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Clifton Food Range sous vide water baths are manufactured in Great Britain by Nickel-Electro Ltd, brand leader in scientific temperature control equipment. The company has applied its expertise to the design and manufacture of water baths specifically for sous vide poaching and other low temperature cooking methods.
Working closely with the country's top chefs, the water baths have been developed with their requirements in mind.
Leading chefs who have been using Clifton water baths for years include Martin Burge, John Campbell, Sat Bains, Daniel Clifford and Alain Roux.
Other chefs who have seen the benefits of Clifton baths include Simon Hulstone, Michael Caines, Alan Murchison and Atul Kochhar.
The wide choice of styles available means that there is a Clifton Food Range® bath to suit many operations and budgets.
With the ability to produce consistently good flavours and textures, in addition to increasing efficiency and profitability of an operation, the baths have become a well established and essential tool used daily in Michelin Star and other acclaimed restaurants worldwide.
The company is able to advise on the most appropriate model for the application and provide HACCP advice and recipe ideas.