Sous Vide Gear
Sous vide cooking appliance
When choosing your sous vide cooking equipment, you will generally have three main options.
1. Why Buffet Warmers and Basic Water Baths Are Not Suitable for Sous Vide Cooking?
Forget about using a standard buffet water bath warmer. While its simple design may help maintain warmth in a gastronorm container, this type of device is not designed for sous vide cooking. It lacks the precision and temperature stability that sous vide requires for consistent and safe results.
Most basic water baths used for sous vide are non-circulating, or "unstirred." With this kind of setup, you may achieve acceptable results in some situations. However, there are major limitations: the size of the container restricts capacity, and the heating power is generally low. These unstirred water baths are not suitable for on-site cooking or reheating at customer locations, such as for event catering or pop-up services.
Water baths with integrated circulation systems—capable of maintaining precise and uniform temperatures—do exist, but they are rare and typically expensive. Most of these are designed for laboratory use, not culinary applications. Their main drawbacks include: limited tank size, complex maintenance due to inaccessible stirring mechanisms, and a significantly higher cost. While they can deliver good results, they are often not practical for professional kitchen operations.
2. Combi Ovens and Sous Vide Cooking: Advantages and Limitations
A combi oven, or combination oven, is a versatile appliance that integrates three cooking methods in a single unit: convection, steam, and a combination of both. In a professional kitchen, this type of equipment represents a substantial financial investment.
Combi ovens can be used to cook or reheat large quantities of sous vide pouches with acceptable results. One notable advantage is that they can operate at temperatures above 100°C, allowing for faster cooking of sous vide vegetables compared to traditional water baths. This makes them attractive in high-volume operations where time efficiency is a priority.
However, combi ovens are not without limitations when used for sous vide. Since they use steam rather than water for heat transfer, thermal diffusivity is less efficient than in a water bath. As a result, it’s not uncommon to encounter temperature variations of up to ±1.5°C between the top and bottom of the cooking chamber. These inconsistencies can lead to uneven cooking, especially for delicate or time-sensitive products.
Another drawback is energy loss: opening the door of a combi oven causes a significant drop in internal temperature, leading to increased energy consumption. In fact, combi ovens tend to be particularly energy-intensive during sous vide operations, especially when compared to immersion circulators or dedicated sous vide water baths.
In summary, while combi ovens can be used for sous vide cooking in professional settings, they come with compromises in temperature accuracy, energy efficiency, and cooking uniformity. They are better suited as complementary tools rather than primary equipment for precision sous vide applications.
3. Why an Immersion Circulator Is the Best Choice for Sous Vide Cooking
An immersion circulator is arguably the most effective and versatile tool for sous vide cooking. Lightweight and compact, it can be used with a wide range of containers—up to a capacity of 58 liters—making it ideal for both small and large-scale operations.
Equipped with an immersed heating element and a built-in circulation pump, the immersion circulator ensures precise temperature control by actively mixing the water bath. This continuous circulation guarantees uniform heat distribution throughout the container, which is essential for consistent and safe sous vide results.
In addition to its performance, the immersion circulator stands out for its affordability. Compared to other sous vide equipment such as combi ovens or laboratory water baths, it offers an excellent balance between cost and performance, making it accessible for both professional chefs and serious home cooks.
For chefs, caterers, and culinary professionals seeking a solution that combines precision, flexibility, reliability, and cost-efficiency, the immersion circulator is clearly the best choice.
At Sous Vide Consulting, we have carefully selected the most efficient immersion circulator on the market: the SWID Premium. It offers outstanding value for money, with professional-grade performance designed to meet the demanding needs of modern kitchens.
More information about the SWID Premium
The Essential Accessory for Sous Vide Cooking: The Core Temperature Thermometer
When investing in sous vide cooking equipment, it is highly recommended—especially for chefs and caterers—to also acquire an essential accessory: a thermometer specifically designed for sous vide cooking. Equipped with a fine needle probe, this thermometer allows you to accurately measure the core temperature of food, ensuring food safety and optimal doneness.
Despite its importance, this tool is often overlooked. If your water bath, combi oven, or immersion circulator is not perfectly calibrated, a core thermometer becomes an invaluable backup, allowing you to verify and adjust internal temperatures with precision.
Most combi ovens include a built-in external probe for monitoring food temperatures. Some immersion circulators may offer this option as well, but integrated probes are often expensive and lack flexibility. For this reason, it is generally preferable to invest in two separate devices: a quality immersion circulator and a dedicated thermometer with a needle probe. This setup allows you to use the thermometer across multiple containers and even in other cooking environments, such as conventional or combi ovens.
The cost of a reliable sous vide thermometer is relatively reasonable. However, these devices are delicate—especially the probe, which can be prone to breakage if mishandled. In addition, depending on the technology used, some models may lose calibration over time, requiring regular checks or recalibration to maintain accuracy.
At Sous Vide Consulting, we have selected a professional-grade thermometer with an exceptional-quality probe: the SWAT. Designed for precision and durability, it is the ideal tool to complement your sous vide setup and ensure flawless results every time.