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The SousVide Supreme Chef is the ideal sous vide solution for culinary professionals and restaurant kitchens.
UL commercial and NSF approved. Designed to meet the rigorous demands of a commercial kitchen.
The lid contains steam. Prevents any significant evaporation or the need to continuously monitor the water bath level.
Easy to use. Set the temperature on the control panel and let it do the cooking.
Compact. Sleek design suits busy kitchens, yet it still has the capacity to cook 20 x 4-oz (115g) portions of food.
Affordable. The SousVide Surpreme Chef is a fraction of the cost of other sous vide devices, such as immersion circulators.
Easy to maintain. Each unit is hand-calibrated at the factory, with no need for re-calibration by the cook.
Maintains accuracy without re-calibration
An immersion circulator can also be used for sous vide cooking. This device involves a PID controller box attached to a heating element that’s immersed in a tub of water and a pump to circulate the water. These motor-driven devices are loud, and most are used with a open basin or water bath. This set up creates both steam and noise in the kitchen environment.
External PID control boxes
External PID control boxes and small pumps to agitate water can be used with rice cookers, slow cookers, steam tables, and roasters for cooking sous vide. The resulting jerry-rigged contraptions, with their snaking tangle of probes and cords, look more like a lab experiment.
There is also the ongoing maintenance required to continually recalibrate the external PID controller - which must be done regularly and isn’t simple to do. Additionally, the probe leads on these devices are temperamental to situate around the food pouches and easily damaged. This can create unpredictable temperature swings, making this option impractical and inconvenient for most cooks.
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