The same output in a lighter more compact unit. The Sousmatic Compact Edition brings haute cuisine into your own kitchen! Michelin-star chefs worldwide put their trust in this gentle cooking method to retain taste and flavour. Meat, fish or vegetables are sealed in a vacuum bag and cooked gently in a water bath at a constant low temperature, typically between 45 and 85 degrees Celsius. The impressive thing about the Sousmatic is how easy it is to use: It can be attached to different pots and containers, can be automatically programmed, is quick to clean after each use and it can be easily stored, saving you lots of space in the cupboard.
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Designed in the signature ‘Clifton orange’, this case comes complete with protective foam inserts, which fits the stirrer, power lead and a pocket for plating tweezers.
There are two metal toggle catch clasps which ensure the case is securely fastened and a hinged lid which locks securely.
This case is an accessory and does not come complete with the Immersion circulator.
If you would like to find out more about the Clifton carry case, please click here.
]]>They have over 70 years’ experience in manufacturing equipment for the scientific market, as well as producing highly accurate temperature control equipment. When professional chefs told Clifton they had started using our laboratory equipment in their pursuit of culinary excellence, they designed a robust water bath suitable for the kitchen.
Clifton baths are in use in the most acclaimed kitchens worldwide and chefs regularly refer to them as ‘Cliftons’.
]]>The 8 litre water bath is ideal for cooking family meals or preparing a week’s worth of food in advance. Low energy consumption means the bath will hardly affect your monthly bills, especially when taking into account the energy saved when not cooking with conventional equipment
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