In a 10,000sq ft venue, with a kitchen the size of a postage stamp in comparison, sous-vide cooking, and the ability to cook/chill and cook to order with accuracy is vital. In the last 4 outlets I have opened, the Clifton water baths have saved me time, money and space, and most importantly, and have dramatically raised the bar of what we can serve. Consistency is key to a successful venue, and knowing I have invested in equipment that performs precisely makes for an easier-to-operate kitchen.

I currently run more than 10 water baths, in a variety of configurations, and not a single one has gone down. Ever. A testament to design and quality that, without doubt, is worth more than the cost.”

Jason Black Executive Chef, Shore Restaurant & Bar, Hong Kong