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Sous vide cooking is used by the world's best chefs to achieve amazing flavor and texture. The technique that relies on a precise, temperature controlled circulator. Food is vacuum sealed and cooked at a gentle temperature in a precisely controlled water bath.

It allows achieving perfect, repeatable results every time, which is ideal for delicate foods such as lobster or fish. Sous vide cooking is great for retaining vibrant flavor and texture in vegetables, and long cook times on secondary cuts of meat without drying them out.

Compared to other cooking methods, it provides more control and allows for perfect, repeatable results every time. It is easy to learn and takes the stress out of cooking, because food can be held at a perfect level of doneness for a much longer time than usual methods allow.

Why should I invest into sous vide cooking? What aret the benefits?

Anyone that likes to take advantage of a cooking system that allows:
- repeatable, perfectly cooked food, every time.
- the stress to be taken out of cooking by eliminating short windows of time for perfect doneness.
- meals to be prepared ahead of time and still taste delicious; even days later.
- the production of the most moist and tender textures.
- financial savings by making tougher cuts of meat taste like expensive, tender cuts.
- one to cook like the chefs in the world’s best restaurants.

What are the basic steps to cooking Sous Vide?

Vacuum seal food in food-grade plastic pouches certified as suitable for cooking.
Place pouch in circulating water bath that has reached desired temperature and is precisely controlled by a Sous Vide Professional™.
Let food cook for minimum time. Compared to traditional techniques, food can generally stay longer in water bath without overcooking.
Remove and serve! Some foods require a quick sear in a hot pan or on a grill to create a browned surface and impart a caramelized flavor.

What kind of food can you cook Sous Vide?

- Any type of delicate or tougher cuts of meats—such as beef, pork, lamb, game, or poultry. Beef tenderloin will turn out perfectly cooked every time. Spare ribs will be so tender and juicy like you’ve never had them before.
- Excellent for delicate fish and seafood, ensuring that these delicate foods are not dried out or overcooked.
- Root vegetables and potatoes benefit very much in flavor and consistency with Sous Vide cooking. Green vegetables (broccoli, green beans, etc) lose their vibrant color due to longer cooking times. Chefs often choose to cook these in a more traditional manner.
- Eggs can be cooked very precise in a Sous Vide circulating bath. See our temperature reference guide which illustrates the dramatic changes at each degree. Eggs do not have to be vacuum packaged.
- Fruits, in particular delicate ones like peaches, apples and pears become very tender, and benefit when cooked with flavor infusions.
- Cook custard-style ice cream base, béarnaise sauce, Crème Anglaise and custards without worrying about curdling. The Sous Vide Professional™ water bath is excellent to hold these custards and sauces at serving temperature. (see iSi Whip Canister Holder)

What equipment is necessary to cook Sous Vide?

Lercos provides you with everything you need to get started: 
- A thermal immersion circulator, such as the PolyScience Sous Vide Professional™
- A tabletop food sealer or chamber vacuum sealer
- Food-grade plastic vacuum pouches, rated to boiling temperatures
- A vessel to serve as a water bath, such as stock pot or Camwear tank

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Pacotizing enables chefs to ‘micro-puree’ fresh, deep-frozen foods into ultra-light mousses, naturally fresh ice creams and sorbets or aromatic soups, sauces or fillings without thawing. Intensive flavours, natural colours and vital nutrients are captured in individual, ready-to-serve portions.

Pacojet is a dynamic professional kitchen appliance that makes it easy to prepare high-quality dishes while saving time, labour and reducing food waste. Tens of thousands of chefs worldwide rely on Pacojet to produce exquisite mousses, sauces and ice creams at the press of a button. No matter what the season, your culinary creations will be complimented for their intense, natural flavours.

From appetizers to desserts, produce the finest sauces, concentrates, mousses and ice creams while intensifying the natural aromas of fresh ingredients. Watch the video clip to learn how Pacojet can become an indispensible part of your kitchen.


 Transform fresh ingredients into savoury purees or ready-to-serve, high-quality sorbets and ice creams by processing them frozen, without thawing. Watch the video clip to see how it works.

Processing is fast and fully automatic. Make a single portion in seconds, 1 litre in 4 minutes and 15 litres in an hour. Place unused quantities back in the freezer for later use. Watch the video clip to see how much time and effort Pacojet can save you.


With the optional Coupe Set accessory kit, the Pacojet becomes a fully-automatic, state-of-the-art cutter, grinder, blender, foamer and creamer. Its innovative design allows the blade to rotate through the contents from the top without adding heat and, accentuating freshness, flavour and colour of the finest foods.

Watch the video clip to discover the unique ways Pacojet can process fresh ingredients to your specifications in just 60 seconds:

Fresh, raw or cooked meat or fish
Fruits and vegetables
Nuts, herbs and spices
Dairy products and eggs

 Click here to find product information and a comparison of the different Pacojet offerings

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Thermohauser offer genius and practical Practical solution for transporting and maintaining food temperature, high shock resistance. Ideal for heavy traffic operations. For transport of metal or plastic trays. 


The Thermo-boxes are built with expanded polypropylene resin high strength (EPP). Ideal for transporting food in heavy traffic operations: Light (maximum 1.2 kg), keeping the temperature of the food, is highly resistant to shock, smells, flavors and acids; meets the highest standards of hygiene, even during long journeys duration, machine washable.

Made in Germany by Thermohauser company with over 85 years experience in the production of accessories for the food industry: bakery, catering companies, restaurants, hotels, convention centers, hospitals, supermarkets, etc.. Meets all international standards plastios manufacturing objects that have contact with food.



- High energy absorption EPP - highly resistant to shock and multiple impacts. It is made with the same material used in car bumpers.
- Material with high memory - returns to its original shape after distortion  
- Maintains food temperature-heat, cold and freezing: from meat, poultry, vegetables and salads to ice cream and ice 
- Water resistant and moisture - machine washable 
- Resistant to chemicals 
- Extremely lightweight 
- For transportation of metal or plastic trays GN1 / 1, GN1 / 2, GN1 / 4, etc. 
- 100% recyclable 
- -40 ° C to 120 ° C (-40 ° F to 248 ° F)

Shop for options and sizes on Lercos.com 

GN 1/1o

Exterior: 67 x 40 x 17.5 cm – Interior: 54 x 33.5 x 11.5 cm (L x An x Al) – 0.95 Kg
Exterior: 67 x 40 x 22.5 cm – Interior: 54 x 33.5 x 16.5 cm (L x An x Al) – 1.03 Kg
Exterior: 67 x 40 x 27.5 cm – Interior: 54 x 33.5 x 21.5 cm (L x An x Al) – 1.13 Kg 
Exterior: 67 x 40 x 31.0 cm – Interior: 54 x 33.5 x 25.5 cm (L x An x Al) – 1.22 Kg

GN 1/2:

Exterior: 47 x 35 x 17.5 cm – Interior: 33 x 27.0 x 11.5 cm (L x An x Al) – 0.61 Kg
Exterior: 47 x 35 x 22.5 cm – Interior: 33 x 27.0 x 16.5 cm (L x An x Al) – 0.67 Kg
Exterior: 47 x 35 x 27.5 cm – Interior: 33 x 27.0 x 21.5 cm (L x An x Al) – 0.74 Kg

Caja para Helados:

Exterior: 64.5 x 44.5 x 45 cm – Interior: 56.5 x 34.0 x 35.0 cm (L x An x Al) – 2.30 Kg

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Lercos is able to assist you finding out what the right chamber vacuum sealer is for your needs. We offer table top and compact machines for small restaurants, as well as bigger machines that can handle the demands of a big banquette kitchen.

Here are the most important questions to ask yourself:

1. What am I using the chamber vacuum sealer for? Is it for for storage, portion control, sous vide cooking or for modernist cooking techniques, or all at the same time?

2. What is the largest vacuum bag size you will need to use? This depends on the size of the food. The best formula is: 
Pouch Width = Width + Height + 1"
Pouch Length = Length + Height + 2" 

3. How many bags per cycle or per day? Will you need a large chamber that fits 2 bags at the same time? Will you need a small chamber but with 2 seal bars?

4. What of vacuum bag? Is it a standard 3 mil storage bag, or a 3.2 boilable bag for sous vide, which can withstand cooking temperatures at 212F / 100C?

Cleaning and sanitation of a chamber vacuum sealer: 
All machines offered by Lercos are designed to make cleaning and sanitation very easy. We offer also accessories and leg extensions for NSF approval, or slanted trays for sealing of liquids.

Maintenance and replacement kits
We recommend to change oil and oil filter every six months. For that we offer oil change kits and replacement parts. 


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How can your equipment help our restaurant?. That's the question we often hear from chefs and restaurant management that have heard about he incredible results with sous vide cooking, but want to know more about the benefits of sous vide in a professional kitchen.

To answer that question, we'd like to present you an example of one restaurant that started to add PolyScience sous vide equipment to their kitchen and changed their menu to take advantage of it. One year later, the results are exactly what we promised: 

  • serve highest quality and plated within 5 minutes
  • low stress level in peak times among kitchen and service staff
  • high guest satisfaction
  • prompt and consistent quality
  • less waste and mistakes 

However, there is no better way than hearing it from the restaurant management and chefs themselves, as we share with you in this 3 minute video: 

Click here to see our offerings in Sous Vide equipment.  

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