Sous-vide equipment

Sous-vide – cooking under vacuum at a precise temperature

Sous-vide, or cooking under vacuum, means that the food is packed in a bag with a vacuum packer and cooked in a water bath at a low, precisely controlled temperature. Meat stays juicy and evenly cooked, fish and vegetables retain their flavour and texture, and food can be prepared in advance and served quickly. Lavezzini CVS sous-vide water baths are made of stainless steel, with digital controls and a capacity of 9–50 l.

Range

• Sous-vide water baths – Lavezzini CVS 200, CVS 400, CVS 800
• For packing food – chamber vacuum packers – also suitable for liquids and marinades.
• All vacuum equipment – vacuum packing machines

Frequently asked questions

What equipment do I need for sous-vide cooking?

A chamber vacuum packer for packing the food and a sous-vide water bath for cooking. A blast chiller is also useful for quickly chilling and storing the finished product.

What size of sous-vide bath should I choose?

A 9–20 l bath suits a smaller restaurant; for larger quantities and cooking several packs at once, choose a 30–50 l bath.

Is sous-vide suitable for large kitchens?

Yes. Food can be prepared in advance in larger quantities, chilled and later reheated quickly – this saves working time and reduces waste.

Ask for a quote – we'll help you choose the right sous-vide unit and take care of installation and maintenance.