LaVide & PreserVide · low-temperature cooking
Sous Vide Sticks & Cookers
Sous vide sticks, containers and racks for precise low-temperature cooking in LAVA bags.
Sous vide cookers
Sticks from LaVide and PreserVide for precise low-temperature cooking.
Accessories
A container with a lid, a divider rack and insulation balls: the water bath around your stick.
PreserVide Divider Rack (Stainless Steel)
Stainless steel · keeps bags upright and apart
$29.90In stock
PreserVide Sous Vide Container with Lid
2 sizes · Clear polycarbonate, lid with an opening for the stick
from$149.90Choose sizeIn stock
How it works
Sous vide in four steps
- 01
Vacuum seal
Seal the food in a vacuum bag: it sits flat in the water and the heat reaches it evenly.
- 02
Set the temperature
Clip the stick to a pot or container and set the exact temperature; the LaVide sticks hold it within ±0.1 °C.
- 03
Cook in the bath
The circulation pump keeps the water moving, so every bag cooks at the set temperature, edge to edge.
- 04
Finish
Take the food out of the bag and sear it briefly for colour, or serve it as it is.
Which bag
The right bag for the cook
Every LAVA bag takes sous vide; long, hot cooks need the cooking-grade bag.
| Cook | Bag |
|---|---|
| Up to 95 °C, up to 2 hours | R-Vac, RS-Vac, E-Vac or ES-Vac |
| 70 °C, any length of time | H-Vac cooking bags |
| Up to 85 °C for up to 72 hours | H-Vac cooking bags |
| Boiling water, up to 2 hours | H-Vac cooking bags |
Buying guide
Choosing a sous vide stick
- 01
The same power in all four
Every stick here has 1,200W, so the choice comes down to the size of your bath and how you like to control the cook.
- 02
Bath size
The PreserVide HydroMix suits 6 to 15 litres, the LaVide LX.20 and LB.20 5 to 20 litres, and the PreserVide SmartPro up to 30 litres, for big batches and meal prep.
- 03
On the stick or in the app
The HydroMix and both LaVide sticks are set on their touch display. The SmartPro adds WiFi: set and watch the cook in the CTO Sous Vide app.
- 04
Made for long cooks
All four are IPX7 waterproof, with timers of up to 99 hours. The LaVide sticks have dry-run protection, the HydroMix a low-water alarm; a lid or insulation balls keep the water in.
- 05
A bath that fits
Any heat-safe pot deep enough for the stick's minimum water line works. The PreserVide container, 11 or 22 litres, has a lid for sticks that clip into a 66×90mm opening, the HydroMix among them; with another stick, check how it mounts first.
For business & trade
Equipping a kitchen, butchery or farm?
Written quotes, volume pricing on consumables and advice on the right machine for your daily volume.
Sous vide questions
Why does circulation matter?
A display only helps if the whole bath is at that temperature. Sticks without circulation mainly heat the water near the element. All four sticks here keep the water moving, the LaVide sticks with a pump and propeller, so there are no cooler spots.
What's the difference between the LaVide LX.20 and LB.20?
They are the same cooker: 1,200W, 0 to 90 °C, ±0.1 °C, 5 to 20 litres, a timer up to 99 hours 59 minutes, IPX7 and dry-run protection. The LB.20 is the BEEF! edition in black; the LX.20 is anthracite.
How long and at what temperature?
It depends on the food and its thickness: a steak, a salmon fillet and pork ribs each need their own time and temperature. Our table: sous vide cooking times and temperatures.
Which bags can I cook in?
Standard LAVA bags are rated to 95 °C for up to 2 hours, which covers most sous vide. For longer, hotter cooks, such as a 48-hour short rib, boiling-water reheating or the pressure cooker, use H-Vac cooking bags.
Do I need insulation balls?
For short cooks the difference is small. On cooks of 12 hours or more, the floating layer cuts heat loss and evaporation by up to 90%, so the water level stays up and the stick works less.
What does the divider rack do?
Several bags in one bath drift together, and where they touch the water can't flow. The stainless steel rack holds them upright with space in between, so each portion cooks the same; the dividers adjust to your bags.
Guides
Cooking sous vide
- GuideWhy the Vacuum Matters in Sous VideAir in the bag insulates the food and makes it float. How to seal for sous vide so the water reaches every part evenly.
- GuideSous Vide Cooking Times and TemperaturesWater temperature sets the doneness, time gets the centre there. Temperatures and times for beef, lamb, game, poultry, fish and vegetables.
- GuideSous Vide Fish: Temperatures, Times and a Trout RecipeFish dries out in a pan in seconds; in the water bath it can't. Temperatures and times for eight kinds of fish, and a rolled trout with butter carrots.
- GuideSous Vide Spareribs, Finished Under the GrillRub, seal, 18 hours at 65 °C, then BBQ sauce under a hot grill: fall-off-the-bone pork ribs from Mark and Timo of the Perth food blog Kalorienpalast.
Complete the setup
