If you are ordering from the EU please visit www.sousvidetools.com/eu/

In the most demanding and innovative restaurants in the world, there are chefs and staff working around the clock striving for perfection and influence. Such kitchens are utilizing incredible tools, precisely engineered to craft their masterpieces. Many of these tools have been created by Sage® | PolyScience®.

PolyScience® was founded in 1963, by Seaton Preston as an equipment manufacturer who was dedicated to building the finest analytical laboratory tools. The business quickly became focused on precise temperature control products. The Model 73 “PolyTemp” was the company’s first venture into immersion circulators. Over the years, the units have continued to evolve. Each immersion circulator has been individually hand-crafted and tested to PolyScience’s exacting standards.

In 1982 Philip Preston, Seaton’s son, took over the business brought a new, different inspiration to the company. In 2005, Matthias Merges, Chef de Cuisine of the eponymous Charlie Trotter’s, called looking for an immersion circulator for the restaurant. This resulted in a collaboration between Philip and Matthias that changed the way we look at temperature in kitchens forever.

The Sage® I Polyscience® Range




Sous Vide Cooking & Beyond

The Konro grills from Japan are the best thing to use when grilling meats, fish or vegetables. Recommended to use with Binchotan charcoal due to its long burning properties and its ability to seal in natural flavours without imparting any other aromas.

The Konro grills are made with a special insulating material that helps reflect heat back into the grill thus making the temperatures more consistent. A simple design with black metal corners and an air vent to control temperature.

This is a compact and simple charcoal grill that is made with diatomaceous earth, which is a natural material that optimises heat retention. Stacked piles of diatomite bricks move along a conveyor belt on their slow journey through the factory's long kiln. Afterwards, a workman hits each fired piece with a hammer to judge by its sound whether there are any cracks within. Whereas some makers join bricks with mortar to form their cooking grills, at Kaginushi the workmen use carpentry skills to fit each unit together meticulously by hand, for a stronger, tighter, more fire- resistant product. Because diatomite grills have superior heat-insulation properties, charcoal used in them starts easily and burns longer than in conventional cookers.

What the Professionals say

The Control °Freak™

The Sage Commercial Control Freak is exceptionally ease to use, portable and provides an incredible level of accuracy.


Michael Wignall I The Angel Inn at Hetton


The possibilities are endless. We re-invented smores with a frozen marshmallow, liquid center chocolate, covered with Graham Crackers. This machine makes us rethink what we can actually do.


Matthias Merges I Yusho Restaurant

The Smoking Gun™ Pro

The Smoking Gun packs the power of a smokehouse and fits in your hand. I use it to smoke everything from ice cream to Bloody Mary’s.


Steven Raichlen I Project Smoke on PBS