Sous vide cooks vacuum-sealed food in a water bath held at a precise, low temperature, so it cooks evenly from edge to centre and cannot overcook past the set point. Commercial kitchens use it for consistent proteins, batch prep and holding food ready for service. This page covers commercial sous vide equipment for professional kitchens.
How sous vide works
Food is sealed in a vacuum bag and placed in a water bath controlled to an exact temperature. Because the water never rises above the set point, the food reaches that temperature right through without the outside overcooking. It is then seared or finished to order. The result is repeatable: the same steak, chicken breast or vegetable comes out the same way every time.
Why commercial kitchens use sous vide
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Consistency. Precise temperature control gives the same result across every portion and every shift.
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Prep ahead. Proteins can be cooked in batches before service, chilled and finished to order.
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Yield. Cooking in a sealed bag at low temperature reduces moisture loss.
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Labour. Once food is in the bath, it needs little attention until it is ready.
What you need for sous vide
A sous vide set-up needs three things: a way to vacuum seal food, a temperature-controlled water bath, and a way to chill and store food safely if it is cooked ahead. A chamber vacuum sealer is the usual choice in a commercial kitchen, because it seals liquids and marinades as well as solids. Food cooked ahead must be chilled quickly and held cold until it is reheated or finished.
Food safety
Low-temperature cooking needs careful control of time and temperature. Follow a documented food safety plan, use a probe thermometer to check core temperatures, and chill cooked food quickly if it is not served straight away. Check the requirements with your local council as part of your food safety program.
What to check before you order
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Capacity. Size the water bath to the batches you cook.
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Temperature control. Look for precise, stable control across the range you use.
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Vacuum sealing. Plan a chamber vacuum sealer alongside the bath.
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Chilling. Plan blast chilling or cold storage for food cooked ahead.
Browse our chamber vacuum sealers, food preparation equipment and commercial cooking equipment, or read our guide to FSANZ food safety standards.
Frequently asked questions
What is sous vide cooking?
Cooking vacuum-sealed food in a water bath held at a precise, low temperature, so it cooks evenly right through and cannot overcook past the set point.
Why do commercial kitchens use sous vide?
It gives consistent results across every portion, lets kitchens cook proteins ahead in batches, and needs little attention once food is in the bath.
Do I need a vacuum sealer for sous vide?
Yes. Food is vacuum sealed before cooking. A chamber vacuum sealer is the usual choice in a commercial kitchen because it seals liquids and marinades.
Is sous vide safe?
Yes, when time and temperature are controlled. Follow a documented food safety plan, check core temperatures with a probe and chill food quickly if it is cooked ahead.
Can sous vide food be cooked ahead?
Yes. Food can be cooked, chilled quickly, held cold and then finished to order.
