Sous vide cooker Steba SV120 PROFESSIONAL, precision water bath for low-temperature cooking

The Steba SV120 PROFESSIONAL sous vide cooker is a precision water bath designed for low-temperature cooking. It keeps water at a stable, adjustable temperature to cook vacuum-sealed or bagged foods evenly over extended times. Intended for home cooks and small professional kitchens, this device supports consistent textures and improved flavor retention for meats, fish, vegetables and desserts while enabling hands-off preparation.

Advantages

The unit provides accurate temperature control and uniform water circulation to ensure reproducible results across multiple cooking cycles. Its compact footprint and straightforward controls allow placement on countertops in domestic or small commercial environments. Designed for prolonged operation, the cooker minimizes moisture loss in food and reduces the risk of overcooking by maintaining target temperatures precisely. Cleaning and maintenance are simplified by accessible surfaces and durable construction suited to regular use.

Suitable for

• Precise cooking of steaks, roasts and poultry to target doneness
• Gentle preparation of fish and seafood to preserve texture
• Cooking vegetables and fruits to consistent tenderness
• Preparation of custards, creams and other low-temperature desserts
• Batch cooking and meal prep where repeatable results are required

Key specifications

• Type: immersion sous vide water bath for low-temperature cooking
• Temperature control: precise adjustable temperature suitable for long-duration cooking
• Water circulation: integrated circulation for even heat distribution
• Construction: compact, countertop-friendly design for home and small professional kitchens
• Operation: intended for continuous, hands-off cooking sessions

How to use

Fill a suitable container with water and attach the Steba SV120 PROFESSIONAL according to the manufacturer’s mounting instructions so the circulator is securely positioned. Set the desired target temperature and allow the water to stabilize before placing vacuum-sealed or heat-safe bags of food into the bath. Monitor time and temperature according to the recipe; the cooker maintains the selected temperature automatically during the cooking period. After cooking, remove bags and finish foods as required by the recipe, for example by searing meats for color and texture.

Usage recommendations

Use vacuum-sealed bags rated for sous vide or high-quality resealable bags suitable for immersion. Ensure adequate water level above the highest food bag and allow circulation space around items for even cooking. For safety and best results, follow recipe temperature and time guidelines for different proteins and textures, and dry and sear surface-exposed foods after sous vide if desired.