Sous vide cooking controller

A Clyne Oven cooking controller that steams food with a fine water spray and air convection, using up to 80% less energy than a conventional hob

The Sous vide cooking controller is an energy-efficient cooking product from Clyne Oven that steams food using a fine water spray and air convection, cutting energy use by up to 80% while preserving food quality.

The Sous vide cooking controller is an energy-efficient countertop cooking system developed by Clyne Oven that gently steams food instead of boiling or frying it. Rather than heating a large surface or a full pan of water, the controller sprays a fine mist of water over the food to generate steam, which is then circulated by air convection while the temperature is held just below boiling point. This preserves the natural moisture, texture, nutrients and flavour of the ingredients, particularly for seafood and slow-cooked meats, while using only a fraction of the water and energy of a conventional hob. Independent testing showed the approach uses up to 80% less energy than cooking on a traditional hob and needs only around 1.5 litres of water per session, so preparing 200 meals costs roughly £240 rather than about £1,200 with conventional methods. Early units are already in kitchens ranging from care homes and schools to Michelin-starred restaurants, and the project was supported by a UK government SBRI grant, as documented in the official [government case study](https://www.gov.uk/government/case-studies/energy-efficient-cooking-locooker-steams-ahead).

Efficient Spray-Steam Cooking Platform

• Spray-and-Steam Cooking Head — A fine water mist is sprayed over the food to generate steam on demand, avoiding a heated hob surface or a full pan of boiling water.
• Air-Convection Circulation — Generated steam is circulated around the chamber by air convection so heat is delivered evenly to the food rather than lost to the surroundings.
• Sub-Boiling Temperature Control — The controller holds the chamber just below boiling point to protect texture, nutrients and flavour during longer cooks.
• Low-Water Reservoir Design — A single session uses only around 1.5 litres of water, far less than conventional steam or convection ovens.
• Energy-Optimised Heating Cycle — Heating is targeted at steam generation rather than warming surrounding surfaces, cutting energy use by up to 80%.
• 80% — Lower energy use vs a conventional hob
• 1.5 L — Water used per cooking session

Why This Approach Wins

• Dramatically Lower Running Costs — Roughly £240 to cook 200 meals versus about £1,200 on a conventional hob.
• Better Food Quality — Gentle sub-boiling steam preserves moisture and flavour, especially for seafood and slow-cooked meats.
• Minimal Water Use — Around 1.5 litres per session reduces both water consumption and waste heat from discarded hot water.
• Fits Many Settings — Suited to care homes, schools and professional kitchens as well as home use.
• Grant-Backed Development — Developed with UK government SBRI support to raise cooking efficiency and reduce running costs.
• ~£240 — Cost to cook 200 meals
• vs ~£1,200 — Same on a conventional hob

For Engineers

Built around a spray-and-steam head, air-convection chamber and sub-boiling temperature control to minimise energy and water use.

• Spray-Steam Cooking Head — On-demand steam generation without a heated hob or a full pan of boiling water.
• Air-Convection Chamber — Even heat distribution around the food via circulated steam.
• Sub-Boiling Control Loop — Precise temperature hold just below boiling for gentle cooking.
• Low-Water Reservoir — Around 1.5 litres per session versus far more in standard steam ovens.
• Energy-Optimised Heating — Up to 80% less energy than a conventional hob.

For Retail & Foodservice Partners

Positioned for hospitality, institutional catering and premium home-kitchen categories where energy cost and food quality matter.

• Big Reduction In Running Costs — Roughly £240 to cook 200 meals instead of about £1,200 on a conventional hob.
• Restaurant-Grade Results — Gentle steam preserves seafood and slow-cooked meats particularly well.
• Lower Environmental Impact — Less energy and only ~1.5 litres of water per session.
• Flexible Deployment — Suited to home, care home, school and professional kitchen settings.
• Credible Backing — Developed with UK government SBRI support.