Why this sous vide earns its place
Sous vide is precision cooking—food sealed in a bag, lowered into a water bath held at exact temperature, cooked through gently and evenly. The SousVideTools Ivide Cooker 2.0 is the engine that makes that possible. It reaches temperatures from 5°C (for curing and confit) up to 90°C (for soft-cooked eggs and delicate fish), and holds that temperature to within ±0.1°C. That precision is what transforms a protein into something exceptional: consistent doneness throughout, texture retained, flavour deepened by time and precision.
The unit clamps to any vessel via a robust screw-action mount—a stock pot, a hotel pan, a purpose-built water bath, whatever's on your pass. Its reach extends to containers up to 30 litres, so you can run single portions or batch-cook plates for service. The bright touch-screen display shows temperature and cooking time clearly, and WiFi connectivity means you adjust settings via the iVide app from your phone—useful when you're prepping elsewhere and want to confirm the bath is holding steady, or when you need to extend cooking time without stepping back to the pass. A low-water protection system powers off automatically if the bath level drops, preventing damage to the heating element.
It's engineered for continuous commercial operation. The 1200W element runs reliably through service after service, and the compact design (344mm tall, 66mm deep, 121mm wide) means it doesn't claim much space on a busy prep station. At 3.6 kg, it's light enough to move if needed. The unit runs on 230V plug connection and carries a 1-year parts-and-labour warranty.
