'Sous Vide' cooking has recently been reintroduced as an effective method of achieving a consistent high quality and flavour with enhanced shelf life to help to ease the fluctuations in demand in busy kitchens.  These quality cooking baths have been developed in conjunction with the prestigious UK restaurant, The Fat Duck, which has won three Michelin stars. 

The baths have also been endorsed be such well known chefs as Gordon Ramsey; Claude Bosi (Hibiscus); Marcus Wareing (Petrus & Savoy Grill); Tom Aikens; Anthony Demetre (Arbutus Restaurant).

There are 6 different models which provide a range of capacity / specifications to meet the requirements of different kitchens and their customers.

These cost-effective cooking baths complement the range of thermometer & other temperature monitoring instruments made by Eurolec Instrumentation Ltd for HACCP/Quality Control applications in the catering, food processing, supermarket & hospitality industry sectors.