Sous Vide Tools

The 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.

In 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.

Practical advantages for operators include:

• Remote monitoring via the app reduces the need for constant manual checking during long cooks
• IPX7 water resistance rating provides meaningful protection against splashes and accidental immersion
• Clamp-on design works with containers you may already have, avoiding the cost of a dedicated tank
• Consistent temperature stability supports reliable, repeatable results across batches
• Compact and lightweight, so it stows easily when not in use

Installation 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.

This 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.

If 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.

Binchotan is a traditional Japanese white charcoal produced from Ubame oak. This 10kg pack is sourced from 100% pure Ubame oak from the Shikoku and Wakayama regions of Japan — the grade most commonly associated with professional yakitori and robata cooking. It differs meaningfully from standard charcoal and is worth understanding before purchasing.

In service, binchotan burns at a steadier, more controlled temperature than conventional charcoal and holds that heat for considerably longer. It produces virtually no smoke and no unpleasant odour, which makes it practical in environments where ventilation is limited or where food flavour needs to come through cleanly. Recovery after adding food is predictable, which matters during a busy service when consistent cook times are important.

From an operational standpoint, the main advantages over ordinary charcoal are:

• Long, even burn reduces the frequency of reloading during service
• No smoke or chemical odour — flavour of the ingredient comes through clearly
• Suitable for use in konro grills and standard BBQ equipment alike
• Harder and denser than black charcoal, which contributes to its burn duration
• Secondary uses include odour absorption and water filtration between service periods

Binchotan does require more effort to light than standard charcoal — it needs sustained high heat to ignite properly, typically using a gas burner or charcoal chimney starter. This is a normal characteristic of the product and worth factoring into your prep workflow. It is not suitable for operators expecting the ease of quick-light charcoal.

This charcoal is well suited to restaurants, izakayas, and catering operations running konro or robata-style grills, as well as any chef wanting a cleaner-burning fuel for open-fire cooking. For very high-volume operations burning through fuel rapidly, it is worth considering whether larger pack formats would be more practical for your purchasing cycle.

If you are unsure whether binchotan is the right fuel choice for your grill setup or service style, we are happy to talk it through.

These applewood wood chips are produced specifically for use with the PolyScience Smoking Gun and are entirely chemical-free. Ground to a consistent fine texture, they smoulder slowly and evenly when ignited, producing a gentle, fragrant smoke rather than a harsh burn. Applewood is one of the milder smoking woods, lending a subtly sweet, fruity aroma that works well with a broad range of dishes without overpowering delicate ingredients.

In a professional kitchen context, these chips are well suited to chefs using cold-smoking techniques to finish plated dishes, infuse oils, butters, or cocktails, or add aromatic complexity to cured meats, fish, cheese, and desserts tableside or in preparation. The slow smoulder means a small quantity goes a reasonable way through a service, and the 250ml volume is practical for regular use without excessive stockpiling.

A few practical points worth bearing in mind: these chips are designed for use with a smoking gun and are not suited to conventional smokers or wood chip trays. Because applewood produces a mild smoke, it may not deliver the depth some operators want for heavily smoked preparations — in those cases a stronger wood variety such as hickory or oak would be more appropriate. Storage in a cool, dry environment will maintain the chips' condition between uses.

If you are building out a cold-smoking or finishing programme and are unsure which wood varieties best suit your menu, the team is happy to talk through the options.

The Sous Vide Tools SVT-01002 is a compact, self-contained water bath designed for precise temperature-controlled cooking in professional kitchen environments. Operating on natural convection rather than forced circulation, it maintains consistent water temperature with an accuracy of 0.1°C — sufficient for the controlled, low-temperature cooking that sous vide technique demands. The blue touchscreen display keeps temperature readings clearly visible during service, and the stainless steel construction is appropriate for a commercial environment.

In practice, this unit suits kitchens that run sous vide as part of a structured prep and hold workflow rather than high-throughput batch production. The 28-litre capacity is well suited to smaller service volumes, prep kitchens, or operations introducing sous vide cookery for the first time. Four movable stainless steel partitions allow the bath to be divided into sections, which is genuinely useful for separating products at different stages — distinguishing items freshly placed in the bath from those already at temperature and held for service. The removable lids reduce evaporation during longer cook cycles, which matters when the bath is running through an extended prep session.

• Touchscreen temperature control with clear visibility across the kitchen
• Partitioned interior supports organised multi-product prep and hold
• Low water level protection prevents dry-run damage automatically
• Removable lids reduce evaporation during extended cook cycles
• Stainless steel construction throughout for durability and hygiene

Installation is straightforward — this is a countertop unit requiring only a standard 13A socket. There are no water inlet or drain connections; the bath is filled and emptied manually, which is worth factoring into workflow. The 10.5kg weight means it can be moved between prep areas if needed, though a stable, level surface is important for consistent temperature distribution. Ventilation requirements are minimal given the convection-based design.

This model is a practical starting point for kitchens exploring sous vide or running a modest volume of temperature-controlled dishes. It is less suited to high-volume operations producing large batches continuously — for those sites, a larger-capacity unit would be more appropriate. It works well in hotel kitchens, gastropubs, and independent restaurants where sous vide forms part of the menu rather than the majority of production.

If you are unsure whether this capacity suits your service volume or how sous vide fits into your existing prep workflow, the team is happy to talk it through with you before you commit.

The Sous Vide Tools Fresco 300 is a countertop vacuum packing machine built for professional kitchen use. It draws air from pouches and heat-seals them in a single operation, making it a practical tool for sous vide preparation, portion control, extended refrigerated storage, and pre-service mise en place. The 300mm sealing bar accommodates bags up to 400 x 450mm, which covers the majority of standard catering pouch sizes.

In a working kitchen environment, the Fresco 300 is well suited to steady prep output rather than high-throughput continuous production. The vacuum cycle completes in 15 to 30 seconds, which is fast enough to support efficient batch preparation without creating a bottleneck. The double seam seal provides a secure closure and helps prevent water bath contamination during sous vide cooking — a practical detail that matters when running an immersion circulator service. The stainless steel construction holds up to the demands of a commercial prep environment and is straightforward to keep clean.

• Programmable settings allow repeatable results across different ingredients and bag types
• Rounded corners and a removable sealing bar make daily cleaning quick and straightforward
• Double seam seal reduces the risk of bag failure or water ingress during sous vide cooking
• Compact footprint makes it viable on a busy prep bench without taking excessive space

Installation is straightforward — the unit is mains-powered and freestanding, requiring only a suitable worksurface and nearby power socket. At 23.6kg it is stable in use but still manageable to move if needed. No specialist installation is required, though positioning near your prep area and circulator setup will improve workflow.

The Fresco 300 is a good fit for small to medium operations running sous vide as part of their menu — hotel kitchens, restaurant prep sections, and catering businesses preparing portioned proteins or vegetables in advance. It handles the demands of regular daily use comfortably. For sites running large-volume continuous production or sealing very high quantities each service, a heavier-duty chamber vacuum packer may be worth considering instead.

If you are unsure whether this model matches your prep volumes or bag requirements, our team is happy to talk it through with you before you commit.

The Sous Vide Tools SVT-01001 is a compact countertop water bath designed for precise low-temperature cooking in professional kitchen environments. It holds 14 litres of water and maintains temperature to within 0.1°C, making it a reliable tool for chefs working with sous vide proteins, vegetables, or holding preparations at consistent serving temperatures.

In a working kitchen, consistency is what makes sous vide viable as a service method. The SVT-01001 achieves this through a heater and temperature sensor positioned beneath the inner tank, with natural convection circulating water evenly throughout the bath. Removable lids reduce evaporation during extended holds, which helps maintain both temperature stability and water levels across a service period. The unit also incorporates low water level protection — if the bath is switched on dry or drops below the minimum level, it shuts off automatically and sounds an alarm, which is a practical safeguard in a busy pass.

From an operational standpoint, the four movable stainless steel partitions are one of the more useful features. They allow the bath to be divided into sections, so chefs can separate proteins from vegetables, keep freshly loaded pouches apart from those already at temperature, or manage portion holds across different table covers without losing track. The touchscreen display is clearly visible and straightforward to operate without removing gloves.

• Accurate temperature control supports consistent results across repeated service covers
• Partitioned interior allows multiple products to hold simultaneously
• Low water protection reduces the risk of heat element damage
• Removable lids help retain temperature and reduce top-up frequency
• Compact footprint suits kitchens where bench space is limited

At 4.9kg and with a compact footprint, this unit requires only a standard power supply and a nearby water source for filling. It sits comfortably on a countertop or prep bench and needs no fixed installation. The stainless steel construction is easy to clean between services. There are no gas or ventilation requirements. For very high-volume operations running large batch sous vide programmes, a higher-capacity model would be more appropriate — this unit is best suited to smaller menus or kitchens where sous vide is used for specific preparations rather than as a primary cooking method across the whole menu.

The SVT-01001 is well suited to restaurants, hotel kitchens, and supper clubs incorporating sous vide techniques into their menu, as well as catering operations needing reliable temperature-controlled holding. If you are unsure whether this capacity is right for your covers or how it might fit into your prep workflow, the team is happy to talk it through before you order.

The Sous Vide Tools Senses 300 is a chamber vacuum packer designed for commercial kitchens that need a reliable, consistent seal across a broad range of food types — including wet foods, soups, marinades, and infusions, as well as dry goods and proteins. Unlike external pouch sealers, a chamber machine extracts air from the entire sealed chamber rather than drawing it through the bag opening. This equalises pressure inside and outside the bag, which is what allows liquids to be sealed without being drawn out — a common problem with non-chamber units.

In day-to-day kitchen use, the Senses 300 handles the kind of varied output that prep-focused operations demand. It accommodates different vacuum levels and seal times to suit everything from delicate fish portions to bulk meat, and the three pre-programmed cycles mean kitchen staff can achieve consistent results without manual adjustment each time. The adjustable seal timer makes it straightforward to work with different bag thicknesses, and the machine also includes an automatic marinating cycle, which reduces the time needed to infuse flavour into proteins.

Key practical advantages include:

• Chamber design allows reliable sealing of liquids, soups, and wet preparations
• Three pre-programmed cycles reduce reliance on manual settings during busy prep
• Adjustable seal timer accommodates varying bag gauges
• Single-button operation with an immediate stop-and-seal option
• Stainless steel construction suited to commercial kitchen environments

At 15.4kg, the Senses 300 is a benchtop unit and will need a stable, dedicated prep surface with sufficient clearance around the lid for operation. It runs on a standard 380W supply. Because the chamber size determines the maximum bag dimensions you can work with, it is worth confirming your typical portion sizes and bag lengths before ordering — the seal bar accommodates bags up to 30cm wide.

This machine is well suited to small to mid-sized operations running a sous vide programme, structured meal prep, or extended chilled storage. It is a practical choice for hotel kitchens, restaurant prep teams, deli counters, and catering production units where sealing volume is moderate to regular. Sites requiring continuous high-throughput production across multiple shifts may find a larger-chamber or dual-cycle unit a better match.

If you are unsure whether the chamber capacity suits your bag sizes or prep volumes, the team is happy to talk through the options before you commit to a purchase.

The 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.

In 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.

• Precise temperature control reduces risk of inconsistency across large batch cooks
• Remote WiFi monitoring frees kitchen staff to attend to other tasks during long cooks
• Clip-on design works with existing containers, avoiding the cost of a dedicated vessel
• Consistent water circulation eliminates temperature variation within the bath
• Stainless steel construction holds up well in a commercial kitchen environment

Installation 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.

The 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.

If 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.

These hickory wood chips are produced specifically for use with a smoking gun and are ground to a consistency that allows them to smoulder steadily rather than combust too quickly. Hickory is one of the more robust wood flavours — it carries well through cold smoking applications and works particularly effectively with red meats, game, charcuterie, and strongly flavoured ingredients where a pronounced smokiness is part of the dish concept.

In a kitchen context, smoking guns are most commonly used for finishing plated dishes at the pass, infusing cocktails, or cold-smoking proteins and cheeses before service. Because the chips are ground to a fine, even texture, ignition is consistent and the smoke produced is clean and controllable — particularly important when you are working close to a finished plate. A small quantity goes a considerable way in normal service use, making a 250ml supply a practical size for regular use without excessive stock.

• Chemical-free wood chips with no additives or accelerants
• Fine, even grind for consistent, controllable ignition
• Hickory flavour profile suits red meat, game, and robust ingredients
• Suitable for cold smoking, plated dish finishing, and barbecue applications
• Compact 250ml size practical for regular kitchen use

It is worth noting that these chips are designed for use with a dedicated smoking gun rather than as a direct replacement for larger-format wood chips used in full smokers or BBQ grills — though a small quantity scattered onto coals can add a hickory note towards the end of a cook.

If you are building out a smoking gun setup or want to discuss which wood chip flavours work best for your menu, the team is happy to help.

The Sous Vide Tools Fresco 400 is a chamber-style vacuum packing machine built for professional kitchen use. It seals bags up to 400mm wide and is designed to handle the kind of consistent, repetitive sealing that prep-heavy operations demand — whether that is portioning proteins for sous vide cookery, extending the shelf life of prepared components, or packing down stocks and sauces for batch cookery programmes.

In a working kitchen environment, the Fresco 400 performs reliably under the volume that a dedicated vacuum packer needs to handle. The machine achieves a full vacuum in 15 to 30 seconds, which keeps the workflow moving during prep service without creating a bottleneck at the packing station. The double seam seal is a practical feature in a sous vide context — it reduces the risk of contamination entering the water bath through a compromised seal, which matters when running long, low-temperature cooks.

From a day-to-day operational standpoint, the Fresco 400 offers several advantages worth noting:

• Ten programmable memory settings allow repeated tasks to be executed consistently without manual adjustment each time
• The user-removable sealing bar simplifies cleaning and reduces maintenance downtime
• Rounded internal corners support hygiene compliance and make end-of-service wipe-downs straightforward
• Stainless steel construction holds up well in the moisture and heat typical of a commercial prep environment

The unit weighs 44.8kg, so it is best treated as a fixed or semi-permanent station rather than something that moves around regularly. It will need a stable, level surface with adequate clearance and a suitable mains supply. At 500W it is not particularly power-hungry, but placement near the prep area rather than across the kitchen will improve workflow considerably.

The Fresco 400 is well suited to restaurants running active sous vide programmes, catering operations with high batch-prep volumes, and hotel kitchens where consistent portioning and shelf-life extension are part of the daily routine. For lighter-touch use or a smaller operation, a lower-capacity model may be more proportionate. Equally, very high-volume sites processing large quantities continuously may want to consider a heavier-duty unit with a larger sealing bar or faster cycle times.

If you are unsure whether the Fresco 400 fits your prep volume and workflow, the team is happy to talk through the options with you.