Sous Vide is a technique where food is sealed in a vacuum bag then cooked to a very precise temperature in a water bath
Burton Sous Vide combines cutting edge design to create delicious, healthier, stress free meals - bring your dream recipes to life whether cooking for one or entertaining guests
Hailed by top chefs around the world, the phenomenon of sous vide is now available to everyone.
We are confident the Burton Sous Vide water bath is the best in its class providing everything you need from a quality, well designed, easy to use product.
The convenience and safety factors in buying one purposely designed system is often the reason why many people upgrade from sous vide Circulator products.
Consider having to separately buy a properly insulated water container with a proper lid, a vacuum sealer with bags and a rack system to hold the pouches under water.
Consider also the hassle factor in storing and bringing out these separate pieces of equipment, setting it all up, filling and emptying with water, cleaning… every time you want to cook sous vide!
Safety and trust in your equipment is important especially during unattended cooking times which may be overnight or whilst at work. The full diversity of sous vide cooking will require certain foods to be cooked over these longer periods which is why we focus so much on the importance of safety, insulation and the potential dangers of water evaporation.
We have tested many other sous vide products that not only become very hot to the touch but also require constant ‘topping up’ of water levels due to poor design and inadequate insulation.
We believe your sous vide equipment should not only perform well but look good in your kitchen too. As a permanent fixture you will use it more often without the need of storing, bringing out, filling and emptying with water and cleaning maybe several different components each time you want to cook!
Quality lasts! We pay close attention to detail in all aspects of the design and manufacturing process. It can be easy to hide cheap components within a product that may look good on the outside…we do not compromise on either design or quality.
Temperature control is a key aspect of Sous Vide cooking. All our water baths are fitted with PID technology to ensure consistent accuracy to within 0.1c, making them the most accurate on the market. Each machine is filled with water, tested and individually calibrated for temperature accuracy during the assembly process.
One of the most important components of Sous vide cooking is, of course, a vacuum sealer and bags. Unlike other similar products on the market, we like to help our customers get started by giving away a set of five different sized, easy to use reusable, Ziplock bags and a vacuum pump with every water bath purchase. All our bags are dishwasher, microwave and freezer safe, fully recyclable and adhere to all food safety standards. Our exclusive starter kit makes sure you will be ready to start discovering the secrets of sous vide as soon as you’ve unpacked your new machine.
Despite holding an impressive 13 litres of water, the Burton Sous Vide is remarkably compact. Other standard domestic water baths with similar countertop dimensions, will typically hold maybe only 6 to 9 litres which limit your options for serving a larger family or entertaining guests in general.
The Burton Sous Vide is likely to be more energy efficient than smaller water baths or other sous vide methods because of our focus on providing a well-insulated product. Therefore, it is cost effective and ideal for every day individual use or entertaining 20 + guests at a time. It is perfectly suited for commercial use in the professional kitchen too.
Often overlooked, water evaporation from other Water Baths and with Circulator products, especially at higher temperatures or during longer cooking times, can lead to the worry of constant monitoring and topping up water levels.
Customer feedback has definitely influenced our focus on the important aspects of design and quality with a simple, uncomplicated user experience
Don’t compromise on quality!
The Burton Sous Vide is used and has been recommended by various UK Master Chef finalists as well as food experts such as Nigel Barden from BBC Radio 2 Drivetime.
Saturday Kitchen Live on BBC1 TV use the Burton Sous Vide too.
Our business model is based on selling directly to the end consumer, predominantly through our international websites. Distributors and middlemen will inevitably expect to take a considerable profit margin when passing on and promoting manufacturers’ products.
This gives us more control in offering the best prices to our customers providing better value for your money. This closer interaction with our customers and the level of support we offer is also very important to us.
Sous Vide has been used in top restaurants for around 30 years and, until now, has remained the professional Chef’s trade secret! But, with home cooking and entertaining becoming increasingly popular, home cooks are becoming ever more discerning in their desire to produce healthy, high quality food. Sous vide not only enables you to do this but also saves you time and hassle in the process.
Recently TV programs highlighting the amazing quality and simplicity of sous vide have exploded, bringing this secret to us all. Put simply, sous vide is a very easy way to prepare food, while, at the same time, giving home cooks much better control and consistency in the meals they prepare
Affordability has had a big impact too. Previously the preserve of commercial kitchens, water baths are now being designed to cater specifically for the needs of domestic cooking, bringing restaurant quality cooking methods into the home for a fraction of the price.
Nothing is off the menu when you cook sous vide. Beef, pork, lamb, poultry, game, fish, seafood, eggs, vegetables and fruit, plus a wide range of puddings can be cooked this way. There is even a growing trend for making cocktails the sous vide way! All are enhanced and improved by the low temperature water bath method.
Sous vide cooking adds to the tenderness and texture of meat, it retains the vibrant colours of fruit and vegetables, preserves the delicate, velvet finish of fish and adds an extra dimension of decadence to desserts. Unlike traditional cooking methods sous vide also allows the visual character and nutritional benefits of food to remain intact.
Preparing and cooking sous vide is incredibly simple. All you need to do is season your food, seal it in our reusable vacuum bags and drop it into your water bath at the correct temperature for the allotted time. When the time is up, simply remove food from the bag. Your food will be perfectly cooked through at the precise doneness and tenderness.
Some food, especially proteins such as meat and poultry, will need to be briefly seared and finished in hot pan to brown and caramelise the surfaces, whilst leaving the internal meat perfectly cooked according to your preference - rare, medium or well done.
Any liquids left in the bag are perfect for jus or gravy. Remember all the natural healthy nutrients & flavours are preserved in the juices as well as the food – all sealed & ‘locked into’ the vacuum bag.
One of the biggest convenience factors of sous vide cooking is that it is almost impossible to overcook your food because the internal temperature cannot rise above the water bath temperature you set. This is one of the major advantages of sous vide cooking, especially when serving times are delayed – hence the phrase ‘set & forget’ is often used.
Sous vide massively reduces the hands-on attentive time in your cooking yet enables you to achieve even better and more consistent results. With its precise temperature control the ‘set and forget’ sous vide method allows you to prepare dishes overnight or while at work without monitoring or worrying about over or under cooking issues.
Irrespective of the superior food quality, busy restaurants understand the huge time management and organisational benefits of sous vide preparation & delivery. With a little forward thinking it really is a time saver and will complement rather than intrude on your everyday busy lifestyles. Just make sure you choose a well-insulated Sous Vide machine that doesn’t need constant monitoring & topping up with water all the time through evaporation!
We’ve done our homework! Quite simply, we have put a huge amount of effort into our research and development to ensure that we are able to offer the best quality, best design & best value of any domestic Sous Vide machine currently on the market. We are also constantly looking to improve our products and services in order to provide our customers with the best possible experience.
Unlike other machines, Burton gives you a comprehensive vacuum sealing kit, including pump and a set of reusable bags with every new machine. No additional purchase is necessary, meaning you will be ready to start cooking within minutes of taking it out of the box.
The versatility of sous vide cooking gives you options that might previously have put you off serving certain dishes in some circumstances. By taking much of the stress and complexity out of the equation, sous vide can free your mind of many of the organisational elements involved serving a meal, allowing you the freedom to explore your culinary talents to the full and impress guests with your amazing abilities.
Imagine cooking steaks for your family or friends, with each liking theirs cooked to a different ‘doneness’... rare, medium, well done or anything in between. Instead of standing over your griddle pan or barbecue and timing each individual steak, by using the sous vide method you no longer need to worry about over or undercooking your guests’ food.
Through precise temperature control the water bath can ensure that each steak is pre-prepared to perfection every time, for example… 49°c for rare, 57°c for medium rare, 61°c for medium and 71°c for well done. So, when it comes to serving, all you need to do is hold your steaks at the lower temperature in your sous vide prior to plating up. Then, simply sear them all together on a high heat for a minute each side when you are ready to serve, thereby ensuring perfect results for everyone every time!
The versatility of sous vide is not confined to just slow cooking. Slow cookers are useful for stewing or braising and will tenderise, but sous vide will give you this & much more. A slow cooker will leach vitamins and minerals through moisture loss during longer cooking times. This can’t happen in vacuum sealed bags because nutrients and natural juices are retained.
The key is precision and consistency. Sous Vide will tenderise without overcooking but it also still allows you to cook at a precise temperature to achieve a perfect doneness. With its precision sous vide will allow radically different results. A tough cut of meat can not only be tenderised, cooking long and slow but still give you the option of medium rare or well done for example. No other cooking method can achieve this so accurately to your personal preference. The flavour and texture of the food cooked in a sous vide cannot be compared to other cooking methods.
Sous Vide is also great for a much wider range of dishes that can't be done in a Slow Cooker and a well-insulated Sous Vide machine does not require constant monitoring.
Do you want convenience food? Sous Vide really lends itself to pre-preparing and freezing meals to complement our busy lifestyles. Compared to conventional methods sous vide is the quickest and easiest way to freeze or refrigerate for better quality results.
No! The whole point of Sous Vide is to cook food gently, well below the boiling point. The method heats water precisely to a level that matches and does not exceed the food’s ideal internal temperature. This means that your food will cook safely and evenly throughout while retaining its essential healthy nutrients.
Our reusable bags are completely safe. Made with ‘food grade’ materials of the highest quality, they are free from BPA, Phthalates and other Plasticisers.
Cooking safety is always a match between time & temperature. Sous Vide is no different. Very simply, time will dictate texture and tenderness, while temperature dictates the desired ‘doneness’ of your food. The focus on these two aspects are critical to the Sous Vide experience.
Traditional cooking times and temperatures are more instinctively known but it’s easy with Sous Vide too and you will quickly get used to it. Many recipes are now available in Sous Vide recipe books and they will always provide this information to make sure your food is cooked to perfection.
There are certainly pros and cons for both but here are some reasons why customers tend to upgrade to a restaurant style water bath:
Price: Circulators are generally cheaper but attract a host of extra costs such as water containers (preferably insulated!), lids (or other products to prevent evaporation), food bags, a vacuum sealer and racks to keep your bags submerged and separated. The Burton Sous Vide provides all of this in a single, easy to use, easy to clean unit. We even give you a free starter kit, including a vacuum pump and a set of reusable bags.
Convenience: In the case of a circulator, all those different components must be cleaned and stored away, then brought back to the countertop and assembled every time you cook. With the Burton Sous Vide all of these components are fully integrated into a single compact unit designed to sit snugly on your worktop. You don’t even need to empty or change the water every time!
Another important factor to consider is that, due to poor insulation and the potential for evaporation, circulators require regular monitoring to make sure that water levels remain constant and are topped up when necessary. You should NEVER leave a circulator unattended for extended periods. The Burton Sous Vide however, is double-skinned, with a specially designed insulation jacket fitted between the inner and outer surface and a unique insulated lid, meaning that you can happily go about your day while your water bath cooks your food safely and economically.
Design: The Burton Sous Vide combines sleek aesthetics with silent operation to create a superbly stylish yet discreet feature for your countertop. With a Burton Sous Vide water bath working away silently in the background, you won’t have to deal with the distraction of an unsightly mish-mash of cobbled together components buzzing away in your kitchen.
Safety: Unless you spend extra money on specially insulated containers and lids, circulators can present significant safety concerns in a household setting. The potential for outer surfaces to become extremely hot to the touch or even cause burns is very high, while the dangers of maintaining heated water to potential temperatures of 80c plus degrees for hours on end in an open vessel speak for themselves.
The Burton Sous Vide has been designed specifically with these safety concerns in mind. Unlike other models on the market, our double-skin water bath has a specially developed 1.5cm thick insulating jacket fitted between the outer and inner surfaces. Our lid is also unique among rival products, being fully insulated and designed to prevent the escape of any water or steam. This means that the Burton Sous Vide remains cool to the touch and easy to handle throughout the cooking process.
Economy: Our special attention to insulation during the design process of the Burton Sous Vide means our water bath is more cost effective that other products, typically costing around £0.005 per hour to run. Its specially insulated, double-skinned container together with its unique gasketed lid means that our machine experiences minimal heat loss and no evaporation during the cooking process. This not only makes it cheaper to run but also means that you don’t need to keep checking and topping up water levels.
Sous vide cooking eliminates the guesswork enabling you to achieve perfect, consistent results every time. Accurate temperature control is therefore vital when choosing a quality machine such as the Burton Sous Vide.
This means you can set your machine to cook exactly according to the type of food and your personal preference. And because your food is always maintained at the precise temperature of the water, overcooking is almost impossible.
For example, steak can be cooked to medium rare at a water temperature of around 57c and be held there. The timer is set to ensure a minimum cooking time but leaving the steak beyond this for a time will not present a problem. The food cannot rise above 57c medium rare and will remain cooked through perfectly edge to edge.
This means that instead of standing over your food and repeatedly checking its progress you can get on with the other things you need to do, while your Burton Sous Vide works its magic.
Fish is well known to be particularly delicate and easily overcooked, while chicken is notoriously dangerous if not cooked properly.
Through precise temperature control and its superior thermodynamic properties, sous vide overcomes these problems. It gives you perfect and stress-free results every time whether cooking for one or one hundred.
Sous Vide will naturally enhance the flavour and taste of food with little or no additives such as salt or fats and oil.
Conventional cooking, whether oven cooked, boiled or steamed, exposes your food to excessive heat, which will significantly degrade the nutritional value of any foodstuff. Sous vide cooking does not allow this.
Vacuum sealed food stops degenerative oxidation and, together with lower temperature cooking, preserves minerals, vitamins and healthy antioxidants. Moisture loss is also dramatically reduced making your food more succulent and tastier.
In addition to this the breakdown of collagen to gelatine during the gentle sous vide cooking process allows you to digest food better and absorb nutrients more easily.
It’s the combination of these attributes that enable sous vide to provide the best nutritional value compared to any other cooking process.
Have you ever wondered how restaurants achieve superb tender results, especially with some of those tougher cuts of meat?
Only sous vide can consistently achieve this level of perfection, and now you too can make soggy vegetables, chewy meat, rubbery seafood and dry crumbly fish, things of the past.
With tougher meat cuts, the breaking down of connective tissue requires ‘low and slow’ cooking. But traditional methods, such as braising or roasting, have two major drawbacks in that meat can dry out and overcook before it reaches that perfect tender stage.
But with Sous Vide, the vacuum packaging prevents evaporation and drying of your food, retaining moisture and succulence while the precise, consistent low-temperature environment will break down connective tissue to provide unparalleled tender results.
Using the sous vide method, seasonings can also be used more sparingly as the cooking process will extract flavours to a much greater extent. And your food cooks naturally in its own juices, further enhancing flavour and taste.
With sous vide you can become more creative and experiment with underused and cheaper cuts, which are often far more flavoursome. Sous vide will enhance this and provide textures and tenderness to rival any fillet steak.
Tenderising during longer cooking times will not compromise how rare or well done you prefer your food with Sous Vide. Precise temperature control gives you all the options.
With sous vide you have complete control over timings and temperature, making it the most reliable cooking partner available. The ‘set and forget’ nature of sous vide cooking allows you to free up time for yourself or to concentrate on other areas of preparation.
This flexibility is down to two things. The precise temperature accuracy will not overcook the food, while the vacuum sealed bag will prevent drying out and the degradation of nutrients.
The ease and precision of sous vide also allows you to cater for different palates particularly the ability to vary the doneness of food during the same serving.
Freezing or refrigeration and the convenience of cooking ahead of time is not unique to sous vide. However, the simplicity in transferring the cooked, vacuum bagged food from your Burton Sous Vide to freezer and back again works perfectly in every respect. Food never has to leave the vacuum bags, which is the best way to preserve food quality during the freezing process. The gentle reheating process is ideal for defrosting and bringing the food back to serving temperature all in one easy step.
The Burton Sous Vide is extremely energy efficient and cheap to run, typically costing around £0.005 per hour - half the cost of a 60w energy saving light bulb! In comparison a slow-cooker typically runs at £0.03 per hour, a six fold increase, while conventional fan-assisted ovens can cost upwards of £0.2 to run for the same period.
Our special attention to insulation and running costs during the design process means that rival sous vide products tend not to be as well insulated as the Burton Sous Vide and, as a result, attract higher running costs.
As with other cooking methods sous vide allows you to cook in advance and refrigerate or freeze. But there are a number of significant advantages that come with preparing your food the sous vide way.
To begin with, vacuum sealing preserves the shelf life of your food for up to five times longer. Freezer burn is also eliminated when you use this method, while food quality and nutrients are also better preserved. With the bags already vacuum sealed for cooking, they can be simply taken straight out of the water bath when done and placed in the freezer or refrigerator without any extra packaging hassle. In addition to this, the possibility of cross-contamination is also completely eliminated as your food is always in the same vacuum bag throughout the entire ‘Cook-Freeze-Reheat’ process.
At the other end, when you want to prepare your pre-cooked sous vide meals to eat, simply pop the food bags straight from the fridge or freezer back into the water bath to heat through ready for serving. This could take as little as 20 minutes irrespective of the original cooking time or temperature, depending of course on the size of the item. The gentle temperatures of the water bath allow you to perfectly defrost and cook through in one simple transition.
We all know how stressful and daunting cooking for multiple guests can be. But, as well as saving time when cooking just for yourself, sous vide can also take a huge amount of strain out of your cooking when entertaining in larger numbers.
Once the main ingredients are prepared they can be left in the warm water bath and brought out when needed without fear of overcooking. It’s one of the reasons why restaurants have been using the technique for over 30 years!
Cooking this way allows you more time to focus on other food accompaniments or just spend more time with your guests! Whether entertaining family or for dinner parties and BBQs, sous vide allows the home cook a stress and hassle free experience.
Overcooking is almost impossible with sous vide. You can hold food in the water bath at your preferred temperature and it will always be at that level of doneness… ready when you are. Compared to conventional cooking, time or overcooking is not an issue!
For example, your ideal medium rare steak maybe around 57c, cooked perfectly in the water bath at that temperature - edge to edge. Why would you want to fully cook it oven or pan fried at temperatures of around 200c? By the time the centre of the steak is perfectly cooked the outer edges are always overcooked if not burnt. Too much guess-work and worrying time trying to monitor this needless problem!
Finishing and caramelising the outer edges of your perfectly cooked sous vide food can take as little as a few seconds browning in a griddle pan which can always be judged visually according to your taste.