Immersion circulators fit into GN pans or containers, ideal for flexible setups. Water baths are all-in-one units with insulated tanks for higher stability.

Sous vide maintains exact temperatures, ensuring even cooking and repeatable results — no guesswork required.

Compact benchtop machines suit cafés or test kitchens. Larger circulators and baths support bulk production for catering and restaurants.

Food can be prepped ahead, vacuum-sealed, and held at serving temperature, saving labour and reducing waste during service.

Use with vacuum-sealed bags, GN pans, and racks. Check wattage and container depth for the best match.

Circulators clamp onto containers for flexibility, while baths are dedicated insulated tanks with built-in heaters and circulation.

Yes — sous vide is widely used in restaurants and catering for consistency, efficiency, and high-quality results.

Food can be safely held for hours once cooked, as long as the bath remains at food-safe temperatures (above 60°C for most proteins).

Yes — vacuum-sealing ensures even cooking, prevents water ingress, and extends shelf life when food is chilled for later use.

From $10+GST, with professional circulators and baths ranging higher based on capacity and brand.