SousVide Water Ovens Compared with Other Water Bath Style Sous Vide Cookers | The Tool Shed

SousVide Water Ovens Compared with Other Water Bath Style Sous Vide Cookers

There are other water bath style sous vide cookers on the market, but not all are equal. For example, some lack precise temperature control and others have motors which may require cleaning and maintenance. The reference chart below offers some guidance on what to consider when choosing the right sous vide machine for your needs.

Click here to compare SousVide Supreme models

Features	SousVide Supreme^®	SousVide Supreme Demi^®	What to Look For
Water Bath Capacity	11 Litres	9 Litres	Other machines have smaller capacity that could limit the types of food you cook and the number of portions. Thus, if you want the option of cooking a roast or other large cuts of meet, check the depth and capacity.
Cooking Capacity	20 (115) gram portions	12 (115) gram portions
Max Water Bath Depth	7 inches, deep enough to cook roasts, leg of lamb, etc.	6 inches, deep enough to cook roasts, leg of lamb, etc.
Actual Water Temperature Displayed	Yes. The user knows at all times what the water temperature is in the unit.		Some units may not display the actual temperature of the water bath when it is heating up. It is important to know when the water temperature is at the desired cooking temperature or if it should deviate from the target temperature.
Temperature Control	Holds +/- 1ºF (.5ºC). PID technology with sensitive thermistor accurate to maintain temperature within this narrow range.		It is important to understand how the temperature is controlled. For accuracy, a thermistor or PID is required. If the unit uses a simple on/off thermostat, it will create wide ranges of temperatures unsuitable for sous vide cooking.
Manufacturers Stated Temperature Range	Lowest 86ºF/30ºC and highest 210ºF/99ºC		Check the temperature ranges to ensure they will meet your cooking needs.
Auto Shut Off	For safety, the unit will remain on until turned off by the user to prevent food spoilage. There is a timer but it does not shut off the unit when the time has elapsed.		It is not desirable for the unit to shut off automatically after the timer elapses, as if the food is left there for prolonged periods at lower temperatures, it can present the danger of food spoilage, the growth of food-borne bacteria, and the heightened risk of food poisoning;
Pre-Heating Time	From 70ºF/21ºC to 140ºF/60ºC = 20 to 30 minutesFrom 70ºF/21ºC to 194ºF/90ºC = 35 to 45 minutes		Some machines can take a much longer time to heat up.
Timer Min/Max	1 minute to 99 hours. Suitable for all food.		Some timers do not cover this range, which will be limiting for all types of food.
Celsius and Fahrenheit?	The SousVide Supreme is programmable in both temperature readings.		Some machines offer C or F temperature readings and not both options.

Post by Chris Holland

Our Chef Director Chris Holland worked as Head Chef at the prestigious Alderley Edge hotel before joining us. He has a passion for using the best produce and never compromises on quality. Author of our best selling book Sous Vide The Art of Precision Cooking, Chris is a expert on the sous vide technique.During the later part of my school days at Wardle High School Rochdale I always wanted to be a chef . I knew from the very start that my path to work was never going to be academic it was always going to be something practical and hands on.

As a young boy growing up I was inspired to cook with my Grandma who was and still is an inspiration to me . I have memories of helping make the cakes that she always had made for visitors and family alike . She made the most amazing cakes and I loved nothing more than eating the sweet raw cake batter straight from the bowl . We used to fight over who got to lick the bowl/spoon after the cakes were made. My grandma’s philosophy for cooking even on a shoe string budget was always to use fresh and seasonal ingredients either home grown or bought from the market.

School was somewhat of a drag for me as I was itching to learn to become a chef.

I started at Hopwood Hall college as a chef and instantly fell in love with it .To me it was the only real time I excelled in something and this inspired me to really get my head down and put in the hard work. College was the first time I really excelled in something and gave me the opportunity to laugh at the teachers who said I would never make something of my life!!!!

During the three years at college I also took on a part time position in a local hotel working the bar and restaurant first and then the kitchen. These were great days and gave me the opportunity to see how the industry ticks. I learnt a lot from those days both good and bad !! But I have to say I was itching to work only in the kitchen but it was a good insight into the catering world .

After completing college I moved away from Rochdale for a full time roll at one of Cheshire’s most talked about Hotel restaurants The Stanneylands Hotel. This was the school of hard knocks for me as I quickly realised that although excelling at college meant nothing in “The Real World”.

I loved every minute of the 18 hour days 6 days a week on minimum wage . Although difficult I feel that without this grounding I wouldn’t have achieved what I have today. After 18 months of hard graft I left Stanneylands and went with the Head chef to open a fine dining restaurant at Mere Golf and Country Club. The opportunity to work alongside Matthew Barrett was too good to turn down. I learnt so much from the ex-Ritz chef and working in a much slower paced role helped me develop a much better understanding of how to organise and run a kitchen. We were a very small team and teamwork was and still is the only way to go for me.

After 2 years at Mere I got the opportunity to go into The Alderley Edge Hotel as Junior Souschef. The Early days at the Edge were all about learning new styles of cuising which is invaluable in any role as a chef. I got the opportunity to grow and learn all aspects of every section which was inspiring . I was offered the opportunity at the age of 29 (2004) to take the role of head chef. For me this was when I really started to develop my own style of food.

After 9 years at the top winning Cheshire restaurant of the year , Chef of the Year and appearing on GBM amongst many highlights including cooking for many celebrities and famous people I decided to move on into development with Sousvidetools.

The main inspiration for this was to train and educate people . I always had a great passion for education but could never really see myself at a college . The job is super rewarding and I am proud to say we have become the leading light in sous-vide education in the UK . This is something I am very proud of . Food is my biggest passion and this is what keeps me interested the most . I love to travel and try out other countries cuisines. I am constantly inspired by ingredients and the pursuit of getting the best out of them without destroying their natural flavour .It is super important to me to continue to try and be at the forefront of the food scene this is what inspire me and the team to keep driving forward .

Technology is now widely used in the industry and I am super proud to say we have been a big part of spreading that message.

I am very lucky to be in the position I am and the drive to constantly improve our training and links to the next generation of young budding hospitality chefs.

TI feel that my experience over the last 25 years really enables me to get close and educate the “next generation” of chefs .

The industry which I love is really struggling to bring through new recruits and if I can help that process I will be immensely proud.

The food seen in the Uk has improved dramatically over the last ten years and I feel this will continue with the correct education. What happens next only fate will tell us...

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