Immersion circulators and water baths that hold a set temperature to within a fraction of a degree. The point is not tenderness but timing: food held at serving temperature cannot overcook, so the pass stops being a race.
Food is sealed and cooked in a water bath held at a precise temperature — even, repeatable, tender results with very little hands-on work.
Circulators clip to any vessel and suit flexible prep; built-in baths suit fixed, higher-volume stations — tell us your covers and we'll advise.
Usually yes — food is vacuum-sealed before it goes in the bath, and a sous vide machine works best alongside a sealer from our preservation range.
