Global Commercial Sous Vide Machine Market - Industry Trends and Forecast to 2030

Global Commercial Sous Vide Machine Market - Industry Trends and Forecast to 2030

Global Commercial Sous Vide Machine Market, By Product (Immersion Circulators, Water Bath /Oven, Tank, Clamp, And Multi-Use Cookers), Capacity (Under 50 Liters, 50-100 Liters, 100-150 Liters, And Above 150 Liters), Packaging (Vacuum Sealing Bags, Reusable Silicone Bags, Reusable Bags Or Jars, Canning Jars), Application (Meat Processing, Seafood Processing, And Fruits & Vegetables Processing), End Use (QSRS (Quick Service Restaurants) , FSRS( Full Service Restaurants), Resorts & Hotels, Institutional Canteens, Hospitals, Rail, Cruise & Airways Catering, And Others), Distribution Channel (Direct And Indirect),Country (U.S., Canada, Mexico, Germany, U.K., Italy, France, Denmark, Spain, Switzerland, Netherlands, Belgium, Russia, Poland, Denmark, Finland, Norway, Turkey, Rest of Europe, Japan, China, South Korea, India, Australia, New Zealand, Taiwan, Singapore, Thailand, Indonesia, Malaysia, Philippines, Rest of Asia-Pacific, South Africa, UAE., Saudi Arabia, Egypt, Israel , Rest of Middle East and Africa, Brazil, Argentina and Rest of South America) Industry Trends and Forecast to 2030

Market Definition:

Sous vide, often known as low-temperature, long-time cooking is a cooking technique in which food is cooked in a water bath for a lengthier period of time than usual (typically one to seven hours, but occasionally up to 72 hours or more) at a precisely controlled temperature.

The temperature is substantially lower than what is commonly used to prepare food; for red meat, it is often between 55 and 60 °C (130 and 140 °F), for chicken, between 66 and 71 °C (150 and 160 °F), and for vegetables, it is higher. The main function of sous vide is to cook the dish evenly, ensuring that the inside is fully cooked while not overcooking the outside, and to keep the moisture locked.

Market Segmentation:

The commercial sous vide machine market is segmented into six notable segments based on product, capacity, packaging, application, end use, and distribution channel.
• On the basis of product, the commercial sous vide machine market is segmented into immersion circulators, water bath /oven, tank, clamp, and multi-use cookers
• On the basis of capacity, the commercial sous vide machine market is segmented into under 50 liters, 50-100 liters, 100-150 liters, and above 150 liters
• On the basis of packaging, the commercial sous vide machine market is segmented into vacuum sealing bags, reusable silicone bags, reusable bags or jars, canning jars
• On the basis of application, the commercial sous vide machine market is segmented into meat processing, seafood processing, and fruits & vegetables processing
• On the basis of end use, the commercial sous vide machine market is segmented into QSRS (quick service restaurants), FSRS( full service restaurants), resorts & hotels, institutional canteens, hospitals, rail, cruise & airways catering, and others
• On the basis of distribution channel, the commercial sous vide machine market is segmented into direct and indirect

Market Players

The key market players operating in the commercial sous vide machine market are listed below:
• Sammic S.L.
• Eades Appliance Technology LLC.
• Oliso
• The Vollrath Company,LLC
• NICKEL-ELECTRO Ltd.
• XIAMEN YEASINCERE INDUSTRIAL CORPORATION
• DC Norris-North America
• GOURMIA
• fusionchef by JULABO
• Instant Brands L.L.C.
• JOM A/S
• Monoprice, Inc.
• Landig. K.G.:
• Omcan Inc
• Anova Applied Electronics, Inc.
• Besser Vacuum Srl
• Buffalo.
• Mish Horeca Services
• Breville Group Limited
• Hamilton Beach Brands Holding Company
• Yedi Houseware
• Shenzhen H-one Electrical Appliances Co., Ltd
• Heavybao
• VACmaster
• Eurodib