Precision Cooking
LAVA Sous Vide Machines
Achieve perfect results every time — restaurant-quality steaks, fish, and vegetables cooked to the exact degree, sealed in flavour with LAVA vacuum bags.
Sous Vide Range
Choose Your Set-Up
Start with the stick on its own, or get everything you need in one complete set.
LX 20 Sous Vide Stick
Professional precision immersion circulator. Set your temperature, seal your food, and achieve flawless restaurant-quality results every time.
- Temperature Range: 25°C – 95°C
- Temperature Accuracy: ±0.1°C
- Flow Rate: 8 litres / min
Best ValueSous Vide Set XXL
Everything you need to start cooking sous vide. Includes the LX 20 stick, 12-litre basin, rack, and insulation cover — ready to go out of the box.
- Includes: LX 20 Stick + Basin + Rack + Insulation
- Basin Capacity: 12 litres
- Temperature Range: 25°C – 95°C
Why sous vide?
The Science of Perfect Cooking
Precision Temperature
Cook at exactly the right temperature — to within 0.1°C. No guesswork, no overcooking.
Set & Forget
Set the timer and walk away. Your food is ready when you are — even hours later.
Restaurant Results at Home
The same technique used by top chefs worldwide. Perfect steak, fish, and vegetables every time.
Locks in Nutrients & Flavour
Vacuum sealed and slow-cooked — no moisture or nutrients escape. Richer taste, better nutrition.
The technique
What is Sous Vide?
Sous vide (French for “under vacuum”) is a method of cooking in which food is vacuum sealed in a bag and then immersed in a water bath at a precise, controlled temperature.
Unlike traditional cooking where you guess doneness, sous vide lets you set the exact internal temperature you want — and the food cannot overcook past it. A steak set to 56°C will be perfectly medium-rare edge to edge, every single time.
Combined with a LAVA vacuum sealer, the method locks in all the natural juices, flavours, and nutrients that are usually lost through traditional high-heat cooking.
Perfect temperatures at a glance
Step by step
How to Cook Sous Vide
Season & Seal
Season your food, place it in a LAVA vacuum bag, and seal it with your LAVA machine.
Set Temperature
Clip the sous vide stick to your pot or basin. Set your target temperature and timer.
Cook Slowly
The circulator holds the water at the exact temperature while your food cooks gently.
Finish & Serve
Remove from the bag. Give it a quick sear in a hot pan for colour and crust. Serve.
Need advice?
Not sure which set-up is right for you?
Chat with Janet — our AI advisor will match you to the right sous vide setup based on how you cook.