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Thermoplongeur qui cuit des oeufs
Thermoplongeur 1000W cuisson sous vide
Thermoplongeur Professionnel
Thermoplongeur Professionnel
Thermoplongeur Professionnel 1000W (20L)
Thermoplongeur Professionnel 1000W (20L)
Thermoplongeur 1000W
Thermoplongeur Pro

Immersion Circulator (1000 W / up to 20 Litres)

Original price was: 179,99 €.Current price is: 159,99 €. HT

  • Sous Vide Cooking: Tender & Juicy Results
  • Transforms your pots into a Pro Cooker
  • 1000W Power: Fast Heating (20L Capacity)
  • 0.1°C Precision: Perfect cooking to the core
  • Universal Attachment (Robust Screw Clamp)

997 in stock

997 in stock

2-year warrantyProfessional guide includedFree delivery from €100 excl. VATSpecialist support
SKU CSV-001 Category Tag Brand:

Description

1000 W Immersion Circulator: Convert almost any container into a high-precision professional cooking station.

1000 W precision immersion circulator for low-temperature cooking

This 1000 W immersion circulator is a dependable tool for precise low-temperature cooking in a professional or satellite kitchen. Designed to maintain temperature to within one tenth of a degree, it produces consistently tender meat, delicate fish and flavourful vegetables without the risk of overcooking.

💡 Vacuum Sealer Pro Tip: the right seal is essential
For long cooking cycles, always use certified sous vide cooking bags. Unlike standard storage bags, they are designed to withstand heat without releasing particles, helping maintain complete food safety.

Chef-level precision for your kitchen

1. Exact control (0.1°C)

Eliminate guesswork. The digital thermostat controls temperatures from 5°C to 99°C with impressive stability. This precision is essential for slow-cooked eggs, prepared foie gras and consistently rare beef, cooked evenly from edge to centre.

2. Universal, highly portable format

The reinforced screw clamp attaches to stockpots, large saucepans and Gastronorm containers in seconds (minimum depth 15 cm). Its compact, portable format makes it easy to store in a compact equipment area or transport to off-site catering assignments.

3. Powerful circulation (8 L/min)

The 1000 W heating element rapidly brings water volumes of up to 20 Litres to temperature. The integrated circulator keeps the water moving continuously to eliminate cold spots, ensuring that every submerged pouch receives the same heat regardless of its position in the container.

Technical specifications

SpecificationExpert Technical Detail
Appliance TypePrecision Immersion Circulator
Power 1000 Watts (Consistent Performance)
Heating CapacityUp to 20 Litres of water
Temperature Accuracy 0.1°C (Exceptional Stability)
Temperature Range5°C to 99°C
Pump Flow Rate8.0 Litres / minute
MountingHeavy-duty universal screw clamp
Dimensions & Weight145 x 185 x 355 mm / 1.7 kg
SafetyOverheating and dry-run protection

Included with the appliance: 1000 W immersion circulator and operating manual with temperature guide. Note: A vacuum sealer is required to package food before cooking.

Additional information

Weight1,7 kg

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Why Vacuum Sealer Pro is the smart choice!

FeaturesVacuum Sealer ProOther sellers
European Stock✔✘ (Often outside EU)
Express Delivery (48/72h)✔✘ (Often 15+ days)
CE Certified Machines✔Uncertain
2-Year Warranty Included✔Complex / 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.