Sous vide is a long established but until recently, relatively little known cooking process in which food (e.g. a cut of meat) is vacuum sealed in a pouch with/without an accompanying sauce or seasoning and then cooked at comparatively low temperatures (typically around 70°C) for relatively long periods of time.

The sous vide process has a number of key advantages:

• Taste: The juices and flavours are ‘locked in’, greatly enhancing the taste of the food
• Consistency: The consistency of the food is enhanced – meat in particular becomes very tender and succulent when cooked sous vide
• Advance preparation and storage life: Food portions can be prepared in advance, vacuum sealed and stored in a refrigerator for comparatively long periods of time – ideal for coping with the peaks and troughs in activity and for master kitchens supplying ‘satellite’ kitchens
• Space saving: Sous vide cooking takes up relatively little space, ideal for kitchens where space is at a premium

Sous vide cooking is becoming increasingly popular among professional and amateur chefs who are taking advantage of its many benefits and using it to experiment with new dishes. As a result the number of sous vide recipes and knowledge of the sous vide process are proliferating rapidly.

Because sous vide cooking takes place at comparatively low temperatures, cooking at exactly the correct temperature for the right amount of time is critical to achieving perfect results not only in terms of flavour and consistency, but also in terms of food safety. This is where the Grant sous vide baths come in, providing excellent temperature control with an accuracy up to ±0.2°C.

Professional range represents a cost-effective entry-level option for those venturing into sous vide cooking for the first time. Designed with input from leading chefs and tested in their kitchens. Consists of two stainless steel models and is supplied with removable stainless steel lid and circulation tray.

Expert range NEW range for 2011! Three stainless steel models available: 12L, 26L and 12L+12L dual bath. New features: drain taps, audible timer and 3 programmable temperature presets! Ideal for those at the cutting edge of sous vide and scientific cooking techniques. Supplied with removable stainless steel lid and circulation tray.

In addition a Grant Squirrel temperature logger is available as an add-on accessory for monitoring and recording temperature of the bath and its contents during the cooking process.

Grant Universal Stirred Heater - SV100

Grant has created even more choice for the busy, space conscious kitchen by introducing the new Universal Stirred Heater - SV100. Experiment and invent new and exciting dishes by converting virtually any vertical sided vessel into a sous vide cooking bath.

Cook confident in the knowledge, that Grant's technology ensures outstanding water temperature stability and uniformity, for excellent results, every time.

Download a copy of our brochure or contact us for more information or to request a quotation.

"At Alimentum we have found the Grant SV100 to be a great asset to our kitchen and busines. The versatility of the Grant Universal Stirred Heater has enabled us to enhance our sous vide cooking technique, whilst offering all the benefits of the Grant sous vide baths. I`ve been delighted with the superb, responsive service from Grant."

Mark Poynton, www.alimentum.co.uk

"I have found the Grant Water Bath to be an indispensable kitchen tool. The accuracy of the equipment ensures I can be consistent in cooking times at a guaranteed temperature. The digital display means the user can set the temperature easily, simply and with total accuracy. The built in thermostat ensures the temperature stays even and variations are minimal and naturally the temperature is even throughout the bath. On a high volume of turnover this is essential when staff are pressured; we know we can still get a consistent result. It enables us to save on labour resources during the cooking process because an item can be placed in the bath in the knowledge that the temperature will not fluctuate. The benefits are a huge bonus for a small or large operation where quality of the finished product matters."

Anthony Demetre, Arbutus Restaurant

"Grant water baths are one of the best things to happen to our kitchen in a long time. There are lots of similar products coming on the market but the Grant bath is king for its easy use and as for the mobile stirred heat, GENIUS!!!!"

Richard Bainbridge & Galton Blackiston, Morston Hall

"Since starting to use Grant water baths we have been able to further develop the technique in our kitchen which has helped in the creation of some very exciting new dishes. We are using the baths in many different ways and we find that the more we use them, the more ideas we come up with. Cooking with such accurate control is a great help in achieving consistent end results."

Mark Askew, Executive Chef, Gordon Ramsay Restaurants

"I have found the Grant bath to be extremely efficient. It fits neatly within the kitchen area, maintains a precise temperature over extended periods of time and is easy to clean at the end of each service. It is more than suitable for my style of slow cooking, and whilst using it I have discovered some methods that have changed the way I cook some of my dishes."

Claude Bosi, Hibiscus

"Prue Leith Chefs Academy is of the opinion that graduated culinary students should know how to use specialised equipment before entering the industry. Sous vide has become a cooking method widely used in South African and international kitchens. Grant baths have made it possible for the Academy to offer curriculum based instruction and dishes on our restaurant menu that involve sous vide cooking. The students as well as the lecturers at the Academy love the results with regards to flavours and textures."

Lorraine Meaney, Executive Chef, Prue Leith Chefs Academy

"I have been using Grant water baths in my kitchen at The Berkeley for a number of years and continue to find them a great asset. They enhance traditional cookery methods and allow us to develop new ideas for menu changes. The water baths are highly reliable and withstand constant use whilst maintaining consistent temperatures. They are invaluable addition to our kitchen."

Marcus Wareing, The Berkeley

"I have used many brands of sous vide baths and stirrers throughout my career, and have found Grant to be the easiest to use, most efficient and most durable out of them all. Grant Scientific Equipment is in all three of our 5-star hotels because it gives us piece of mind knowing that our baths are never off by more that a fraction of a degree- at all times, which ensures precision and consistency; even in the busiest kitchen."

Peter Tempelhoff, Executive Chef, The Collection By Liz McGrath

"The Grant water baths are one of the most essential pieces of equipment in our kitchens. They fit in well, and with their precise temperature control are great for both cooking and the development of new dishes. Equally important, they are also solid reliable ‘workhorses’, helping us to produce dishes of consistently high quality day in day out and with minimum hassle in terms of operation and cleaning"

Ashley Palmer-Watts, Executive chef of Dinner by Heston Blumenthal in The Mandarin Oriental & Group Executive Chef, The Fat Duck Group

"Here at The Scarlet, a Cornish Eco hotel, we use a variety of Grant water baths. They are an essential piece of kit that allows us to deliver consistency and quality without compromise. I have used Grant for several years and found their build quality and reliability coupled with great customer service outstanding! Technology combined with new and old techniques and powered by renewable energy sources - Grant baths help us in all!"

Jeremy Medley MCGB, Chef, The Scarlet

"The Grant bath has proved to be an incredibly flexible tool in the kitchen, both for routine cooking and for trying out new ways of cooking different foods. The accurate temperature control of the bath means that you can cook with great precision and reproduce dishes with great consistency, which is very important in a quality restaurant. It’s also very straightforward to use and easy to clean - essential in a busy, pressurised environment. Another benefit is the big working volume in relation to its footprint, so it’s easy to find a space for it on the worktop."

Tom Aikens, Tom Aikens Restaurant

The reliability and precision of the sous vide baths have also proved to be ideal for applications other than meal preparation.

Packaging

Sous Vide baths also have another use for companies who wish to pack their product. By using this bath as a “dip tank” they can pack their product in a high quality shrink bag drop it into the bath and they will have a perfect retail pack for resale. This is especially valuable to “ Artisan “ companies or individuals with small runs of meat, fish, cheese and pâté type products.

Food science/research

The stability & robustness of the baths also lend themselves to lab use - experiments and research into e.g. the thermal properties of foodstuffs, the affects of heat on various proteins and of course research into the sous vide cooking process itself are just some food science applications that the Grant Sous Vide baths can provide.

Other lab/research use

Outside of the food and catering sectors completely, the sous vide range have shown great versatility. There are many lab sectors and applications that involve temperature control and monitoring of liquid submerged samples including QA research, pharmachem R&D, engineering research etc - if your application requires heated liquid in a stable, reliable and controllable environment, the Grant sous vide range might be the solution!

• Brochure
• Manual