{"title":"Sous Vide Machines","description":"\u003cp\u003eCommercial sous vide machines hold food at a precise, stable low temperature in vacuum-sealed pouches, giving consistent, repeatable results for proteins, vegetables and delicate dishes. The range covers complete water baths, immersion circulators and the accessories that go with them, from Clifton, Instanta, Sammic, Sous Vide Tools, Buffalo and Caterlite.\u003c\/p\u003e\u003ch3\u003eWater baths and tanks\u003c\/h3\u003e\u003cp\u003eA water bath is a complete tank with its own heater. Clifton digital baths run from 4 to 56 litres, in stirred and unstirred versions, with compact models and the FLE-8\/8 and FLD-14\/14 duobaths. Instanta offers digital baths in 12, 18, 25 and 38 litres, plus the RB38 regeneration bath. Sammic has the SVC-14, SVC-28 and SVC-4-22D, Sous Vide Tools has compact 14Ltr and 28Ltr baths, and the Buffalo 12.5Ltr machine suits smaller kitchens. Sammic heated and insulated tanks for the SmartVide range are listed here too.\u003c\/p\u003e\u003ch3\u003eImmersion circulators\u003c\/h3\u003e\u003cp\u003eA circulator clips onto a tank or container you already have. The range includes the Clifton FL4CA clip-on, the Sous Vide Tools iVide Plus and iVide Plus Junior with WiFi, the Sammic SmartVide 5, 7, 9 and XL, and portable models from Buffalo and Caterlite.\u003c\/p\u003e\u003ch3\u003eAccessories\u003c\/h3\u003e\u003cp\u003eSammic lids, baskets, floating balls, tank dividers, spacer bases, needle probes, vacuum pouches and a SmartVide transport bag are listed, along with a Clifton immersion grid for 56L tanks and the FL4CA. Check the model named in each title before you order.\u003c\/p\u003e\u003ch3\u003eHow to choose\u003c\/h3\u003e\u003cp\u003ePick the capacity from the volume you cook at once, then decide between a complete bath and a circulator. A circulator suits kitchens that already have a suitable tank. Duobaths give two chambers in one unit. Check each product page for full specifications.\u003c\/p\u003e\u003cp\u003eAll machines come with UK delivery from our Folkestone-based team. Call 01304 827 272 for advice on the right capacity for your kitchen.\u003c\/p\u003e","products":[{"product_id":"instanta-svp225-25-ltr-digital-water-bath","title":"Instanta SVP225 25 Litre Digital Water Bath for Sous Vide","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\n\u003cp\u003ePractical operational advantages include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDigital temperature display supports consistent results across successive batches\u003c\/li\u003e\n\u003cli\u003eWater agitation system reduces temperature variation throughout the tank\u003c\/li\u003e\n\u003cli\u003eRemovable stainless steel rack simplifies loading, unloading, and end-of-day cleaning\u003c\/li\u003e\n\u003cli\u003eLow water level warning protects the heating element during unattended operation\u003c\/li\u003e\n\u003cli\u003eEasy drain facility reduces downtime during cleaning and service changeovers\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\n\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Instanta","offers":[{"title":"Default Title","offer_id":36575981008,"sku":"SVP25","price":1302.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/svp25_1.jpg?v=1634746803"},{"product_id":"instanta-svp238-38-ltr-digital-water-bath","title":"Instanta SVP238 38 Litre Digital Water Bath","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\n\u003cp\u003eFrom a practical standpoint, the unit offers several day-to-day operational advantages:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eProgrammable timers reduce the need for manual monitoring during prep\u003c\/li\u003e\n\u003cli\u003eActive water circulation supports consistent results across the full bath volume\u003c\/li\u003e\n\u003cli\u003eA hinged glass lid allows staff to check contents without disrupting temperature stability\u003c\/li\u003e\n\u003cli\u003eAn integrated drain facility speeds emptying and cleaning between uses\u003c\/li\u003e\n\u003cli\u003eStraightforward digital controls keep training requirements low\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eInstallation 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.\u003c\/p\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Instanta","offers":[{"title":"Default Title","offer_id":36575983696,"sku":"SVP38","price":1423.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/svp38_1.jpg?v=1634746799"},{"product_id":"sammic-svc-14-unstirred-digital-bath","title":"Sammic SVC-14 Unstirred Digital Sous Vide Water Bath","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eConsistent results across proteins, seafood, eggs, and vegetables every service\u003c\/li\u003e\n\u003cli\u003eFrees hob and oven capacity during structured batch preparation\u003c\/li\u003e\n\u003cli\u003eReduces over- or under-cooking risk on high-value ingredients\u003c\/li\u003e\n\u003cli\u003eDigital controls with memory retention reduce daily setup time\u003c\/li\u003e\n\u003cli\u003eEnd-of-cycle alert with continued temperature hold for added safety\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eAs 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.\u003c\/p\u003e\u003cp\u003eIf you are weighing up whether this model fits your kitchen's workflow, we are glad to talk through the detail before you decide.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":36576002512,"sku":"5170003","price":758.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Sammic_SVC-14_Unstirred_Digital_Bath.jpg?v=1548853784"},{"product_id":"sammic-svc-28-unstirred-digital-bath","title":"Sammic SVC-28 Unstirred Sous Vide Digital Water Bath","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003ePractical benefits for kitchen operators include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eConsistent texture and tenderness results across batch preparation of proteins\u003c\/li\u003e\n\u003cli\u003eProgramme settings retained in memory after power loss, reducing reset time during service\u003c\/li\u003e\n\u003cli\u003eEnd-of-cycle alert with continued temperature hold, lowering the risk of overcooking\u003c\/li\u003e\n\u003cli\u003eStraightforward digital controls that require minimal training for kitchen staff\u003c\/li\u003e\n\u003cli\u003eNo plumbing required — standard electrical connection only\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eAs 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.\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":36576002896,"sku":"5170008","price":833.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Sammic_SVC-28_Unstirred_Digital_Bath.jpg?v=1548853784"},{"product_id":"instanta-sv12-svv12-12-ltr-digital-water-bath","title":"Instanta SV12 12 Litre Digital Water Bath for Sous Vide","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\n\u003cp\u003eFrom an operational standpoint, the practical advantages are straightforward:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePrecise digital temperature control supports consistent, repeatable results across service\u003c\/li\u003e\n\u003cli\u003eCount-up timer tracks cook times without additional equipment\u003c\/li\u003e\n\u003cli\u003eExtra-deep tank accommodates larger pouches and moderate batch volumes\u003c\/li\u003e\n\u003cli\u003eLow water level alert reduces risk of damage during unattended operation\u003c\/li\u003e\n\u003cli\u003eSelf-contained countertop unit with no plumbing required\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Instanta","offers":[{"title":"Default Title","offer_id":36576988496,"sku":"SV12","price":556.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/sv12.jpg?v=1634746719"},{"product_id":"instanta-sv18-svv18-18-ltr-digital-water-bath","title":"Instanta SV18 18 Litre Digital Water Bath","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the key practical advantages are:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eDigital temperature control supports accurate, repeatable results across service\u003c\/li\u003e\n\u003cli\u003eExtra-deep tank handles bulkier pouches and larger batch volumes\u003c\/li\u003e\n\u003cli\u003eIntegrated count-up timer removes the need for separate timers at the station\u003c\/li\u003e\n\u003cli\u003eLow water level warning helps prevent dry-running during extended holding sessions\u003c\/li\u003e\n\u003cli\u003eEasy-drain facility simplifies end-of-day cleaning and supports hygiene compliance\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation 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.\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Instanta","offers":[{"title":"Default Title","offer_id":36576992912,"sku":"SV18","price":629.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/sv18.jpg?v=1634746718"},{"product_id":"clifton-food-range-fl08d-8-litre-unstirred-digital-bath","title":"Clifton FL08D 8 Litre Unstirred Digital Sous Vide Bath","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eUnstirred 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.\u003c\/p\u003e\u003cp\u003ePractical advantages include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eDigital controls for accurate, repeatable temperature setting across sessions\u003c\/li\u003e\n\u003cli\u003eQuiet operation with no circulation pump running continuously\u003c\/li\u003e\n\u003cli\u003eSimple construction with fewer components to service or replace\u003c\/li\u003e\n\u003cli\u003eCompact countertop footprint suitable for prep benches and tighter kitchen layouts\u003c\/li\u003e\n\u003cli\u003eClifton's established reputation for temperature stability in food-grade applications\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation 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.\u003c\/p\u003e\u003cp\u003eThis 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Clifton","offers":[{"title":"Default Title","offer_id":36577176912,"sku":"FL08D","price":670.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/FL08Dhighres.jpg?v=1787921960"},{"product_id":"clifton-food-range-fl56d-56-litre-unstirred-digital-bath","title":"Clifton FL56D 56 Litre Unstirred Digital Sous Vide Bath","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003eKey operational advantages include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eStable temperature hold across a large water volume, supporting serious batch cookery\u003c\/li\u003e\n\u003cli\u003eDigital controls that allow repeatable, documented cook programmes across shifts\u003c\/li\u003e\n\u003cli\u003eCapacity suited to mid-to-high volume prep without the need for multiple smaller units\u003c\/li\u003e\n\u003cli\u003eRobust construction consistent with Clifton's established reputation in professional water baths\u003c\/li\u003e\n\u003cli\u003eOpen bath format that is straightforward to empty and clean between cycles\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eAs 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.\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Clifton","offers":[{"title":"Default Title","offer_id":36577177360,"sku":"FL56D","price":1254.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Clifton_Food_Range_FL56D_56_Litre_Unstirred_Digital_Bath.jpg?v=1548853522"},{"product_id":"clifton-food-range-fld-1414-digital-unstirred-duobath","title":"Clifton FLD-14\/14 Digital Unstirred Duobath Sous Vide","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIn day-to-day kitchen use, the FLD-14\/14 offers a number of practical advantages:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eTwo independent chambers allow simultaneous cooking at different temperatures without a second unit\u003c\/li\u003e\n\u003cli\u003eA drain tap on each chamber makes changeovers and end-of-service cleaning straightforward\u003c\/li\u003e\n\u003cli\u003eSide lifting handles support safe repositioning on the pass or prep bench\u003c\/li\u003e\n\u003cli\u003eIncluded lid and stainless steel shelf support hygiene and product organisation during service\u003c\/li\u003e\n\u003cli\u003eMemory function for time and temperature reduces setup time across shifts\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eBeing 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.\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Clifton","offers":[{"title":"Default Title","offer_id":36577179664,"sku":"FLD-14\/14","price":1388.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Clifton_Food_Range_FLD-14-14_Digital_Unstirred_Duobath.jpg?v=1548853521"},{"product_id":"clifton-food-range-fle-88-compact-digital-unstirred-duobath","title":"Clifton FLE-8\/8 Compact Digital Unstirred Duobath Sous Vide","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the key advantages include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eTwo independent chambers allow simultaneous cooking at different temperatures\u003c\/li\u003e\n\u003cli\u003eTemperature display to 0.1°C supports repeatable results across services\u003c\/li\u003e\n\u003cli\u003eTimer memory retains settings between sessions, reducing daily setup burden\u003c\/li\u003e\n\u003cli\u003eLow-water alert and run-dry protection help prevent element damage\u003c\/li\u003e\n\u003cli\u003eDrain tap, lid, and stainless steel shelf included as standard\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation 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.\u003c\/p\u003e\u003cp\u003eThis 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Clifton","offers":[{"title":"Default Title","offer_id":36577180752,"sku":"FLE-8\/8","price":1322.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Clifton_Food_Range_FLE-8-8_Compact_Digital_Unstirred_Duobath.jpg?v=1548853521"},{"product_id":"clifton-food-range-fl4ca-clip-on-digital-immersion-circulator","title":"Clifton FL4CA Clip-On Digital Immersion Circulator","description":"\u003cp\u003eThe Clifton FL4CA is a clip-on digital immersion circulator for sous vide cooking. Rather than requiring a dedicated water bath unit, it attaches directly to a suitable gastronorm container or deep pan, heating and circulating the water to a consistent, precise temperature. It is a practical format for kitchens where counter space is at a premium or where sous vide is needed alongside existing container equipment.\u003c\/p\u003e\u003cp\u003eTemperature accuracy is central to sous vide cookery, and the FL4CA displays readings to 0.1°C resolution, maintaining that consistency across extended cooking cycles. This matters not only for texture and quality outcomes but for food safety compliance during long, low-temperature cooks. The integrated timer supports cycles of up to 99 hours with audio and visual alerts on completion, which reduces the need for constant monitoring during busy service periods. Settings are retained in memory between uses, saving setup time across shifts.\u003c\/p\u003e\u003cp\u003eThe clip-on format offers some clear operational advantages for the right kitchen:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eAttaches to most standard gastronorm containers or suitable deep pans\u003c\/li\u003e\n\u003cli\u003eNo fixed plumbing or ventilation requirements — connects to a standard electrical supply\u003c\/li\u003e\n\u003cli\u003eRetained memory settings reduce repetitive programming between services\u003c\/li\u003e\n\u003cli\u003eA lower-commitment entry point for operations introducing sous vide technique\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe container used must have adequate depth to maintain proper water coverage throughout the cook. Beyond selecting an appropriate vessel and a suitable power supply, there are no significant installation prerequisites.\u003c\/p\u003e\u003cp\u003eThis circulator is well suited to smaller restaurants, pop-up operations, and development kitchens where sous vide is used selectively rather than at sustained high volume. For sites running multiple simultaneous sous vide lines or cooking at continuous throughput, a purpose-built water bath or a higher-capacity circulator would be worth considering. Clifton Food Range has a long-standing reputation for accurate, well-built temperature-controlled equipment, and the FL4CA reflects that same focus.\u003c\/p\u003e\u003cp\u003eIf you are unsure whether the clip-on format fits your kitchen's workflow, or want to compare it against a water bath setup, the team is glad to talk it through.\u003c\/p\u003e","brand":"Clifton","offers":[{"title":"Unit Only","offer_id":39680429981756,"sku":"FL4CA","price":626.0,"currency_code":"GBP","in_stock":true},{"title":"With 2\/1 Gastronorm Tank (620 x 500 x 200mm deep) - 56 litre","offer_id":39680430014524,"sku":"FL4CA+MSP0660","price":723.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/Clifton_FL4CA.jpg?v=1787834068"},{"product_id":"clifton-food-range-fl428d-28-litre-stirred-digital-bath","title":"Clifton FL428D 28 Litre Stirred Digital Sous Vide Bath","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eSeveral features carry real operational value:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eBi-fold lid stays attached to the unit, so there is no loose cover to find space for during service\u003c\/li\u003e\n\u003cli\u003eIntegral timer runs up to 99 hours, with both audio and visual alerts on completion\u003c\/li\u003e\n\u003cli\u003eLow-water notification and run-dry protection help prevent accidental damage during long unattended cooks\u003c\/li\u003e\n\u003cli\u003eDrain tap fitted as standard for straightforward emptying and cleaning\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation 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.\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Clifton","offers":[{"title":"Default Title","offer_id":36577182864,"sku":"FL428D","price":1274.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Clifton_Food_Range_FL428D_28_Litre_Stirred_Digital_Bath.jpg?v=1548853520"},{"product_id":"instanta-rb38-38-ltr-regeneration-bath","title":"Instanta RB38 38 Litre Regeneration Bath","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\n\u003cp\u003eFrom an operational standpoint, the unit offers several practical advantages:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eFive-compartment tank allows separate holding of different dishes or dietary requirements\u003c\/li\u003e\n\u003cli\u003eDigital display and count-up timer support HACCP compliance and service timing\u003c\/li\u003e\n\u003cli\u003eLow water level warning reduces the risk of unattended dry running\u003c\/li\u003e\n\u003cli\u003eFull stainless steel construction makes end-of-service cleaning straightforward\u003c\/li\u003e\n\u003cli\u003eBuilt-in drain simplifies water removal and routine maintenance\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eIf you are weighing up whether the RB38 fits your service style or kitchen setup, the team is happy to talk it through with you.\u003c\/p\u003e","brand":"Instanta","offers":[{"title":"Default Title","offer_id":39569523146812,"sku":"RB38","price":927.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/rb38.jpg?v=1635948696"},{"product_id":"clifton-ig56-4-immersion-grid-for-use-with-fl4ca","title":"Clifton IG56-4 Immersion Grid for 56L Gastro Tank \u0026 FL4CA","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003ePouch 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.\u003c\/p\u003e\u003cp\u003eOperational benefits for kitchen teams include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHolds pouches below the waterline throughout extended low-temperature cook cycles\u003c\/li\u003e\n\u003cli\u003eSupports consistent water circulation and even temperature exposure across all portions\u003c\/li\u003e\n\u003cli\u003eKeeps the FL4CA circulator correctly seated and positioned within the tank\u003c\/li\u003e\n\u003cli\u003eSimple to lift out, clean, and reposition between services\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThis 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.\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIf you would like to confirm compatibility with your current tank and circulator before placing an order, the team is happy to talk it through.\u003c\/p\u003e","brand":"Clifton","offers":[{"title":"Default Title","offer_id":39761837850684,"sku":"IG56-4","price":122.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/ig56-4.png?v=1642502432"},{"product_id":"clifton-food-range-fl04d-4-litre-unstirred-digital-bath","title":"Clifton FL04D 4 Litre Unstirred Digital Sous Vide Bath","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003eDay-to-day operational advantages include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eDigital temperature control delivering consistent, repeatable cooking results\u003c\/li\u003e\n\u003cli\u003eCompact footprint that fits comfortably in prep areas with limited bench space\u003c\/li\u003e\n\u003cli\u003eSimple, straightforward interface with minimal training requirement\u003c\/li\u003e\n\u003cli\u003eRemovable tank that makes cleaning quick and uncomplicated\u003c\/li\u003e\n\u003cli\u003eReliable Clifton construction, well regarded in UK professional kitchen environments\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation 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.\u003c\/p\u003e\u003cp\u003eThis 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.\u003c\/p\u003e\u003cp\u003eIf you would like to talk through whether this unit is the right fit for your kitchen before ordering, the team is happy to help.\u003c\/p\u003e","brand":"Clifton","offers":[{"title":"Default Title","offer_id":44562878923069,"sku":"FL04D","price":604.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/fl04d.jpg?v=1675960477"},{"product_id":"clifton-food-range-fl14d-14-litre-unstirred-digital-bath","title":"Clifton FL14D 14 Litre Unstirred Digital Sous Vide Bath","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\n\u003cp\u003ePractical benefits for kitchen operators include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eConsistent temperature holding across extended service without manual intervention\u003c\/li\u003e\n\u003cli\u003eDigital precision reduces the risk of temperature drift affecting dish quality\u003c\/li\u003e\n\u003cli\u003eUnstirred design suits preparations that benefit from still-water conditions\u003c\/li\u003e\n\u003cli\u003eCompact footprint suits bench or shelf placement in tighter kitchen setups\u003c\/li\u003e\n\u003cli\u003eStraightforward to clean down thoroughly at the end of service\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eInstallation 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.\u003c\/p\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Clifton","offers":[{"title":"Default Title","offer_id":44563180159293,"sku":"FL14D","price":683.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/fl14d.jpg?v=1675960504"},{"product_id":"clifton-food-range-fl28d-28-litre-unstirred-digital-bath","title":"Clifton FL28D 28 Litre Unstirred Digital Sous Vide Bath","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the key practical advantages include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003ePrecise digital temperature control for consistent, repeatable batch results\u003c\/li\u003e\n\u003cli\u003e28-litre capacity well suited to structured prep-ahead workflows\u003c\/li\u003e\n\u003cli\u003eUnstirred design keeps operation quiet and mechanically simple\u003c\/li\u003e\n\u003cli\u003eSelf-contained bench-mounted unit requiring no additional circulation equipment\u003c\/li\u003e\n\u003cli\u003eClifton is a well-regarded UK manufacturer with a proven background in food-grade and laboratory water baths\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eIt 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.\u003c\/p\u003e\u003cp\u003eInstallation 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.\u003c\/p\u003e\u003cp\u003eThis 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Clifton","offers":[{"title":"Default Title","offer_id":44563201032509,"sku":"FL28D","price":823.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/fl28d.jpg?v=1675961080"},{"product_id":"clifton-food-range-fle28d-28-litre-unstirred-compact-bath","title":"Clifton FLE28D 28 Litre Unstirred Compact Sous Vide Water Bath","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003ePractical advantages for kitchen operators include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eStable, precise temperature control suited to delicate cookery techniques\u003c\/li\u003e\n\u003cli\u003eCompact bench-top design fits into tighter kitchen layouts and prep areas\u003c\/li\u003e\n\u003cli\u003eUnstirred format reduces mechanical complexity and maintenance requirements\u003c\/li\u003e\n\u003cli\u003eStraightforward to operate, keeping training time to a minimum\u003c\/li\u003e\n\u003cli\u003eClifton is an established UK manufacturer with a solid track record in professional water bath equipment\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation 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.\u003c\/p\u003e\u003cp\u003eThis 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Clifton","offers":[{"title":"Default Title","offer_id":44563248316733,"sku":"FLE28D","price":823.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/fle28d.jpg?v=1675961582"},{"product_id":"clifton-food-range-fle56d-56-litre-unstirred-compact-bath","title":"Clifton FLE56D 56 Litre Unstirred Compact Sous Vide Water Bath","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003ePractical benefits for kitchen teams include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003ePrecise, stable temperature holding throughout service\u003c\/li\u003e\n\u003cli\u003eCompact footprint suits smaller prep areas and satellite sections\u003c\/li\u003e\n\u003cli\u003eUndisturbed water environment protects delicate product during the cook\u003c\/li\u003e\n\u003cli\u003eSimple operation reduces training time for kitchen staff\u003c\/li\u003e\n\u003cli\u003eSuits both cook-chill and cook-serve workflows\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation 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.\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Clifton","offers":[{"title":"Default Title","offer_id":44563266666813,"sku":"FLE56D","price":1254.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/fle56d.jpg?v=1675962025"},{"product_id":"sous-vide-tools-ivide-plus-junior-sous-vide-cooker-with-wifi-svt-01005","title":"Sous Vide Tools iVide Plus Junior Thermal Circulator with WiFi","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003ePractical advantages for operators include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eRemote monitoring via the app reduces the need for constant manual checking during long cooks\u003c\/li\u003e\n\u003cli\u003eIPX7 water resistance rating provides meaningful protection against splashes and accidental immersion\u003c\/li\u003e\n\u003cli\u003eClamp-on design works with containers you may already have, avoiding the cost of a dedicated tank\u003c\/li\u003e\n\u003cli\u003eConsistent temperature stability supports reliable, repeatable results across batches\u003c\/li\u003e\n\u003cli\u003eCompact and lightweight, so it stows easily when not in use\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation 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.\u003c\/p\u003e\u003cp\u003eThis 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Sous Vide Tools","offers":[{"title":"Default Title","offer_id":56806107709822,"sku":"HW489","price":202.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/17128eaf207c972bf1e981add14fe5f8.jpg?v=1768278803"},{"product_id":"sous-vide-tools-ivide-plus-sous-vide-cooker-with-wifi-svt-01006","title":"Sous Vide Tools iVide Plus WiFi Sous Vide Circulator SVT-01006","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003ePrecise temperature control reduces risk of inconsistency across large batch cooks\u003c\/li\u003e\n\u003cli\u003eRemote WiFi monitoring frees kitchen staff to attend to other tasks during long cooks\u003c\/li\u003e\n\u003cli\u003eClip-on design works with existing containers, avoiding the cost of a dedicated vessel\u003c\/li\u003e\n\u003cli\u003eConsistent water circulation eliminates temperature variation within the bath\u003c\/li\u003e\n\u003cli\u003eStainless steel construction holds up well in a commercial kitchen environment\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eInstallation 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.\u003c\/p\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Sous Vide Tools","offers":[{"title":"Default Title","offer_id":56806107775358,"sku":"HW490","price":362.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/bbd2834668c867842ff0bbde275b13e6.jpg?v=1768278808"},{"product_id":"sous-vide-tools-compact-14ltr-water-bath-svt-01001","title":"Sous Vide Tools SVT-01001 Compact 14Ltr Water Bath","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\n\u003cp\u003eFrom 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.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eAccurate temperature control supports consistent results across repeated service covers\u003c\/li\u003e\n\u003cli\u003ePartitioned interior allows multiple products to hold simultaneously\u003c\/li\u003e\n\u003cli\u003eLow water protection reduces the risk of heat element damage\u003c\/li\u003e\n\u003cli\u003eRemovable lids help retain temperature and reduce top-up frequency\u003c\/li\u003e\n\u003cli\u003eCompact footprint suits kitchens where bench space is limited\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eAt 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.\u003c\/p\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e","brand":"Sous Vide Tools","offers":[{"title":"Default Title","offer_id":56806107808126,"sku":"HW491","price":282.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/2a20064cdd019ecde51d2a6bfc6e94e2.jpg?v=1768278814"},{"product_id":"sous-vide-tools-compact-28ltr-water-bath-svt-01002","title":"Sous Vide Tools SVT-01002 Compact 28Ltr Water Bath","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eTouchscreen temperature control with clear visibility across the kitchen\u003c\/li\u003e\n\u003cli\u003ePartitioned interior supports organised multi-product prep and hold\u003c\/li\u003e\n\u003cli\u003eLow water level protection prevents dry-run damage automatically\u003c\/li\u003e\n\u003cli\u003eRemovable lids reduce evaporation during extended cook cycles\u003c\/li\u003e\n\u003cli\u003eStainless steel construction throughout for durability and hygiene\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eInstallation 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.\u003c\/p\u003e\n\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\n\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Sous Vide Tools","offers":[{"title":"Default Title","offer_id":56806107840894,"sku":"HW492","price":362.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/a4f3332d2580c671dbd2cdcb2f5b5b1d.jpg?v=1768278819"},{"product_id":"buffalo-sous-vide-machine","title":"Buffalo Sous Vide Machine 12.5Ltr","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eWater 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.\u003c\/p\u003e\u003cp\u003eFrom 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:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eStainless steel body and lid — durable and straightforward to keep clean\u003c\/li\u003e\n\u003cli\u003eLarge LCD display with simple controls, reducing the risk of operator error\u003c\/li\u003e\n\u003cli\u003eCompact footprint that fits comfortably on a standard prep bench\u003c\/li\u003e\n\u003cli\u003eWide temperature range supporting a variety of proteins and applications\u003c\/li\u003e\n\u003cli\u003eTwo-year parts and labour warranty providing reasonable protection for commercial use\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation 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.\u003c\/p\u003e\u003cp\u003eThis 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Buffalo","offers":[{"title":"Default Title","offer_id":56955744387454,"sku":"DM869","price":224.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/3041b9f10e067176ed15af9b08f10ee8.jpg?v=1771728399"},{"product_id":"caterlite-portable-sous-vide-machine","title":"Caterlite Portable Clip-On Sous Vide Machine","description":"\u003cp\u003eSous 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003ePractically, 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.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eClips to existing containers, keeping equipment investment low\u003c\/li\u003e\n\u003cli\u003eCompact and easy to store when not in active use\u003c\/li\u003e\n\u003cli\u003eConsistent water circulation for even temperature across the bath\u003c\/li\u003e\n\u003cli\u003eCompatible with most containers at least 180mm deep\u003c\/li\u003e\n\u003cli\u003eStainless steel and plastic construction appropriate for kitchen use\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Caterlite","offers":[{"title":"Default Title","offer_id":57240735056254,"sku":"CS939","price":101.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/fe9ee074e67119dec2e1c9f980e89f0e.jpg?v=1776044363"},{"product_id":"buffalo-portable-sous-vide","title":"Buffalo Portable Sous Vide Immersion Circulator","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003eThe practical advantages of this format are worth considering:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eClips to gastronorm containers, stockpots, and most flat or rounded-wall vessels already in use\u003c\/li\u003e\n\u003cli\u003eLightweight and compact enough to store easily when not in use\u003c\/li\u003e\n\u003cli\u003eNo fixed plumbing or installation required — plugs into a standard socket\u003c\/li\u003e\n\u003cli\u003eConsistent water circulation supports accurate, repeatable results\u003c\/li\u003e\n\u003cli\u003eSimple to clean and maintain with no complex components\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eBecause 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.\u003c\/p\u003e\u003cp\u003eThis 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Buffalo","offers":[{"title":"Default Title","offer_id":57254363365758,"sku":"DM868","price":141.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/09f926ac24aac0b5e6bf2229cc0d422b.jpg?v=1776218288"},{"product_id":"sammic-immersion-circulator-smartvide-7","title":"Sammic SmartVide 7 Immersion Circulator Sous Vide","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\n\u003cp\u003eFrom a practical standpoint, the unit offers a number of features that suit commercial kitchen workflows:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStorage for up to 20 cooking programmes, supporting recipe standardisation across a team\u003c\/li\u003e\n\u003cli\u003eBluetooth connectivity enabling HACCP data to be exported or printed at the end of each cycle\u003c\/li\u003e\n\u003cli\u003eOptional core probe for centre-temperature monitoring during a cook\u003c\/li\u003e\n\u003cli\u003ePortable design with an ergonomic handle, allowing easy transfer between containers\u003c\/li\u003e\n\u003cli\u003eFull-colour TFT display with straightforward four-button operation\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eInstallation 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.\u003c\/p\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":58277763121534,"sku":"1180121","price":731.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/b1130df72c1ed99a91abc7214cfac3_xxlarge.webp?v=1792578081"},{"product_id":"sammic-baskets-for-120p-heated-tank","title":"Sammic 120P Heated Tank Stainless Steel Organiser Baskets","description":"\u003cp\u003eThese stainless steel baskets are purpose-made for use inside the Sammic 120P heated tank, providing a structured way to organise and separate sous vide pouches or vacuum-packed product during the cooking process. Rather than allowing bags to float freely or stack unevenly, the baskets hold product in a consistent position, which supports reliable heat penetration and more predictable cooking results.\u003c\/p\u003e\u003cp\u003eIn a busy kitchen environment, organisation inside the water bath matters more than it might seem. When multiple portions are cooking simultaneously — different proteins, different timings — keeping product separated and clearly arranged reduces the risk of confusion during service and helps ensure each pouch receives consistent water circulation. These baskets are built from stainless steel, which holds up well to continuous hot water immersion and is straightforward to clean between uses.\u003c\/p\u003e\u003cp\u003eA single 120P tank can accommodate multiple baskets depending on how the space is configured, which gives operators the flexibility to cook several product types at once or to batch product efficiently ahead of service. They are an accessory rather than an essential, but for kitchens running regular sous vide programmes, the organisational benefit tends to justify the addition fairly quickly.\u003c\/p\u003e\u003cp\u003eThese baskets are specific to the Sammic 120P heated tank and are not interchangeable with other tank models. If you are unsure whether they are compatible with your current setup, or if you are specifying a sous vide system from scratch, our team is happy to talk through the options with you.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Basket 245 x 190 x 315 B","offer_id":58278869139838,"sku":"1180430","price":110.0,"currency_code":"GBP","in_stock":true},{"title":"Basket 480 x 190 x 315 B","offer_id":58278869172606,"sku":"1180433","price":321.0,"currency_code":"GBP","in_stock":true},{"title":"Rack 4 199 x 176 x 351 mm","offer_id":58278869205374,"sku":"1180436","price":89.38,"currency_code":"GBP","in_stock":true},{"title":"Rack 3 199 x 176 x 351 mm","offer_id":58278869238142,"sku":"1180437","price":86.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/d7819124ef4a1bea45e36c2821a320_xxlarge.webp?v=1792591026"},{"product_id":"sammic-floating-balls-for-smartvide","title":"Sammic Floating Balls for SmartVide Sous Vide Water Bath","description":"\u003cp\u003eThese 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.\u003c\/p\u003e\n\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\n\u003cp\u003eThe practical advantages during service are worth noting:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eReduces surface heat loss, helping the circulator hold temperature more efficiently\u003c\/li\u003e\n\u003cli\u003eCuts evaporation, meaning less topping up of the bath during long cook cycles\u003c\/li\u003e\n\u003cli\u003eHelps keep vacuum-packed product submerged and evenly exposed to the water\u003c\/li\u003e\n\u003cli\u003eReduces steam and splashing at the surface, improving working conditions around the bath\u003c\/li\u003e\n\u003cli\u003eRated for use at high temperatures, making them suitable across the full range of sous vide cooking\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThese 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.\u003c\/p\u003e\n\n\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":58278870417790,"sku":"1180080","price":83.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/9aaffbf07ed5e58d8f1ec6fa1b8aa1_xxlarge.webp?v=1792591041"},{"product_id":"sammic-heated-tank-with-hinged-lid-for-smartvide-xl-120p-lid","title":"Sammic 120P Heated Tank with Hinged Lid for SmartVide XL","description":"\u003cp\u003eThe Sammic 120P is a stainless steel heated water bath tank designed to work in direct conjunction with the Sammic SmartVide XL immersion circulator. Rather than relying solely on the circulator to bring a large volume of water up to temperature, the tank's integrated heating element works alongside the SmartVide XL through an intelligent control connection, allowing the system to reach the target temperature more quickly and with greater consistency.\u003c\/p\u003e\u003cp\u003eIn a busy kitchen, this matters most when loading the bath with very cold or frozen product — situations where a standard unheated tank would lose significant temperature and require a long recovery period before cooking can begin in earnest. The heated tank addresses this directly, maintaining tighter control over water temperature throughout the cooking cycle and reducing the lag between loading and achieving stable conditions.\u003c\/p\u003e\u003cp\u003eThe integrated hinged lid serves two practical purposes: it reduces steam emissions across the kitchen pass, and it limits heat loss from the water surface, which in turn reduces the energy required to maintain temperature over extended cook times. A filling tap and drain key are included as standard, keeping the setup and changeover process straightforward during service.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFaster temperature recovery when loading chilled or frozen product\u003c\/li\u003e\n\u003cli\u003eHinged lid reduces steam and retains heat during long cook cycles\u003c\/li\u003e\n\u003cli\u003eIntelligent connection to SmartVide XL for optimised heating\u003c\/li\u003e\n\u003cli\u003eFilling tap and drain key included for practical day-to-day use\u003c\/li\u003e\n\u003cli\u003eStainless steel construction suited to demanding kitchen environments\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThis tank is well suited to kitchens already running — or planning to run — the Sammic SmartVide XL as their primary sous vide unit, and where cooking from frozen or high-volume batch cooking is part of the regular workflow. The SmartVide XL immersion circulator is required separately and must be compatible with this tank model. If you are building out a sous vide setup from scratch or are unsure whether this tank suits your volume and workflow, the team is happy to talk through the options before you commit.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":58278870548862,"sku":"1180415","price":2485.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/9d9c4b725056b18d60bb759c40fa4c44_xxlarge.webp?v=1792591043"},{"product_id":"sammic-heated-tanks-for-smartvide-x-28p","title":"Sammic Heated Tank for SmartVide X 28P Sous Vide","description":"\u003cp\u003eThe Sammic heated tank is a purpose-built water bath designed to work in conjunction with the SmartVide X and XL immersion circulators. Rather than relying solely on the circulator to bring a cold or room-temperature water mass up to the target cooking temperature, the tank itself contributes active heating — significantly reducing the time it takes to reach the set point before service begins.\u003c\/p\u003e\u003cp\u003eIn a busy kitchen, this matters most when cooking from chilled or frozen. Loading a large volume of frozen protein into an unheated water bath can drag temperatures down considerably, extending cook times and disrupting service schedules. The integrated heating element in this tank helps maintain thermal stability under those conditions, supporting more consistent and predictable results across a batch.\u003c\/p\u003e\u003cp\u003eA few practical points worth noting:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eConstructed from stainless steel throughout, suitable for continuous professional use\u003c\/li\u003e\n\u003cli\u003eSupplied with a spacer base that lifts product off the tank floor, allowing water to circulate beneath and around it for more even cooking\u003c\/li\u003e\n\u003cli\u003eControlled directly via the connected SmartVide X or XL circulator — no separate controls to manage\u003c\/li\u003e\n\u003cli\u003eThe immersion circulator is sold separately and must be ordered in addition to this tank\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThis tank is well suited to kitchen operations already running the SmartVide X 28P circulator and looking to improve temperature recovery times or work more reliably with frozen product. It is not a standalone cooking unit and requires a compatible Sammic SmartVide circulator to function.\u003c\/p\u003e\u003cp\u003eIf you are building out a sous vide setup or expanding an existing one and want to talk through how this fits into your workflow, our team is happy to help you work through the options.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":58278873858430,"sku":"1180070","price":637.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/d9646b23b9f57b86e5deb1b4bd5424_xxlarge.webp?v=1792591044"},{"product_id":"sammic-heated-tanks-for-smartvide-x-56p","title":"Sammic Heated Tank for SmartVide X 56P Sous Vide","description":"\u003cp\u003eThis 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003eA few operational points worth noting:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eConstructed from stainless steel throughout, suited to daily commercial use\u003c\/li\u003e\n\u003cli\u003eSupplied with a spacer base to lift product clear of the tank floor, supporting even water circulation and more uniform cooking results\u003c\/li\u003e\n\u003cli\u003eControlled directly via the SmartVide X or XL circulator — no separate controls to manage\u003c\/li\u003e\n\u003cli\u003eThe SmartVide immersion circulator is sold separately and must be ordered alongside this tank\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThis 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":58278874022270,"sku":"1180075","price":862.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/d9646b23b9f57b86e5deb1b4bd5424_xxlarge_aec814f3-05b3-40fe-a507-e1cff980ba96.webp?v=1792591046"},{"product_id":"sammic-heated-tanks-for-smartvide-xl","title":"Sammic Heated Tanks for SmartVide XL Immersion Circulator","description":"\u003cp\u003eThese stainless steel heated tanks are purpose-built accessories for the Sammic SmartVide XL immersion circulator. Rather than relying solely on the circulator to bring a full tank of water up to temperature, the tank's integrated heating element works in conjunction with the SmartVide XL unit to reach the target temperature more quickly. This is particularly relevant when cooking from chilled or frozen, where a standard unheated bath can take a significant amount of time to stabilise.\u003c\/p\u003e\u003cp\u003eIn a busy kitchen environment, that reduction in warm-up time has a direct impact on service planning. Operators running extended sous vide programmes overnight or during prep windows will find the combined system more predictable — less time waiting for the bath to reach temperature means more consistent scheduling and fewer delays at the start of service. The intelligent interaction between the tank and the SmartVide XL circulator allows the system to optimise heating across both heat sources, rather than simply running them independently.\u003c\/p\u003e\u003cp\u003eA few practical points worth noting before purchasing:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eCompatible with the Sammic SmartVide XL immersion circulator only — the circulator must be ordered separately\u003c\/li\u003e\n\u003cli\u003eThe 120P variant includes a filling tap as standard, which is useful where direct plumbing-in is preferred\u003c\/li\u003e\n\u003cli\u003eAll tanks include a drain key for controlled emptying\u003c\/li\u003e\n\u003cli\u003eStainless steel construction throughout, suitable for the demands of daily commercial kitchen use\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThese tanks are best suited to kitchens already running or planning to run a SmartVide XL setup, particularly where throughput of chilled or frozen product makes fast temperature recovery a priority. If you're new to sous vide or unsure which tank capacity fits your service volume, it's worth having a conversation with us before ordering.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":58278874055038,"sku":"1180423","price":2256.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/5914d1f7a454c33ac7abfed7deded7d_xxlarge.webp?v=1792591047"},{"product_id":"sammic-insulated-tank-for-smartvide-immersion-circulator-2-3","title":"Sammic Insulated Tank for SmartVide Immersion Circulator GN 2\/3","description":"\u003cp\u003eThis is a purpose-built insulated tank designed to work with Sammic's SmartVide range of immersion circulators. Constructed in stainless steel, it provides a contained, thermally efficient water bath environment for sous vide cooking, holding the GN 2\/3 format and suited to smaller-scale production where bench space or workflow volume dictates a more compact setup.\u003c\/p\u003e\n\n\u003cp\u003eIn a working kitchen, consistent water temperature is fundamental to sous vide results. The insulated construction helps the circulator maintain its target temperature with less energy expenditure, which matters during extended cook cycles common in prep-ahead and cook-chill operations. The GN 2\/3 format keeps the footprint manageable and makes it practical for kitchens running sous vide as part of a broader cooking programme rather than as a dedicated high-volume station.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eStainless steel construction — robust, hygienic, and easy to clean down\u003c\/li\u003e\n\u003cli\u003eInsulated walls help maintain stable water temperature throughout long cook cycles\u003c\/li\u003e\n\u003cli\u003eGN 2\/3 format fits neatly into standard prep and pass environments\u003c\/li\u003e\n\u003cli\u003eCompatible with the Sammic SmartVide immersion circulator range\u003c\/li\u003e\n\u003cli\u003eCompact without a tap — practical for sites where draining via lift-out is acceptable\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eIt is worth noting that this compact tank does not include a tap, so water removal is by lifting rather than draining in place. For operations processing larger batch volumes or running extended overnight cooks, one of the larger tank formats in the Sammic range — the GN 1\/1 or GN 2\/1 — will be better suited. Lids are sold separately and are worth considering for any extended or overnight cook programme to reduce evaporation and maintain temperature stability.\u003c\/p\u003e\n\n\u003cp\u003eThis tank works well for smaller restaurants, hotel kitchens running portion-controlled proteins, or development kitchens exploring sous vide techniques without committing to a full dedicated bath setup. If you are unsure whether the GN 2\/3 suits your production volumes or how it fits alongside your existing SmartVide circulator, we are happy to talk it through before you order.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":58278874087806,"sku":"1180056","price":227.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/b6cdb95aafcc11f98f741ac899259a_xxlarge.webp?v=1792591048"},{"product_id":"sammic-insulated-tank-for-smartvide-immersion-circulator-1-1","title":"Sammic Insulated Tank for SmartVide Immersion Circulator GN 1\/1","description":"\u003cp\u003eThis insulated tank is designed to work alongside Sammic's SmartVide range of immersion circulators. Built from stainless steel and sized to GN 1\/1 format, it provides a stable, purpose-made vessel for sous vide cooking rather than relying on an improvised or uninsulated container. The insulated construction helps reduce heat loss, which in turn reduces the workload on the circulator and supports more consistent temperature holding throughout a cook cycle.\u003c\/p\u003e\u003cp\u003eIn a working kitchen, temperature stability matters more than many operators initially appreciate. An uninsulated vessel loses heat at the edges and surface, forcing the circulator to work harder and creating minor temperature fluctuations that can affect results with precision-dependent proteins. This tank addresses that directly. The stainless steel construction is practical for a commercial environment — robust, easy to clean, and suited to the rigours of daily service.\u003c\/p\u003e\u003cp\u003ePractical benefits for kitchen operations include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eInsulated walls reduce heat loss and support stable water temperature\u003c\/li\u003e\n\u003cli\u003eGN 1\/1 format integrates neatly into standard kitchen workflows and storage\u003c\/li\u003e\n\u003cli\u003eStainless steel construction is durable and straightforward to clean\u003c\/li\u003e\n\u003cli\u003eDesigned specifically for use with the Sammic SmartVide circulator range\u003c\/li\u003e\n\u003cli\u003eReduces energy demand on the circulator by minimising ambient heat loss\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe GN 1\/1 size suits mid-volume production — appropriate for restaurants, hotel kitchens, and catering operations running regular sous vide programmes. For higher-output sites cooking large batch volumes simultaneously, a larger tank may be worth considering. Lids are sold separately and are worth factoring into any purchase, particularly where long cook cycles are involved, as they further reduce evaporation and heat loss. The tank does not include a tap on this size variant; this is worth noting if drainage convenience is a priority in your setup.\u003c\/p\u003e\u003cp\u003eIf you are building out a sous vide setup or adding capacity to an existing one and want to make sure the tank, circulator, and workflow all fit together properly, we are happy to talk it through before you order.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":58278874153342,"sku":"1180060","price":271.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/b6cdb95aafcc11f98f741ac899259a_xxlarge_c8c98bbf-9f8e-4c86-8fe1-bb05b3ff9079.webp?v=1792591049"},{"product_id":"sammic-insulated-tank-for-smartvide-immersion-circulator-2-1","title":"Sammic Insulated Tank for SmartVide Circulator GN 2\/1","description":"\u003cp\u003eThis insulated stainless steel tank is designed specifically for use with Sammic's SmartVide range of immersion circulators. At GN 2\/1 format, it is the largest of the three available sizes in the range, offering a 56-litre capacity that makes it practical for kitchens running substantial sous vide production across a service period.\u003c\/p\u003e\u003cp\u003eIn a busy professional kitchen, temperature consistency is everything when cooking sous vide. The insulated construction helps retain heat more effectively than a bare tank, which in turn reduces the workload on the circulator and supports more stable water temperatures during extended cook cycles. For kitchens holding large batches of protein or running overnight cooks, this level of thermal stability makes a meaningful difference to consistency and energy efficiency.\u003c\/p\u003e\u003cp\u003ePractical advantages for day-to-day operation include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eInsulated walls help maintain water temperature with less energy draw from the circulator\u003c\/li\u003e\n\u003cli\u003eStainless steel construction is durable and straightforward to clean\u003c\/li\u003e\n\u003cli\u003eGN 2\/1 footprint allows high-volume batches in a single tank\u003c\/li\u003e\n\u003cli\u003eCompatible with the Sammic SmartVide immersion circulator range\u003c\/li\u003e\n\u003cli\u003eFitted with a tap for controlled draining without lifting a full tank\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eIt is worth noting that lids are sold separately — these are worth considering alongside the tank if you plan to run long or overnight cooks, as a lid will further reduce evaporation and heat loss. The tank itself requires a stable, level surface capable of supporting the weight when fully filled, and adequate space around the unit for safe access and drainage.\u003c\/p\u003e\u003cp\u003eThis tank is well suited to restaurants, hotel kitchens, and catering operations where sous vide forms a regular part of production. Kitchens with lighter or more occasional sous vide requirements may find the smaller GN 2\/3 or GN 1\/1 tanks within the same range more proportionate to their needs.\u003c\/p\u003e\u003cp\u003eIf you are unsure which tank size fits your production volumes, or whether the SmartVide setup is right for your kitchen, we are happy to talk it through.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":58278874218878,"sku":"1180065","price":338.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/b6cdb95aafcc11f98f741ac899259a_xxlarge_82bb1820-491c-4100-921c-7b77f899bb0d.webp?v=1792591050"},{"product_id":"sammic-lid-for-smartvide-tanks-18","title":"Sammic SmartVide 18 Tank Lid – Sous Vide Water Bath Cover","description":"\u003cp\u003eThis is the dedicated stainless steel lid designed for use with the Sammic SmartVide 18 insulated tank. It sits over the water bath during the cooking process, reducing surface evaporation and helping to maintain a stable water level over long cook cycles — both of which matter when running extended overnight or multi-hour programmes.\u003c\/p\u003e\n\n\u003cp\u003eIn a busy kitchen, water loss from an uncovered bath is a genuine operational concern. Evaporation not only means topping up the tank more frequently, it can affect temperature consistency and increase the load on the circulator. A well-fitted lid addresses this quietly and reliably, with minimal intervention required from the team during service.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eReduces water evaporation during extended cook cycles\u003c\/li\u003e\n\u003cli\u003eHelps maintain consistent bath temperature with less circulator effort\u003c\/li\u003e\n\u003cli\u003eStainless steel construction suited to commercial kitchen conditions\u003c\/li\u003e\n\u003cli\u003eCompatible with 2\/3, 1\/1, and 2\/1 GN containers within the tank\u003c\/li\u003e\n\u003cli\u003eFitted handle for safe, easy removal during service\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe lid is compatible with Sammic insulated tanks with tap and Sammic heated tanks, as well as standard gastronorm configurations — useful where kitchens are running GN containers directly in the bath. It is a straightforward accessory, but one that makes a practical difference to how the tank performs across a full service period.\u003c\/p\u003e\n\n\u003cp\u003eThis lid is intended specifically for the SmartVide 18 tank. If you are unsure which lid or tank configuration is right for your setup, it is worth checking with us before ordering — our team is happy to confirm compatibility with your existing Sammic equipment.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"2\/3 SmartVide 4 \/ 5","offer_id":58278874251646,"sku":"1180057","price":51.88,"currency_code":"GBP","in_stock":true},{"title":"2\/3 SmartVide 6 \/ 7 \/ 8 \/ 9 \/ X \/ XL","offer_id":58278874284414,"sku":"1180058","price":51.88,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/f622a0c371504b3a8c4b2aa9bbbae81a_xxlarge.webp?v=1792591052"},{"product_id":"sammic-lid-for-smartvide-tanks-1-1","title":"Sammic Stainless Steel Lid for SmartVide 1\/1 Sous Vide Tank","description":"\u003cp\u003eThis stainless steel lid is designed for use with Sammic SmartVide insulated tanks in the 1\/1 gastronorm size. Its primary function is straightforward: to cover the water bath during cooking, reducing evaporation and helping to maintain a stable water level and temperature over long cook cycles.\u003c\/p\u003e\u003cp\u003eIn a commercial kitchen environment, sous vide cooking often runs for extended periods — sometimes many hours at a stretch. Without a lid, water loss through evaporation becomes a genuine operational issue, requiring regular top-ups and increasing the risk of temperature fluctuation. Fitting a lid reduces this significantly, which matters particularly during busy service periods when kitchen staff have limited time for routine monitoring.\u003c\/p\u003e\u003cp\u003eThe practical advantages of using a proper-fitting lid are worth noting:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eReduces water evaporation during extended cook cycles\u003c\/li\u003e\n\u003cli\u003eHelps maintain consistent water temperature with less heat loss\u003c\/li\u003e\n\u003cli\u003eCompatible with Sammic insulated tanks with tap and heated tanks\u003c\/li\u003e\n\u003cli\u003eStainless steel construction suitable for commercial kitchen hygiene requirements\u003c\/li\u003e\n\u003cli\u003eFitted handle for safe, easy removal during service\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eIt is worth confirming tank compatibility before ordering. This lid is sized for 1\/1 gastronorm Sammic SmartVide setups; Sammic also produces lids sized for 2\/3 and 2\/1 configurations, so it is important to match the lid to your specific tank.\u003c\/p\u003e\u003cp\u003eThis accessory is well suited to any operation already running Sammic SmartVide equipment where the tank is currently being used without a lid, or where a replacement is needed. It is a practical addition rather than a complex piece of kit, but choosing the correct size matters.\u003c\/p\u003e\u003cp\u003eIf you are unsure which lid size matches your existing SmartVide setup, or if you are building out a sous vide station and want guidance on the right tank and accessory configuration, we are happy to help.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"6 \/ 7 \/ 8 \/ 9 \/ X \/ XL","offer_id":58278874317182,"sku":"1180062","price":55.0,"currency_code":"GBP","in_stock":true},{"title":"4 \/ 5","offer_id":58278874349950,"sku":"1180063","price":56.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/f622a0c371504b3a8c4b2aa9bbbae81a_xxlarge_d3198f53-f05c-4156-b892-a103880ded51.webp?v=1792591053"},{"product_id":"sammic-lid-for-smartvide-tanks-2-1","title":"Sammic SmartVide 2\/1 GN Tank Lid – Sous Vide Accessory","description":"\u003cp\u003eThis stainless steel lid is designed specifically for use with Sammic SmartVide insulated tanks in the 2\/1 gastronorm format. It sits over the tank during cooking to reduce water evaporation, which is particularly relevant during long, unattended sous vide cycles where water loss can affect temperature consistency and require manual topping up.\u003c\/p\u003e\u003cp\u003eIn a busy kitchen running extended overnight or multi-hour cooks, keeping the tank covered is straightforward best practice. Evaporation management becomes more important the longer the cook, and a well-fitted lid reduces the need for intervention during service prep. The lid is compatible with 2\/3, 1\/1, and 2\/1 standard gastronorm containers, as well as Sammic insulated tanks with tap and Sammic heated tanks, giving it reasonable flexibility across different setups in the Sammic range.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eReduces water evaporation during prolonged sous vide cooks\u003c\/li\u003e\n\u003cli\u003eStainless steel construction — durable and straightforward to clean\u003c\/li\u003e\n\u003cli\u003eCompatible with 2\/3, 1\/1, and 2\/1 GN containers and Sammic insulated and heated tanks\u003c\/li\u003e\n\u003cli\u003eFitted handle for safe, controlled removal during and after cooking\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThis is a practical accessory rather than essential equipment on its own — its value is most apparent in kitchens running long cook cycles, high-volume batch cooking, or operating SmartVide units overnight. If you are using a smaller tank configuration or a different Sammic model, it is worth confirming compatibility before ordering.\u003c\/p\u003e\u003cp\u003eIf you are unsure whether this lid matches your existing Sammic setup, the team is happy to check before you commit to a purchase.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":58278874382718,"sku":"1180067","price":86.25,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/f622a0c371504b3a8c4b2aa9bbbae81a_xxlarge_415626f6-b7b6-41c0-82a6-ba8ebcae13e5.webp?v=1792591055"},{"product_id":"sammic-lid-for-smartvide-tanks-120p","title":"Sammic Sous Vide Lid for SmartVide Insulated Tanks 120P","description":"\u003cp\u003eThis lid is designed for use with Sammic SmartVide insulated tanks, specifically the 120P model. Its purpose is straightforward: to cover the water bath during sous vide cooking, reducing evaporation and helping to maintain a stable thermal environment throughout what are often extended cook cycles.\u003c\/p\u003e\u003cp\u003eIn a working kitchen, long sous vide runs — overnight holds or multi-hour proteins — can lead to significant water loss from an uncovered tank. That evaporation affects both the water level and temperature consistency, which in turn affects cooking results. A well-fitting lid addresses both concerns without adding complexity to the workflow. The stainless steel construction holds up to the heat and humidity of a busy kitchen environment without warping or degrading over time.\u003c\/p\u003e\u003cp\u003ePractically, this lid is compatible with standard 2\/3, 1\/1, and 2\/1 gastronorm containers as well as Sammic insulated tanks fitted with a tap and Sammic heated tanks, which gives it flexibility across different service configurations. The integrated handle keeps handling straightforward during service.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eReduces water evaporation during long sous vide cook cycles\u003c\/li\u003e\n\u003cli\u003eHelps maintain consistent bath temperature throughout cooking\u003c\/li\u003e\n\u003cli\u003eCompatible with GN 2\/3, 1\/1, and 2\/1 container formats\u003c\/li\u003e\n\u003cli\u003eSuits Sammic insulated tanks with tap and heated tank variants\u003c\/li\u003e\n\u003cli\u003eStainless steel construction for durability in commercial use\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThis is a purpose-made accessory for operators already running Sammic SmartVide equipment. If you are unsure whether this lid is compatible with your specific tank or setup, the team is happy to confirm before you order.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":58278874415486,"sku":"1180427","price":106.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/f622a0c371504b3a8c4b2aa9bbbae81a_xxlarge_2d644029-971a-4a87-8fb7-fcd067a67ba6.webp?v=1792591056"},{"product_id":"sammic-needle-probe-for-sous-vide-cookers","title":"Sammic Needle Probe for SmartVide Sous Vide Cookers","description":"\u003cp\u003eThis needle probe is designed for use with Sammic's SmartVide range of immersion circulators and allows operators to monitor the core temperature of food throughout the cooking cycle, rather than relying solely on water bath temperature. It connects directly to compatible SmartVide units and feeds real-time core readings back to the circulator's display, giving chefs a more complete picture of what is happening inside the product.\u003c\/p\u003e\u003cp\u003eIn sous vide cookery, water bath temperature and food core temperature are not the same thing — particularly during the early stages of a cook or when larger portions or dense proteins are used. Being able to track core temperature directly removes guesswork and supports consistent, repeatable results across service periods. For kitchens running precision cookery at volume, that consistency matters.\u003c\/p\u003e\u003cp\u003ePractical advantages of using the core probe include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eConfirms safe core temperatures have been reached before service\u003c\/li\u003e\n\u003cli\u003eSupports HACCP records with accurate time-temperature data\u003c\/li\u003e\n\u003cli\u003eReduces the risk of under-cooking dense or large-format cuts\u003c\/li\u003e\n\u003cli\u003eImproves consistency across batches during high-volume service\u003c\/li\u003e\n\u003cli\u003eHelps chefs develop reliable cook programmes based on real core data\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe probe is compatible with SmartVide 5, 7, 9, X, and XL models. It is NSF-listed in combination with those units, which will matter to operators working under formal hygiene accreditation. The probe itself is straightforward to fit and remove, and should be cleaned in line with standard food contact utensil procedures after each use.\u003c\/p\u003e\u003cp\u003eThis probe is best suited to kitchens already running SmartVide immersion circulators where core temperature verification is part of the cooking process — whether for HACCP compliance, product development, or general quality control. It is a focused, single-purpose accessory rather than a general-use thermometer.\u003c\/p\u003e\u003cp\u003eIf you have questions about probe compatibility with your existing SmartVide setup, or want to understand how it fits into a wider sous vide workflow, our team is happy to talk it through.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":58278874448254,"sku":"1180090","price":138.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/b750f66150968976e2669eabdffbcd4c_xxlarge.webp?v=1792591057"},{"product_id":"sammic-probe-foam-seal","title":"Sammic Probe Foam Seal for Sous Vide Needle Probes","description":"\u003cp\u003eThe Sammic probe foam seal is a small but functionally important accessory for sous vide cooking. When a needle probe is inserted through the wall of a vacuum-sealed bag to monitor core temperature, the puncture point creates a path for air to enter, compromising the vacuum and potentially affecting the cook. This foam seal seats around the needle at the entry point, closing off that gap and allowing the bag to maintain its vacuum throughout the cooking process.\u003c\/p\u003e\u003cp\u003eIn a busy kitchen running multiple sous vide bags simultaneously, losing vacuum mid-cook is a practical problem — it can affect texture, cooking consistency, and food safety confidence. Having the correct seal in place means the probe can do its job without undermining the vacuum that sous vide depends on.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eMaintains bag vacuum when using a needle temperature probe\u003c\/li\u003e\n\u003cli\u003eSimple to use — seats around the probe at the insertion point\u003c\/li\u003e\n\u003cli\u003eDesigned for use with Sammic sous vide equipment and compatible needle probes\u003c\/li\u003e\n\u003cli\u003eHelps preserve cook consistency and food safety confidence\u003c\/li\u003e\n\u003cli\u003eReusable consumable that keeps probe monitoring practical in service\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThis is a straightforward consumable, but it is worth making sure you have the right seal for your probe diameter and bag type. If you are unsure whether this fits your current Sammic setup or probe specification, the team is happy to confirm compatibility before you order.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":58278874481022,"sku":"1180051","price":43.13,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/af42251d4e3d41da86715762d8d363a_xxlarge.webp?v=1792591058"},{"product_id":"sammic-smartvide-transport-bag","title":"Sammic SmartVide Transport Bag – Sous Vide Accessory","description":"\u003cp\u003eThe Sammic SmartVide transport bag is a purpose-made protective carry bag designed to store and move Sammic SmartVide immersion circulators safely between service locations. It is supplied as standard with the SmartVide 9 and is available as an optional add-on for the SmartVide 5 and SmartVide 7. It is not compatible with the SmartVide XL.\u003c\/p\u003e\n\n\u003cp\u003eFor kitchens that operate across multiple sites, use SmartVide units in pop-up or event catering contexts, or simply want to store equipment securely when not in service, a dedicated bag prevents incidental damage to the unit during transit and keeps cables and components together in one place. Immersion circulators are precision instruments and a snug, purpose-designed bag offers better protection than improvised solutions.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003ePurpose-made fit for SmartVide 5 and SmartVide 7 models\u003c\/li\u003e\n\u003cli\u003eKeeps the circulator and accessories together during transit\u003c\/li\u003e\n\u003cli\u003eProtects against incidental knocks and surface damage\u003c\/li\u003e\n\u003cli\u003ePractical for multi-site operators and event catering\u003c\/li\u003e\n\u003cli\u003eCompact storage when the unit is not in regular use\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThis is a straightforward accessory with no installation requirements. It is worth confirming compatibility with your specific SmartVide model before ordering, as the bag is not a universal fit across the SmartVide range. If you are unsure which bag or accessories are appropriate for your setup, the team is happy to help.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":58278874907006,"sku":"1180085","price":62.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/5dab40bdcf56dda79be9d5079febc54_xxlarge.webp?v=1792591065"},{"product_id":"sammic-immersion-circulator-smartvide-xl","title":"Sammic SmartVide XL Immersion Circulator Sous Vide","description":"\u003cp\u003eThe Sammic SmartVide XL is a commercial immersion circulator designed for professional kitchens that use sous vide as a regular part of their cooking operation. It clamps to an external tank or container and circulates water at a precisely controlled temperature, allowing vacuum-sealed food to cook consistently and without direct supervision. The unit operates via a five-inch colour touchscreen and connects via Bluetooth and Wi-Fi, which also enables HACCP-compliant data logging and export at the end of each cooking cycle.\u003c\/p\u003e\n\n\u003cp\u003eIn busy kitchen environments, the value of sous vide cooking is largely in its consistency and the ability to work ahead of service. The SmartVide XL supports this well — once a programme is set, it requires very little hands-on attention, freeing the team for other tasks during long cook cycles. It handles both standard cooking and regeneration programmes, and an optional core probe attachment allows recipes to be controlled by the internal product temperature rather than time alone, which is particularly useful for pasteurisation and standardising results across high volumes.\u003c\/p\u003e\n\n\u003cp\u003ePractically, the SmartVide XL offers several operational advantages worth noting:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eStores up to 20 cooking programmes and 8 controlled regeneration programmes for consistent, repeatable results\u003c\/li\u003e\n\u003cli\u003eHACCP-ready logging via Bluetooth, with cooking data accessible on-screen throughout the cycle\u003c\/li\u003e\n\u003cli\u003eOptional core probe for recipe standardisation and probe-activated cycle start\u003c\/li\u003e\n\u003cli\u003ePortable stainless steel construction with ergonomic handle for use across multiple containers\u003c\/li\u003e\n\u003cli\u003eFirmware updates delivered wirelessly, keeping the unit current without additional hardware\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe SmartVide XL is an immersion circulator, not a self-contained tank — you will need a suitable container or tank of adequate volume to use alongside it. For high-production retherming or large-batch cooking, Sammic offer a compatible heated tank that can significantly reduce initial heating time, particularly when working from chilled or frozen. This is worth factoring into your setup if throughput is a priority. The unit requires a standard mains supply and is straightforward to integrate into most kitchen environments, though the tank capacity you choose will affect how much you can cook in a single cycle.\u003c\/p\u003e\n\n\u003cp\u003eThe SmartVide XL suits kitchens where sous vide forms a genuine part of the menu — restaurants batch-cooking proteins ahead of service, hotels running high-volume regeneration, or contract caterers standardising quality across large covers. It is a practical choice for sites that need HACCP traceability built into the process. Smaller operations running occasional sous vide work may find a more compact circulator meets their needs, while very high-production sites should consider whether a larger tank pairing and a higher-output model would better suit their throughput requirements.\u003c\/p\u003e\n\n\u003cp\u003eIf you are working out the right tank volume, whether the core probe is worth adding to your setup, or how best to integrate sous vide into your existing workflow, our team is happy to talk it through before you commit.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":58278874939774,"sku":"1180404","price":1152.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/2b70203b477ad3d56e9dbbbfff4322_xxlarge.webp?v=1792591066"},{"product_id":"sammic-immersion-circulator-smartvide-5","title":"Sammic SmartVide 5 Immersion Circulator Sous Vide Cooker","description":"\u003cp\u003eThe Sammic SmartVide 5 is a commercial immersion circulator designed for precise, low-temperature sous vide cooking. It clips to a container of water, circulates and heats that water to an exact, stable temperature, and holds it there for the duration of the cook — whether that is 45 minutes or 48 hours. The unit is portable and interchangeable between Celsius and Fahrenheit, and controlled via a four-button interface with a full-colour TFT display that keeps all relevant information visible at a glance.\u003c\/p\u003e\u003cp\u003eIn a working kitchen, sous vide cooking offers a practical advantage that goes beyond texture and flavour. Because the process is time- and temperature-controlled rather than attended, it frees up chef time during prep and service. Proteins can be brought to precise core temperatures and held safely, which makes batch cooking and staggered service far more manageable. The optional core probe adds another layer of precision for recipe standardisation, particularly useful where consistency across services or sites matters.\u003c\/p\u003e\u003cp\u003eKey operational advantages of the SmartVide 5 include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eStores up to 20 cooking programmes for consistent, repeatable results\u003c\/li\u003e\n\u003cli\u003eBluetooth connectivity allows HACCP cooking data to be exported or printed at the end of each cycle\u003c\/li\u003e\n\u003cli\u003eRobust stainless steel and fibre-glass reinforced construction suited to daily commercial use\u003c\/li\u003e\n\u003cli\u003ePortable design with ergonomic handle — can move between containers or locations easily\u003c\/li\u003e\n\u003cli\u003eFirmware updates available remotely, keeping the unit current without downtime\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation is straightforward. The SmartVide 5 attaches to any suitably sized container — a gastronorm tank, a polycarbonate box, or a purpose-built vessel — so it does not require permanent installation or dedicated plumbing. It runs from a standard electrical supply. The appropriate container size will depend on your batch volumes; for very high-volume operations or continuous production kitchens, a larger or fixed water bath system may be worth considering alongside this unit.\u003c\/p\u003e\u003cp\u003eThe SmartVide 5 is well suited to restaurants, hotel kitchens, and catering operations that want to introduce or expand sous vide cookery without committing to a fixed water bath installation. It works equally well as a primary sous vide tool in a smaller kitchen or as a flexible supplement to existing equipment in a larger brigade. Kitchens running very high concurrent batch volumes may find a fixed, higher-capacity water bath better suited to their throughput.\u003c\/p\u003e\u003cp\u003eIf you are unsure whether the SmartVide 5 is the right fit for your kitchen's volume and workflow, we are happy to talk it through.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":58278875005310,"sku":"1180101","price":581.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/ad3d40723e2b2452627dfbd7d4431b_xxlarge.webp?v=1792591067"},{"product_id":"sammic-immersion-circulator-smartvide-9","title":"Sammic SmartVide 9 Immersion Circulator Sous Vide Cooker","description":"\u003cp\u003eThe Sammic SmartVide 9 is a commercial-grade immersion circulator designed for precise sous vide and low-temperature cooking in professional kitchen environments. It clips to a gastronorm container or water bath, circulates water at a tightly controlled temperature, and holds that temperature consistently throughout a cook cycle — whether that's a 45-minute fish fillet or an overnight short rib.\u003c\/p\u003e\u003cp\u003eIn a busy kitchen, the real value of an immersion circulator is the ability to cook with confidence and walk away. Once the SmartVide 9 is set, it manages the process without intervention, freeing up the chef's attention for other preparation. Because sous vide cooking is controlled by temperature rather than time alone, it tolerates a degree of flexibility in service timing that conventional cooking methods don't — a meaningful advantage during unpredictable covers. The robust stainless steel construction is built to handle daily commercial use, and the unit's portability means it can move between containers as production demands shift.\u003c\/p\u003e\u003cp\u003eOperationally, the SmartVide 9 offers a number of practical advantages for kitchen teams:\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eConsistent, repeatable results that support recipe standardisation across shifts\u003c\/li\u003e\n\u003cli\u003eHACCP-ready Bluetooth connectivity allows cooking data to be exported or printed at cycle end\u003c\/li\u003e\n\u003cli\u003eUp to 20 cooking programmes can be stored, reducing reliance on manual settings\u003c\/li\u003e\n\u003cli\u003eAn optional core probe adds a further layer of precision for critical protein cookery\u003c\/li\u003e\n\u003cli\u003ePortable design with ergonomic handle allows easy repositioning between containers\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation is straightforward — the unit clamps to a suitable container and requires only a standard electrical supply. There are no fixed plumbing or extraction requirements. It's worth considering water bath depth and container volume when planning your setup, as circulator performance is linked to the volume of water it's working with. For kitchens running high-volume sous vide production across multiple containers simultaneously, it's worth discussing whether a single unit or multiple units better suits the workflow.\u003c\/p\u003e\u003cp\u003eThe SmartVide 9 is well suited to restaurants, hotel kitchens, and contract catering operations that use sous vide as a regular part of their production process rather than an occasional technique. It's a practical choice for kitchens that need reliable, documented temperature control and want to standardise output across a team. For sites with lighter or more occasional sous vide requirements, a lower-capacity model in the SmartVide range may be sufficient; for very high-volume cook-chill operations, it's worth discussing whether a larger or multi-unit setup is appropriate.\u003c\/p\u003e\u003cp\u003eIf you're unsure which SmartVide model fits your production volumes, or you'd like to talk through how sous vide cooking might work within your kitchen's existing workflow, we're happy to help you think it through before you commit.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":58278875038078,"sku":"1180141","price":876.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/5e68df63f0d2d22ac1bfe50cf59de_xxlarge.webp?v=1792591069"},{"product_id":"sammic-smooth-bags-for-sous-vide-cooking","title":"Sammic Smooth Vacuum Bags for Sous Vide Cooking","description":"\u003cp\u003eThese smooth vacuum bags from Sammic are designed for use with chamber vacuum packing machines and are suitable for both food preservation and sous vide cooking. Unlike textured or embossed bags, smooth bags require a chamber-style machine to evacuate air effectively — they are not compatible with external suction sealers.\u003c\/p\u003e\u003cp\u003eIn a commercial kitchen context, smooth bags are the standard choice for sous vide preparation. They perform reliably at the sustained temperatures involved in water bath cooking and are well suited to kitchens running structured prep cycles where proteins, vegetables, and other ingredients are portioned and sealed in advance of service. Their heat tolerance makes them a practical option wherever precise, low-temperature cooking is part of the kitchen's workflow.\u003c\/p\u003e\u003cp\u003eKey practical points for kitchen operators:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eCompatible with chamber vacuum machines — not external suction models\u003c\/li\u003e\n\u003cli\u003eSuitable for sous vide water bath cooking as well as cold storage and preservation\u003c\/li\u003e\n\u003cli\u003eSmooth internal surface provides a consistent seal when used with appropriate equipment\u003c\/li\u003e\n\u003cli\u003eAvailable for use across a range of standard portioning and bulk preparation tasks\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThese bags are a consumable item and should be matched to the chamber size of your existing vacuum machine. If you are unsure which bag size or specification is correct for your machine or your prep volumes, our team is happy to advise before you order.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"180 x 300 mm 120ºC (100 units)","offer_id":58278875070846,"sku":"1140605","price":41.25,"currency_code":"GBP","in_stock":true},{"title":"300 x 400 mm 120ºC (100 units)","offer_id":58278875103614,"sku":"1140606","price":59.38,"currency_code":"GBP","in_stock":true},{"title":"350 x 550 mm 120ºC (100 units)","offer_id":58278875136382,"sku":"1140607","price":81.88,"currency_code":"GBP","in_stock":true},{"title":"150 x 150 mm 120ºC (1000 units)","offer_id":58278875169150,"sku":"5141254","price":60.0,"currency_code":"GBP","in_stock":true},{"title":"165 x 200 mm 120ºC (1000 units)","offer_id":58278875201918,"sku":"5141255","price":77.5,"currency_code":"GBP","in_stock":true},{"title":"180 x 300 mm 120ºC (1000 units)","offer_id":58278875234686,"sku":"5141256","price":119.0,"currency_code":"GBP","in_stock":true},{"title":"300 x 400 mm 120ºC (1000 units)","offer_id":58278875267454,"sku":"5141257","price":216.0,"currency_code":"GBP","in_stock":true},{"title":"350 x 550 mm 120ºC (500 units)","offer_id":58278875300222,"sku":"5141259","price":184.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/77c7d6655df59cc7c249c2f7ba1ed6_xxlarge.webp?v=1792591070"},{"product_id":"sammic-spacer-bases-for-containers-28","title":"Sammic Spacer Bases for Sous Vide Containers 28","description":"\u003cp\u003eThese stainless steel spacer bases are designed to sit on the floor of Sammic insulated, enhanced, or Gastronorm-compatible sous vide tanks. Their purpose is straightforward: by lifting the product pouches away from the tank floor, they allow water to circulate freely underneath as well as around the sides, removing the cold spot that would otherwise form where the bag rests directly against the base.\u003c\/p\u003e\u003cp\u003eIn a busy kitchen running multiple sous vide bags simultaneously, consistent water movement is what ensures even, predictable results across every portion. Without a spacer base, bags lying flat on the tank floor can cook unevenly, particularly during longer, lower-temperature processes where precise temperature uniformity matters most. For operators running volume — whether in a restaurant kitchen, a central production unit, or a cook-chill operation — that consistency is operationally important rather than a marginal gain.\u003c\/p\u003e\u003cp\u003ePractically, these bases are a small but worthwhile addition to any Sammic sous vide setup:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eLifts product off the tank floor to enable full water circulation beneath\u003c\/li\u003e\n\u003cli\u003eStainless steel construction suits the wet, food-contact environment of a water bath\u003c\/li\u003e\n\u003cli\u003eCompatible with Sammic insulated, enhanced, and Gastronorm tank ranges\u003c\/li\u003e\n\u003cli\u003eHelps deliver more uniform cooking results across batches\u003c\/li\u003e\n\u003cli\u003eSimple to place, remove, and clean down between services\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThese bases are a tank-specific accessory and should be matched to the correct Sammic container size. If you are building out a sous vide setup or are unsure which tank configuration suits your volume and workflow, the team is happy to talk through the options with you.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":58278875726206,"sku":"1180190","price":51.88,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/52fa65e3ff4cbe3747f8dbcbb7af4eaa_xxlarge.webp?v=1792591075"},{"product_id":"sammic-spacer-bases-for-containers-56","title":"Sammic Spacer Bases for Sous Vide Containers 56","description":"\u003cp\u003eThese stainless steel spacer bases are designed to sit inside Sammic insulated, enhanced, and Gastronorm-compatible tanks, elevating pouches and product off the tank floor to allow water to circulate freely underneath and around them. They are a straightforward accessory, but one that makes a practical difference to cooking consistency in a sous vide setup.\u003c\/p\u003e\u003cp\u003eIn a busy service environment, even water circulation is fundamental to achieving reliable, repeatable results with sous vide cookery. When product sits directly on the tank floor, circulation is restricted beneath it, which can create temperature variation across the bath. Lifting the load clear of the base allows the circulator to do its job properly, distributing heat uniformly throughout the water column and ensuring every pouch reaches the correct core temperature at the expected time.\u003c\/p\u003e\u003cp\u003eThe benefits of using these spacers are straightforward:\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003ePromotes consistent water flow beneath and around the product\u003c\/li\u003e\n\u003cli\u003eReduces the risk of uneven cooking results during longer holds\u003c\/li\u003e\n\u003cli\u003eStainless steel construction withstands repeated immersion and cleaning\u003c\/li\u003e\n\u003cli\u003eCompatible with the Sammic Container 56 range of tanks\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThere are no complex installation requirements — these bases simply sit inside the tank. The main practical consideration is ensuring you are ordering the correct spacer for your specific tank model. Sammic produces spacers to match their range of container sizes, so compatibility should be confirmed before purchase.\u003c\/p\u003e\u003cp\u003eThese spacers are well suited to any operation running Sammic sous vide equipment where cooking consistency and hygiene standards matter — from hotel kitchens and high-output restaurants to contract catering and cook-chill production. If you are building out a new sous vide setup or adding capacity to an existing one, the team is happy to help confirm which spacer and tank combination is right for your volume and workflow.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":58278875791742,"sku":"1180191","price":75.63,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/52fa65e3ff4cbe3747f8dbcbb7af4eaa_xxlarge_cdfaa564-58d2-41e1-bb5c-3bb3be977e28.webp?v=1792591076"},{"product_id":"sammic-sous-vide-cooker-svc-4-22d","title":"Sammic SVC-4-22D Dual Tank Sous Vide Water Bath","description":"\u003cp\u003eThe Sammic SVC-4-22D is a dual tank, unstirred sous vide water bath designed for commercial kitchen use. It houses two independent stainless steel tanks — a smaller 4-litre chamber and a larger 22-litre chamber — both controlled by Sammic's precision digital temperature controller. The unit runs from a standard 13-amp socket, making it straightforward to integrate into most kitchen setups without dedicated electrical work.\u003c\/p\u003e\n\n\u003cp\u003eIn a working kitchen, the value of this unit lies in its two independent tanks. A chef can hold proteins at one temperature while finishing vegetables or eggs at another, without needing a second piece of equipment. The precision controller maintains temperature uniformity to a degree that matters for consistency across service — particularly useful for operations running extended holds on vacuum-packed portions during busy periods. Settings are retained in memory after power-off, so the unit can be returned to the same parameters at the start of each service without reprogramming.\u003c\/p\u003e\n\n\u003cp\u003ePractically, the SVC-4-22D offers a number of advantages worth noting:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAudio and visual end-of-timer alert, with the bath continuing to hold temperature afterwards\u003c\/li\u003e\n\u003cli\u003eRun-dry protection with a visible 'FILL' display alert if water drops below the minimum level\u003c\/li\u003e\n\u003cli\u003eWipe-clean push-button control panel for straightforward operation during service\u003c\/li\u003e\n\u003cli\u003eStainless steel perforated shelf supports heat distribution throughout the chamber by convection\u003c\/li\u003e\n\u003cli\u003eSide lifting handles and a drain tap make moving and cleaning the unit manageable\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eBecause this is an unstirred bath, it relies on convection rather than circulation to distribute heat. This is suitable for many sous vide applications but worth considering if your operation demands the tightest possible temperature uniformity across large loads — in that case a circulating immersion model may be more appropriate. The unit is bench-mounted and will need a stable surface with access to water for filling and drainage. The drain tap simplifies daily cleaning and end-of-service emptying.\u003c\/p\u003e\n\n\u003cp\u003eThe SVC-4-22D is well suited to restaurants, bistros, and hotel kitchens running sous vide as part of regular service — particularly where the flexibility of two tanks at different temperatures adds operational value. For kitchens processing very high volumes of sous vide bags across a full service, a larger single-tank or circulating model may be worth considering. For lighter or occasional use, a smaller single-tank unit may be sufficient.\u003c\/p\u003e\n\n\u003cp\u003eIf you are unsure whether this model suits your menu and service volume, the team is happy to talk through the options before you commit.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":58278878052734,"sku":"5170013","price":1447.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/40e87b77d78836c1511ca6aba8e99ae2_xxlarge.webp?v=1792591086"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/collections\/sous_vide.jpg?v=1791283136","url":"https:\/\/www.advantage-catering-equipment.co.uk\/collections\/sous-vide-machines.oembed?page=2","provider":"Advantage Catering Equipment","version":"1.0","type":"link"}