Sous Vide Water Baths

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 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 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 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 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 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 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 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.