Answers to Frequently Asked Questions
See below for additional information about sous vide cooking with Pearl or Diamond immersion circulators from fusionchef™. If you have additional questions, please contact us.
The heat-up time of the water depends on its initial temperature. Based on the
assumption that the initial temperature of the water is 64.5 °F (18 °C), the heat-up time
of the water of the models Diamond M, L and XL is as follows:
2) How long is the cooking time for a pork filet?
The following graph exemplarily shows the cooking time of a pork filet (2lbs) as well
as rise in temperature of the water in bath of the Diamond M and the core temperature
of the pork filet.
3) How much shrinkage is expected with Sous Vide cooking?
When applying the Sous Vide method the cooking loss / shrinkage of all types of meat
is significantly lower than with conventional cooking methods. With beef the difference
is 5% to 40% when comparing the two cooking methods.
In following graph the shrinkage of beef filet (price per lbs of beef: $13.00)
4) How long does it take to amortize a Pearl?
When does the purchase of a Pearl become profitable with respect to the cooking losses?
Just have a look at the following graphic. After cooking approximately
103 lbs of beef the avoided shrinkage will recoup the money spent for the
purchase of a Pearl.
To make sure the bath will maintain a uniform temperature please notice that the bath is not fully packed with food and that the water should always circulate. The weight in lbs/kg refer to beef tenderloin.
|XS Bath Tank: 3.4 gal|
|up to about 13.2 lbs|
(up to 6 kg)
|S Bath Tank: 5 gal|
|up to about 19.8 lbs|
(up to 9 kg)
|M Bath Tank: 7.1 gal|
|up to about 28.7 lbs|
(up to 13 kg)
|L Bath Tank: 11.6 gal|
|up to about 46.3 lbs|
(up to 21 kg)
|XL Bath Tank: 15.3|
|up to about 63.9 lbs|
(up to 29 kg)
6) How can foods with different cooking temperatures be cooked simultaneously?
We recommend to use several fusionchef™ units when working with different cooking temperatures (e.g. meat, fish, vegetables). Therefore different temperatures can be controlled at the same time and a complete menu can be created simultaneously.
Another option is the use of the core temperature sensor for the Diamond. You can heat up the unit to the desired temperature as usual and control as well as monitor another food with lower cooking temperature via the core temperature sensor and the core temperature alarm. Wait until the food which is controlled with the core temperature sensor has reached the desired temperature and take it out of the water.
7) What is the task of the integrated pump?
The integrated pump installed in all fusionchef™ by Julabo models has a capacity of 3.7 gal /min. This guarantees proper circulation of water for a temperature stability of ± 0.01°F (± 0.01°C) in the entire bath or cooking vessel.
In general there are two types of vacuum machines. The professional chamber machine and the household vacuum machine without a chamber.
For professional use in restaurants and catering we highly recommend a chamber machine as it facilitates regulation and control of the vacuum.
For Sous Vide cooking at home a vacuum machine without a chamber is well sufficient. It is space-saving, achieves acceptable results and is less expensive than a chamber machine.
9) Which type of vacuum bags do you need?
In general there are 3 types of vacuum bags for chamber machines: sealed-edge bags, tubular bags and shrink bags.
Sealed-edge bags – also called 3-side-sealed bags – are sealed on three sides. Tubular bags, however, have no side seal and are thus only sealed on one side. Therefore they are more stable than sealed-edge bags. Both are ideal for Sous Vide cooking.
Shrink bags enclose the comestibles like a second skin causing only a little liquid to form in the package.
Pay attention to the temperature resistance of your bags! It should conform to your cooking temperature (104 °F – 194 °F / 40 °C - 90°C) and should not be affected by cooling or during shock-freezing.
10) Is maintenance necessary?
fusionchef™ by Julabo offers high quality products made by Julabo. They are designed for continuous operation and frequent use. A specified service is not necessary but fusionchef™ by Julabo asks you to observe the following:
- Change the water of your fusionchef™ by Julabo or your cooking vessel regularly
- Clean the unit regularly, including heating coils
- Use only special stainless steel cleaning products
- Descale your fusionchef™ by Julabo from time to time. This is especially important when using very hard water Please use standard descaler.
11) What are the risks of the Sous Vide method?
As with other dishes such as sushi and tiramisu there are also risks when cooking Sous Vide. If you consider a certain time factor most germs and bacteria are usually killed at a temperature of 131 °F (55 °C). Growth of bacteria can be reduced by immediate consumption or by cooling the cooked food to 37.4 °F (3 °C).
Are there any further questions?
Our fusionchef™ by Julabo team will be happy to help you at any time. Just send an email with your request to: email@example.com