SousVide Supreme Chef

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Eades Appliance Technology LLC, the folks who brought you the SousVide Supreme and the SousVide Supreme Demi, just launched their third appliance: the SousVide Supreme Chef.  Along with this commercial version of the original SousVide Supreme, they have launched a new website to go along with it.  

The price of the SVS Chef is 750$ USD, which I believe is telegraphing where they think they can win against other, more established players in the commercial sous vide market: larger kitchens.  The only way I can see a purchasing justification of 250$ more than the SVS is that there are kitchens where UL and NSF ratings influence the decision.

It's a challenging price point, because for an extra $50, you can purchase a Polyscience Sous Vide Professional.  The SVP can handle about three times the volume that an SVS Chef can with a higher degree of accuracy.  Being circulated, it is also going to be able to recover from the temperature drop when larger quantities of food are placed in the water bath.  These factors are pretty compelling from a cook's perspective.

Of course, important to note, that there could be other differentiators to establish value at this price point, but I haven't seen them yet.  While I was researching the SVS Chef I did uncover that there could be another variation of the product that we haven't seen yet.  The UL listing for the SVS Chef had two model numbers, the SVS10CN (a.k.a. The SVS Chef) and the SVS10C, which could be something we haven't seen yet.

Ultimately, I think having a model geared towards the professional kitchen makes a lot of sense.  I am curious to see how the SVS Chef fares in the marketplace.

Anyone considering purchasing one?  If so, tell us in the comments below?

Comments

  1. AnonymousMay 22, 2012 at 5:15 AM

    Hi Pablo, I was also looking at the website yesterday and could not find any difference in the new model except the certification. If that is the case I don't see the point, as having a fixed-size bath of 10 liters does not seem enough for most professional kitchens...

    Regards!

    ReplyDelete

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