Link2 Hospitality Solutions

New Video Featuring Globe Food Equipment Co.'s NEW GSV18 Immersion Circulator

In this video, Chef Rob Schwalm puts the new Globe GSV18 Sous Vide Immersion Circulator to work with a dish that highlights the power of precision cooking — sous vide ribeye, low-temperature poached eggs, and a clarified compound herbed butter to bring everything together.

Sous vide cooking is about control, consistency, and removing the guesswork from temperature-driven techniques. In this demonstration, Chef Rob walks through his approach to achieving perfect edge-to-edge doneness on ribeye, using controlled temperatures for egg cookery, and building layers of flavor with a simple clarified compound butter.

This is a real-world chef application — the way a professional kitchen approaches consistency, repeatability, and efficiency while maintaining high-quality results.

Throughout the demo, several additional pieces of equipment are featured as part of the workflow:
CookTek induction plancha
Imperial Range 6-burner wafter range
Blodgett ImVection Ventless Impingement/Convection Oven
Perfect Fry PFA 375

The Globe GSV18 is designed for operators who want accuracy, reliability, and flexibility in their kitchen. Whether developing new menu applications, improving consistency across shifts, or exploring precision cooking techniques, this demonstration shows how sous vide can support real-world culinary operations.

If you have questions about the process or equipment featured, leave them in the comments!

Middleby Corporation Brands Blodgett Oven Company CookTek Imperial Range Perfect Fry