AnchorChef Immersion Circulator, Commercial Restaurant Sous Vide Machine，Large capacity sous vide, Fast-Heating，Sous vide cooker 1400W，With large Touchscreen Accurate Temperature Timer (120V)

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.

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

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 was our first time using a Sous Vide and have to say... AnchorChef's smart design made the experience foolproof. While I ended up downloading a chart for sous vide cooking, our first attempt at cooking salmon was a very tasty hit. The salmon retained its moisture and we finished off with a quick pan sear to perfection. I think the end result for clearly speaks for itself.