Sous vide circulator Stalgast 691250

A sous-vide cooking circulator keeps water at a set temperature with constant circulation, allowing food to cook evenly and retain moisture. The unit draws water through a heating element and pumps it back into the container, eliminating hot and cold spots. This method gives precise control over doneness, texture and flavour, making it essential for professional kitchens that demand repeatable results.

To use the circulator, fill a suitable container with water, attach the unit to the side and set the desired temperature. The circulator heats the water to the programmed level and maintains it within a narrow range. Once the water is at temperature, vacuum-sealed food is lowered into the bath and left to cook for the required time. The operator monitors the display and removes the food when done, ready for finishing or service.

The Stalgast sous-vide circulator is built with a compact body measuring 620 mm high, 360 mm wide and 280 mm deep, designed to clip onto a range of container sizes. It operates on a 230 V supply, suitable for standard UK kitchen circuits. The temperature mode spans 5 °C to 95 °C, covering everything from gentle pasteurisation to slow-cooked meats and delicate fish. A power rating of 0.7 kW indicates a modest load on the electrical supply, allowing it to run alongside other equipment without overloading the circuit.

Cleaning involves wiping down the exterior with a damp cloth and rinsing the pump housing to remove any food debris. The circulator should be stored dry to prevent scale build-up in hard-water areas. No additional maintenance is required beyond routine checks of the water level and temperature accuracy.

This circulator is categorised under professional sous-vide equipment, fitting seamlessly into modern catering workflows where consistency and quality are critical.