{"title":"Sous Vide Machines","description":"\u003cp\u003e\u003cstrong\u003eSous Vide Machines or Immersion Circulators as they are often known allow you to cook and hold foods at an exact temperature.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSous vide units cook by heating and circulating water, which is the most efficient way to transfer heat to food. Since your food is safely sealed inside vacuum packaging bags, you can walk away from the unit to do other tasks in the kitchen while still achieving the ideal texture, taste, and tenderness of your meats, seafood, and vegetables.\u003c\/p\u003e\n\u003cp\u003eEnclosed spices and ingredients in the bags transmit their flavours more intensely than in normal cooking, making these units ideal for experimental kitchens and chefs wanting to try new recipes and flavour combinations on their menus.\u003c\/p\u003e\n\u003cp\u003eIf you're looking to create juicy, perfectly-cooked steaks, simply seal the steak in a vacuum packaging bag, insert it in the water bath, set the temperature, and wait to see the results. Finish the process by taking the steak out of the bag and pan searing or grilling it for just a few minutes.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNeed help choosing the right machine for your business? Just call 01304 827272 and speak to our sales team who will be happy to give professional advice.\u003c\/strong\u003e\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\/products\/Clifton_Food_Range_FL08D_8_Litre_Unstirred_Digital_Bath.jpg?v=1548853522"},{"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\/products\/Clifton_Food_Range_FL4CA_Clip-on_Digital_Immersion_Circulator.jpg?v=1548853520"},{"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"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/collections\/sous_vide.jpg?v=1493811636","url":"https:\/\/www.advantage-catering-equipment.co.uk\/collections\/sous-vide-machines\/clifton.oembed","provider":"Advantage Catering Equipment","version":"1.0","type":"link"}