Integrated Baths


The Clifton integrated baths have been designed by our expert team to be built into a work surface of a professional kitchen.

The unstirred integrated baths are available in two different sizes, either 8 litre or 28 litre. These immersed baths can be fitted as either double or single chambers.

This space saving water bath can be integrated into a new or existing kitchen and easily assembled using the clear and concise instructions. The unit consists of an under-mounted heater on the tank and large bore, flip top drain fitted into each tank, for connection to standard waste outlet. The control panel is brushed stainless steel with fixing holes and graphic overlay.

Each integrated bath is supplied with a stainless steel lid which has an insulated handle in the signature Clifton orange. The unit is also supplied with a stainless steel perforated shelf which is placed at the bottom of the tank for even heat distribution as the bath is heated through convection.

Come and Visit Us

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If you’re a chef or a distributor who wants to learn more about the concept of sous vide and would like an insight into Clifton Food Range products then please don’t hesitate to contact us.

We have a large development kitchen within our Weston-super-Mare factory, where we are able to demonstrate different ingredients to distinguish the different tastes and textures created from sous vide cooking compared to traditional cooking methods.

We’ll also give you a tour of our factory so you are able to see the water baths being manufactured from a piece of stainless steel to the finished product.

The Great Hospitality Show

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The end of January saw the first large catering and hospitality event of the year: The Great Hospitality Show which took place at the NEC, Birmingham. This was a chance for us to meet new customers as well as saying hello to our existing ones.

If you visited the exhibition, you may have also seen some orange handles on other exhibition stands; The Staff Canteen used one of our water baths on their demonstration stage so visitors could see the bath working in action. Chefs who supported us throughout the exhibition and used the baths in their demos included top chefs Mark Abbott from Midsummer House, Aktar Islam from Lasan and Glynn Purnell from Purnell’s.

Other exhibitors including Signature FSE, Induced Energy and Essential Cuisine had a Clifton on their stand too.
We had a large range of water baths on display, including the extremely popular immersion circulator, stirred and unstirred water baths in various sizes..On our stand were also our ‘must have’ plating tweezers and double ended tasting spoons!

We’d just like to say thank you to everyone who came to see us at The Great Hospitality Show this year and to all those who supported us at the show.

Weston Company Supports Student Chefs in Mater Class

On Monday (9th) January, British Manufacturer Clifton Food Range, teamed up with The Chefs’ Forum and Chris Wicks (Head Chef at Old Down Manor, Bristol) to teach catering students from Weston College everything they need to know about sous vide in a sous vide master class.

The Chefs’ Forum was set up in early 2010 and has since created The Chefs’ Forum Academy at Weston College in September 2016. This is a great opportunity for students who want to work in the hospitality sector, giving them the chance to work with highly regarded chefs and top suppliers.

Clifton Food Range is part of trading company Nickel Electro Ltd, a manufacturing company of sous vide water bath in Weston-super-Mare, North Somerset. For 75 years, Nickel Electro has prided themselves in manufacturing high end British products, controlling the whole production process from design through to manufacture.

The sous vide baths have become very popular since their launch into the catering industry in 2005 and have appeared on many TV programmes as well as Hollywood Blockbuster ‘Burnt’ which was released in late 2015. Viewers are able to differentiate Clifton baths from other brands due to the ‘orange handles’ which are on every single bath.


An invitation from us to you…

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An invitation from us to you…

Our high quality water baths are for sous vide cooking, allowing chefs to cook at precise temperatures in a controlled environment, to produce perfect results every time. Our water baths are ideal for low temperature cooking and are an indispensable piece of equipment for all leading chefs worldwide.

We will be exhibiting at The Great Hospitality Show at the NEC, Birmingham between Monday 23rd January and Wednesday 25th January and we would like to invite you to our stand 640where we will be able to provide you with more information about our sous vide products.

Our unstirred water bath range is one of our most popular with chefs. Accurate to 0.2˚C it creates a highly stable environment for food to be cooked in. The unstirred bath comes in five different sizes, ranging from 4 litres to 56 litres. It’s heated by convection which allows the water to be evenly distributed throughout the chamber. The stainless steel body provides good insulation.




In late October the English National Culinary team travelled to the Messe Erfurt in Germany to compete in the Culinary Olympics. The quadrennial event brings together over 2,000 professional chefs who compete in various categories to battle it out to win gold. The main sponsor of the four day event, World Association of Chefs, supports 30 national teams, as well as 20 junior national teams who take part in the event.

Simon Webb was captain of the English Senior Team along with longstanding Clifton Food Range supporter Nick Vadis, who guided the team to victory to bring home ‘gold’ in the Restaurant of Nations category. The team also won bronze in the international buffet category.

The English Junior Team also succeeded by winning gold in the international buffet category and bronze in the Restaurants of Nations event.

Clifton Food Range supported the team with equipment during the competition. We are very proud to be able to support such talented and inspiring chefs. Congratulations to Nick, Simon and the rest of the team on their win!

It’s beginning to look a lot like (an orange) Christmas!


It’s December and there’s not a lot of time left until one of the biggest (and busiest) days on the international holiday calendar.

If you haven’t finalised your Christmas list yet, then you should add the high quality and durable Clifton Food Range carry case to it! The easiest and most secure way to store your immersion circulator when not in use or when in transit!

The British made Clifton carry case is extremely sturdy and has a double clamp fastening system attached to the lid to ensure that the stirrer is secure in the case. The carry case has also been designed in Clifton signature orange and comes complete with protective foam inside to specifically fit your immersion circulator, power lead and plating tweezers and accessories.

To find out more about our Clifton carry case, please click here.

Clifton Food Range meets Induced Energy

In September we headed down to the latest Chefs’ Forum event in Dawlish, where Michelin starred chef Michael Wignall, from Gidleigh Park, showcased a game dish of hare cannelloni of kohlrabi, best end and loin, baked dark chocolate, Maitake mushrooms with parsnips and a hint of curry spice. The inspiring Chef used the Clifton water bath to cook the hare sous vide. He first wrapped it in cling film to keep the shape of the hare loin, vacuum sealed it and cooked at 58˚C for 22 minutes along side the parsnips at 98˚C for 1 hour. The Executive Head Chef then created a mushroom dish of Enoki, watercress, beer bubbles, black garlic, dehydrated puff potato, wet walnuts, with some Wiltshire truffle. (more…)

Let your Culinary Imagination Run Wild…

The Cliftonfreezdryer is our latest cutting edge machine which allows you to experiment and let your creativity flow, giving you the opportunity to be a unique chef with innovative ideas.

You can freeze dry almost anything from mushrooms,strawberries, carrots all the way to flowers and fresh herbs. They can then be added to stocks, sauces and stews and will rehydrate almost as fresh as when they were first prepared. The flavours and the smells are also retained, as well as all the nutritional content.

Bulk freeze drying is also possible if the products are stored in airtight containers, or are vacuum packed to prevent reabsorption.

When freeze drying products, they will have to be frozen beforehand. Freezing the food items converts the moisture in the products into ice and when they’re freeze dried the vacuum removes the ice as a vapour without going through the stage of becoming a liquid again, this process is called sublimation.

If you would like any more information on our freeze dryer click here to download the spec sheet, or drop us an email with any questions you have!

Accessorise with Clifton…

Immersion grid IGE28

We cater for all your sous vide needs!

If you’re looking for a sous vide accessory, we’ve got you covered! From mini partition dividersplating tweezers to probe kits.

Immersion Grids

A chef essential when using the water baths. Made from high quality stainless steel in our factory in Weston-super-Mare. The easy to clean grids are suitable for all unstirrered sous vide baths.

They’re used to keep food pouches under the water, this helps to ensure even cooking throughout the sous vide process.

The immersion grid can be used with both bi-fold and flat lift off lids. The grid easily clips onto the edge of the water baths.

Bi-Fold Lids

Great if you have a 14, 28 or 56 litre unstirred or compact bath. The lid is secured onto the back of the machine and then pushes back to reveal the chamber inside.There is no need to find somewhere for the lid to go when it has been removed – very handy when there isn’t a lot of room in the kitchen.

If you’re looking at purchasing a stirred bath, the bi-fold lid comes already fitted to the tank!

As with all of our lids, they’re made of stainless steel and have an insulated Clifton orange handle.