Clifton Food Range FLE56D 56 Litre Unstirred product image

Clifton

Clifton FLE56D 56 Litre Unstirred Compact Sous Vide Water Bath

SKU: FLE56D

£1,254.00(£1,504.80 inc VAT)
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  • In the event of equipment failure any parts needed will be provided 2
  • In the event of equipment failure an engineer will be sent for an onsite repair 2
  • In the event of equipment failure its repair will be carried out at the manufacturer’s premises 2
  • Equipment may be supplied with a moulded plug but may be more suitably connected to a fused spur

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.

Frequently asked questions

Is an unstirred water bath suitable for high-volume sous vide production?

An unstirred bath relies on natural convection, which means temperature evenness is more sensitive to how the bath is loaded than a circulated unit would be. It is well suited to operations running a steady, considered sous vide programme, but if your kitchen needs fast turnaround across large batches throughout service, a stirred or circulated bath is likely to be a more practical choice.

What are the installation requirements for the Clifton FLE56D?

The unit is countertop-mounted and connects to a standard mains electrical supply, so there are no specialist installation requirements in most cases. The main practical consideration is ensuring the work surface can support the unit's weight when the bath is fully loaded with water, and thinking through how you will fill and drain it given its location in the kitchen.

What types of preparation is the FLE56D best suited to?

It is commonly used for temperature-sensitive proteins, pâtés, terrines, and other preparations where a gentle, undisturbed cook is important to the final texture and integrity of the product. Fine dining kitchens and hotel operations running a structured sous vide menu are typical users, though it is equally at home in any kitchen where precision matters more than high-speed batch output.
Clifton FLE56D 56 Litre Unstirred Compact Sous Vide Water Bath

£1,254.00(£1,504.80 inc VAT)

£1,254.00(£1,504.80 inc VAT)

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.