How to choose a professional sous-vide machine

When choosing a professional sous-vide machine , it is useful to follow a set of clear criteria . Some apply to all models and uses, while others are specific to the customer's needs .

Below, we review them and provide some examples of the best models for different types of businesses.

Some criteria for choosing the best sous-vide machine

One of the very first criteria for choosing a sous-vide machine is cooking uniformity . Thanks to the technology used, this tends to be greater and therefore slightly more reliable in stick models .

Therefore, the most demanding chefs will definitely choose an immersion circulator instead of a static heating tank .

Beyond this aspect, there are a number of criteria that apply to both types of sous-vide cookers:

• The accuracy of the temperature , which should have the lowest possible deviation , ideally within 0.2 °C . This deviation is called Delta and is indicated by the Greek letter Δ.
• The power of the motor . This determines the amount of water that the appliance can move and heat evenly. In a professional kitchen, models of at least 1200 watts will almost always be required. A good professional sous-vide machine often has a power rating of around 2000 watts , but the most powerful static tanks can reach up to 7500 watts .
• The quality of the materials and components . If the elements in contact with the cooking water are made of stainless steel , they offer advantages in terms of durability, hygiene and cleanliness. The motor must also be of high quality .
• Ease of use . Several elements affect the ease of use of the appliance, first and foremost its structure and controls .

When it comes to ease of use specifically, the most advanced models often have additional features . Let's take a closer look at what these might be.

Special features for an increased ease of use

and other professional sous-vide cookers have a series of features and functions designed to make them easier to use, clean and set up , including:

• The ability to manage the most advanced devices via an app and remotely in the cloud , with stored cooking programmes.
• Sous-vide tanks designed to be easy to clean and move , with facilitated water drainage.
• The ability to control the core temperature via wireless probes .
• Safety devices to prevent misuse and damage to the appliances.
• Touch displays that allow you to set the temperature and cooking times precisely and monitor them conveniently.

In addition to these advantages, useful accessories can be ordered for better management of the sous-vide machine.

Useful accessories

Sous-vide cookers in the Sirman catalogue can be ordered with a number of practical accessories .

First of all, our immersion circulators can be purchased together with a stainless steel tank , to be used as a cooking container. The tank has an insulated lid for energy saving. It can also be supplied with a divider to separate different vacuum bags.

Some of the static heating tanks also come with special accessories. The Softcooker Maxi 70 can be ordered with a furniture unit on which to place it. Other models offer holders for the touch display, making it easier to read.

The best sous-vide machine for a small restaurant

Small restaurants with limited workloads can benefit from an entry-level model . The choice between a static heating tank and an immersion circulator will depend on user preferences. It is important to check the capacity , which for this type of business usually does not exceed 20 litres .

Pictured: The Softcooker XP S model with a capacity of 16.5 litres

Michelin-starred restaurants and high-end cuisine

If the service offered is of a high standard, an advanced model is preferable , allowing for maximum precision in cooking. Special features designed to facilitate use or to offer additional options to control temperatures and cooking time, are particularly advantageous in this scenario.

Among Sirman’s models, the perfect choice for these requirements is the Softcooker Wi-Food .

The best models for large workloads

In canteens and in businesses with a very high workload , capacity is what matters most. There are static heating tanks that can heat up to 70 litres , allowing for the simultaneous preparation of a very large amount of food.

One example is the Softcooker Maxi 70 by Sirman .

Professional sous vide cookers for home use

The most demanding home users often purchase professional sous-vide cookers. This choice allows them to obtain both higher and more reliable performance and greater safety compared to consumer models.

The Softcooker Light produced by Sirman is the ideal option for those looking for professional quality in a domestic setting.