Sous Vide Equipment

58 products

Sous vide cooking seals food in vacuum bags and cooks it in a water bath held at a precise temperature. Kitchens use it for consistent proteins, vegetables and eggs, and for cook-chill programs that cut work during service.

This collection includes Atmovac immersion circulators and integrated water baths, along with the vacuum sealers and bags you need to package product. The full sealer range is also in Vacuum Sealing Equipment. The rest of the countertop range is under Commercial Countertop Equipment.

Types of sous vide equipment

  • Immersion circulators: Atmovac SV-EZ and SV-PRO (120V) and Softcooker XP120 and XP230 thermal circulators clip onto a tank or food pan and hold the water at a set temperature.
  • Integrated water baths: Atmovac Softcooker SR11 and SR23 combine the bath and heater in one unit (110V).
  • Vacuum sealers: Atmovac Diablo, Chinook, Arctic and Kaze chamber sealers, Cyclone, Pampero and Solar high-volume machines, Buran external sealer and KS impulse sealers, plus the Hamilton Beach PrimaVac.
  • Bags: Atmovac channeled and smooth vacuum bags and rolls, Atmovac cooking bags, and Vollrath and Omcan vacuum bags.

What to consider for a sous vide program

  • Circulator or water bath: A circulator is flexible and fits different containers; an integrated bath is a self-contained unit for a dedicated station.
  • Bath volume: Size the bath or container to your largest batch, leaving room for water to circulate around the bags.
  • Sealing: A chamber sealer handles liquids and marinades and gives a consistent seal. External sealers suit dry product.
  • Bags: Use bags rated for cooking at your temperatures. Chamber sealers use smooth bags; external sealers need channeled bags.
  • Food safety: Follow validated time and temperature guidance, chill cooked product quickly and label bags.

Sous vide FAQs

What do I need to start cooking sous vide?

An immersion circulator or water bath, a vacuum sealer and suitable bags, and a probe thermometer to check core temperatures.

Immersion circulator or integrated water bath?

A circulator works with containers you already have and moves between stations. An integrated bath is a single self-contained unit.

Do I need a chamber vacuum sealer?

A chamber sealer is best for liquids, marinades and frequent use. An external sealer can work for dry items at lower volume.

Is sous vide safe?

Yes, when you follow validated time and temperature guidance, chill and store product correctly and follow local food safety rules.

Prefer to talk it through? Find a Russell Hendrix representative.