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High-Capacity Gastronorm Sous Vide Water Bath (1800 W / 28 L)

Original price was: 589,99 €.Current price is: 529,99 €. HT

  • Sous-Vide Cooking: Guaranteed Melt-in-the-mouth Textures
  • Banquet Productivity 28L: Cook large volumes simultaneously
  • All-in-One Station: Ready to use (Lid & Rack included)
  • 1800W Power: Ultra-fast & Stable Heating
  • 100% Stainless Steel Structure: Built for intensive use

1000 in stock

1000 in stock

2-year warrantyProfessional guide includedFree delivery from €100 excl. VATSpecialist support
SKU CSV-005 Category Tag Brand:

Description

28-litre Sous Vide Water Bath: A high-capacity cooking solution for professional production environments.

28-litre stainless steel professional water bath for sous vide cooking

This 28-litre sous vide water bath is the largest and most powerful model in our range. It is specifically sized to replace portable immersion circulators where high-volume production demands outstanding temperature stability. It is an excellent production tool for central kitchens, caterers, butchers and delicatessens.

💡 Production tip: maximise usable capacity
To make full use of the 28 L tank without restricting water circulation, use a separator or pouch rack. It holds portions vertically, effectively increasing loading capacity while maintaining even cooking throughout the tank.

Industrial 1800 W power for productive service

1. Rapid heat-up

Domestic appliances and smaller immersion circulators can struggle to heat large water volumes. This professional cooker provides 1800 Watts of power for fast heat-up and sufficient thermal recovery when several kilograms of chilled meat are immersed at once, avoiding a critical drop in water temperature.

2. Dependable stability to one tenth of a degree

Despite its XXL capacity, the appliance maintains water temperature to within 0.1°C. Its patented flow system circulates 8 litres per minute, eliminating cold spots in the corners of the tank. Racks of lamb, beef joints and whole hams cook evenly throughout the water bath.

3. Insulated construction for efficiency and comfort

Unlike an open GN container, this water bath is fully insulated and enclosed by a close-fitting stainless steel lid. It significantly reduces energy consumption over long cooking cycles and avoids excessive humidity in the kitchen by preventing evaporation. This robust, heavy-duty stainless steel unit is engineered for demanding professional environments.

Technical specifications

SpecificationExpert Technical Detail
Appliance TypeHigh-Capacity Sous Vide Water Bath
Total Capacity28 Litres (XXL Format)
Power 1800 Watts (High Performance)
Temperature Accuracy0.1°C (Exceptional Stability)
Temperature Range5°C to 99°C
Pump Flow Rate8.0 Litres / minute
MaterialsStainless Steel Housing and Tank
Dimensions (WxDxH)570 x 430 x 280 mm
SafetyThermal and overheating protection

Included with the appliance: 28L stainless steel tank, insulated stainless steel lid and reinforced power cable. Supplied ready to use.

Additional information

Weight8,5 kg

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FeaturesVacuum Sealer ProOther sellers
European Stock✘ (Often outside EU)
Express Delivery (48/72h)✘ (Often 15+ days)
CE Certified MachinesUncertain
2-Year Warranty IncludedComplex / Paid
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Support & Spare Parts✘ (Non-existent)

Frequently Asked Questions About Sous Vide Cooking

How does low-temperature sous vide cooking work?

Food is placed in a sealed bag and then immersed in a water bath maintained at a precise temperature. Unlike direct cooking, the heat is gentle and consistent, helping to cook food evenly, provide better control over texture and reduce moisture loss.

What is the difference between an immersion circulator and a sous vide cooker with a built-in water bath?

An immersion circulator attaches to a compatible pot or container. It is compact, easy to store and allows you to adjust the volume of water to the amount of food being prepared. A cooker with a built-in water bath is an all-in-one solution: its integrated container makes setup easier and is better suited to frequent cooking, larger quantities or professional use.

Do you need a vacuum sealer to cook sous vide?

A vacuum sealer is recommended to remove air from the bag, keep food properly submerged and achieve more consistent cooking. Always use food-safe bags designed for sous vide cooking and the intended temperature. Vacuum sealing and cooking are two separate steps: the vacuum sealer seals the bag, while the cooker heats and regulates the water bath.

How do you choose the cooking temperature and time?

The temperature depends on the food and the desired result, while the cooking time varies according to factors such as its thickness, quantity and starting temperature. A higher temperature does not always replace a longer cooking time. For reliable results, follow a cooking chart suited to the food and observe food hygiene and safety recommendations.

How can you maintain even cooking for several hours?

Observe the minimum and maximum water levels specified for your appliance. The bags must remain submerged without blocking water circulation. For long cooking times, covering the container helps reduce evaporation and heat loss. Check regularly that the water level remains sufficient, especially when using an immersion circulator.