Sous vide is a French style of cooking where vacuum-bagged food is heated to the perfect internal temperature using a water bath. It allows you to maintain the temperature of your food while it cooks to ensure you get the perfect level of doneness and taste. For example, when a customer requests their steak to be ‘medium rare’ or ‘well done’, this is a reference to the internal temperature of the steak. Medium rare is generally around 52°C-56°C and a sous vide machine will enable you to achieve this easily.

Sous vide temperatures vary depending on the dish and desired outcome. Typically, they range from 43°C for delicate proteins like fish, 53°C to 63°C for meat and approximately 85°C for cooking vegetables.

Sous vide machines are perfect for when you are preparing meat that requires long periods of cooking time or needs to be cooked at precise temperatures. This kind of machine is also ideal for preparing vegetables, poultry and fish.

There are many benefits to using sous vide machine in your commercial kitchen, including:

- Consistent results every time - Because the temperature is controlled precisely, your food will always come out tasting great.

- No risk of overcooking or undercooking - You can safely leave your meal unattended while it cooks because the machine will stop when it reaches its target temperature.

- Better taste and nutrients - As the food is vacuum-locked, it does not lose moisture or seasoning while being cooked. As a result, all of the flavour stays in place and doesn't evaporate as it does in regular open-heat cooking.

You can cook a wide range of foods, including meat, fish, vegetables, and eggs.

Embarking on the journey to find the perfect commercial sous vide for your kitchen can be an exciting yet challenging experience. To make your quest a breeze, we've gathered some key factors to keep in mind while searching for that ideal commercial sous vide machine to cater to your needs:

• Form Factor: Sous vide machines are available in two types: portable and self-contained. Both types can be used to cook meat, fish, vegetables, and other foods.
  Designed to be a space-saving option, portable sous vide machines like the Apuro DM868-A, attach to the side of any large pot or pan. The compact design makes it easy to store or transport when not in use. Portable versions are usually equipped with a digital display and water-resistant controls.
  Self-contained sous vide machines, like the Vitras SVK0320 Sous Vide Water Bath, are generally much bigger than their portable cousins. The heating and circulating components are all built into the chamber, meaning there’s no fiddling about with clips or GN pans. But generally, these types of sous vide machines are more expensive than the portable versions. The larger static sous vide machines are better suited for commercial kitchens with more frequent, daily use and bigger budgets.

• Capacity: It's important to consider the size of your pots or GN tanks and the food you plan to cook at once when selecting a sous vide machine.
  For example, the Apuro DM869-A Sous Vide Machine is a self-contained sous vide with a 12.5-litre capacity, making it suitable for small and medium-sized commercial kitchens and moderate-volume cooking.
  Alternatively, if you prefer to use a portable sous vide with your existing pots, the only requirement is that the pot is at least 20 cm deep internally.

• Timer: When it comes to sous vide cooking, precision timing is crucial to achieving the perfect result. At Restaurant Equipment Online, we offer commercial sous vide machines with a range of timer options, from basic timers to more advanced models with programmable settings. For example, the Apuro DM869-A Sous Vide Machine has a 0-99-hour timer, which allows for both short and long-duration sous vide cooking. This means that your staff can focus on other tasks without worrying about constantly checking on the food or resetting the timer.

• Energy Efficiency: Choose a sous vide machine that is energy-efficient to save on electricity costs. At Restaurant Equipment Online, we are proud to offer a range of commercial sous vide machines that are energy-efficient and cost-effective. All our sous vide machines run on regular 240V and 10A plugs, which means you don't need special wiring or installation work. 

• Warranty: Having a warranty for your commercial sous vide machine is crucial to protect your investment and ensure that your business runs smoothly. At Restaurant Equipment Online, we understand the importance of having a warranty, which is why we offer a 12-month manufacturer warranty on all our sous vide machines.

Absolutely! Adding fresh aromatics like herbs, spices, or citrus zest to the sous vide bag enhances flavours, elevating your culinary creations. Just remember, a little goes a long way, and you need much less than in traditional cooking as the vacuum-sealed environment intensifies the aroma.

Yes, it's important to rest your sous vide meat after cooking to allow the juices to redistribute. This will result in a juicier and more flavourful final product.

Sous Vide cooking typically takes longer than other cooking methods, as the food is cooked at a lower, more precise temperature. Cooking times can range from a few hours to over a day.

Cooking with garlic sous vide can be safe, but caution is required. Using fresh garlic can potentially introduce Clostridium botulinum bacteria, which thrive in low-oxygen environments. To minimise risk, use pre-cooked or pasteurised garlic, or switch to garlic powder or granules for a worry-free, flavourful experience.

Yes, Sous Vide cooking is safe as long as you follow best practices for food safety, such as cooking food to the appropriate temperature and maintaining a clean cooking environment.

Sous vide is so much more than just boiling! While both methods involve cooking food in water, sous vide uses precise temperature control to cook food evenly and consistently inside a vacuum-sealed bag. By sealing the ingredients in a vacuum bag and immersing them in a water bath, sous vide delivers mouthwatering results, concentrating and locking-in flavours and cooking foods to their precise doneness levels. Boiling food directly in water is a totally different style of cooking and not suitable for many types of food.

While sous vide cooking offers numerous benefits, it's essential to weigh the potential drawbacks for your business. One disadvantage is the longer cooking time, which may not suit fast-paced environments. Additionally, sous vide requires an initial investment in specialised equipment and vacuum-sealed bags. Lastly, achieving a perfect sear or crust on certain dishes after they have been sous vided may require extra steps, such as finishing the dish on a grill or stovetop. Despite these challenges, the consistent and impressive results of sous vide cooking often outweigh the disadvantages for many kitchens.

To cook Sous Vide, you need a Sous Vide machine, vacuum-sealed bags, and a container to hold the water bath.