just ordered the anova last week... will be here tuesday... i'll let you know what i think
Does passive circulation work? Yes. Does heat as evenly and as accurately as a forced circulation unit? No. Polyscience units may not be the most durable products ever, but in a pro kitchen they usually get run for extended periods of time for the majority of their existence. I do not expect these cheaper ones to be as durable and certainly not more so than the PS models. And I certainly don't expect a DIY crock pot unit to last either. They also don't have the capacity or flexibility of a PS type circulator.
And I'm pretty sure there isn't a health inspector out there that will be cool with a controller bought from some guy on eBay rigged to a steam table or crockpot.
"God sends meat and the devil sends cooks." - Thomas Deloney
The last place I worked had a polyscience (the non cheffy more aquarium equipment version) that worked the whole time I was there. That was four and a half years. I walked over a few days ago to get some gumbo... Still going strong. Granted, they only use it to cook things, not to hold at temp for service. The sleeker black plastic ones seem to be less durable. the butcher shop next door burned through a few of them in that time. The only thing I miss it for is making sour cream in mason jars.
Funny the reason for the sonsaire being held back is because how low the durability is. Supposedly it will be more durable, we'll see.
Chewie's the man.
I've had two poly sci pro's in a restaurant environment, that were used daily, for anywhere from 10-48hrs for close to three years. Had one break down after a year and a half of abuse, and poly sci repaired it free of charge with a very fast turnaround. Convection is great, but without constant regulation of temp through circulation you can get hot and cold spots. Which is fine if you're not trying to attain a consistent, quality product day in and day out.
Today is as good a day to die as any. Except for tomorrow. I have plans tomorrow.
finally got to use it tonight for a steak (skirt steak... new mexico style)... really happy with speed of heating up, temp consistency, and flow direction control... i set the timer, and i expected it to beep or something, but nothing like that happened... i wonder what that is all about... it just kept going, but the timer stopped. Anyways, steak came out perfectly... temp was spot on. So far, so good.
Nice. I'm actually leaning more towards the Anova, but I'm definitely going to give the Sansaire a try also.
If I don't get the Anova for Christmas, I'm going to buy one with my year end bonus.
tonight i made asparagus with black pepper, thyme, and smoked sea salt, glazed carrots with chinese five spice and brown sugar, and applewood smoked potatoes with the anova (they are for tomorrow)... all while cooking okonomiyaki for the family... i'll let you know how everything turned out tomorrow. One thing to note... my stock pot is not big enough... large cambro in my near future
Lol @ picturing you moving stones into the stockpot so you can sous vide in the sharpening cambro.
-Enjoy the ride. *** All statements made herein are my personal opinion and nothing more, regardless of tone or context. ***