Immersion Circulator, Commercial Restaurant Sous Vide Machine, Large capacity sous vide cooker 1400W, Fast-Heating, With large Touchscreen Accurate Temperature Timer

Powerful and will run forever! Worth the money if you can afford it. This is not for simple one-protein meals, although it could be used for it. Will not fit in small pots like the stick models. The interface is a bit wonky, but the power and durability is unmatched.

Works great, replacement for my PolyScience circulator that failed. Using for second time for Iberico Pork Rib Rack at 138F for 4 hours. Make sure that you drain all the water after use and store upright. I saved the packing material and box to store when not in use.

I've used her a bunch - everything works as it should. I was new to sous vide – I quickly realized how convenient and useful an immersion circulator is. This Anchor Chef circulator is great for anything that can be cooked reverse sear method or anything that needs to be slow cooked to break down collagen.. There's a plethora of youtuber doobers that will show ya what can be done with an immersion circulator. This is a review – not a cooking show – so I'll get on with it. I figured it would make no difference what I could cook with the Sous Vide method if I had a burnt out heating element in my immersion circulator. I put this Anchor Chef Circulator to the test. I made what I am now calling, “Litter Box Fried Turkey.” I put about 8 gallons of water in a large stainless steel litter box (previously unused) and mounted the circulator. I cut a 14 pound frozen turkey in half. (Tip: They sell stainless steel Sawz-All blades on Amazon cheap – If you own a Sawz-All you'll, instantly, own an awesome meat saw.) I could have put a whole half bird in the litter box bath if I had a bag large enough to hold it. I didn't – so I quartered it and put the two quarters in large zip lock bags and into the 8 gallon bath. I set the circulator for 150 degrees F and let it go for about six to seven hours. I have now done this 6 times with my Anchor Chef Circulator (3 turkeys – 6 halves). That is a lot water and the Anchor Chef does a superb job keeping it at a constant 150 degrees (+ or – a degree). I'm not worried about the heating element quitting on me; this is a well made machine. After the bird has finished it's warm bath – I pat it dry, cut into fry size pieces, flour, and drop it into hot oil for 10 to 15 minutes per side. Litter Box Fried Turkey – it's DeLiCiOUS. The controls aren't super intuitive, but the instructions are clear, and after using it a couple times they become second nature. I really like my Anchor Chef Circulator. 7 Super Novas for The Anchor Chef Immersion Circulator ~ Thanks for Reading – Have an Incredible Life! ~

This bad boy is a beast. It’s definitely commercial grade and feels built for a restaurant kitchen, but it worked perfectly for our home use as well. The screen is very user-friendly — you set the temp and time, and it’s basically set it and forget it. We used it in a large soup pot and it handled it without any issues at all. Cleaning takes a little extra time, which is probably my only real downside, but it doesn’t need to be done after every single use. For home cooking it might be a bit of overkill, but if you want something powerful, consistent, and easy to operate, this thing performs really well.

When I ordered this, I expected it to be a bigger, badder, more feature packed version of the immersion cooker I already have. Well, I was half right. It certainly is bigger...this chonky boy is so big it doesn't fit in the insulated immersion cooker box I have, forcing me to eschew the rack and cover entirely. And the only extra feature it includes is a work timer to show how many hours it has been used, which I suppose is a good thing for the commercial environment it was intended for, but not so 'feature packed" as I'd hoped. But boy, does this circulate water. If my old cylindrical one created a steady flow, this one creates a whirlpool. I could totally see this thing keeping a tank 4x as big as mine at the right temp no problem, and that's what I assume it is built for. Impressively, it got my water up to temp in 21 minutes with a 2lb frozen cut of beef in there, about twice as fast as my smaller cooker. The biggest disappointments though were the screen and the settings. Settings first: When in Fahrenheit mode, you can only go up/down by full degrees, which is pretty disappointing coming from my sub $100 cooker that let me go by 0.1F...maybe a bit of illusory control as I don't know how accurate it was but still feels like I'm losing something. Not a huge big deal, as you can go to C mode and get 0.1 increments there, which are a bit bigger, but still enough for me. The screen is the other. Now I'm not the tallest fellow, at 5'6", but this was quite annoying to me. I've attached two screenshots (pardon the reflection, but that's part of the problem) of the screen at work. The one that was taken with the camera straight on and the second from a lower angle, effectively what I see when I stand normally. The blurry screen is a big annoyance for me and having to stand up on my toes or rotate the water tank so I can see the screen is annoying as well. Again, I suppose that this isn't a huge problem for others but was annoying enough to me. Overall, this is a premium product at a premium price but isn't really designed for the home chef...and that really says all it needs to. If you want to be able to cook 4 large steaks at once and don't want to worry about water temp variances and you have a large enough place to do it, this will do ya. If you just want to cook a normal family sized meal, one of the ~$100 models will do just fine.

This product is for commercial use. The capacity exceeds my intended use.

This is an excellent sous vide machine with 1 ºF (or 0.1 ºC) levels of accuracy that can heat and circulate large volumes of water quickly. This sous vide machine is quite large if you're used to consumer-grade sous vide machines, considering its size and weight, as well as volume of water circulated. It's great for large (multi-family size) pots and restaurant-sized quantities, thanks to the 1400W power and large volume of water it moves. It's also quite large, as you can tell from my pictures, at about 5 inches across and 4.5 inches thick with about 6 inches of water depth possible. It's quick to set up and straightforward with the touchscreen controls, and it's very quick to heat up large volumes of water at mere seconds per degree. Overall, it's a very well-made and sturdy sous vide machine that can handle nearly constant use with minimal downtime, and I highly recommend it. As far as downsides, I'd say this isn't ideal for "your average home cook" because of two reasons - its price, and its temperature sensitivity. Many "average home cooks" are used to machines that claim 0.1 ºF accuracy (despite not really having that capability) so it's going to upset you if you go in desiring such a silly level of precision as you've likely been trained to believe in. There's also the price, which is definitely out of the range of an average sous vide machine. I would say this is worth the price, but only if you're regularly cooking large amounts of food via sous vide cooking. * I only review things that I personally use myself on a regular and continued basis. * I always give my full, honest, unbiased and unfiltered opinion on everything I review. * I will not hold back or avoid describing any issues I have with a product. * I write exactly what I think about things - the good, the bad, the ugly, and the questionable. * If I get multiple of something it's because I regularly use and need both of them. * And, I will update my review if something breaks, stops working as intended, or otherwise doesn't hold up as expected.

It did a great job on a steak! I had never used a sous vide machine so I was excited to try it out. I did have a challenge finding a receptacle but ended up using a small camping cooler and it worked great! I decided to try it out on a ribeye steak that I had in the freezer. I always use a vacuum sealer for my frozen foods so it was ready to go into the machine as soon as it thawed. I set it at 130 degrees, that was supposed to be medium rare but I thought the steak was a bit overdone. That being said it was still quite tender and moist. I still had to sear it after taking it out of the sous vide water so not sure how practical it is to use on a nightly type basis because it took an hour to cook the meat and then I still had to sear it. The machine worked very well though, not real noisy and was pleased that it could be attached to my cooler so I didn’t have to buy a container for it. I’m excited to try other foods with it, just like an air fryer there are all kinds of possibilities!