Clifton Food Range FL56D 56 Litre Unstirred Digital Sous Vide Bath
Product Description
The 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...
Specifications
- Capacity (litres)
- 56
- External depth (mm)
- 533
- External height (mm)
- 290
- External width (mm)
- 658
Product Description
The 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.
In 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.
Practical operational advantages include:
- Consistent temperature hold across a large water volume, supporting batch cookery
- Digital controls that allow repeatable, documented cook programmes
- A capacity suited to mid-to-high volume prep without multiple smaller units
- Robust construction in line with Clifton's established reputation in laboratory and catering baths
- Straightforward cleaning given the open bath format
As 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.
The 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.
If 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.
Key Features
- 56 litre capacity supports large-batch sous vide preparation
- Digital temperature controls for accurate, repeatable cook settings
- Unstirred design suitable for extended low-temperature hold cycles
- Open bath format allows straightforward loading and unloading of pouches
- Built to Clifton Food Range standards for professional kitchen use
Operational Benefits
- Batch-cook large volumes of protein ahead of service with consistent results
- Digital controls reduce temperature variation and support documented processes
- Frees kitchen staff from monitoring during long overnight cook programmes
- Single large-capacity unit reduces the need for multiple smaller baths
- Helps operators maintain menu consistency across high-volume prep schedules
Specifications
- Capacity (litres)
- 56
- External depth (mm)
- 533
- External height (mm)
- 290
- External width (mm)
- 658
- Internal depth (mm)
- 501
- Internal height (mm)
- 200
- Internal width (mm)
- 620
- Power rating (kw)
- 2.5
- Power type
- Electric 1 Phase
- Temperature range (deg c)
- 5 - 95
Frequently Asked Questions
- Unstirred baths rely on natural convection rather than active water circulation, which means temperature uniformity across the full bath volume is generally less tight than in a circulated system. For most batch prep work — proteins, vegetables, and similar — this is perfectly adequate. If your application demands very close temperature tolerance throughout the entire bath, particularly at low temperatures, a circulated bath or immersion circulator setup is worth considering.
- A 56 litre bath is well matched to mid-to-high volume kitchens running structured prep-ahead programmes — restaurants, hotel operations, and contract catering sites where sous vide is a regular part of the workflow rather than an occasional technique. Smaller kitchens with lighter sous vide requirements may find a lower-capacity unit more proportionate, while very high-throughput sites may want to assess whether additional capacity or a circulated system better fits their output.
- You will need to confirm that your prep bench or stand can support the combined weight of the unit and a full water load at this capacity — 56 litres of water alone is considerable. Access to a suitable power supply and proximity to a drain or sink for emptying the bath safely are also practical points to plan for. If you are integrating this into an existing sous vide workflow or building a new prep station around it, it is worth speaking to us about layout before ordering.