John Morris Scientific has introduced a range of Julabo heating circulators and refrigerated/heating circulators for sous-vide cooking applications.
Sous-vide cooking was developed in the kitchen of George Pralus in 1974 and means 'under vacuum'.
The technique is used to create textures and flavours by sealing ingredients in a plastic bag, under vacuum, and then cooking slowly at temperatures well below those at atmospheric pressure.
In addition, sous-vide storage - or cook and chill - is becoming more widely used to cook gourmet meals and then to rapidly cool them.
Julabo said that its sous-vide products are easy to use and safe.
Two independent temperature sensors ensure the safety temperature settings are never exceeded.
The design is robust and allows for convenient transport.
Practical accessories such as temperature sondes and special puncture seals complete the product range.