{"title":"Sous Vide","description":null,"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 precision temperature control and consistent results are non-negotiable. It handles sous vide preparation, poaching, gentle simmering, and any cooking process that requires stable, accurate water temperature over extended periods. The tank capacity makes it a practical choice for batch cooking rather than single-portion work, and the hinged glass lid allows monitoring without interrupting the cooking environment.\u003c\/p\u003e\n\n\u003cp\u003eIn a busy kitchen, temperature consistency is everything for sous vide. The SVP225 uses an internal agitation system to circulate water throughout the tank, eliminating the cold spots that can undermine precision cooking in static baths. The heating element delivers reliable recovery after loading, which matters during prep-intensive services where the bath is loaded in batches. Five programmable timers allow multiple cook cycles to be managed simultaneously, reducing the need for manual oversight during service.\u003c\/p\u003e\n\n\u003cp\u003eKey practical advantages include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDigital temperature display for real-time accuracy and consistent results across batches\u003c\/li\u003e\n\u003cli\u003eAgitation system reduces temperature variation throughout the tank\u003c\/li\u003e\n\u003cli\u003eRemovable stainless steel rack simplifies loading, unloading, and cleaning\u003c\/li\u003e\n\u003cli\u003eLow water level warning protects the element and prevents unattended damage\u003c\/li\u003e\n\u003cli\u003eEasy drain facility speeds up end-of-service cleaning and maintenance\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 capable of supporting a filled 25-litre tank. Optional stainless steel partitions are available to allow different ingredients to cook at the same time within the same bath — useful where menu variety demands it. Water quality should be considered in hard water areas, as scale build-up over time can affect heating efficiency and element longevity.\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 offers a meaningful step up from compact entry-level baths without moving into the footprint and cost of larger continuous-flow systems. For very high-volume operations running sous vide across multiple sittings, a higher-capacity unit may be worth considering.\u003c\/p\u003e\n\n\u003cp\u003eIf you're unsure whether the SVP225 matches your service volumes or workflow, the team is happy to talk through the options with you.\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 in busy commercial kitchen environments. It is primarily used for sous vide preparation but is equally suited to food holding, gentle reheating, and any application where maintaining an accurate, consistent water temperature is critical to the result.\u003c\/p\u003e\n\n\u003cp\u003eIn a working kitchen, consistency is what matters. The SVP238 uses an agitation system to circulate water throughout the bath, which eliminates the temperature stratification that can cause uneven cooking results in still-water units. Combined with the digital controls and five programmable timers, this allows kitchen teams to run multiple batches simultaneously with confidence, particularly useful during prep periods when the oven is already committed to other tasks.\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\u003eProgrammable timers reduce the reliance on manual monitoring during busy 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 on contents without disrupting the water temperature\u003c\/li\u003e\n\u003cli\u003eThe integrated drain facility speeds up emptying and cleaning between uses\u003c\/li\u003e\n\u003cli\u003eDigital controls are straightforward to operate and keep training requirements low\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eInstallation is relatively straightforward — the unit requires a suitable electrical connection and a stable, level surface capable of supporting a full water load at this capacity. It will need access to a water source for filling, and consideration should be given to drainage if the drain facility is to be used in situ rather than tipping. Bench space requirements are worth planning around given the footprint at this volume.\u003c\/p\u003e\n\n\u003cp\u003eThe SVP238 is well suited to restaurants, hotel kitchens, contract caterers, and similar operations where sous vide cooking forms a regular part of the menu, or where a reliable large-volume holding bath is needed. For very high-throughput sites running continuous batches across a full service day, it is worth discussing whether a larger-capacity or multi-unit setup would better serve the workflow. Equally, smaller operations preparing modest volumes may find a more compact model a better fit.\u003c\/p\u003e\n\n\u003cp\u003eIf you are weighing up whether this unit suits your kitchen's output, our team is happy 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 Bath","description":"\u003cp\u003eThe Sammic SVC-14 is a digitally controlled, unstirred water bath designed for precise, low-temperature cooking. It holds water at a set temperature for an extended period, allowing food sealed in vacuum pouches to cook gently and evenly without direct heat. This is the fundamental principle behind sous vide, and the SVC-14 provides the stable, controllable environment that technique depends on.\u003c\/p\u003e\u003cp\u003eIn a commercial kitchen, the value of a reliable water bath is consistency. Proteins cooked sous vide reach a precise internal temperature and hold there — which means the same result every service, regardless of who is on the pass. For operators running a structured prep programme, the SVC-14 fits naturally into a cook-chill workflow, freeing up hob and oven space during peak service and reducing the margin for error on expensive cuts.\u003c\/p\u003e\u003cp\u003ePractically, the unit offers a wide temperature range and an extended timer, which covers most applications from delicate fish and eggs through to tougher braise-style cuts that benefit from long, low cooking. The audio and visual alert at the end of the set period is a useful safeguard during busy prep, and the unit continues to hold temperature after the alarm — so food is not spoiled if attention is elsewhere momentarily. Temperature and time settings are retained in memory after power-off, which reduces reset time at the start of each service.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eConsistent results across proteins, seafood, and vegetables every service\u003c\/li\u003e\n\u003cli\u003eFrees hob and oven capacity during peak preparation periods\u003c\/li\u003e\n\u003cli\u003eReduces over- or under-cooking risk on high-value ingredients\u003c\/li\u003e\n\u003cli\u003eSupports structured cook-chill and batch preparation workflows\u003c\/li\u003e\n\u003cli\u003eSimple digital controls reduce training time for kitchen staff\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 for applications where very precise temperature uniformity across a large load is critical — for higher-volume or more exacting requirements, a circulated bath may be more appropriate. The SVC-14 is well suited to smaller operations, development kitchens, or as a dedicated bath for a specific product range within a larger kitchen.\u003c\/p\u003e\u003cp\u003eIf you are weighing up whether this model fits your service volume or prep programme, our team is happy to talk it through with you.\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 environment. It holds water at a steady, user-set temperature throughout a programmed cook cycle, making it a reliable tool for sous vide preparation of meat, fish, poultry, and vegetables. Unlike circulating immersion setups, this is a static bath, meaning there is no pump-driven water movement — temperature consistency depends on the bath's heating element and the thermal mass of the water itself.\u003c\/p\u003e\n\n\u003cp\u003eIn a working kitchen, the SVC-28 is well suited to prep-ahead cooking where proteins or vegetables are bagged, sealed, and held at a precise temperature over an extended period. The wide timer range — from a few minutes up to extended overnight cooks — gives kitchen teams flexibility in build-ahead schedules without the need to monitor closely. 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 until attended to, which suits kitchens where staff cannot always respond immediately.\u003c\/p\u003e\n\n\u003cp\u003ePractical benefits for kitchen operators include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eConsistent texture and tenderness results across large batches of protein\u003c\/li\u003e\n\u003cli\u003eProgramme settings retained in memory after power loss, reducing reset time\u003c\/li\u003e\n\u003cli\u003eWide temperature range suitable for both cold-hold and full cook applications\u003c\/li\u003e\n\u003cli\u003eEnd-of-cycle alert with continued hold, reducing the risk of overcooking\u003c\/li\u003e\n\u003cli\u003eStraightforward digital controls that require minimal training\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eAs an unstirred bath, the SVC-28 requires a standard electrical connection and no plumbing. It should be positioned on a stable, level surface capable of supporting a filled bath, and sited where staff can load and unload bags safely. Bear in mind that without water circulation, there can be minor temperature variance across the bath volume compared to a circulated system — this is generally acceptable for most sous vide applications but worth considering for very large or dense loads.\u003c\/p\u003e\n\n\u003cp\u003eThe SVC-28 is a practical choice for restaurants, hotel kitchens, and contract caterers looking to introduce or expand sous vide preparation without committing to a larger circulated system. It suits operations where batch sizes are moderate and precision is important but water circulation is not a firm requirement. For higher-volume sites or kitchens running continuous sous vide programmes, a circulated or larger-capacity bath may be worth considering.\u003c\/p\u003e\n\n\u003cp\u003eIf you are unsure whether an unstirred bath is the right fit for your prep workflow, or you want to talk through how sous vide equipment integrates with your existing kitchen setup, the team is happy to help you think it through 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 for sous vide cooking and temperature-controlled food preparation in commercial kitchen environments. It provides consistent, precisely regulated water temperature, which is the fundamental requirement for reliable sous vide results — whether cooking proteins, vegetables, or pre-prepared portions 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 across the cook cycle, which is what sous vide demands. The digital control and count-up timer allow chefs to monitor progress without guesswork, and the extra-deep tank gives enough capacity to handle reasonable batch volumes for a small to medium operation. The low water level warning is a practical safety measure that helps prevent damage during longer, unattended cook cycles.\u003c\/p\u003e\n\n\u003cp\u003eFrom an operational standpoint, the key advantages are straightforward:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePrecise digital temperature control supports consistent results across service\u003c\/li\u003e\n\u003cli\u003eCount-up timer helps track cook times without secondary equipment\u003c\/li\u003e\n\u003cli\u003eExtra-deep tank accommodates larger pouches and batch volumes\u003c\/li\u003e\n\u003cli\u003eLow water level alert reduces the risk of unattended operation damage\u003c\/li\u003e\n\u003cli\u003eSelf-contained unit — no complex installation requirements\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe SV12 is a countertop, plug-in unit, so installation requirements are minimal. It needs a suitable surface, adequate clearance for ventilation, and access to a standard power supply. There are no water inlet or drain connections to consider, which keeps setup simple. It is worth noting that at 12 litres, this unit is best suited to smaller-scale sous vide programmes — individual restaurant kitchens, hotel prep kitchens, or development chef environments rather than high-volume batch production lines. For sites running continuous or large-batch sous vide at scale, a higher-capacity unit would be a more practical choice.\u003c\/p\u003e\n\n\u003cp\u003eThe SV12 is well suited to independent restaurants, boutique hotels, gastropubs, and catering operations where sous vide forms part of the menu rather than the entire production process. It is a practical entry point for kitchens adding sous vide to their workflow without committing to large-format equipment.\u003c\/p\u003e\n\n\u003cp\u003eIf you are unsure whether the SV12 fits the volume or workflow you have in mind, we are happy to talk it through before you order.\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 digital water bath designed for precise temperature-controlled cooking and food holding in commercial kitchen environments. It operates across a wide temperature range and uses digital controls to maintain a consistent water temperature, making it suitable for sous vide preparation, sauce holding, warming pre-portioned dishes, and gentle reheating tasks that demand accuracy rather than guesswork.\u003c\/p\u003e\u003cp\u003eIn a working kitchen, consistent temperature control is what separates a reliable water bath from a frustrating one. The SV18 holds its set temperature steadily through service, which matters when you are holding proteins at a target core temperature or keeping sauces at a precise serving point. The extra-deep tank gives useful flexibility for accommodating larger vacuum-sealed pouches or gastronorm containers, and the count-up timer helps teams track elapsed cooking or holding time without relying on memory or separate timers.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the practical advantages worth noting are:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eDigital temperature control supports accurate, repeatable results across service periods\u003c\/li\u003e\n\u003cli\u003eExtra-deep tank accommodates bulkier pouches and larger batches simultaneously\u003c\/li\u003e\n\u003cli\u003eIntegrated count-up timer removes reliance on separate tracking equipment\u003c\/li\u003e\n\u003cli\u003eLow water level warning helps prevent dry-running during extended service\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, requiring only a suitable electrical supply and a stable, level surface with adequate clearance around the tank for safe filling and draining. It is a self-contained unit with no plumbed connection required, which makes it easy to position within an existing kitchen layout. Bear in mind that an 18-litre water bath filled to working capacity is reasonably heavy, so bench strength is worth checking before positioning.\u003c\/p\u003e\u003cp\u003eThe SV18 is well suited to restaurants, hotel kitchens, and catering operations that use sous vide as a regular part of their production workflow, or that need a reliable holding solution for pre-prepared dishes during service. It is a practical mid-capacity unit — smaller operations running occasional batches will find it more than adequate, while high-volume sites processing large quantities continuously may benefit from looking at a heavier-duty or larger-capacity option.\u003c\/p\u003e\u003cp\u003eIf you are unsure whether the SV18 fits your production volumes or workflow, our team is happy to talk through how you are planning to use it before you commit.\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 Food Range 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 8 litres of water and uses digital temperature control to maintain a consistent bath temperature throughout the cooking cycle. Unlike circulating baths, the unstirred design relies on conductive heat distribution rather than a pump, which makes it a quieter and simpler unit — well suited to controlled, lower-volume applications where consistent gentle heat is the priority.\u003c\/p\u003e\n\n\u003cp\u003eIn practice, unstirred baths perform well for operations where product is loaded in a measured, deliberate way — prep kitchens, small restaurant operations, and brigade environments that run structured cook-chill programmes. The digital control allows chefs to set precise temperatures and hold them reliably across a service period, which is the fundamental requirement for safe, consistent sous vide output. Without a circulation pump, temperature uniformity across the bath is more dependent on load management and container placement, so it suits kitchens that work methodically rather than at high-speed bulk throughput.\u003c\/p\u003e\n\n\u003cp\u003ePractical advantages of this unit include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDigital controls for repeatable, accurate temperature setting\u003c\/li\u003e\n\u003cli\u003eQuiet operation — no circulation pump noise in the kitchen\u003c\/li\u003e\n\u003cli\u003eSimple construction with fewer moving parts to maintain or replace\u003c\/li\u003e\n\u003cli\u003eCompact footprint suitable for prep benches and smaller kitchen layouts\u003c\/li\u003e\n\u003cli\u003eClifton's established reputation for temperature stability in laboratory and food-grade applications\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe unit sits on a countertop and requires a standard power supply. There are no gas or water plumbing connections required, which keeps installation straightforward. The 8-litre capacity suits smaller batch cooking rather than high-volume continuous production — kitchens running large daily sous vide volumes would be better served by a circulating bath or a larger-capacity unit.\u003c\/p\u003e\n\n\u003cp\u003eThis bath is well suited to independent restaurants, hotel prep kitchens, and smaller catering operations introducing or running an established sous vide programme. It is a sensible starting point for kitchens that want reliable digital temperature control without the complexity of a full circulation system. For sites with heavier throughput requirements, a circulating or larger-format model would be worth considering.\u003c\/p\u003e\n\n\u003cp\u003eIf you're weighing up whether this capacity and format suits your kitchen's workflow, 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 Food Range FL56D 56 Litre Unstirred Digital Sous Vide Bath","description":"\u003cp\u003eThe Clifton Food Range FL56D is a 56 litre unstirred digital water bath designed for sous vide cooking in professional catering environments. Unstirred baths of this capacity are commonly used where pouched product is loaded in volume and precise, stable temperature control is required over extended cook cycles — rather than the rapid turnover associated with circulator-style units.\u003c\/p\u003e\n\n\u003cp\u003eIn a busy kitchen, this type of bath earns its place during prep periods and overnight cook programmes, where large volumes of protein or vegetable product are brought to a consistent core temperature ahead of service. The digital control interface allows kitchen teams to set and monitor temperature accurately without relying on analogue guesswork, which matters when cook times are measured in hours rather than minutes.\u003c\/p\u003e\n\n\u003cp\u003ePractical operational advantages include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eConsistent temperature hold across a large water volume, supporting batch cookery\u003c\/li\u003e\n\u003cli\u003eDigital controls that allow repeatable, documented cook programmes\u003c\/li\u003e\n\u003cli\u003eA capacity suited to mid-to-high volume prep without multiple smaller units\u003c\/li\u003e\n\u003cli\u003eRobust construction in line with Clifton's established reputation in laboratory and catering baths\u003c\/li\u003e\n\u003cli\u003eStraightforward cleaning given the open bath format\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eAs an unstirred bath, this unit relies on natural convection rather than active water circulation. This is worth considering for applications where tight temperature uniformity across the full bath volume is critical — if your menu demands that precision at scale, a circulated alternative may be worth discussing. Counter space and a suitable power supply will need to be confirmed during planning; given the bath's capacity, bench strength and proximity to drainage for emptying are practical points to address before installation.\u003c\/p\u003e\n\n\u003cp\u003eThe FL56D is well suited to restaurants, hotel kitchens, and contract catering operations running structured prep-ahead programmes where sous vide is an established part of the workflow. Smaller operations or those new to sous vide may find a lower-capacity unit a more proportionate starting point, while very high-volume sites processing large daily throughput may benefit from a heavier-duty or circulated solution.\u003c\/p\u003e\n\n\u003cp\u003eIf you are weighing up whether an unstirred bath is the right approach for your kitchen's specific output, we are happy to talk through the options 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 sous vide cooking in professional kitchens. It houses two independent 14-litre tanks that can operate simultaneously at different temperatures, and — where the application calls for it — with different liquids. Running water in one chamber and a flavoured oil in the other is a common use case, giving chefs flexibility without requiring two separate units.\u003c\/p\u003e\n\n\u003cp\u003eIn service, the precision digital controller displays temperature to the nearest 0.1°C, which is particularly important in sous vide work where consistency across covers matters. The integral timer runs from one minute up to 99 hours, with both audio and visual alerts at the end of a set period. Settings are stored in memory, which reduces reset time at the start of each service and helps maintain consistency across different staff. A fill notification alerts operators if the water level drops below a safe threshold, providing run-dry protection during long unattended cooks.\u003c\/p\u003e\n\n\u003cp\u003eFrom a practical standpoint, the FLD-14\/14 offers a number of advantages in day-to-day kitchen operation:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTwo independent chambers allow simultaneous cooking at different temperatures without a second unit\u003c\/li\u003e\n\u003cli\u003eDrain 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\u003eLid and stainless steel shelf included as standard, supporting hygiene and product organisation\u003c\/li\u003e\n\u003cli\u003eMemory function for time and temperature reduces setup time at the start of service\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\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 — particularly confectionery work, chocolate tempering, pastry preparations, and low-agitation protein cookery — where water movement would be disruptive. It is not intended as a high-throughput circulating bath for bulk protein production, and operators expecting circulation should look at stirred or immersion circulator alternatives. The unit is countertop-mounted and will require a stable, heat-resistant surface with adequate clearance around it; the dual-chamber configuration makes it one of the larger bench-top options in Clifton's range, so available worktop space is worth confirming before ordering.\u003c\/p\u003e\n\n\u003cp\u003eThe FLD-14\/14 is a popular choice in small independent restaurants where sous vide is a core part of the menu. In larger establishments it is commonly positioned on the fish section, pastry section, or pass, where precise low-volume temperature holding is more relevant than high-throughput output. Operators running larger sous vide programmes, or those who need consistent temperature uniformity across a full chamber for high-volume protein cookery, may find a stirred-bath or circulation model a better fit for their volume.\u003c\/p\u003e\n\n\u003cp\u003eClifton is an independent British manufacturer based in Weston-super-Mare with a long track record in precision temperature control equipment — a background that is evident in the build quality and controller accuracy of this unit. If you would like to talk through whether the FLD-14\/14 is the right configuration for the way your kitchen works, the team is happy to help.\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 compact dual-chamber water bath designed for sous vide cooking in professional kitchens. It houses two independent 8-litre unstirred chambers that can operate at different temperatures simultaneously, allowing a kitchen to run two separate cook programmes — or two different liquids — within a single footprint. It is built by Clifton Food Range, a British manufacturer with a well-established reputation for precise temperature control equipment.\u003c\/p\u003e\u003cp\u003eIn practice, the duobath format is particularly useful at the pass or on a dedicated fish or pastry section, where different proteins or preparations often require different holding temperatures at the same time. The temperature controller displays readings to 0.1°C, which is meaningful for sous vide work where consistent results depend on accuracy rather than approximation. An integral timer runs from one minute to 99 hours and carries an audio and visual alert at completion, with memory function retaining time and temperature settings between sessions — a practical detail during a busy service.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the key advantages of this unit include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eTwo independent chambers allow simultaneous cooking at different temperatures\u003c\/li\u003e\n\u003cli\u003eHigh-precision temperature display to 0.1°C supports consistent, repeatable results\u003c\/li\u003e\n\u003cli\u003eIntegral timer with memory reduces setup time between services\u003c\/li\u003e\n\u003cli\u003eLow-water fill alert with run-dry protection reduces risk of damage\u003c\/li\u003e\n\u003cli\u003eDrain tap, lid, and stainless steel shelf included as standard\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe unit is compact enough for smaller kitchen environments and is commonly used in independent restaurants, though it also finds a regular place in larger establishments on section-specific stations. It is an unstirred bath, which is appropriate for most sous vide applications, though operations requiring very high volume or continuous throughput may find a larger or stirred alternative better suited to their workflow.\u003c\/p\u003e\u003cp\u003eInstallation is straightforward — the unit is mains electric and bench-mounted, so it does not require specialist services or fixed plumbing beyond access to power and a suitable drainage arrangement for the drain tap. Space around the unit for ventilation and safe handling should be factored into bench planning.\u003c\/p\u003e\u003cp\u003eThis model is well suited to small restaurants, private dining operations, and kitchen sections where precision and flexibility matter more than raw volume. If your kitchen runs a significantly higher throughput or needs larger individual chamber capacity, it is worth discussing the fuller Clifton range before committing.\u003c\/p\u003e\u003cp\u003eIf you are weighing this against other options or want to talk through how it would fit into your kitchen workflow, the team is happy to help.\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 designed for sous vide cooking in commercial kitchen environments. Rather than requiring a dedicated water bath unit, it attaches directly to a standard gastronorm container or suitable pan, circulating and heating the water to a precise, consistent temperature. This makes it a practical option where counter space is at a premium or where sous vide is needed alongside an existing container setup.\u003c\/p\u003e\u003cp\u003eIn service, the unit maintains a stable water temperature with a high degree of accuracy, displaying the actual bath temperature to the nearest 0.1°C. This level of precision matters for sous vide cookery, where even small temperature deviations can affect texture and food safety outcomes across extended cooking cycles. The integrated timer — running from one minute up to 99 hours — allows kitchen teams to set long overnight or all-day cooks with audio and visual alerts on completion, reducing the need for constant monitoring during busy service periods.\u003c\/p\u003e\u003cp\u003eThe practical advantages of this format are straightforward:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eClips to most standard gastronorm containers or pans with a diameter of 30cm or more\u003c\/li\u003e\n\u003cli\u003eFrees up counter space compared with a standalone water bath unit\u003c\/li\u003e\n\u003cli\u003eTemperature and time settings are retained in memory, saving setup time between services\u003c\/li\u003e\n\u003cli\u003eSuited to kitchens introducing sous vide without committing to a full water bath investment\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation is simple — the unit clips onto the container rim and connects to a standard electrical supply. The container itself must have a minimum depth of 15cm to ensure adequate water coverage during operation. There are no fixed plumbing or ventilation requirements, which adds to its flexibility.\u003c\/p\u003e\u003cp\u003eThis circulator suits smaller restaurants, pop-ups, or development kitchens where sous vide is used selectively rather than at high volume. It is also a cost-effective entry point for operations exploring the technique before investing in a larger, dedicated water bath. For sites running multiple sous vide lines simultaneously or cooking at high volume, a purpose-built water bath or a higher-capacity circulator would be worth considering.\u003c\/p\u003e\u003cp\u003eClifton Food Range is a British manufacturer with a long-standing reputation for temperature-controlled catering equipment, and this unit reflects their focus on accuracy and build quality.\u003c\/p\u003e\u003cp\u003eIf you're unsure whether this format suits your kitchen's workflow, or you'd like to talk through the right sous vide setup for your volume, the team is happy to help you work it out before you commit.\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 stirred digital water bath designed for sous vide cooking in professional kitchen environments. Unlike static baths that rely on passive heat distribution, this unit uses a propeller-driven stirrer to circulate water continuously around the tank, maintaining a consistent temperature throughout the entire volume. The stirrer assembly is enclosed within a stainless steel guard, and the head unit rotates a full 360 degrees so the digital display can be read from any angle — a practical consideration in kitchens where bench space and sightlines are rarely ideal.\u003c\/p\u003e\u003cp\u003eIn service, the stirred design makes a meaningful difference when the bath is loaded with pouches. Circulating water recovers temperature more reliably after product is added and holds it evenly across the tank, which matters when timing is tight and product quality needs to be consistent across a full service. The high-precision controller displays temperature to the nearest 0.1°C, and the unit retains the last time and temperature settings in memory — a small feature that reduces set-up time during a busy prep period.\u003c\/p\u003e\u003cp\u003eFrom a practical standpoint, a few features are worth noting:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eBi-fold lid stays attached to the unit, removing the need to find somewhere to put it down during service\u003c\/li\u003e\n\u003cli\u003eIntegral timer runs from 1 minute up to 99 hours, with both audio and visual alerts at the end of the set period\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 straightforward — this is a countertop unit requiring a suitable surface capable of bearing the weight of a full 28-litre bath. Standard electrical connection is required; no gas, water supply, or specialist ventilation is needed, though proximity to a drain is sensible given the drain tap. Bear in mind that a fully loaded 28-litre bath is a substantial item to move, so positioning is worth thinking through before first use.\u003c\/p\u003e\u003cp\u003eThe FL428D suits kitchens running a regular sous vide programme across multiple covers — restaurants, hotel kitchens, and contract catering operations where temperature accuracy and consistency are essential to the menu. It sits at a mid-to-upper capacity within Clifton's range; operations with lighter or more occasional sous vide requirements may find a smaller unit sufficient, while very high-volume sites running extensive overnight or batch programmes may benefit from a larger capacity model.\u003c\/p\u003e\u003cp\u003eClifton is a UK-based manufacturer with a long-standing focus on precision temperature control equipment, and this unit reflects that background. If you are deciding between static and stirred bath options, or want to talk through capacity and workflow before ordering, the team is happy to help.\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 controlled, consistent temperature holding across multiple dishes simultaneously. It operates across a wide temperature range, making it suitable for both gentle warming and full food regeneration. Four stainless steel partition plates are included as standard, dividing the tank into five compartments so that different dishes or portion types can be held separately without cross-contamination.\u003c\/p\u003e\n\n\u003cp\u003eIn practice, the RB38 suits kitchens running structured service periods where dishes need to be brought to temperature ahead of service and held reliably until required. The digital temperature display and count-up timer give the kitchen team clear visibility of holding times and conditions, which is useful for HACCP record-keeping and general service discipline. The heating element is sized to maintain stable water temperature even when product is loaded in volume, which matters during a busy lunch or dinner push when the bath is working hard throughout.\u003c\/p\u003e\n\n\u003cp\u003eFrom an operational standpoint, the unit offers a number of 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\u003eStainless steel construction throughout makes cleaning straightforward\u003c\/li\u003e\n\u003cli\u003eDraining mechanism simplifies end-of-service maintenance\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThe RB38 requires a standard electrical connection and a water supply. As with any water-bath unit, it needs to be positioned on a stable, level surface capable of supporting the weight of a fully loaded tank. Ensure adequate bench space and drainage access are factored into placement. The unit is not designed for continuous 24-hour operation in high-throughput institutional settings — for sites running longer service windows or significantly higher volumes, a larger-capacity unit may be worth considering.\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. It is a practical choice where sous vide regeneration or structured batch holding forms part of the daily workflow. Smaller operations with modest holding requirements may find a lower-capacity bath more economical, while very high-volume sites should consider whether additional units or a larger model would better match the demand.\u003c\/p\u003e\n\n\u003cp\u003eIf you are unsure whether the RB38 is the right fit for your service style or kitchen setup, the team is happy to talk through the options 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 keep vacuum-sealed food pouches fully submerged during sous vide cooking. When cooking proteins, vegetables, or other items at low temperatures over extended periods, pouches have a tendency to float — particularly as air trapped within packaging expands with heat. This grid sits within the water bath and holds contents below the surface, ensuring consistent water circulation around every pouch throughout the cook.\u003c\/p\u003e\n\n\u003cp\u003eIn practice, floating pouches are one of the more common causes of uneven results in sous vide cookery. Portions that break the surface lose contact with the circulating water, creating temperature inconsistencies that can affect both food safety and quality. The IG56-4 removes that variable, which matters most during long, slow cooks where manual intervention isn't practical.\u003c\/p\u003e\n\n\u003cp\u003eKey practical benefits include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eKeeps pouches fully immersed throughout extended cook cycles\u003c\/li\u003e\n\u003cli\u003eSupports consistent temperature exposure across all portions\u003c\/li\u003e\n\u003cli\u003eCompatible with the FL4CA portable immersion circulator\u003c\/li\u003e\n\u003cli\u003eDesigned specifically for the 56-litre gastro container format\u003c\/li\u003e\n\u003cli\u003eStraightforward to place, remove, and clean between services\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThis grid is sized for use with the 56-litre gastro tank and has a cut-out to accommodate the FL4CA portable immersion circulator. It is not a universal fit — operators using smaller 14-litre or 28-litre tanks will need the appropriate grid for those formats. Check your existing tank size before ordering.\u003c\/p\u003e\n\n\u003cp\u003eThe IG56-4 is well suited to any operation running a FL4CA-based sous vide setup with the 56-litre tank — whether that's a restaurant, hotel kitchen, or cook-chill production environment. It's a simple addition that helps operators get reliable, repeatable results from their existing equipment.\u003c\/p\u003e\n\n\u003cp\u003eIf you're unsure which immersion grid matches your current tank and circulator setup, we're happy to help you confirm the right fit before you order.\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 Food Range FL04D 4 Litre Unstirred Digital Sous Vide Bath","description":"\u003cp\u003eThe Clifton FL04D is a compact, unstirred digital water bath designed for precision temperature cooking. It holds a stable water temperature across a set range and allows operators to cook vacuum-sealed product with consistent, repeatable results — the core principle behind sous vide cookery. The digital controls give accurate temperature setting and readout without the complexity of larger, more automated units.\u003c\/p\u003e\u003cp\u003eIn a working kitchen, this size of bath is most useful for low-to-medium volume operations where precision cooking forms part of the menu rather than the entirety of production. It suits environments where a handful of portions are being held or cooked at any one time — rather than bulk batches. Being unstirred, it relies on natural water convection to distribute heat, which is appropriate at this scale but worth understanding before purchasing if temperature uniformity across a full load is a priority.\u003c\/p\u003e\u003cp\u003ePractical day-to-day advantages of this unit include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eDigital temperature control for repeatable, consistent cooking results\u003c\/li\u003e\n\u003cli\u003eCompact footprint suitable for prep areas with limited bench space\u003c\/li\u003e\n\u003cli\u003eSimple operation with a straightforward interface\u003c\/li\u003e\n\u003cli\u003eEasy to clean with a removable tank design\u003c\/li\u003e\n\u003cli\u003eReliable Clifton build quality, well regarded in UK professional kitchens\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation is straightforward — this is a countertop unit requiring only a standard power supply and adequate bench space. There are no water line connections required; the tank is filled manually. Ensure the work surface can support the unit when filled, and allow reasonable clearance around it during operation.\u003c\/p\u003e\u003cp\u003eThis bath is well suited to smaller restaurants, boutique hotels, development kitchens, and catering operations where sous vide is used selectively rather than at high volume. If your kitchen runs sous vide cookery as a significant part of daily production, or you need to process larger loads simultaneously, a higher-capacity model would be worth considering.\u003c\/p\u003e\u003cp\u003eIf you are unsure whether this unit matches your intended use, we are happy to talk through your requirements before you order.\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 Food Range 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 of this type rely on natural convection rather than a circulation pump, making them particularly well suited to delicate proteins and preparations where gentle, undisturbed heat is preferable to the agitation of a circulated bath. The digital controls allow operators to set and hold accurate temperatures with consistency across a service period.\u003c\/p\u003e\n\n\u003cp\u003eIn a working kitchen, this kind of bath earns its place in the mise en place and holding stages of service rather than as a high-throughput cook unit. The 14-litre capacity handles a practical number of pouches for a small to medium restaurant operation, and the digital display makes it straightforward to monitor temperatures without interfering with the process. Clifton's reputation in laboratory and food industry water baths means build quality and temperature stability are genuinely reliable rather than 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 periods without manual intervention\u003c\/li\u003e\n\u003cli\u003eDigital precision reduces the risk of temperature drift affecting product quality\u003c\/li\u003e\n\u003cli\u003eUnstirred design suits delicate preparations that benefit from still-water conditions\u003c\/li\u003e\n\u003cli\u003eCompact enough for bench or shelf placement in smaller kitchen setups\u003c\/li\u003e\n\u003cli\u003eStraightforward to clean down at the end of service\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eInstallation is straightforward — this is a countertop unit requiring a standard electrical supply and a stable, level surface with adequate clearance around the unit for heat dissipation. There are no drainage or water supply connections required for bench use, though operators should factor in a regular water change routine to maintain hygiene and bath performance. It is worth checking the bench load-bearing capacity given the combined weight of unit and water when full.\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 output is part of the menu rather than the whole production model. For operations producing larger volumes of sous vide dishes across multiple covers, a higher-capacity or circulated bath unit would be worth considering. Equally, if the requirement is primarily for high-volume rapid cooking rather than holding and finishing, a different format may serve better.\u003c\/p\u003e\n\n\u003cp\u003eIf you're weighing up whether this capacity is the right fit for your menu and service volume, the team is happy to talk it through before you commit.\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 Food Range FL28D 28 Litre Unstirred Digital Sous Vide Bath","description":"\u003cp\u003eThe Clifton FL28D is a 28-litre unstirred digital water bath designed for sous vide cooking in professional kitchen environments. Unstirred baths of this type rely on natural convection to distribute heat rather than a circulation pump, making them a practical choice where quiet operation is preferred or where product is held in sealed pouches that benefit from a more gentle, undisturbed environment.\u003c\/p\u003e\u003cp\u003eIn real kitchen use, a bath of this capacity is well suited to small-to-medium operations — restaurants, hotel kitchens, and prep kitchens where sous vide is part of a structured prep cycle rather than a continuous high-volume output. The digital control allows operators to set and hold precise temperatures consistently across a service, which is one of the core requirements of reliable sous vide cookery.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the key practical advantages of this unit include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003ePrecise digital temperature control for repeatable, consistent results\u003c\/li\u003e\n\u003cli\u003e28-litre capacity suitable for batch prep ahead of service\u003c\/li\u003e\n\u003cli\u003eUnstirred design provides a quiet, low-maintenance operation\u003c\/li\u003e\n\u003cli\u003eSelf-contained unit with no external circulation equipment required\u003c\/li\u003e\n\u003cli\u003eClifton is a well-regarded UK manufacturer with a strong track record in laboratory and food-grade water baths\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eAs with any unstirred bath, it is worth noting that temperature uniformity across the full volume may be slightly less consistent than a circulated alternative — this is a known characteristic of the format rather than a product fault, and for most sous vide applications it presents no practical difficulty. Installation requirements are straightforward; the unit is electrically powered and bench-mounted, so no specialist services beyond a suitable power supply are needed.\u003c\/p\u003e\u003cp\u003eThis bath suits kitchens introducing or expanding sous vide as part of their prep workflow. For sites running higher volumes or requiring tighter temperature uniformity across large loads, a circulated bath or higher-capacity model may be worth considering.\u003c\/p\u003e\u003cp\u003eIf you are unsure whether an unstirred bath is the right format for your kitchen's output, our team is happy to talk through the options with you.\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 compact, unstirred water bath designed for precision low-temperature cooking in commercial kitchen environments. Unstirred baths use a static water column rather than a circulating pump, which makes them particularly well suited to delicate proteins and preparations where gentle, undisturbed heat is the priority. At 28 litres, this is a practical bench-top unit that fits into smaller kitchen footprints without compromising on temperature accuracy.\u003c\/p\u003e\u003cp\u003eIn a working kitchen, unstirred water baths are commonly used for holding and finishing preparations where consistency across a service period matters — think slow-cooked proteins, terrines, or temperature-sensitive components that are prepared in advance and held ready for plating. The compact size suits operations running a focused menu or where sous vide is one technique among many rather than a high-volume production method.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, this type of equipment tends to suit kitchens that value precision and repeatability rather than sheer throughput. Key practical advantages include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003ePrecise, stable temperature control suited to delicate cookery\u003c\/li\u003e\n\u003cli\u003eCompact footprint works well on a prep bench or within a confined kitchen layout\u003c\/li\u003e\n\u003cli\u003eUnstirred design reduces moving parts, which generally means lower maintenance demands\u003c\/li\u003e\n\u003cli\u003eStraightforward operation with minimal training required for kitchen teams\u003c\/li\u003e\n\u003cli\u003eClifton is an established UK manufacturer with a track record in professional water bath equipment\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation is straightforward — this is a bench-top unit requiring a standard mains electrical supply and access to water for filling and periodic maintenance. As with any water bath, it should be positioned on a stable, level surface away from the risk of knocks during busy service. There are no gas or ventilation requirements.\u003c\/p\u003e\u003cp\u003eThis unit is best suited to smaller independent restaurants, gastropubs, or catering operations where sous vide is used for specific preparations rather than high-volume production. For kitchens running larger batches or needing to process significant quantities simultaneously, a larger-capacity bath or a stirred circulator model may be worth considering.\u003c\/p\u003e\u003cp\u003eIf you're unsure whether an unstirred bath is the right choice for the way your kitchen works, or whether the 28-litre capacity fits your service model, we're happy to talk it through.\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 compact, unstirred water bath designed for precise sous vide cooking in professional kitchen environments. Unstirred baths rely on natural convection rather than a circulation pump, which makes them well suited to delicate or fragile product — items that benefit from undisturbed cooking without the mechanical agitation of a circulated bath. The 56-litre capacity puts it in a practical middle ground: large enough to handle meaningful batch volumes, compact enough to fit where bench space is limited.\u003c\/p\u003e\u003cp\u003eIn service, this type of bath is commonly used for temperature-sensitive proteins, pâtés, terrines, and preparations where texture and integrity through the cook are critical. Because the water is unstirred, temperature consistency depends on careful loading — pouches should be arranged to allow reasonable water contact, and overloading the bath will reduce evenness. For operations where throughput is high and speed of recovery matters above all, a stirred or circulated bath is worth considering instead.\u003c\/p\u003e\u003cp\u003ePractical benefits for kitchen teams include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003ePrecise temperature holding for consistent results across a service\u003c\/li\u003e\n\u003cli\u003eCompact footprint suits smaller prep areas and satellite kitchens\u003c\/li\u003e\n\u003cli\u003eRobust construction in keeping with Clifton's commercial-grade standards\u003c\/li\u003e\n\u003cli\u003eSimple operation reduces training time for kitchen staff\u003c\/li\u003e\n\u003cli\u003eSuitable for both cook-chill and cook-serve workflows\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation is straightforward — the unit is countertop-mounted and requires a standard mains electrical supply. Ensure the bench or surface is rated to support the unit when full of water. Water fill and drain arrangements should be considered before siting, particularly in kitchens where plumbing access near the prep area is limited.\u003c\/p\u003e\u003cp\u003eThe FLE56D is best suited to kitchens with a consistent sous vide programme where precise, gentle cooking matters more than high-speed batch turnover — fine dining, hotel kitchens, and specialist catering operations are typical users. Smaller operations with lighter demand may find a reduced-capacity bath more practical; higher-volume sites running sous vide across multiple service periods may benefit from a larger or stirred alternative.\u003c\/p\u003e\u003cp\u003eIf you're unsure whether an unstirred bath is the right choice for your kitchen's workflow, we're happy to talk it through before you commit to a purchase.\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"}],"url":"https:\/\/www.advantage-catering-equipment.co.uk\/collections\/sous-vide.oembed","provider":"Advantage Catering Equipment","version":"1.0","type":"link"}