This is a commercial Sous Vide machine and the only thing I know about them is that if you are competing in Iron Chef America you win because what you cook using Sous Vide always comes out so tender and full of flavour compared to the other chef who deep fried his steak at 1000 degrees for the full hour. Spoiler alert: The secret ingredient is not a surprise, they already know & Bobby Flay always wins!

If you are a fan of long baths you could use some string to suspend this in the bath, dial in the temperature and relax. What could go wrong?

This is much flasher than our last one. Nice large display and a phone App with lots of features such as being able to create recipes. Haccp reporting as well. The other nice thing about Sous Vide is the lack of input required. Do the prep and into the water. Very little labour input or stress. Lift out and sear!

In a nutshell:

Meat Season Into Bag Remove Air (does not have to be vacuum sealed) Into Sous Vide Machine Come back in a few hours Sear off the steak Rest the steak Cut up serve, thank the Judges!

There is a youtube video:

https://www.youtube.com/watch?v=Np0LMwqtOVM

There are some Youtube videos that show you the features:

https://www.youtube.com/watch?v=XJGzTC3Dztk

The beep is nice and loud. Like LOUD!

There is one of these for sale online in NZ for over $2500 which makes my one much cheaper. If you have been thinking about trying something new then this is not a big outlay as far as commercial kitchen equipment goes

It arrived here in stunning condition, as new. I don't think we even needed to clean it. There is a large 56L capacity and there is even a carry bag if you are taking it out and about to catering jobs or a sad party

It is Single Phase, 10 amp plug Capacity: 56L Temperature Range: 5°C - 95°C, Accuracy: within 0.01°C Submergible Dimensions: 117 x 110 x 147mm With cutting edge features that allow interchange of important data to improve the chef's experience & allow and effective HACCP control with Bluetooth