A degree, held, and the manufacturer's own numbers · review
ProfiCook PC-SV 1112 review
Not a stick but a tank: an 8.5-liter sous-vide cooker in a stainless housing with a non-stick cooking container, adjustable from 45 to 90 °C (113 to 194 °F) on a 72-hour timer. Slow-cook, yoghurt and keep-warm functions are included, along with tongs and a stainless rack.
The net of it The one that is a different machine. Three of the four sous-vide products here are sticks that clamp to a pot you already own; this is a tank with a lid. The trade is exact: no clamp fit, no minimum depth, no pot tied up for a day — against a fixed 8.5 liters and a box that lives in a cupboard. The 72-hour timer is the tell. This is built for the long cooks, and it publishes accessory references so the bags match.
A tank, not a stick
The other three sous-vide products on this site are immersion
circulators: a heater and a pump on a clamp, dropped into a pot you
already own. This is a water oven — a sealed 8.5-liter tank with its
own lid.
The trade is precise and it has nothing to do with cooking quality:
a tank has no clamp fit to check and no minimum water depth;
a tank has a fixed capacity and takes permanent cupboard space;
a stick ties up a stockpot for the duration; a tank does not.
45 to 90 °C (113 to 194 °F), for up to 72 hours
The range is narrower at the bottom than the sticks here — 45 °C (113 °F) against
25 °C (77 °F) on the Vpcok and the Caso. The 72-hour timer is the headline:
nothing else in this family comes close, and it is what a water oven is
for.
Three more functions
Slow cook, yoghurt and keep warm, on top of sous-vide. A
sealed tank with precise low heat is exactly the right hardware for
yoghurt.
Build and box
Stainless housing with a non-stick cooking container, plus
tongs and a stainless rack. ProfiCook also publishes references
for its own vacuum bags, which removes the usual guesswork about what
fits.
On temperatures
The range above is what the appliance holds. Times and temperatures for
particular foods come from the manufacturer’s material and from your
national food safety authority — not from this page.
The plus side, and the minus
Strengths
A sealed 8.5 L tank rather than a stick and a pot — no clamp fit to worry about
The longest timer of the family by far: 72 hours
Slow-cook, yoghurt and keep-warm functions on top of sous-vide
Tongs and a stainless rack supplied, and ProfiCook lists its own bag references
Compromises
8.5 liters is a fixed ceiling — a stick works in whatever pot you own
A tank takes permanent cupboard space that a stick does not
45 °C (113 °F) floor, against 25 °C (77 °F) on the Vpcok and the Caso
No temperature stability figure and no wattage published
Specifications
Type
Water oven (tank), not an immersion stick
Capacity
8.5 L
Temperature range
45–90 °C (113 to 194 °F)
Timer
72 hours
Extra functions
Slow cook · yoghurt · keep warm
Housing
Stainless steel, with non-stick cooking container
Supplied
Tongs and a stainless rack
Temperature stability
Not published
Amazon reference
B01LZW3LEZ (identical on 6 markets)
EAN
4006160111224
What readers want to know
Tank or stick — which should I choose?
A stick clamps to a pot you already own and stores in a drawer, but needs a clamp that fits and a minimum water depth. A tank has neither problem and is fixed at its own capacity — here 8.5 liters — and occupies cupboard space permanently. Nothing about the cooking differs; the choice is about your kitchen.
What is a 72-hour timer for?
Long, low cooks. It is by far the longest timer among the sous-vide appliances on this site. As always, the times and temperatures for any particular food are the manufacturer’s to publish and your national food safety authority’s to govern.
Our score
7.8/ 10
The one that is a different machine. Three of the four sous-vide products here are sticks that clamp to a pot you already own; this is a tank with a lid. The trade is exact: no clamp fit, no minimum depth, no pot tied up for a day — against a fixed 8.5 liters and a box that lives in a cupboard. The 72-hour timer is the tell. This is built for the long cooks, and it publishes accessory references so the bags match.
What this one costs among kitchen appliances
A reference exists on these Amazon stores: France, Germany, Italy, Spain, United Kingdom, United States. Listed is not the same as in stock — availability changes daily.
Details checked on August 23, 2026.
The buyer this one serves, among kitchen appliances
Long cooks, and a kitchen that would rather not tie up a stockpot for eighteen hours.
Accessories stated to fit this one
Listed because the accessory names this appliance itself.
Specifications: the manufacturer sheet for kitchen appliances and the matching Amazon product page. Prices and availability: Keepa. Every figure on this page names its source.
25–90 °C (77 to 194 °F) in 0.5 °C steps · IPX7 · to 20 L
The finest published adjustment in this family: 25 to 90 °C (77 to 194 °F) in 0.5-degree steps, on a stick rated IPX7 and stated for containers up to 20 liters. A touch display with an LED readout, a timer, and a compact body Caso designs for storage. Named uses include warming yoghurt and baby food in the jar, and tempering couverture.
Best for: Anyone who wants to set a temperature precisely and knows the difference between steps and stability.
1,100 W · 40–90 °C (104 to 194 °F) · 16 L/min · IPX7
The only sous-vide appliance here that publishes a pump flow rate: 16 liters a minute, through a metal propeller on a 45-degree double-inclined spiral wheel KitchenBoss states is unusually quiet. 1,100 W, 40 to 90 °C (104 to 194 °F), IPX7, an LED touch display, SUS304 stainless on everything immersed, and a clamp that stays on the rim when the stick is lifted out.
Best for: A bath that needs stirring properly, and a clamp that does not have to be re-fitted every time.
