The Fat Duck and Gordon Ramsay Restaurants are among the fans of Grant sous-vide catering baths, which were created at the request of chefs by Grant Instruments from its line of scientific water baths.
Both have found the precise temperature control provided by the stainless-steel baths invaluable for sous-vide dishes and for experimentation.
Two ranges are marketed under the Grant Scientific Cuisine banner - the entry-level Professional range (which is accurate to 1°C), and the Expert line, which is accurate to plus or minus 0.2°C and adds in keypad controls and enhanced insulation.
Each range comprises three models with capacities based on gastronorm tanks of five, 12 and 26 litres.
The Professional range starts from £455 and the Expert from £745.
Accessories include the Grant Squirrel data logger, which will record temperatures and contents for future reference or quality assurance.
To buy it, call 01763 264 723