertop-mounted and requires a stable, heat-resistant surface with adequate clearance; the dual-chamber configuration makes it one of the larger bench-top options in Clifton's range, so confirming available worktop space before ordering is worthwhile.

The FLD-14/14 is commonly found in small independent restaurants where sous vide forms a core part of the menu. In larger establishments it is typically positioned on the pastry section, fish section, or pass, where precise low-volume temperature holding is more relevant than throughput. Clifton is an independent British manufacturer with a long track record in precision temperature control, and the build quality and controller accuracy of this unit reflect that background.

If you would like to talk through whether this unit suits the way your kitchen operates, the team is happy to work through the options with you.

The Sammic SVC-14 is a digitally controlled water bath designed for sous vide cooking — the technique of holding vacuum-sealed food at a precise, stable temperature over an extended cooking period. Rather than applying direct heat, the unit holds the water at a set point, allowing proteins, fish, eggs, and vegetables to cook gently and evenly to a consistent internal temperature. The digital controls are straightforward to operate without specialist training, making the technique accessible to most kitchen teams.

In a working kitchen, the practical value of sous vide is consistency and timing. Proteins cooked this way reach the correct internal temperature and hold there, delivering the same result every service regardless of who prepared the batch. For operations running a cook-chill programme, the SVC-14 fits naturally into that workflow — items can be processed ahead of service, releasing hob and oven capacity during peak periods and reducing the risk of expensive cuts being over- or undercooked.

The unit includes an end-of-cycle alert with both audio and visual notification and continues to hold temperature after the alarm triggers — a useful safeguard when attention is divided during a busy prep session. Temperature and time settings are retained in memory between power cycles, which reduces setup time at the start of each shift.

• Consistent results across proteins, seafood, eggs, and vegetables every service
• Frees hob and oven capacity during structured batch preparation
• Reduces over- or under-cooking risk on high-value ingredients
• Digital controls with memory retention reduce daily setup time
• End-of-cycle alert with continued temperature hold for added safety

As an unstirred bath, the SVC-14 relies on natural water convection rather than active circulation. This is worth considering if your application demands very tight temperature uniformity across a large or dense load — in those cases, a circulated bath would be a more appropriate choice. The SVC-14 is well suited to smaller restaurants, development kitchens, or as a dedicated bath for a specific product line within a larger operation. If your volume or prep programme is growing, it is worth reviewing whether a higher-capacity unit would serve you better long-term.

If you are weighing up whether this model fits your kitchen's workflow, we are glad to talk through the detail before you decide.

The Clifton FLE56D is a 56-litre unstirred water bath designed for precision sous vide cooking in professional kitchen environments. Unlike circulated baths, it relies on natural convection rather than a pump, which means the water remains undisturbed throughout the cook. This makes it particularly well suited to fragile or delicate preparations where mechanical agitation could compromise texture or structural integrity. At 56 litres, the bath sits in a practical middle ground — capable of handling meaningful batch volumes without demanding the bench space of a larger unit.

In service, unstirred baths of this type are commonly used for temperature-sensitive proteins, terrines, pâtés, and similar preparations where a gentle, even cook is the priority. Loading discipline matters: pouches should be arranged to allow adequate water contact, and overloading will reduce temperature evenness across the bath. For kitchens where throughput and recovery speed are the primary concern, a stirred or circulated bath is worth considering instead — the FLE56D is built around precision rather than pace.

Practical benefits for kitchen teams include:

• Precise, stable temperature holding throughout service
• Compact footprint suits smaller prep areas and satellite sections
• Undisturbed water environment protects delicate product during the cook
• Simple operation reduces training time for kitchen staff
• Suits both cook-chill and cook-serve workflows

Installation is straightforward. The unit is countertop-mounted and runs from a standard mains supply. The bench or surface it sits on should be rated to support the unit when filled with water. It is worth thinking through water fill and drain arrangements before siting, particularly where plumbing access near the prep area is limited.

The FLE56D is a natural fit for fine dining kitchens, hotel operations, and specialist catering where a consistent sous vide programme demands careful, controlled cooking. Lighter-demand operations may find a smaller-capacity bath more practical, while high-volume sites running sous vide across multiple sittings may be better served by a larger or stirred alternative.

If you are weighing up whether an unstirred bath is the right approach for your kitchen's workflow and output, we are glad to talk it through with you beforehand.

The Clifton FLE28D is a bench-top, unstirred water bath designed for precision low-temperature cooking in professional kitchen environments. Unlike circulator-based sous vide units, an unstirred bath uses a static water column to deliver heat — a method particularly well suited to delicate proteins, terrines, and temperature-sensitive preparations where undisturbed, gentle heat produces more reliable results than agitated water. At 28 litres, it occupies a compact footprint that fits comfortably on a prep bench without dominating the workspace.

In practice, this type of unit tends to serve as a precision holding and finishing tool rather than a high-throughput production method. It works well for kitchens running focused menus where components are prepared in advance and held to temperature ready for service — consistent results across the duration of a busy pass rather than large-batch output. The absence of a circulation pump also means fewer moving parts and, generally, lower day-to-day maintenance demands.

Practical advantages for kitchen operators include:

• Stable, precise temperature control suited to delicate cookery techniques
• Compact bench-top design fits into tighter kitchen layouts and prep areas
• Unstirred format reduces mechanical complexity and maintenance requirements
• Straightforward to operate, keeping training time to a minimum
• Clifton is an established UK manufacturer with a solid track record in professional water bath equipment

Installation is uncomplicated — a stable, level surface and a standard mains electrical supply are the main requirements. There are no gas connections or ventilation provisions needed. The bath will need access to water for filling and should be positioned where it is unlikely to be knocked or disturbed during a busy service.

This unit is well suited to smaller independent restaurants, gastropubs, and catering operations where sous vide forms part of the menu offering rather than the backbone of production. For sites running larger batches or needing simultaneous high-volume output, a larger-capacity bath or a stirred circulator model would be worth considering instead.

If you're working through whether an unstirred bath fits the way your kitchen operates, or whether the capacity suits your service volumes, we're glad to help you think it through before you commit.

The Instanta SVP238 is a 38-litre digital water bath designed for precise, temperature-controlled cooking and holding in commercial kitchen environments. It is most commonly used for sous vide preparation but is equally suited to food holding, gentle reheating, and any application where maintaining a stable, accurate water temperature is critical to the result.

In a working kitchen, consistency during prep is what matters. The SVP238 uses an active water circulation system to move water continuously throughout the bath, which prevents the temperature stratification that still-water units are prone to. Uneven temperatures across the bath volume are one of the more common causes of inconsistent sous vide results, and the circulation system addresses this directly. Five programmable timers allow kitchen teams to run multiple batches with confidence, freeing up attention during busy prep periods when staff are managing several tasks simultaneously.

From a practical standpoint, the unit offers several day-to-day operational advantages:

• Programmable timers reduce the need for manual monitoring during prep
• Active water circulation supports consistent results across the full bath volume
• A hinged glass lid allows staff to check contents without disrupting temperature stability
• An integrated drain facility speeds emptying and cleaning between uses
• Straightforward digital controls keep training requirements low

Installation is relatively simple. The unit requires a suitable electrical connection and a stable, level work surface capable of supporting the weight at full water capacity. Access to a water source for filling is necessary, and if the drain facility is to be used in situ rather than tipping the unit to empty it, bench-level drainage is worth planning for. The footprint at this volume is worth factoring into bench layout before the unit arrives.

The SVP238 is well suited to restaurants, hotel kitchens, contract caterers, and similar operations where sous vide is a regular part of the menu, or where a reliable large-capacity holding bath is needed. For very high-throughput sites running continuous batches across a full service day, a larger unit or a multi-unit configuration may serve the workflow better. Smaller operations preparing modest volumes may find a more compact model a better fit for their bench space and output.

If you are working out whether this unit is the right size for your kitchen's volume and prep schedule, our team is glad to talk through the practical side before you commit.

The Clifton FL56D is a 56 litre unstirred digital water bath designed for precision sous vide cooking in professional catering environments. Unlike circulator-style units built around rapid turnover, this bath is intended for extended cook cycles where pouched product is loaded in volume and held at a stable, precise temperature over several hours — or overnight. It is a prep-focused piece of equipment, not a service-line tool.

In busy kitchen operations, the FL56D earns its place during structured prep periods. Large quantities of protein or vegetable product can be brought to a consistent core temperature ahead of service with minimal intervention. The digital control interface allows kitchen teams to set and monitor temperature accurately, which matters when cook programmes are measured in hours rather than minutes. Repeatability is one of the main practical advantages: once a programme is established, it can be reproduced reliably across shifts and kitchen teams.

Key operational advantages include:

• Stable temperature hold across a large water volume, supporting serious batch cookery
• Digital controls that allow repeatable, documented cook programmes across shifts
• Capacity suited to mid-to-high volume prep without the need for multiple smaller units
• Robust construction consistent with Clifton's established reputation in professional water baths
• Open bath format that is straightforward to empty and clean between cycles

As an unstirred bath, this unit relies on natural convection rather than active water circulation. For most extended sous vide programmes that is entirely adequate, but where tight temperature uniformity across a full 56 litre load is critical, a circulated alternative is worth considering. Practically speaking, bench strength, counter space, and proximity to drainage for emptying are all worth confirming at the planning stage given the bath's size and filled weight.

The FL56D is well suited to restaurants, hotel kitchens, and contract catering operations where sous vide is an established part of a structured prep-ahead workflow. Smaller operations or those new to sous vide may find a lower-capacity unit a more proportionate starting point. Very high-volume sites or those requiring tighter temperature uniformity across the full bath may be better served by a circulated or higher-capacity solution.

If you are working out whether an unstirred bath at this capacity fits the way your kitchen operates, we are happy to talk it through before you commit.

The Clifton FL28D is a 28-litre unstirred digital water bath built for sous vide cooking in professional kitchen environments. Rather than using a circulation pump, it relies on natural convection to distribute heat through the water column. This makes it a practical choice where quiet operation matters or where the product being cooked benefits from a calm, undisturbed environment inside the pouch.

In day-to-day kitchen use, a bath of this capacity sits comfortably within the workflow of small-to-medium operations — restaurants, hotel kitchens, and prep kitchens where sous vide forms part of a structured batch prep cycle rather than continuous high-volume output. The digital controls allow operators to set and hold a precise temperature consistently across a full prep session, which is fundamental to repeatable sous vide results.

From an operational standpoint, the key practical advantages include:

• Precise digital temperature control for consistent, repeatable batch results
• 28-litre capacity well suited to structured prep-ahead workflows
• Unstirred design keeps operation quiet and mechanically simple
• Self-contained bench-mounted unit requiring no additional circulation equipment
• Clifton is a well-regarded UK manufacturer with a proven background in food-grade and laboratory water baths

It is worth noting that unstirred baths can show marginally less temperature uniformity across the full volume compared to a circulated alternative — particularly under heavier loads. For the vast majority of sous vide applications this presents no practical difficulty, but it is a characteristic worth understanding before committing to the format.

Installation is straightforward: the unit is electrically powered and bench-mounted, with no specialist services required beyond a suitable power supply. This makes it easy to position within an existing prep area without significant disruption.

This bath is well suited to kitchens introducing sous vide or running it as part of a regular prep programme at modest volumes. Sites with higher throughput demands or a need for tighter temperature uniformity across large batch loads may find a circulated bath or a larger-capacity model more appropriate.

If you are weighing up whether an unstirred bath fits your kitchen's output and workflow, the team is glad to help you think it through.

The Instanta RB38 is a water-bath regeneration unit designed for commercial kitchens that need reliable, consistent temperature holding across multiple dishes at the same time. It operates across a wide temperature range, making it suitable for both gentle warming and full sous vide regeneration. Four stainless steel partition plates are included as standard, dividing the tank into five separate compartments so that different dishes, portion types, or dietary requirements can be held independently without cross-contamination.

In a working kitchen, the RB38 suits structured service periods where dishes need to reach temperature ahead of service and be held reliably until required. The digital temperature display and count-up timer give the team clear visibility of holding times and conditions — useful for HACCP record-keeping and general service discipline. The heating element maintains stable water temperature even when the bath is fully loaded, which matters during a busy lunch or dinner push when consistent holding is essential throughout.

From an operational standpoint, the unit offers several practical advantages:

• Five-compartment tank allows separate holding of different dishes or dietary requirements
• Digital display and count-up timer support HACCP compliance and service timing
• Low water level warning reduces the risk of unattended dry running
• Full stainless steel construction makes end-of-service cleaning straightforward
• Built-in drain simplifies water removal and routine maintenance

The RB38 requires a standard electrical connection and access to a water supply. As with any water-bath unit, it should be positioned on a stable, level surface with sufficient bench space and nearby drainage. It is not designed for continuous 24-hour operation in high-throughput institutional environments — kitchens running extended service windows or significantly higher holding volumes should consider whether a larger-capacity unit would be a better match.

The RB38 is well suited to restaurants, hotel kitchens, contract caterers, and banqueting operations that regularly prepare and hold food in volume as part of a structured workflow. Smaller operations with modest holding requirements may find a lower-capacity bath more practical and economical, while very high-volume sites may need to consider additional units or a larger model to meet demand.

If you are weighing up whether the RB38 fits your service style or kitchen setup, the team is happy to talk it through with you.

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.

Sous vide cooking has become a standard technique in many professional kitchens, and this portable unit from Caterlite offers a practical entry point for operators who want the method without committing to a dedicated sous vide tank. The machine clips directly onto the side of almost any suitable container — a stockpot, a deep gastronorm container, a polycarbonate tank — and circulates the water continuously to maintain an even temperature throughout the bath.

In a working kitchen environment, the clip-on format is useful where bench space is at a premium. There is no fixed footprint; the unit stores away when not in use and can be deployed quickly during prep. Continuous water circulation means temperature stratification is kept in check, which is the core requirement for reliable sous vide results. At 1.45kg, it is genuinely portable and straightforward to move between stations or sites if needed.

Practically, this type of unit suits lower-volume output — finishing proteins ahead of service, holding portions at temperature, or preparing smaller batch quantities. It is not designed for continuous high-throughput production runs or large simultaneous batch loads. Operators running a high volume of sous vide covers daily may find a purpose-built tank with greater capacity better suited to their needs.

• Clips to existing containers, keeping equipment investment low
• Compact and easy to store when not in active use
• Consistent water circulation for even temperature across the bath
• Compatible with most containers at least 180mm deep
• Stainless steel and plastic construction appropriate for kitchen use

If you are unsure whether this unit will handle your anticipated output, or if you are weighing it against a larger dedicated tank, feel free to get in touch — it is the kind of question worth a quick conversation before ordering.

The Buffalo Sous Vide Machine is a countertop immersion circulator unit with an integrated 12.5-litre stainless steel tank. It is designed to hold water at precise temperatures throughout a cook cycle, allowing proteins, vegetables, and other ingredients to be cooked consistently and repeatably — a method that has become standard practice across professional kitchens of all types.

Water circulation is built into the unit, which is the key to reliable results. Without active circulation, temperature can stratify across a static tank, creating hot and cool zones that lead to uneven cooking. The circulating system helps maintain a consistent temperature throughout the bath, which is particularly important when cooking multiple portions simultaneously during a busy service.

From an operational standpoint, this unit suits kitchens that are incorporating sous vide as part of a prep-and-hold workflow — cooking in advance, chilling, and regenerating to order. It is a practical choice for small to mid-sized professional kitchens where throughput demands are moderate and bench space is at a premium. Practical benefits include:

• Stainless steel body and lid — durable and straightforward to keep clean
• Large LCD display with simple controls, reducing the risk of operator error
• Compact footprint that fits comfortably on a standard prep bench
• Wide temperature range supporting a variety of proteins and applications
• Two-year parts and labour warranty providing reasonable protection for commercial use

Installation is straightforward — the unit requires a standard 13A socket and a nearby water source for filling. There are no extraction or drainage requirements beyond standard kitchen practice. At 7.5kg, it is easy to move and reposition, which suits kitchens where bench space is shared across multiple functions.

This model is well suited to independent restaurants, hotel kitchens, and catering operations that are building sous vide into their workflow without the need for high-volume batch capacity. For sites cooking significantly larger batches or running continuous high-volume service, a heavier-duty unit with greater tank capacity may be more appropriate.

If you are unsure whether this capacity suits your service volumes or how sous vide fits into your wider kitchen workflow, the team is happy to talk it through with you before you order.

The Sous Vide Tools iVide Plus is a clip-on thermal circulator designed for professional kitchen use. It clamps to the side of any suitable stainless steel or polycarbonate container up to 80 litres, creating a precisely controlled water bath for sous vide cooking without the need for a dedicated built-in unit. A 5-inch touchscreen provides direct on-unit control, and built-in WiFi allows temperature and timing to be monitored or adjusted remotely via the companion app — useful in busy services where the cook cannot be stationed at the unit continuously.

In practice, the iVide Plus is well regarded for the consistency it brings to high-volume protein cookery. The 2.2kW heating element brings large water volumes up to temperature relatively quickly for a circulator of this type, and the stirred circulation system — running at 10 litres per minute — keeps the bath uniform throughout, eliminating the cold pockets that can compromise consistency in larger containers. Temperature stability to within 0.07°C means that results are reliably repeatable across a full service or an overnight batch cook, which matters when producing large quantities of vacuum-packed proteins or vegetables to a consistent specification.

• Precise temperature control reduces risk of inconsistency across large batch cooks
• Remote WiFi monitoring frees kitchen staff to attend to other tasks during long cooks
• Clip-on design works with existing containers, avoiding the cost of a dedicated vessel
• Consistent water circulation eliminates temperature variation within the bath
• Stainless steel construction holds up well in a commercial kitchen environment

Installation is straightforward — the unit clamps onto a suitable container and connects to a standard 13-amp socket. There are no plumbing or gas connections required. The primary practical consideration is the vessel itself: the container must be capable of holding the water volume safely and withstanding sustained heat, and operators will need to factor evaporation management into longer cook cycles. The unit weighs 4.2kg and is compact enough to store easily between services. WiFi connectivity requires a stable kitchen network signal within reasonable range of the unit.

The iVide Plus is well suited to restaurants, hotel kitchens, and catering operations that use sous vide as a regular part of their production process — particularly where batch volumes justify a serious, reliable circulator rather than a lighter-duty entry-level unit. It is most appropriate for kitchens with established sous vide workflows. For sites running multiple large baths simultaneously or requiring continuous high-volume output, it is worth discussing whether a higher-capacity setup would better match the operation.

If you are unsure whether this circulator matches your batch volumes or existing container setup, the team is happy to talk through the options with you.

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.

The Sous Vide Tools SVT-01001 is a compact countertop water bath designed for precise low-temperature cooking in professional kitchen environments. It holds 14 litres of water and maintains temperature to within 0.1°C, making it a reliable tool for chefs working with sous vide proteins, vegetables, or holding preparations at consistent serving temperatures.

In a working kitchen, consistency is what makes sous vide viable as a service method. The SVT-01001 achieves this through a heater and temperature sensor positioned beneath the inner tank, with natural convection circulating water evenly throughout the bath. Removable lids reduce evaporation during extended holds, which helps maintain both temperature stability and water levels across a service period. The unit also incorporates low water level protection — if the bath is switched on dry or drops below the minimum level, it shuts off automatically and sounds an alarm, which is a practical safeguard in a busy pass.

From an operational standpoint, the four movable stainless steel partitions are one of the more useful features. They allow the bath to be divided into sections, so chefs can separate proteins from vegetables, keep freshly loaded pouches apart from those already at temperature, or manage portion holds across different table covers without losing track. The touchscreen display is clearly visible and straightforward to operate without removing gloves.

• Accurate temperature control supports consistent results across repeated service covers
• Partitioned interior allows multiple products to hold simultaneously
• Low water protection reduces the risk of heat element damage
• Removable lids help retain temperature and reduce top-up frequency
• Compact footprint suits kitchens where bench space is limited

At 4.9kg and with a compact footprint, this unit requires only a standard power supply and a nearby water source for filling. It sits comfortably on a countertop or prep bench and needs no fixed installation. The stainless steel construction is easy to clean between services. There are no gas or ventilation requirements. For very high-volume operations running large batch sous vide programmes, a higher-capacity model would be more appropriate — this unit is best suited to smaller menus or kitchens where sous vide is used for specific preparations rather than as a primary cooking method across the whole menu.

The SVT-01001 is well suited to restaurants, hotel kitchens, and supper clubs incorporating sous vide techniques into their menu, as well as catering operations needing reliable temperature-controlled holding. If you are unsure whether this capacity is right for your covers or how it might fit into your prep workflow, the team is happy to talk it through before you order.

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.

The Sammic SmartVide 7 is a commercial immersion circulator designed for precise, low-temperature sous vide cooking. It clips to an external container — gastronorm tank, stock pot, or dedicated water bath — and maintains water temperature with a high degree of accuracy throughout a cook cycle. Unlike a self-contained water bath, the circulator format gives operators flexibility over bath size and allows the unit to move between stations or sites as needed.

In a working kitchen, that consistency is where sous vide cooking earns its place. Proteins can be held at an exact target temperature for extended periods without the risk of overcooking, which is particularly useful during pre-service preparation and for batch cooking ahead of a busy service. The SmartVide 7 is well suited to operations that cook proteins to order using the two-stage method — vacuum-seal and cook in advance, then finish to order on the pass — reducing pressure on the hot section during peak hours.

From a practical standpoint, the unit offers a number of features that suit commercial kitchen workflows:

• Storage for up to 20 cooking programmes, supporting recipe standardisation across a team
• Bluetooth connectivity enabling HACCP data to be exported or printed at the end of each cycle
• Optional core probe for centre-temperature monitoring during a cook
• Portable design with an ergonomic handle, allowing easy transfer between containers
• Full-colour TFT display with straightforward four-button operation

Installation is straightforward — the unit requires only a mains electrical supply and a suitable container with adequate water volume. There are no fixed plumbing or gas connections. The container itself is not included and will need to be sourced separately; for larger batch volumes, a purpose-built polycarbonate tank with a lid is worth considering to reduce evaporation during long cooks. The unit should not be operated dry, and water level should be checked on extended cook programmes.

The SmartVide 7 is a practical choice for restaurants, hotel kitchens, and catering operations that want to build sous vide into their regular production without committing to a fixed water bath installation. It handles the demands of regular professional use and is portable enough to be practical in sites with limited dedicated bench space. For very high-volume production environments running multiple large batches simultaneously, a fixed water bath or multiple circulator setup may be worth considering instead.

If you're weighing up whether this model suits your service volume or batch sizes, the team is happy to talk through the options before you commit.

These polypropylene floating balls are a practical accessory for use with Sammic SmartVide immersion circulators and open water baths. They sit on the surface of the bath, forming a floating layer that acts as an insulating blanket across the water.

In a busy kitchen running extended sous vide cooks, an uncovered water bath loses heat through the surface and sheds steam continuously throughout service. Over a long cook cycle, that means the circulator works harder to maintain temperature, energy consumption rises, and the kitchen environment takes on more moisture and heat. A layer of floating balls addresses all of this in a straightforward, low-maintenance way.

The practical advantages during service are worth noting:

• Reduces surface heat loss, helping the circulator hold temperature more efficiently
• Cuts evaporation, meaning less topping up of the bath during long cook cycles
• Helps keep vacuum-packed product submerged and evenly exposed to the water
• Reduces steam and splashing at the surface, improving working conditions around the bath
• Rated for use at high temperatures, making them suitable across the full range of sous vide cooking

These balls are a sensible addition for any kitchen running a SmartVide circulator with an open container, particularly where cook cycles run overnight or across a full service period. They require no installation and are straightforward to clean.

If you are putting together a sous vide setup and want to make sure you have the right accessories for your volume and cooking style, the team are happy to talk it through.

This heated tank is designed to work in conjunction with the Sammic SmartVide X immersion circulator, functioning as a dedicated water bath that actively assists in reaching the target cooking temperature. Rather than relying solely on the circulator to heat the full volume of water from ambient, the tank contributes its own heat, which becomes particularly relevant when working with chilled or frozen product that would otherwise significantly extend the time to reach set temperature.

In practical terms, this matters most in kitchens where throughput depends on consistent batch turnaround. Loading a tank with vacuum-packed frozen protein can drag water temperature down considerably, slowing the entire cook cycle. Having the tank contribute to recovery keeps the process moving and reduces the risk of extended holding at sub-target temperatures during initial heating.

A few operational points worth noting:

• Constructed from stainless steel throughout, suited to daily commercial use
• Supplied with a spacer base to lift product clear of the tank floor, supporting even water circulation and more uniform cooking results
• Controlled directly via the SmartVide X or XL circulator — no separate controls to manage
• The SmartVide immersion circulator is sold separately and must be ordered alongside this tank

This tank is well suited to operations running regular sous vide programmes — hotel kitchens, restaurant prep sections, and contract catering environments where consistency and turnaround are both important. It is a purposeful accessory rather than a standalone unit, and its value is most apparent in higher-volume or frozen-product workflows.

If you are building out a sous vide setup or are unsure whether this tank suits your planned volume and workflow, the team is happy to talk through the configuration before you order.