About slow cooking

Sous Vide

Sous vide is a French term meaning "under vacuum". As a culinary term, it refers to a m ethod of cooking under vacuum in sealed plastic pouches at exact temperatures (generally in the range of 60°C - 80°C; often done in a water bath to control the temperatures) for a relatively long period of time.

Sous-vide cooking can completely retain the original flavor of food and the aroma of spices, and ordinary meat can also "Good-tasting".

fusionchef by Julabo

fusionchef by Julabo High quality sous-vide cooking equipment.

https://www.fusionchef.de/en

For many years fusionchef by Julabo has been combining successful, professional temperature control technology with the art of cooking. Today acclaimed professional chefs from around the world swear by the sous vide method with fusionchef sous vide units.

The reason is the convincing advantages of Sous Vide and fusionchef: Always perfect results, precise reproducibility and reduced quality loss of cooked food.

The fusionchef sous vide cooker allows you to pre-cook food and finish later at any time. Plus, refrigerating pre-cooked dishes minimizes spoilage of fresh product and makes planning the shopping easier.

Sous Vide

Pearl Sous Vide Cooker

The Pearl units from the fusionchef Premium Sous Vide Collection feature all the basic functions for cooking sous vide in a professional kitchen.

The Pearl guarantees high temperature stability in any vessel up to a capacity of 58 liters. The powerful circulation pump ensures constant temperature control and even temperature distribution in the bath.

Recommended for restaurants, hotel restaurants, caterers, public caterers, butchers, and bars.

  • Intense taste experiences for the guests
  • The best quality every time
  • Product cost reduction
  • Optimal preparation of the meals (Cook & Chill)
  • Environmentally friendly (energy efficient)
  • Improved work-flow in the kitchen

Sous Vide

Diamond Sous Vide Cooker

The Diamond units from the fusionchef Premium Sous Vide Collection combine the unique advantages of the Pearl units with additional innovative functions

More precise temperature control, preprogrammed memory keys for meat, fish and vegetable, easy HACCP data logging, calibration functions and the option to directly control the temperature via a core temperature senor in the food.

Recommended for restaurants, hotel restaurants, caterers, public caterers, butchers, and bars.

  • Intense taste experiences for the guests
  • The best quality every time
  • Product cost reduction
  • Optimal preparation of the meals (Cook & Chill)
  • Environmentally friendly (energy efficient)
  • Improved work-flow in the kitchen

Perfect Match of Sous Vide

Netherlands "HENKELMAN" Vacuum Packaging Machine +

Belgium "Diamond" Blast Freezer + Germany "Fusion Chef" Sous Vide Equipment

Contact Us

If you want to know more about Sous Vide - Slow Cooker, please feel free to contact us for any inquiries

Office Hotline:2861 3058

E-mail: headoffice@peak-honour.com

Peak Honour International Limited

Room 2506A, 25/F, Cable TV Tower, 9 Hoi Shing Road, Tsuen Wan, New Territories