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Sous Vide & Molecular Cooking

Sous Vide & Molecular Cooking

Industry Kitchen's all-in-one commercial kitchen equipment range naturally encompasses speciality products for Sous Vide cooking to give your business the coveted unique and consistently excellent results in food offering over and over again. 

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Our range does not stop with the traditional tools of the trade such as  immersion circulators, water baths (both stand alone and integrated) and vacuum sealers from brands like Henkelman and Polyscience, but also includes molecular cooking tools such as Food fuges, freeze dryers, rotary evaporators,  and the popular Control Freak Induction plate by Polyscience to give you even more creativity and precision control over food at a micro-level.
Not enough? How about the anti-griddle by Polyscience to flash freeze creams, sauces, purees, yoghurt and other liquids and semi-solids to add further imagination to your menu and presentations?
Or pick up the new commercial grade Smoking Gun Pro by Polyscience loved by professional chefs, mixologist and home cooks alike to infuse and finish your offerings with a variety of smoky flavours and aromas.

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Sous Vide & Molecular Cooking

Discover precision and creativity in cooking. Our range of sous vide machines, immersion circulators, and molecular gastronomy tools from Brice, Apuro, Clifton, and Sammic helps chefs achieve perfect texture, temperature, and presentation every time.

📞 Call us on 1800 161 368

How to Choose the Right Sous Vide or Molecular Cooking Equipment

  1. Capacity & size:A compact 12L–20L unit will do the job nicely. For restaurants or catering, go bigger — 50L+ tanks handle large batches without breaking a sweat.
  2. Precision: Go for models with digital controls and temperature accuracy. It also has Bluetooth or Wi-Fi connectivity, which is a bonus if you like to monitor and adjust settings remotely.
  3. Circulator vs water bath: Circulators are portable and perfect if you move between prep areas. Water baths are all-in-one systems. You'll just have to set it, forget it, and count on steady temperature every time.
  4. Special features: Look for programmable recipes, built-in timers, and safety cut-offs. These features can save your time, reduce mistakes, and keep your results consistent.
  5. Complementary tools: Pair sous vide systems with smoking guns, anti-griddles, and Pacojet blenders are best to use for modern plating and textures.

Popular Types of Sous Vide & Molecular Cooking Equipment

Category Key Features Best For
Immersion Circulators Portable and precise, these units give you exact temperature control and the flexibility to set up anywhere. Professional chefs, catering operations (e.g. Sammic, Breville, Brice)
Sous Vide Water Baths It is an all-in-one tank with integrated heating and circulation for consistency. Restaurants, hotels, and large kitchens (e.g. Clifton, Brice, Vitras)
Molecular Cooking Tools Smoking guns, anti-griddles, and sonic prep tools for advanced techniques. Modernist chefs and creative culinary teams (e.g. Polyscience, Pacojet)

Top Use Cases for Sous Vide & Molecular Cooking

Fine Dining & Restaurants

Ensure perfect doneness and texture every time with sous vide precision and molecular plating techniques.

Catering & Hotels

Batch-cook proteins and reheat without loss of quality, ensuring efficiency and consistency in large-scale service.

Modern Kitchens & Innovation Labs

Experiment with textures, flavours, and techniques — from smoking and foams to precision temperature control.

Sous Vide & Molecular Cooking FAQs

What is sous vide cooking?
Sous vide is all about precision. You seal food in a vacuum bag and cook it in warm water held at a steady temperature. It’s how chefs get perfect doneness, juicy texture, and consistent quality.

What cannot be cooked in sous vide?
Sous vide isn’t great for foods that need high heat to get that crisp, golden texture — like fried chicken, crusty bread, or a good sear on a steak. But here’s the trick: you can always finish your sous vide dishes with a quick sear or grill to bring back that perfect crunch and color.

Can I use Ziploc bags for sous vide?
You can, as long as they’re food-safe and made for heat. Regular Ziploc-style bags work fine for shorter cooks under 80°C. If you’re doing longer or higher-temp cooks, go for vacuum-sealed bags made for sous vide — they’re tougher and give you a better seal.

What equipment do I need for sous vide cooking?
You’ll need an immersion circulator or water bath to control the temperature, a vacuum sealer, and quality heat-safe bags. For larger operations, insulation balls and racks help maintain even water flow and free up space. These are perfect for prepping ahead or batch cooking during rush hours.

What is molecular cooking?
Molecular cooking is where science meets creativity. It uses tools like smoking guns, anti-griddles, and sonic prep devices to transform how food feels, looks, and tastes. It’s not just for show — it’s about elevating texture, presentation, and flavour in ways your customers will remember.

What are the advantages of sous vide?
Sous vide cooking lets your dish come out exactly as planned. It locks in juices, intensifies flavours, and reduces waste. So even if you’re in a restaurant or catering service, it’s the key to consistent quality and easier preparations during peak hours.

Can sous vide be used for desserts?
Yes. Sous vide makes desserts like custards, poached fruits, and chocolate sauces silky and smooth. Because the heat is steady, there’s no risk of curdling or overcooking.

What’s the difference between sous vide and molecular gastronomy?
Sous vide is a precise cooking method that focuses on temperature control to perfect texture and flavour. Molecular gastronomy is a broader culinary science — it uses tools and ingredients to reimagine textures, shapes, and even aromas for a creative and sensory dining experience.

Do you deliver sous vide equipment across Australia?
Yes — we deliver nationwide, including Sydney, Melbourne, Brisbane, Perth, Adelaide, and Hobart. So even if you’re running a local café or a large commercial kitchen, we’ll get your sous vide equipment to you quickly and safely.

Featured Collection: Precision Sous Vide & Molecular Tools

Explore our professional-grade sous vide circulators, molecular cooking tools, and accessories from Clifton, Polyscience, Breville, Sammic and more.

Why Buy from Industry Kitchens?

Trusted Brands

We stock Breville, Clifton, Sammic, Pacojet, and Polyscience — brands trusted by professional chefs worldwide.

Expert Support

Our team knows kitchens inside and out. We’ll help you choose equipment that fits your menu, workflow, and space, so your kitchen runs smoothly from prep to service.

Australia-Wide Delivery

We offer fast and reliable delivery. So even if you’re in the city or a regional area, your order will arrive on time and ready to go.

After-Sales Service

Our team doesn’t stop at the sale. We can handle warranty coverage, provide spare parts, and offer technical help to keep your equipment running perfectly.

Clearance Sale

Shop for commercial kitchen equipment, hospitality supplies, and catering supplies at Industry Kitchens. Whether you’re outfitting a bustling restaurant with premium restaurant equipment or sourcing reliable hospitality equipment for your venue, we have everything you need. From durable cafe supplies and versatile cafe equipment to specialized bakery supplies and cutting-edge bakery equipment, we offer solutions tailored to your business needs. Stock up on quality restaurant supplies and explore our extensive range of wholesale catering supplies to keep your operations running smoothly. Shop now for industry-leading catering equipment and experience unparalleled service and expertise.