A commercial sous vide cooker holds water at a precise temperature so meat, fish, eggs and vegetables cook evenly from edge to edge. Babak Food Equipment offers immersion circulators and integrated sous-vide baths from Atmovac for restaurants, hotels, caterers and central kitchens across Vancouver and British Columbia, and we are an authorized Atmovac dealer.
Types of sous vide cookers
Immersion circulators
A thermal immersion circulator clips onto the side of a pot or container, heats the water and circulates it to keep the temperature uniform. It is a flexible, space-saving precision cooker: you supply the container, so you can scale from a small pot to a large tub. Models vary in power and in the water volume they can handle.
Integrated sous-vide baths
An integrated bath combines the heater, circulation and a stainless steel tank in one unit. These suit kitchens that cook sous-vide every day, because the capacity is fixed, the lid helps limit evaporation and the unit takes up a defined footprint on a counter or table.
Sous-vide systems for batch cooking
Larger baths with racks let you cook many vacuum-sealed portions at once and chill them quickly for cook-chill service. Pair them with a vacuum packaging machine and compatible bags to build a complete sous-vide workflow. Browse more in specialty cooking equipment.
How to choose a sous vide cooker

Volume: estimate how many portions you cook per service and choose a circulator or bath rated for that water volume.
Temperature control: look for accurate control and a range that covers your menu, from delicate fish to long-cooked braises.
Power: check the voltage and amperage, and make sure the circuit can handle the heater, especially for larger baths.
Container: circulators need a deep, food-safe container. Insulated or lidded tubs reduce heat loss and evaporation.
Workflow: plan for vacuum sealing, an ice bath or blast chiller for cooling, and clear labeling.
Cleaning and space: choose stainless steel parts that are easy to descale and wipe down, and measure the counter space and clearances.

Why buy your sous vide cooker from Babak Food Equipment?
Babak Food Equipment has been equipping kitchens for more than 20 years and holds a 4.9★ Google rating from 380+ reviews. Our team can help you compare circulators and baths, check your power requirements and plan delivery and installation – options are available across BC, with details and costs discussed when you order. Looking to save? Ask about certified used equipment.
Sous vide cookers at a glance
TypeSet-upBest forImmersion circulatorClips onto your own pot or tubFlexible volume, small kitchens, cateringIntegrated bathHeater, circulation and tank in one unitDaily sous-vide productionBatch bath with racksLarge tank with racks for many bagsCentral kitchens, cook-chill
Frequently asked questions
How does a sous vide cooker work?
It heats water to an exact temperature and keeps it circulating while food sealed in a bag cooks slowly in it. Because the water never goes above the target temperature, the food does not overcook.
What is the difference between an immersion circulator and a sous-vide bath?
A circulator heats water in a container you supply, while a bath includes its own tank and heater. Circulators are more flexible, and baths are more compact and consistent for daily use.
Is sous-vide safe?
It is safe when you follow food safety rules for time and temperature, cool and store food correctly and use food-grade bags. Check your local health authority’s guidelines.
What do I need besides the cooker?
You need a vacuum sealer and suitable bags, a container or tank, and a way to chill cooked portions quickly, such as an ice bath or blast chiller.
Can a sous vide cooker replace an oven?
It does not replace an oven for browning or baking, but many kitchens use it to cook proteins precisely and then sear or finish them for service.
Availability, pricing, warranty terms, delivery and installation are confirmed at the time of purchase – request a quote on any model or call our team at (604) 566-9747.