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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.
There are two types of sous vide equipment: water baths (such as the SousVide Supreme Chef water oven) and immersion circulators. Both offer the precise temperature control necessary for safe sous vide cooking, but operate differently.
Unlike single point heating systems of immersion circulators, SousVide Supreme's patented design and precision temperature control technology ensures even temperatures without the need for a circulator motor. As heat rises from the edge-to- edge heating plate in the base, it creates highly efficient thermal convection that maintains consistent temperatures throughout the water bath without the need for agitation.
The SousVide Supreme Chef water oven also features cool touch housing with its double-wall insulated design, ensuring maximum heating efficiency and energy savings. Additional features include silent operation and a stainless steel lid that contains steam and helps prevent evaporation of water during cooking. SousVide Supreme water ovens also have no moving parts that can be hard to clean and require regular maintenance.
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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