Sous vide circulator FIMAR BHS-SV25

A circulator for sous-vide cooking maintains a water bath at a precise, low temperature so food cooks evenly without over-heating. The unit draws water from the tank, heats it to the set point, and returns it in a steady flow, keeping every part of the bath within a fraction of a degree. This method preserves texture, moisture and flavour in meats, fish and vegetables, and allows long, unattended cooking cycles without risk of drying or burning.

The FIMAR SV25 circulator is a counter-top unit with a 25 L stainless-steel bowl. The operator fills the bowl with water, attaches the circulator head to the rim, and lowers the food—sealed in vacuum pouches—into the bath. The control board offers five preset cooking programmes; each programme displays the water temperature, core-probe reading and count-down timer on a clear screen. A safety interlock stops the machine if the water level falls below the minimum mark, preventing damage to the element. The included temperature probe measures with 0.1 °C resolution and the unit holds the set point within ±0.3 °C throughout the cycle.

Operation begins by selecting a programme or entering a custom temperature and time. The circulator starts the pump and heater, bringing the water to the target temperature in under an hour. Once the bath is stable, the operator loads the pouches, ensuring they are fully submerged. The machine runs unattended until the timer expires, at which point it switches off and holds the water warm until the food is removed. A drain valve with a safety release allows quick emptying of the bowl without spills.

The SV25 is built with a stainless-steel casing and bowl for durability and hygiene. The 230 V single-phase supply plugs into a standard 13 A socket, making it suitable for most professional kitchens without special wiring. The unit weighs 13 kg, so it can be moved by one person and fits on a worktop or shelf with a footprint of 640 mm by 350 mm. The 25 L volume accommodates enough pouches for a full service without crowding, while the 330 mm height leaves clearance for standard vacuum bags.

Cleaning follows from the construction: after draining, the bowl and casing are wiped with a damp cloth and mild detergent. The circulator head is removed and rinsed separately, taking care not to immerse the electrical parts. The drain valve is opened to clear any debris, and the unit is left to dry before storage. No disassembly is required beyond removing the head from the bowl.

The SV25 is a single model; no variants or accessories are specified in the catalogue. It is listed under low-temperature cooking equipment for professional kitchens.