Noon or Noon Force? That’s the Question…
10/12/2025
Which one to choose? Noon or Noon Force? Which fits better in your professional kitchen?
Discover the differences between Noon and Noon Force to pick the model that best meets your service requirements. Low‑temperature sous‑vide cooking with either Noon or Noon Force needs very few tools and both are easy to use. The precision and repeatability of vacuum cooking simplifies daily work. You can adapt traditional recipes while maintaining full control over production. With portion and quantity control, even a bare‑bones kitchen space can become a fully‑functioning professional kitchen.
Used every day in kitchens like ABAC owned by Jordi Cruz, Noon proves to be a versatile and low-maintenance tool.
Noon Force: The Thermostat that Programs a Precise Water Bath
Low‑temperature vacuum cooking can suit virtually any type of kitchen, no matter your menu style. Choosing between Noon and Noon Force depends largely on your production volume and service requirements.
Circulators with thermostats add a workstation anywhere in your kitchen, multiplying the potential of your restaurant. They allow you to perform a wide range of cooking techniques, from appetizers through main courses to desserts.
Water Volume & Temperature: What Do You Need to Heat?
The classic Noon model can bring up to 27 liters of water to a boil (at 99 °C / 210 °F) at full power. If you cook at lower temperatures, the maximum water volume you can heat increases significantly — for example, at 60 °C (140 °F), Noon can handle up to 54 liters.
By contrast, Noon Force can heat nearly double the volume in the same time — reaching the target temperature faster and more efficiently. That makes it ideal for high‑volume production, continuous service, catering or banquet operations.
Choosing the Right Container for Noon or Noon Force
Setting up Noon or Noon Force is simple and fast. The type of container you use affects steam loss, the best option is an insulated stainless‑steel container with a tight‑fitting lid, designed to match both models. Using a closed lid reduces evaporation, helping maintain water temperature.
Both devices include a probe that monitors temperature and water level, with an automatic shut‑off if water drops below minimum safe levels a key hygienic and safety feature. Maintaining a stable water temperature is essential for food safety.
Accessories for Noon or Noon Force
For vacuum‑based low‑temperature cooking, a vacuum packing machine is essential. There are many types, from small domestic units to large hood‑type machines for large‑volume sealing. For continuous or large‑scale use, a hood vacuum machine is recommended, as it allows sealing multiple bags at once.
Thermal containers can also be outfitted with accessories, for instance, a siphon holder to keep siphons or bottles at serving temperature, or racks to separate bags inside the water bath. These accessories make handling and managing multiple preparations easier during service.
Why Cook Sous‑Vide?
Ultimately, if you want to understand how the circulators from the Noon and Noon Force series work under real kitchen conditions, you can check out the videos on the professional channel of 100%Chef. The channel, free and developed for professionals, provides unrestricted access to techniques and recipes. Just create a profile, and you’ll have full access to all content.
YouCook: the 100%Chef video channel for professionals
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