In 2016, the German Foodservice-equipement.de website published a comparison of the three most representative sous vide immersion circulators available on the German market:
– The LV.50 (Lavide)
– The Swid (Addelice)
– The FusionChef Pearl (Julabo)
The comparison (in German) is available in Pdf format on the Food Service Equipment website. To download this comparison you can also click on the image below.
We have translated for you the final comment of the review for each immersion circulator. The result is without appeal! The Swid is certainly the best value for money.
LV.50 by Lavide:
“The Lv50 is a good immersion circulator for intensive use, but its low power capacity is not acceptable for a midrange device. Regardless of its excellent performance you need to consider whether it is justified to pay EUR 300 more (than the Swid) while having 63% less power.
Conclusion: too expensive in terms of performance. ”
Swid by Addelice:
“The Swid of Addelice is a robust immersion circulator. You must look beyond the plastic casing. The 3 mm thick steel structure quickly compensates for this point. The Swid’s power is identical to the FusionChef Pearl, for a much lower price. The price of the Swid is also more competitive compared to the Lavide LV.50.
Conclusion: the winner value for money price (based on objective criterion). ”
Pearl by FusionChef:
“The FusionChef Pearl comes from the laboratory world and benefits from Julabo’s experience. However, if an ultra-stability of ± 0.02 ° C may be required in the laboratory, we doubt about such needs for culinary applications The power of the pump is appreciable but the latter can be damaged in case of contact with a foreign body.
Fusion Chef only issues the Pearl price on request. The cheapest price we found on the internet was EUR 1,000 excl. VAT.
Conclusion: better mixing of water (objective criterion), beautiful look (subjective criterion). ”
Final conclusion of the test: “In order to carry out this comparison, the Editorial team has tested these 3 immersion circulators. The Swid by Addélice has proved its performance and reliability over the last 3 years of use.
The three devices tested can be considered as suitable for intensive professional use. ”
The Sirha is a major culinary event taking place in France (Lyon). Addélice will exhibit at this occasion its new products between January 22nd and 26th, stand 6K26.
Don’t hesitate visiting us to test the swid, the first immersion circulator 100% dedicated to sous vide. You will also have the possibility to assist (and to taste) to sous vide demonstrations performed by Chef Samuel Sirois.
From October 27th to October 29th, a major culinary event called “Prazeres da Mesa Ao Vivo” took place at Senac University Center in Sao Paulo (Brazil) .
At this occasion Chef Alain Poletto cooked sous vide a typical Amazon fish Pirarucu with a Tucupi sauce and herbes such as jambu, alfavaca, chicoria do Parà.
Pirarucu fish cooked sous vide with Addélice’s immersion circulator.
French Chef Simon has tested the Swid, Addélice’s immersion circulator dedicated to sous vide, since december 2009.
Today Chef Simon published two articles about the Swid and said “Addélice’s immersion circulator fulfills Chefs needs and also those of home cooks”.
This is in accordance with our philosophy of providing reliable and professional sous vide equipment for professionals and individuals alike.
You can find the articles here (in French):
A technical description of the swid.
A complete review of the swid by Chef Simon
The Swiss Femina magazine and Manuella Magnin published an excellent article about sous vide, introducing this cooking method with a description of sous vide equipments and some recipes.
The swid, Addélice’s immersion circulator dedicated to sous vide is presented in this article as the most competitive appliance of its kind.
Here is a short summary of this article in French only.
You can also click on the above pictures to download the PDF files of the Femina Article p44, 45 et 46 dated February 28th, 2010.
The well-known French professional magazine L’Hôtellerie Restauration published 2 articles about sous vide equipments. These articles mention the swid, Addélice’s immersion circulator. Jean Gabriel du Jaiflin, journalist at L’Hôtellerie Restauration says the swid is about to become a standard in Chef’s kitchen.
For a copy of these 2 articles (in French) click on the links below:
Article (in French) of L’Hôtellerie Restauration dated January 6th, 2010
Article (in French) of L’Hôtellerie Restauration dated January 9th, 2010