Water bath or immersion cooking as known as “Sous Vide” is a method involving food that is sealed and air tight and placed in a water bath to cook. This is performed over long periods of time compared to traditional cooking methods. 

Water bath cooking produces excellent flavour and texture (tenderness) especially with delicate foods like lobster. Find a range of equipment designed for low temperature cooking for water bath cooking, immersion cooking and Sous Vide and create flavourful and tender dishes.

STOK Food Equipment

STOK Food Equipment

Commercial sous vide machines, catering equipment, food preparation and food packaging equipment for the foodservice industry.

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