Sous Vide Sous vide, French for “under vacuum”, is a cooking technique that has gained immense popularity in recent years, especially in the restaurant and catering industry. It involves cooking food in a precisely controlled water bath at a low temperature for an extended period. This method allows the food to cook evenly and retain its natural flavours, juices, and nutrients. This is an excellent choice for restaurants and catering companies looking to elevate their menu offerings. It is versatile and can be used for a variety of proteins, vegetables, and fruits. The technique produces consistently delicious results, which is particularly useful for busy kitchens for catering events where quality control is essential.Our sous vide equipment allows restaurants to streamline their kitchen processes and increase efficiency. Sous vide enables chefs to pre-cook large batched of food in advance, which can save time during peak service house. Additionally, the technique can help reduce food waste as chefs can cook items to exact temperatures, preventing overcooking or undercooking. This valuable tool is ideal for any type of restaurant or catering company looking to improve the quality and consistency of their dishes while maximising their efficiency and reducing food waste.