Tag Archives: Review

Independent Product Comparison Test of Food Service Equipment

Food-service-Equipment-News-Sous-vide-Thermoplongeur-Addelice-Lavide-Fusion-Chef-Julabo
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.

Food-service-Equipment-News-Sous-vide-Thermoplongeur-Addelice-Lavide-Fusion-Chef-Julabo-Comparatif

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. ”

 

Online Reviews & Tests

Below are some online articles, reviews and tests of the swid from around the internet.

November 25th 2012

Review and tests between Addelice Swid, Sous Vide Supreme, Steba available on Grillduru.dk.
The Review is in Danish: “Test af 3 modeller Sousvide maskiner“. Some interesting comments and updates have been made in 2015.
________________________________________________

March 22nd, 2010
“4 ans d’Ulysse”
Article by Chef Jean-Yves PICCINALI — Uncuisinierchezvous.over-blog.com

French Chef Jean-Yves PICCINALI cooks beef filet at 55°C for his son’s birthday using Addélice’s immersion circulator.
________________________________________________

March 15, 2010
“La cuisson des oeufs en basse température avec le thermoplongeur d’Addélice”
Article by Stéphane Riss — Cuisinerenligne.com (French Blog specialised in cooking videos and interviews of chefs)

The French Cuisinerenligne’s blog has illustrated with an excellent video the difference in texture of an egg when cooked at 62°C and 67,5°C.
One °C can make the difference!
________________________________________________

March 10th, 2010
“Cuisson sous-vide contrôlée basse température – Le thermoplongeur Swid d’Addélice”
Article by Chef Simon — ChefSimon.com

Full review and tests of the swid by French Chef Simon.

Chef Simon also cooked a fantastic duck magret sous vide at 57°C with the swid.
________________________________________________

February 20th, 2010
“The Swid by Addélice Review”
Review by Casquette — fiftyfourdegrees.com

UK Blogger Casquette writes reviews of cooking appliances. He reviewed the swid and his conclusions are excellent. Casquette also cooked some scallops sous vide, 72 hours short ribs, scrambled eggs, salmon, American prime rib eye, sous vide hamburger, chicken, some vegetables, the 64.5°C “perfect egg.
________________________________________________

October 29th, 2009
“Five hours steak”
Article by Alex Rushmer — justcookit.blogspot.com

Alex has experimented with the Swid and concludes that his first 52°C five hours steak “was, easily, one of the best pieces of meat I’ve ever tasted”.
________________________________________________

October 21st, 2009
“The swid – First images and impressions of Addélice Immersion Circulator dedicated to Sous vide Cooking”
Posted by Jean-François — Sousvidecooking.org

Jean-François was one of the first bloggers to receive the swid. Jean-François made many reviews of our immersion circulator and has experimented some recipes and cooking times with salmon, scallops, eggs and a pear. Jean-François also illustrated the swid’s stability and precision in a 20 liter container, and the its power consumption.


“The SWID is an immersion circulator for Chefs and home cooks” says French Chef Simon

Chefsimon

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.

chef

A complete review of the swid by Chef Simon

Chef2