Stalgast Circulation SV Sous Vide Cooker

A sous vide cooker holds water at a set temperature so food cooks evenly without over-heating. The heater warms the water while a pump moves it continuously around the tank, preventing hot and cold spots. This circulation keeps every part of the bath at the same temperature, letting chefs programme exact doneness for meats, fish and vegetables.

The Circulation SV clips to the side of a container and lowers its heating element and pump into the water. The operator fills the container, sets the target temperature on the large display, and starts the unit. The pump draws water in, heats it to the chosen value, and returns it to the bath. A sensor checks the temperature constantly and adjusts the heater to hold it within a fraction of a degree. When the food reaches the programmed time, the operator lifts the vacuum-sealed bags from the water and finishes them as needed.

The body is sized to fit standard gastronorm containers and stock pots. Its 145 mm width and 115 mm depth leave room on the worktop while the 325 mm height clears the rim of most vessels. The 1.9 kg weight lets one person move it between stations without a trolley. A 230 V supply powers the 1.4 kW heater, which is sized for a domestic socket but draws enough current to trip a shared circuit in a busy kitchen.

The pump and heating element sit inside a sealed housing that clips to the side of the container. A large digital display shows the set and actual temperatures, and a single control adjusts the target value in 0.1 °C steps. The unit maintains the bath within 0.1 °C below and 0.2 °C above the set point, giving consistent results across long cooks.

After use, the operator removes the unit from the water, wipes the housing and pump with a damp cloth, and stores it dry. The sealed construction keeps water out of the electronics, so no descaling or internal cleaning is required.