0333 355 0535 ITEMS ON SALE
Toggle Nav
0333 355 0535
My Account
Login Register Now
Shopping Cart
Advanced Search
Shop Account

Sous Vide Water Baths

16 Items

Set Descending Direction

16 Items

Set Descending Direction

Commercial Sous Vide Water Baths for Restaurants & Caterers

Brands Trusted by Industry Professionals

Key Features and Benefits

  • Precision Temperature Control Accuracy to ±0.1°C ensures perfectly consistent results every time.
  • Versatile Cooking Options Handles everything from delicate fish to tough cuts with incredible results.
  • Commercial-Grade Construction Built with robust stainless steel to withstand busy kitchen environments.
  • Powerful Circulation Even heat distribution eliminates hot spots for uniform cooking.
  • Digital Control Systems Precise programming with user-friendly interfaces for perfect results.
  • Generous Capacity Cook multiple portions simultaneously—perfect for service preparation.
  • Extended Cooking Times Stable operation for hours or days with minimal supervision required.
  • Energy Efficiency Uses less power than conventional cooking methods—cuts utility bills.

Essential Buying Considerations

Capacity and Size

  • Choose 8-12L models for small restaurants—serves up to 15 covers.
  • Larger 20-45L baths suit high-volume or prep-ahead operations.
  • Consider bench space—most units need 30cm width minimum.

Power Source and Usage

  • Standard 13A plug models suit most kitchens—no special wiring needed.
  • Higher-capacity units (30L+) may require 16A—check your circuits.
  • Consider vacuum sealers for complete sous vide preparation.

How Commercial Sous Vide Water Baths Work

Sous vide (French for 'under vacuum') works through a brilliantly simple principle—vacuum-sealed food cooks in a precisely temperature-controlled water bath. The commercial-grade heating elements and circulation pumps maintain water temperature with astonishing accuracy (typically ±0.1°C), ensuring perfectly even cooking throughout. Digital controls let you set exact temperatures between 20-95°C for different ingredients. Once set, the water circulates constantly, eliminating hot spots and cold pockets. This precision creates a temperature equilibrium where food can't overcook—meaning perfect results every time, whether cooking for 1 hour or 72!

Oliver Bennett, commercial catering equipment specialist, smiling in a sharp suit. Posed in a modern kitchen showroom, he looks professional and trustworthy.

Trusted Insights from Oliver Bennett

rating

Commercial Catering Equipment Specialist

12+ years experience
"Precision cooking with sous vide isn’t just for fancy chefs—it’s a game-changer for consistency and prep in busy kitchens. Get yourself a reliable water bath and you’ll save time, reduce waste, and serve up perfection every time."
View Profile ->

Safety Guidelines

  • Water Level Maintain between minimum and maximum marks—prevents damage.
  • Secure Placement Position on level, heat-resistant surfaces—prevents tipping.
  • Temperature Awareness Remember water can cause burns—handle with care.
  • Cooking Bags Use food-grade sous vide bags only—ensures food safety.
  • Proper Shutdown Always switch off and unplug after use—extends lifespan.
  • Electrical Safety Keep connections dry—prevents electrical hazards.

Top Tips for Using Commercial Sous Vide Water Baths

For brilliant results, always pre-heat your water bath before adding food—this ensures immediate cooking at the correct temperature. Use quality vacuum seal bags specifically designed for sous vide cooking, and consider a container lid to reduce evaporation during long cooks. Keep a cooking reference chart handy for different ingredients and temperatures. And remember to chill cooked items in an ice bath if not serving immediately—pair with blast chillers for perfect food safety protocols.

Benefits of Using Commercial Sous Vide Water Baths

  • Enhanced Flavour Profiles Locks in natural flavours and juices—exceptional taste.
  • Consistent Results Eliminates cooking variables—perfect every time.
  • Reduced Food Waste Precise cooking minimizes shrinkage—saves money.

Did You Know?

  • History Sous vide was developed in France in the 1970s—now UK kitchen essential.
  • Precision Most commercial units maintain temperature within 0.1°C—laboratory-grade accuracy.
  • Versatility From 72-hour short ribs to perfect poached eggs—limitless applications.
  • Efficiency Reduces meat shrinkage by up to 15%—significant cost savings.
img2 img6 img7 img8

Expert Insights on Commercial Sous Vide Water Baths

We've been supplying commercial kitchens for half a century, and sous vide has revolutionized professional cooking. 'It's a complete game-changer for consistency and quality,' explains Chef Mark, our culinary consultant. 'Once you've used a proper commercial water bath, you'll wonder how you managed without one.'

  • Pros: Unmatched precision, tender results, perfect batch consistency.
  • Cons: Requires advance planning—not ideal for last-minute orders.

Who Needs Commercial Sous Vide Water Baths?

  • Fine Dining Restaurants Create Michelin-worthy dishes with perfect consistency.
  • Hotels Prepare high-quality banquets with minimal staff intervention.
  • Gastropubs Elevate pub classics with restaurant techniques.
  • Catering Companies Pre-prepare perfect proteins for finishing on-site.
Sous Vide Water Baths

Real-World Success with Commercial Sous Vide Water Baths

A small independent restaurant in Bristol provides a perfect example of sous vide success. Struggling with consistency during busy services, they invested in a professional water bath and vacuum sealer. 'It completely transformed our kitchen workflow,' reports the head chef. 'We now prepare perfect steaks and delicate fish fillets ahead of service, finishing them with a quick sear when ordered. Customer satisfaction is up, waste is down, and we're serving 30% more covers with the same kitchen team!'

rating

FAQs

  • What temperature accuracy can I expect from a commercial sous vide? Most professional units maintain ±0.1°C precision—essential for perfect results.
  • How many portions can I cook at once? A 20L bath handles approximately 15-20 portions depending on food type.
  • Do I need a separate vacuum sealer? Yes, for best results—proper vacuum sealing is crucial for safety and quality.
  • Can I leave the sous vide running overnight? Yes, commercial units are designed for extended operation—perfect for 24+ hour cooks.
  • What's the electrical consumption like? Most units use 1-2kW once up to temperature—more efficient than conventional cooking.
  • Do I need special training to use one? Basic operation is simple, though understanding cooking times and temperatures helps maximise results.

Looking for Equipment by Business Type?

Not sure where to start? Whether you're running a bustling café, opening a pizzeria, or managing a school canteen, we've made it easy to shop by business type. Explore handpicked equipment bundles and essentials tailored to your industry—saving you time and making sure you get exactly what you need.

Restaurants Catering & Event Hire Food Trucks & Mobile Kitchens Hotels & Accommodation Pubs & Bars Juice Bars & Smoothie Kiosks Cafés & Coffee Shops School & University Canteens

Other Categories You Might Find Useful

We’ve selected some closely related categories that might be essential for your setup. Whether you’re expanding your kitchen or just making sure you’ve got everything covered, these links will help you explore more equipment that fits your needs.

Commercial Sous Vide Equipment Commercial Sous Vide Machine Parts & Accessories Commercial Kitchen Spares & Accessories Commercial Food Thermometers Commercial Vacuum Packing Machine Spare Parts Commercial Cooking Equipment Maintenance Tools Commercial Food Storage & Handling Equipment Commercial Temperature & Humidity Measuring Equipment

What our Customers Say

  • 'Our sous vide bath has revolutionised our preparation—consistent results every time!'

    J James Head Chef, The Copper Pot, Birmingham

  • 'Perfect for our hotel banquets—we can prep 50 steaks ahead and they're always spot on!'

    L Laura Executive Chef, The Riverview Hotel, York

Why Choose EasyEquipment for Commercial Sous Vide Water Baths?

  • Trusted Supplier 50 years serving UK kitchens—we know what chefs need.
  • Fast Delivery Next-day options nationwide—no waiting about.
  • Best Price Promise Found cheaper? We'll match it—straightforward value.
  • Culinary Support Expert advice from chef consultants—proper guidance.

Ready to Explore Commercial Sous Vide Water Baths?

Discover our complete range of professional sous vide equipment and transform your kitchen's capabilities. With our expert guidance and comprehensive selection, you'll find the perfect precision cooking solution for your commercial establishment!

Contact Us 0333 355 0535

  • #SousVidePro

  • #PrecisionCooking
  • #ChefLife
  • #RestaurantEquipment
  • #CommercialKitchen
  • #EasyEquipment
  • #FoodTech
  • #PerfectCooking