Clifton Food Range® Sous Vide Cooking Baths
A family business based in Weston-super-Mare since 1935. Now in its 3rd generation of family members, the company prides itself on being a strongly established, independent British manufacturer.
Sous Vide by Clifton
What is Sous Vide
The words Sous vide literally translates from French as ‘under vacuum.’ It was developed in France in the early 1970s when George Pralus and a food scientist joined forces to devise the perfect method for producing foie gras. After numerous experiments the best method proved to be sealing the food in a pouch under vacuum before cooking it very slowly at a controlled temperature.
Sous-vide today uses a water bath to accurately cook the vacuum packed item at a precise temperature. This creates enhanced texture and taste and means that meats such as beef emerge tender enough to be cut with a fork. This process results in minimal shrinkage, with greater yield. Wastage is reduced through accurate portion control at regen stage.
Advantages of Sous Vide
- Prime & Secondary cuts of meat can be used
- Many foods can be cooked overnight
- Low energy consumption as opposed to oven ranges
- Shelf life is extended
- Reduce portions/meat bills by up to 20%
Sous Vide Cooking
- Intense flavours
- Tender textures
- Vibrant Colours
- Evenly cooked throughout
- Consistent results every time
Wider Range of Benefits
Cooking at lower temperatures for extended periods can
- Preserve Flavour and Aroma as water-soluble substances especially aromatics are not lost
- Flavours are enhanced; colours retained and less salt is required
- Nutrients are preserved, as water-soluble minerals are not leached into cooking water as poaching in a vacuum bag eliminates this
- Research has shown that sous vide gives the highest retention of vitamins vs. steaming and boiling
- Little additional fat required during cooking
- Consistent results every time a dish is cooked
The Range
At CHR we are all about design, so the Clifton FX Range are used to free up premium worktop space.
Sit on Clifton Food Range® sous vide water baths are available in a wide choice of capacities and styles to suit the requirements of the busy chef and kitchen.
They are available as single chamber units, Duobath™ units, complete stirred baths and the popular immersion circulator which can be clipped on to a suitable gastronorm vessels or round pots.
With sizes varying from 4 litres to 56 litres the baths are suitable for small hotel/pubs, individual sections within kitchens through to larger operations such as banqueting and outside event catering companies. Food development businesses also use Clifton Food Range® baths for product/menu development for their own or their clients’ use.
Size Selection Guide – Which bath should I choose?
Key Product Lines
The most popular choices from single to double chambers and portable immersion circulators.