Clifton Sous Vide Water Baths

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 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 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 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 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 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 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 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 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.