FIMAR Circulator RH50 Sous-Vide Machine for Precision Cooking

A circulator sous-vide machine maintains water at a precise, low temperature to cook food evenly inside vacuum-sealed bags. It heats the water with an internal element and circulates it continuously, eliminating hot or cold spots. The method locks in moisture, texture and flavour while achieving consistent doneness throughout the food, which is why it is standard for proteins, vegetables and delicate sauces in professional kitchens.

The FIMAR Circulator RH50 draws water from the stainless steel bowl, heats it to the set temperature and returns it through a directional outlet. A core probe inserted into the food reports the internal temperature to the control board, allowing the machine to adjust the water temperature until the target is reached. The operator loads vacuum-sealed bags into the 50 L bowl, selects one of five preset programmes or sets a custom temperature and time, then starts the cycle. The display shows the water temperature, core temperature and remaining time. If the water level drops below the minimum mark, the machine stops automatically to prevent damage.

The unit is built with a stainless steel casing and bowl, which resist corrosion and are easy to sanitise. A safety valve on the drain prevents pressure build-up when emptying the bowl. The circulator weighs 4.5 kg, making it light enough to move between worktops or storage cupboards, and its footprint of 240 mm by 150 mm fits on most kitchen counters without crowding hobs or taps.

The control board offers five cooking programmes, each storing a temperature and time setting. The temperature probe reads with an accuracy of ±0.3 °C and a resolution of 0.1 °C, ensuring the water stays within a narrow band around the target. The 230 V single-phase supply matches standard UK kitchen circuits, and the 2.0 kW power rating indicates the load it places on the circuit during heating.

Cleaning involves emptying the bowl through the drain valve, wiping the interior with a non-abrasive cloth and sanitising the stainless steel surfaces. The core probe should be cleaned after each use to maintain accuracy. The machine reaches 70 °C in approximately 50 minutes, which is typical for bringing a full 50 L volume to temperature.

The FIMAR Circulator RH50 is categorised under low-temperature vacuum cooking equipment in professional catering catalogues.