Commercial Sous Vide Cooking
In sous vide cooking the temperature control is essential. Commercial sous vide cooking requires a temperature controlled water bath and a means to seal the foods to be cooked. There are several types of equipment that suited for cooking sous vide depending on your needs and budget.
Temperature controlled water baths as sous vide cooking immersion circulator. The more expensive immersion circulators are a better alternative since they are more durable and have a larger capacity.
An immersion circulator is a device that you can insert into a pot of water. It uses to draw the water and heats it up to a temperature then it will spit it back out. Simultaneously it will make heating and circulate the water. Immersion circulators also have a float to detect low water levels to shut down the device and trigger an alarm.
There will be another method of water oven out there with a fixed tub that you can fill it with water. They take up a lot of counter space and they are not easy to fill the water. If you are planning for sous vide cooking then often enough that idea and it might be the right choice.
A plastic bag will prevent juices from your food and wash out into the circulating water and this will allow heat transfer from the water to your food. Folks use a vacuum sealer appliance to seal food for storing in the freezer or even to keep food fresh when travelling.
The vacuum sealer will remove all the air surrounding a piece of food and then seal the plastic cover around the food. Vacuum sealers will work best with solid foodstuffs but don’t work as well with liquids like soups or sauces. So with liquids, the vacuum seal is not really a vacuum.