Tag Archives: Swid

Addelice’s 2 years warranty extension


Addelice is a German company that designs, manufactures and distributes the Swid since 2009.
Since January 2016 Addelice proposes, in addition to the 2-years manufaturer warranty, a 2-years warranty extension for EUR 65 incl. VAT.
In 2009 Addélice was the first company in the world to design an immersion circulator dedicated to sous vide. Now we are the first to propose up to 4 years warranty!

Warranty extensions are often poorly perceived by consumers, for good reasons. Main consumer associations’ criticisms are the following:

  • The extension of warranty is not useful,
  • The warranty extension does not cover wear parts,
  • The warranty extension is nominative and can not be ceded in case of resale of the device…

A sous vide immersion circulator is a device that can be used by the professional 24/24, 6 days a week and 10 months out of 12. The Swid is constantly exposed to water vapor and high temperatures. In other words, the Swid is subjected to intensive use. An extension of warranty is therefore not as useless as it seems compared to an electronic or mechanical device that would be used only rarely.

Addelice undertakes to cover all parts of the Swid, including wear and tear, with the exception of parts with aesthetic defects (scratches, etc.).

Addélice warranty extension is transferable. You can resell it with your Swid.

Still a doubt: check out our contract here.

For any information do not hesitate to contact us through our contact form.


Independent Product Comparison Test of Food Service Equipment

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. ”


Maintenance of Addelice’s Immersion Circulator

How to descale a sous vide immersion circulator?

Since 2009 Addelice develops a strong and close relationship with its customers, mostly professionals. We constantly work on improving the Swid. We are also by your side in case your Swid immersion circulator needs maintenance. Addélice’s team is at your disposal to answer questions and solve your problems.

A frequently asked question: what kind of regular maintenance does my immersion circulator need?

1. Prevention

Before performing maintenance operations on your Swid it is important to observe standards of good practice and care-follow on the Swid. The following applies to all sous vide cookers on the market:

  • While in operation, place your immersion circulator in a ventilated area, as far away from a source of dust or fat (frying pan, deep fryer…) as possible.
  • Limescale deposits: do not pour vinegar in the waterbath in order to lower the hardness of your water. Vinegar, even heated at low temperature, creates acetic acid vapors. Over time these acid vapors can corrode electronic components and thus reduce the reliability of your immersion circulator.
  • Just refilling and not exchanging the water in your pot/tank every day for a week will greatly increase the concentration of calcium in your water-bath. This habit should be avoided. As soon as you get the chance, fully empty your tank and add fresh water.
  • The Swid is a brim-full of electronics precision instrument: your immersion circulator contains a computer performing thousands of calculations per second that is positioned  over a steam bath during many hours… Suffice to say that your swid is subject to significant stress. During operation, the inside of the Swid is ventalited by a powerful fan. When the Swid is switched off but still attached to the water bath, steam can condensate inside the immersion circulator. It is commonly recommended by all manufacturers, after each use, to remove the immersion circulator from the container.

2. Descaling and degreasing of your immersion circulator

All immersed parts of the Swid are stainless steel and easily accessible. No tools or disassembly processes are required for cleaning or descaling the Swid.
We recommend carrying out the following maintenance operations after each week of intensive use of the Swid immersion circulator:

Degreasing: poorly sealed vacuum pouches can leak or open during the cooking process. Therefore the immersed parts of the Swid can become fatty. The float switch of your Swid is an important safety part of your immersion circulator. Make sure it is not stuck because of fat. Your stainless steel float switch can easily be cleaned with dish soap. Simply run the Swid at 30 ° C in a small pot with soapy water for one hour.

Descaling: unlike most of our competitors’ products, the mechanism for stirring (pump) the water bath is very simple and easy to descale.

Which product to use for descaling the heater element of my immersion circulator?

There is no need to purchase products “especially designed” to clean your heater.
Some products are available on the market at low cost. We have selected two for you:

  • Citric acid: it is natural, biodegradable and non-toxic to humans and the environment. You can find a kg of citric acid on Ebay or Amazon  for less than € 10.
    Place your immersion circulator in a small pot filled with water.
    Add one tablespoon of citric acid in 5-8 liters of water.
    Set the Swid at 50 ° C for 1 hour. Rinse the Swid with fresh water.
  • Sulfamic Acid (H3NSO3) is a chemical compound widely used in the industry and to clean household coffee makers (Starwax), for example. Sulfamic acid can easily be found online in bulk (1 Kg for less than € 10). Please observe the conditions for use on the package.

Should you have any question feel free to contact us.

Addelice Warranty and After-Sales Service

Logo-addelice-swid-sous-vide-cookerWhen buying a sous vide immersion circulator, Warranty and After-Sales service must be part of a global offer. The service offer can  vary significantly across different Manufacturers and Resellers!

Questions to ask when purchasing an immersion circulator:

1. Who sells you the immersion circulator? A Manufacturer or a Distributor? If the seller is a Distributor, will they be able to repair the equipment themselves or does it have to be sent in to the Manufacturer and how long will it take for you to get it back? If a Manufacturer sells the sous vide device directly to you, where are they located and what will it take to organize the After-Sales Service?

2.  How long is the warranty and what are the terms?

3.  After the warranty period, what are the costs of a repair?

4.  How fast will you get your machine back?

All these questions should be addressed and answers should be detailed.

The question of the origin of an immersion circulator is problematic: With rising popularity of sous vide cooking, many models available today are now sourced directly from OEM manufacturers in  China and simply rebranded.
The companies selling these immersion circulators often do not have the knowledge nor the means to carry out a qualified repair. These so-called manufacturers have no control over the quality of the product and the manufacturing process. It is easy to identify such products on the internet.
If you see the same immersion circulator sold under different brands, be careful!

Since 6 years Addélice designs, manufactures and distributes the Swid.  Addélice is a German company.

Is your reseller or distributor capable of repairing your immersion circulator? Does he have parts in stock? This point is important. Most often your distributor is a dealer only and, even though he could change a part of the device, it will be difficult for him to identify the cause or origin of the issue. Therefore, instead of replacing a cheap single electronic component, a reseller will change an expensive part (a Printed Circuit Board for example) and make a substantial margin on it.
If your reseller has to send your immersion circulator back to the manufacturer’s service center for repair, it could significantly increase the time until you get your machine back.

Addélice is the designer of Swid. We are able to immediately identify an issue and repair the Swid immersion circulator. In other words, in most cases, a simple little component will be replaced and not for example, a full Printed Circuit Board.

What is covered under the warranty? It generally covers parts and labour, excluding shipping costs. It is usually 1 year long, sometimes 2 years depending on laws in the country of origin .

Addélice is a German company that offers 2 years warranty, parts and labour. Return costs (for Europe only) are supported by Addélice.

Garantie-2-ansWhat are the parts that can break down and how much will cost a repair out of warranty? Schematically an immersion circulator is composed of a heater element, a Printed Circuit Boards (PCB), a temperature sensor and a motor with a propeller to stir the water in the water bath. Before ordering a sous vide device it is important to know the replacement costs (parts and labour) for each of these parts.

Since April 2015, the Swid immersion circulator benefits from a platinum temperature sensor (Pt100) that is almost indestructible. The Swid sous vide cooker is a very reliable device with parts that rarely break down. Only the heater element (this is the case for any sous vide immersion circulator of the market) and the PCB can possibly break down.
Changing an Addélice heater element will cost you EUR 55 excl. VAT (parts and labour). The replacement of the Swid’s PCB (Version April 2015) will cost your EUR 70 excl. VAT (parts and labor). It is rare that a Swid requires a full PCB replacement.

The waiting time for a repair is also important. Who better than the Company that has designed and manufactured your machine can inspect and repair it? In case of an issue , simply contact Addélice via  the  contact form on our website.
As from June 2015 your Swid benefits from a  “QR code” for quick access to the Swid’s information and direct contact with Addelice’s after-sales service. Addélice will indicate the closest service center. When Addélice receives your Swid it will be inspected and repaired the same day, tested overnight and sent back to you the next day. This means that you will be missing your Swid for about a week (if located in the EU).

Also think about custom and VAT issues when you have to ship your machine back to the country of origin (the USA for example)!

Should you have any questions about the warranty and Addelice’s after-sales service do not hesitate to contact us via this contact form.

The Swid Immersion Circulator adopts QR Codes

As of June 2015  Swid Immersion Circulators come with a new label containing  a “QR Code“.

Etiquette-QR-code-Addelice-Swid-frFor those who do not yet know this black and white checkerboard, the QR code allows anyone with a smartphone and a corresponding application (eg Unitag …) to scan the pattern in order to transfer the encoded contact information directly to your phone.

Unitag_QRCode_QR_MobileWhat is the advantage of having a QR Code on your Swid?
This allows you to easily be in direct contact with Addélice, in case you need to:

  • check the technical specifications of your Swid
  • contact Addélice’s Custome Service Center
  • consult the Swid Quick Start Guide or simply obtain a fast answer on how to switch the Swid from °F to °C for example
  • buy a new Swid or another Addélice product

After scanning the QR code you will be taken directly to an internet site specifically tailored to your smartphone. It is particularly concise and readable.

Addelice-mobile-swid-sous-vide-QR-headerThe Addélice Team is always there to answer all your requests and questions. We will reply within 24 hours.

The New Swid 2015, Now Available!

Since July 2009 Addélice designs, manufactures and distributes the Swid, an Immersion Circulator dedicated to sous vide cooking. The year 2015 will be a banner year for Addélice marked by the launch of the new version of Swid. The new Swid is probably the most reliable and advanced Professional Cooking Immersion Circulator of the market. Its technical specifications are outstanding and suit to the most demanding Chefs. What makes the Swid more reliable than its competitors?

The Swid benefits from a Pt100 temperature sensor made of platinum. In other words the Swid’s probe is immutable, it cannot lose accuracy. Therefore your Swid will never require any calibration. Which is not the case for most of the other Immersion Circulators of the market. Your Swid is highly accurate and will remain so!

The platinium Pt100 temperature sensor of the Swid ensure excellent reliability and longevity of your equipment.
The platinium Pt100 temperature sensor of the Swid ensure excellent reliability and longevity of your equipment.


With its 2,000W the Swid is one of the most powerful Immersion Circulator of the market. This represents a considerable advantage especially for Caterers who quickly need to bring water baths up to 58 liters up to temperature at clients’ premises. Note that it will take almost twice as long for a competitor with a 1,300W device compared to the Swid heating the same volume of water.

– Stability of water bath’s temperature is key in sous vide cooking. Combi ovens suffer from significant temperature variations (sometimes several Celsius degrees between the top and bottom of the oven). The Swid has a stability of ± 0.05 ° C  in a pot of 8 liters as well as in a 2/1 GN container of 58 liters . This “surgical” precision is a true asset to your cooking and reheating (regenerating) works.

In addition to these three important points, the Swid also has these advantages:

– All immersed parts are of the Swid are stainless steel for long-term reliability,
– The ultra portability and lightness of the Swid (2 kg),
– In relation to its technical specifications the Swid is the most competitive Immersion Circulator of the market.

Addélice also offers customized services:

– Should you have any questions, we will answer to you by email within 12 hours,
– Your equipment broke down and you need an Immersion Circulator in less than 48 hours? Our DHL Express service will meet your request.

A Customer Service that meets your needs:

–  Addelice offers a worldwide 2 years warranty, parts and labour,
– Who better than Addélice can repair or overhaul your Swid Immersion Circulator? In case of a problem please return the Swid for inspection to our Customer Service Center in Germany. The Swid will be inspected and repaired the day we receive it and tested all night long. Your device will be shipped back the next day. In other words you will miss your Swid about 6 days only.

For further information, don’t hesitate to Contact Us.

Alain Poletto, Sous Vide Embassador at “Prazeres da Mesa Ao Vivo” Sao Paulo (Brazil)


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.

Polette-sous-vide-Pirarucu-Addelice-swid-immersion circulator-Ao-Vivo

Pirarucu fish cooked sous vide with Addélice’s immersion circulator.



Addélice designs and produces high-quality avant-garde cuisine equipment. Our equipment is used by Chefs around the globe. To be able to perfectly respond to professional demands and to constantly improve our products, we are working with a number of renowned partners.



January 13th, 2011, Lausanne.
The Ecole hôtelière de Lausanne (EHL)
As the oldest hotel school in the world, the Ecole hôtelière de Lausanne (EHL) offers university-level studies to talented and ambitious students who are aiming for top careers in the international hospitality industry. In addition to this international recognition, EHL constantly broadens the scope of its three academic programmes by integrating market trends and new technologies.
Since it was founded in 1893, EHL has educated more than 25,000 hospitality industry executives. The worldwide network of alumni represents an invaluable asset for every member of the EHL community. Today, there are over 1,800 students, from more than 90 different countries, enjoying the unique and enriching environment of the Ecole hôtelière de Lausanne.

Adress: Le Chalet-à-Gobet, Route de Cojonnex 18, 1000 Lausanne 25, Suisse
Phone number: + 41 21 785 11 11



August 9 2010, Hamburg.
At the Kochkonzept Cooking School it is all about participation. The attendees spend exciting evenings in a pleasant environment, in which they will particapte in the whole course of the evening from the first cut to the decoration of the plates.

In small groups of ten persons maximum with one or two course leaders, the participants are taught valuable knowledge all around the world of cooking.

Daily usability is of great importance at Kochkonzept. The goal is to enable the particapants to reproduce the learned techniques at home. The courses are usually created to not overburden cooking newbies and to leave enough to discover for experienced cooks at the same time.

Addélice is glad that Kochkonzept has chosen the Swid as the machine of choice for their Sous-Vide courses.

More information about the courses at Kochkonzept can be found here.

KOCHKONZEPT, Kupferhof 4, 21029 Hamburg
Tel: +49 (0)40 81974343



Institut Paul Bocuse


The Institut Paul Bocuse is a reference in professional hospitality, gastronomy and culinary art education. It integrates tradition, modernity, innovation and research. At Institut Paul Bocuse technical and managerial know-how is taught to respond to the current and future requirements of the profession on an international level. This know-how incorporates a variety of cooking methods, most notably Sous-Vide and right temperature cooking. The swid immersion circulator is the core of the professional partnership between the Institut Paul Bocuse and Addélice.

Institut Paul Bocuse, Château du Vivier – BP 25 – 69131 Ecully Cedex France.
Tel : +33 (0)4 72 18 02 20





April 15 2010, Paris. The GRÉGOIRE FERRANDI Cooking School is a member of the Chamber of Commerce and Industry of Paris and has been established more than 50 years ago. The school welcomes 1,500 new students  and 2,000 practitioners in continuing education from all over the world each year.

The GRÉGOIRE FERRANDI Cooking School educates future restaurant managers and chefs on a high culinary level.

Many members of the faculty of this school belong to the elite of the profession (Michelin Star rated chefs, Meilleurs Ouvriers de France).

At the same time, GRÉGOIRE FERRANDI has also developped training courses for professionals of commercial gastronomy.

The abilities to innovate, to create and to adapt to the needs of the market are vital to respond to the needs of modern companies in the gastronomy field.
The course ‘Cuisine Sous Vide’ teaches how to master this new cooking method. For more information contact + 33 (0)1 49 54 17 52.
Address : 28 rue de l’abbé Grégoire, 75006 Paris, France.



April 1 2010, Cordes sur Ciel. The THURIÈS Gastronomie Magazine with monthly issues in French is dedicated to promote culinary art. With 32,000 copies, the THURIÈS Gastronomie Magazine is addressed to all professionals in the restaurant and hotel business, chefs, pâtissiers, restaurant managers, bakers, chocolatiers, teachers and students of gastronomy schools…. and to ambitious amateurs.




March 1 2010, 75019 Paris. The CEPROC (Centre Européen des Professions Culinaires ) has been created in the late 1960s as an initiative of caterers and butchers. It has since opened itself to other culinary professions and has taken on the name ‘CFA des métiers de la gastronomie’.

The CEPROC addresses itself to young apprentices (1,100 students) as well as to professionals in continuing education (3,000 each year).

For information about Sous Vide courses contact Emmanuelle Resche +33 (0)1 42 39 71 20.

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


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