Instanta Digital Water Bath Range

Talk to professional chefs or commercial caterers and you will quickly realise that the water bath is the ultimate solution to great-tasting and easy-to-prepare food. For these reasons, the range we showcase here at Instanta will revolutionise your cooking methods. Particularly, the sous vide technique is made easy by our water baths.

Introducing Our Range

In our range, we have four excellent Digital Water Baths to show you, each ideal for different budgets and circumstances. The first is the SV38, our most powerful water bath cooking solution. With advice from leading chefs, the SV38 is designed with an easy-to-use digital interface, ideal for monitoring temperature and alarm settings.

The water bath is unique in the way it works because it pumps water to all spaces of the bath, solving the problem of cold spots so often seen with other brands. Of course, for large commercial caterers this water bath is the perfect choice with a spacious tank for many portions, a partition for flexible use and a comprehensive timing system.

With a 38 litre capacity, the SV38 provides incredible use and efficiency for caterers and professional chefs alike. Equally useful is the SVP25, which boasts a not insignificant 25 litre capacity. The idea behind offering a slightly smaller model is to give customers the choice of a product that suits their needs. Built to the same standards and offering all the great features of the SV38, the SV25 is also ideal for caterers looking to streamline their cooking methods.

Whether you want a perfectly cooked steak or to seal in the flavour of vegetables, each of our water bath cookers will get the job done, including our extremely affordable SVV12 and SVV18 models. With capacities of 18 litres 12 litres, respectively, the SVV18 and SVV12 still offer great space for batch cooking and all the temperature controls required to ensure there is no risk of overcooking.

Sous Vide is Catching On

As well as commercial caterers, our water bath range will be ideal for chefs as well, with the sous vide method of cooking many types of food gaining popularity in recent years, as can be evidenced by this piece. In it, chef Chris Ward explains that he has been using sous vide for 20 years, saying “we do the short ribs, the rack of pork, the pork chop, rack of lamb, Dover sole and certain specials using sous vide.