Commercial-grade catalog

Commercial Sous Vide & Precision Cooking Equipment

Specify, compare, and outfit your line with circulators, water baths, vacuum sealing, and accessories built to hold temperature, not slow you down.

Spec-ready data

Core ranges with power, capacity, and footprint at a glance.

Circulators

+/- 0.05°C

Tight, stable control for service.

Baths

Up to 56 L

Line, banquet, and batch cooking.

Vacuum

Service-safe

Consistent seals, less waste.

Core ranges

Equipment families built for service

Immersion Circulators

Clip-on units that turn any gastronorm-compatible vessel into a precise, service-ready water bath.

Commercial immersion circulator clipped to a stainless pan

Temperature stability: ±0.05°C across full bath volume.
Circulation capacity: Up to 58 L, depending on model.
Power options: 120V / 230V, up to 1600 W.
Mounting: Integrated clamp for GN pans & stock pots.

Best for flexible lines and seasonal menu testing.

View line setups

Integrated Water Baths

Self-contained, insulated tanks for stations that run sous vide all day, every day.

Commercial sous vide water bath on a stainless counter

Tank sizes: 12, 24, 38, and 56 L options.
Drainage: Front or side drain with high-temp hose.
Controls: Digital, probe-ready, multi-program memory.
Build: Double-wall stainless with cool-touch lid.

Ideal for banqueting, QSR staging, and commissary kitchens.

See batch workflows

Vacuum Sealers

Chamber and external sealers tuned for sous vide pouch integrity and food safety.

Commercial chamber vacuum sealer on prep table

Formats: Countertop chamber, floor-standing, and external strip.
Cycle time: As low as 15–25 seconds per pouch.
Bag sizes: From single portions to hotel pans.
Features: Gas flush, multi-seal bars, program memory on select models.

Pair with our bag kits for consistent yield tracking.

See sealing guides

Racks, Pans & Kits

GN pans, lids, racks, and quick-start bundles that keep pouches organized and cooks confident.

Sous vide racks and pans organized with labeled pouches

Rack options: Adjustable racks for portion and bulk pouches.
Pan formats: GN 1/1, 2/3, and 1/2 depth and perforation options.
Labeling: Time/temperature tags, color-coded clips.
Starter bundles: Pre-matched sets by cover count.

Reduce chaos at the bath and keep HACCP logs tidy.

Download setup checklists

Under the hood

Controls & construction

Every range is specified for real kitchens: gloved hands, steamy rooms, tight passes, and long services. No gimmicks, just predictable temperature and easy cleaning.

Interface & temperature control

Clear digital displays readable from the pass.
Increment controls in 0.1°C for precise programming.
Saved programs for common proteins and sides.
Optional core probes with alarm thresholds.

Build quality & hygiene

304 stainless housings and tanks on all wet-contact components.
Rounded internal corners for faster cleaning and drain-down.
Protected electronics and gasketed panels against steam.
Field-replaceable gaskets, baskets, and filter screens.

Starter configurations

Pre-matched kits by kitchen type

Skip guesswork with curated bundles that combine heating, sealing, and organization for your specific operation size. Each is built from our core ranges above so you can expand later without starting over.

Line Starter

Circulator + rack kit for agile, low-footprint stations.

Best for gastropubs and wine bars.

Service Anchor

Mid-size bath + circulator + chamber sealer.

For bistros and neighborhood restaurants.

Banquet Pack

Two large baths, high-capacity sealer, and pan set.

Designed for hotels and caterers.

Curated sous vide starter kit with circulator, bath, and racks

All bundles ship with setup diagrams, temperature reference charts, and suggested holding times for common proteins so your team can be production-ready in a single briefing.