DUALLO | The Purpose-Built Container for Sous Vide Cooking
Sous vide is an amazing tool for the home chef, but whats the one thing your kitchen is missing when cooking sous vide? An AMAZING container. You need an energy efficient and purpose built container to achieve the best results- so we built DUALLO for you.
But we didn’t stop there! We know you’re tired of floating bags, so we built fins into our lid to keep bags submerged. Looking for excellent water movement and consistent bath temps? We designed shape of our container and the corner mount location for your cooker for optimal circulation. Tired of water loss? As water evaporates, DUALLO’s easy to remove and replace lid captures and returns the moisture to the bath.
DUALLO is the sous vide cooking container built for you.
Identify the Issues, Design the Solutions.
Evaporative loss of water.
Modified containers that fit only one single device type.
Every sous vide user has encountered one or more of these obstacles in the kitchen. We designed DUALLO with these issues in mind.
What makes DUALLO the BEST Container for Sous Vide Cooking?
DUALLO is a great looking, highly functional 15 Liter capacity container that accommodates nearly every popular sous vide immersion cooker/circulator device. It is also the answer to the aforementioned issues, delivering solutions like:
DUALLO was designed to solve a number of issues and the first was evaporation, which is easily solved by using a lid. Even though DUALLO’s lid is multifunctional, a lid needs more to be special- it needs a great container to cover. So we designed just that. The issue of heat loss (energy waste) is easily noticed with metal stock pots. Energy moves from the electrical outlet to the immersion circulator/cooker, converting electrical energy to heat energy. This heat energy is what raises to water bath to temperature. As the heating and maintenance of the water bath is happening, the heat energy moves through the water bath and the bagged food- but also into the walls of the metal stockpot. When the metal stockpot warms past the temperature of the surrounding ambient air, the heat is lost from the pot to the atmosphere, drawing more maintenance energy from the cooker in order to keep a constant water bath temperature.
How does DUALLO combat energy waste?
Many sous vide users already are switching to the use of polycarbonate containers. DUALLO takes that to the next level of efficiency. After calculating the ideal air gap between two walls to create an insulating air layer we designed our container with the optimal air gap between TWO 3mm polycarbonate walls.
DUALLO > Polycarbonate Container > Plastic Container > Stock Pot
EVAPORATIVE WATER LOSS REDUCTION
Stopping the evaporative loss of water was the first obstacle on our list but could only effectively be considered after the design of the container itself. Once we had DUALLO designed from the bottom up, we continued to the lid. The lid, like the container, is also a heavy duty polycarbonate material- with a 2-3 finger lift handle. The lid is removed and replaced very easily and covers the surface of the water bath. Curved vertical fins below the surface of the lid help create small air pockets over the water bath in which any evaporating water molecules are trapped and condensed back into liquid water to return to the bath.
FLOATING BAG SUBMERSION
After you drop bagged food into your container, there is little worse than coming back after the cook time has passed to find a corner or half of the bag floating above the surface of the bath. We designed DUALLO with that issue in mind. The lids vertical fins are multifunctional! With the container filled with water the bottoms of the lid fins rest below the water surface, acting as a submersion tool for bagged food. As some bagged food tends to float, uneven food cooking can occur. DUALLO keeps that from happening.
AESTHETIC AND DEVICE COMPATIBILITY
With the many benefits of having DUALLO as your sous vide container, it doesn’t end there. We wanted to optimize the space of the bath for the bagged food, so the cooker mounts in the corner. This also allows for optimal fluid movement and circulation for uniform bath temps. Beyond that, DUALLO accepts nearly every popular immersion circulator/cooker.
The idea for DUALLO was born out of necessity- that which drives innovation. During a long overnight cook of osso-bucco (24 hours at 165 degrees) the house was unexpectedly woken up by a noisy circulator and a stock pot nearly devoid of water and hot to the touch! That very day the first steps were taken towards designing a solution to the most common problems faced cooking sous vide. After nearly a year we had our final prototype. DUALLO.
You already are cooking the BEST foods, the BEST way. Now you can cook using the BEST CONTAINER for the BEST results.