FAQ

We recommend using several fusionchef units when working with different cooking temperatures simultaniously or when cooking various food (e.g. meat, fish, vegetables). With the help of multiple fusionchef units, different temperatures can be controlled and a complete menu can be cooked at the same time.

Another option is to use the core temperature sensor for the Diamond. The Diamond sous vide models can be set to heat the water to the highest temperature needed for the first food, meanwhile another food requiring a lower temperature can be controlled by the core temperature sensor. When the desired core temperature of the second food is reached, immediately remove it from the sous vide water bath. It is ready.

fusionchef offers custom fitting separation grids for the XS, S, M, L and XL sous vide baths in order to divide the water bath into sections. The cooking products can then be divided by time needed and easily identified to be taken out at different times.

All Fusionchef sous vide equipment are meticulously tested and calibrated before leaving the factory. They are designed for precise, continuous operation. It will take a long time for the sensors to lose a very minimal amount of precision if any. Only after many years, can there be slight differences. Therefore it is not necessary to calibrate the Fusionchef thermostat under normal conditions.

fusionchef sous vide equipment are constructed for continuous use under normal circumstances. It is not necessary to service the units on a regular basis. However, you still need to:

• Change the water of your FusionChef unit or your cooking vessel regularly.
• Clean the unit regularly, including heating coils.
• Use only special stainless steel cleaning products.
• Descale your FusionChef from time to time. This is especially important when using very hard water.

Our equipment is available for sale through a dealer network Australia wide. Simply let us know what you need and we will put you in touch with a local dealer who can look after you. We are here to help!

fusionchef offers custom fitting retaining grids for the XS, S, M, L and XL sous vide baths in order to keep the vacuum bags submerged under water. The retaining grids can be fitted to the top of fusionchef sous vide bath to guarantee food is heated equally on all sides and thus cooked evenly.

Sous vide cooking method reduces food shrinkage to a minimum and the Pearl will already pay for itself with the savings on food shrinkage after cooking around 170kg of beef tenderloin sous vide.

For example, a fusionchef Diamond M consumes 6.5Kw of power while operating for 18 hours. The calculation is based on the following assumptions:

The water´s starting temperature in the fusionchef sous vide water bath is between 15̊C and 20̊C. When the set temperature is reached, a kilogram of Roast (core temperature of +3̊C) is placed into the sous vide water bath and is cooked at 60̊C for 18 hours.

In order to maintain optimal water circulation and a constant temperature inside the sous vide bath, we recommend, as a general rule of thumb, not to cook any more than about half of the bath volume in kg of food.

XS Sous vide bath or 1/2GN pan 200mm deep (13 liters): up to 5 Kg of product
S Sous vide bath or 1/1GN pan 150mm deep (19 liters): up to 8 Kg of product
M Sous vide bath or 1/1GN pan 200mm deep (27 liters): up to 12 Kg of product
L Sous vide bath or 2/1GN pan 150mm deep (44 liters): up to 20 Kg of product
XL Sous vide bath or 2/1GN pan 200mm deep (58 liters): up to 27 Kg of product

We recommend that you proactively descale your fusionchef on a regular basis before hard water deposits are visible. How often you need to descale will depend on the hardness of the water used in/with the machine.

Because stainless steel can corrode, please pay attention to the following instructions in order to prevent and protect your sous vide machine against rust and corrosion:

• Do not clean the sous vide thermostat and the sous vide water bath with steel wool.
• Do not add salt to the temperature regulated water.
• Chlorine in drinking water can cause corrosion.
• Iron containing drinking water can cause rust to form due to the flocculation of the iron when heated.

The circulation pump is necessary in sous vide machines to keep the temperature constant throughout the bath and to avoid cold spots. Every fusionchef comes with an integrated circulation pump with a capacity of 14L/min. It is responsible for the continuous circulation of water in the bath and results in a constant temperature within ±0.01°C of the set temperature in the entire sous vide bath.