[et_pb_section fb_built=”1″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_row _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.18.0″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
Rumors had already been growing in late 2024 when several distributors began removing the well-known Pearl and Diamond immersion circulators from their online catalogs. It is now official: Julabo is exiting the sous-vide cooking market (source:<\/span> https:\/\/www.fusionchef.de\/en<\/span><\/a>).<\/span><\/p>\n The German manufacturer, based in the Black Forest, has nevertheless announced that spare parts will remain available at least until 2032, and likely beyond, since these same immersion circulators continue to be sold by Julabo under the \u201claboratory equipment\u201d category.<\/span> This departure marks a turning point for the industry. It was thanks to Julabo that<\/span> Bruno Goussault<\/a> <\/span>and<\/span> Georges Pralus<\/a> <\/span>were able to initiate and develop sous-vide cooking in the 1970s. At the time, only laboratory immersion circulators, designed for scientific applications, offered the precision and stability required for this revolutionary cooking technique.<\/span><\/p>\n In 2005, under the impetus of Bruno Goussault and driven by the growing interest of Michelin-starred chefs, Julabo adapted and created a dedicated product line. The Fusionchef brand was launched in 2008, and in 2010 several models and accessories specifically designed for professional kitchens were released.<\/span><\/p>\n But at the same time, new players began shaking up the market: the SWID and the SousVide Supreme became established as early as 2010, followed by successful Kickstarter projects such as<\/span> Nomiku, Anova, and Sansaire<\/span><\/a>. In 2013, China flooded the market with low-cost products\u2014often of inconsistent quality\u2014creating fierce competition.<\/span><\/p>\n Faced with these changes, Fusionchef units\u2014robust but heavy, expensive (over \u20ac1,100 before tax for a Pearl), and sometimes oversized for culinary use\u2014saw their popularity decline. Julabo is now following the same path as Polyscience, another specialist in American laboratory equipment, which sold its \u201cSous Vide\u201d business to <\/span>Breville<\/a><\/span> before leaving the sector altogether.<\/span> For professionals seeking a reliable solution, the<\/span> SWID Premium<\/a><\/span> from Sous Vide Consulting (Germany) checks all the boxes: powerful, precise, durable, and designed for easy maintenance. From Spain, <\/span>Sammic<\/span><\/a>\u2019s Smartvide also offers an interesting alternative, although at a higher price than the SWID.<\/span><\/p>\n Other options come mainly from Chinese manufacturers: devices often appealing in terms of price, but seldom repairable, and therefore not recommended for professional use.<\/span><\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" Julabo withdraws from the sous-vide cooking market: the end of an era for immersion circulators Rumors had already been growing in late 2024 when several distributors began removing the well-known Pearl and Diamond immersion circulators from their online catalogs. It is now official: Julabo is exiting the sous-vide cooking market (source: https:\/\/www.fusionchef.de\/en). The German manufacturer, […]<\/p>\n","protected":false},"author":1,"featured_media":384,"comment_status":"open","ping_status":"open","sticky":true,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","om_disable_all_campaigns":false,"_mi_skip_tracking":false},"categories":[11],"tags":[35,36,32,21,34,33],"post_folder":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/sous-vide.info\/en\/wp-json\/wp\/v2\/posts\/373"}],"collection":[{"href":"https:\/\/sous-vide.info\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sous-vide.info\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sous-vide.info\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sous-vide.info\/en\/wp-json\/wp\/v2\/comments?post=373"}],"version-history":[{"count":6,"href":"https:\/\/sous-vide.info\/en\/wp-json\/wp\/v2\/posts\/373\/revisions"}],"predecessor-version":[{"id":394,"href":"https:\/\/sous-vide.info\/en\/wp-json\/wp\/v2\/posts\/373\/revisions\/394"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sous-vide.info\/en\/wp-json\/wp\/v2\/media\/384"}],"wp:attachment":[{"href":"https:\/\/sous-vide.info\/en\/wp-json\/wp\/v2\/media?parent=373"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sous-vide.info\/en\/wp-json\/wp\/v2\/categories?post=373"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sous-vide.info\/en\/wp-json\/wp\/v2\/tags?post=373"},{"taxonomy":"post_folder","embeddable":true,"href":"https:\/\/sous-vide.info\/en\/wp-json\/wp\/v2\/post_folder?post=373"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
<\/strong><\/span><\/p>\nJulabo, a pioneer of sous-vide cooking<\/strong><\/span><\/h2>\n
A saturated and competitive market<\/strong><\/span><\/h2>\n
<\/strong><\/p>\nWhat are the professional alternatives?<\/strong><\/span><\/h2>\n
\n