Everything You Need For Sous Vide

From Vacuum Pack to Immersion Circulator to Charbroilers, Vollrath's full line of Sous Vide cooking equipment gives precise, repeatable results every time.

Vacuum Pack

Vaccum packing is a crucial part of Sous Vide cooking. It creates a water tight seal and traps moisture in while allowing food products to reach their desired cooking temperatures.

Product Benefits

• Extends the shelf life of foods and cuts down on waste due to spoilage
• Excellent for items like meat and cheese
• Vacuum packing opens the pores in foods, creating an excellent way to quickly marinate meats

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Sous Vide

Sous Vide complements Vollrath's In-Chamber and Out-of-Chamber Vacuum Pack machines and Cayenne® Charbroilers to provide a complete prep and cooking solution.

Product Benefits

• Precise, repeatable results with no moisture loss
• Lowers food costs by purchasing secondary cuts, while still achieving great results
• Occupies minimal counter space and cooks unattended
• Precise cooking method (display will show resolution of 0.1 degree in either ­°F or °C)

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Charbroilers

Cayenne® Charbroilers are perfect for adding the final sear to food products after cooking with Sous Vide.

Product Benefits

• One side features narrower grill surfaces with integral channels specially designed to dispense excess fat, reducing smoke and flames
• Flip side features flatter, wider grill surfaces ideal for fish and other more delicate foods 
• Charbroilers are shipped configured for lava rock, but include a radiant conversion kit. Gives stocking dealers flexibility - lava rock, radiant, natural or propane gas all from one unit

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