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sous vide

Hubbard Systems takes sous vide beneath the surface with the Submarine blast chiller

Innovative multifunctional blast chiller from Friulinox can also take on low temperature cooking…. read more

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Understanding the sous vide and slow cooking revolution

CESA event looks at sous vide, low temperature and the latest slow cooking technologies Westminster Kingsway College, London SW1, May 17, 9am till 3pm It’s… read more

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Up to 40% more yield:

Cut costs and increase profits with the latest catering technology, says Marlin Every catering business wants to reduce costs.  When it comes to cooking equipment,… read more

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FEM and Sirman put the heat on the sous-vide revolution

In recent years sous-vide cookery has entered the food service industry’s consciousness after gaining popularity with gourmet chefs. Cooking sous-vide helps retain the flavour, aroma… read more

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