Here is a basic list of equipment every chef should have if they are interested in cooking sous vides, or if they wish to cook with accurate temperatures, or over a period of time to soften difficult cuts of meat.
The water bath can also be used to cook eggs and is excellent for cooking vegetables, and or cooking certain cuts of meat in an oil bath. You put the oil in a container and submerge it into the water so the oil warms up 55°C – the heat pump is set to 63°C for 30 minutes.
PolyScience Water Circulating Pump: http://www.williams-sonoma.com/products/polyscience-professional-sous-vide-thermal-circulator/
Bag Sealers: http://www.sblovero.com/index/product/impulse-bag-sealer.php
Vacuum Chamber: http://www.multivac.co.uk/our-products/chamber-machines/table-top-and-floor-machines/table-top-machines/c-70.html
Greenstar: http://www.greenstar.com/star.asp
Vorwerk: http://thermomix.vorwerk.com/home/
Fluke: http://www.fluke.com/fluke/r0en/electrical-testers/thermometers/fluke-50-series-ii.htm?PID=56085