Clifton Food Range FLE28D 28 Litre Unstirred product image

Clifton

Clifton FLE28D 28 Litre Unstirred Compact Sous Vide Water Bath

SKU: FLE28D

£823.00(£987.60 inc VAT)
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  • In the event of equipment failure any parts needed will be provided 2
  • In the event of equipment failure an engineer will be sent for an onsite repair 2
  • In the event of equipment failure its repair will be carried out at the manufacturer’s premises 2
  • Equipment may be supplied with a moulded plug but may be more suitably connected to a fused spur

The 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.

In 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.

Practical advantages for kitchen operators include:

  • Stable, precise temperature control suited to delicate cookery techniques
  • Compact bench-top design fits into tighter kitchen layouts and prep areas
  • Unstirred format reduces mechanical complexity and maintenance requirements
  • Straightforward to operate, keeping training time to a minimum
  • Clifton is an established UK manufacturer with a solid track record in professional water bath equipment

Installation 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.

This 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.

If 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.

Frequently asked questions

Is an unstirred water bath suitable for busy service, or is a circulator better?

It depends on what you're using it for. Unstirred baths excel at gentle, stable heat for delicate preparations — proteins, terrines, and components held ready for plating — and are a reliable choice where consistency matters more than volume. If your kitchen needs to process large batches quickly or you're running continuous high-output sous vide production, a stirred circulator tends to offer better temperature uniformity across the full volume and faster recovery after loading.

What does the FLE28D need in terms of installation?

Installation is straightforward — the unit runs from a standard mains electrical supply and requires no gas connection or dedicated ventilation. It should be placed on a stable, level bench away from areas where it might be knocked during service, and you'll need a convenient water source for filling. There are no specialist installation requirements beyond a suitable working surface.

What kind of kitchen is the 28-litre capacity best suited to?

The 28-litre size works well for smaller independent restaurants, gastropubs, and catering operations where sous vide is one technique among several rather than a high-volume production method. If your menu relies heavily on sous vide across multiple covers simultaneously, or you're preparing large batch quantities, it's worth considering a higher-capacity unit to avoid overloading the bath during peak periods.
Clifton FLE28D 28 Litre Unstirred Compact Sous Vide Water Bath

£823.00(£987.60 inc VAT)

£823.00(£987.60 inc VAT)

The 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.

In 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.

Practical advantages for kitchen operators include:

  • Stable, precise temperature control suited to delicate cookery techniques
  • Compact bench-top design fits into tighter kitchen layouts and prep areas
  • Unstirred format reduces mechanical complexity and maintenance requirements
  • Straightforward to operate, keeping training time to a minimum
  • Clifton is an established UK manufacturer with a solid track record in professional water bath equipment

Installation 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.

This 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.

If 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.