Just wondering what you guys are using for circulators and vacuum sealers at work. My chef expressed interest in getting a setup today and asked me to look around.
We are a high end, farm-to-table type joint, using as much local produce and protein as we can. Small-ish menu, that changes whenever we feel like it. Some items change weekly, some last a month. We dont have a ton of room, so its not like we are going to be converting the entire menu to sous vide. Probably pick one protein to do for a few days, see how it goes, then try another. See what works for us.
Vac would prob see more use than the circulator, as we have things to bag that wouldnt be getting the sous vide treatment. Thanks!