Making a decision of purchase; Polyscience Professional Circulator -vs- Sousvide Supreme Profession

Hello everyone

I would like the opinion from those familiar with sous vide on a professional level, and hopefully it will help all needed. Okay, I'm moving to open a restaurant within about 2 months and I would like to seriously include the sous vide technique (if possible at least 2/3 of the menu) because in our area, we are still just using asparagus for constant veg in most of the nicer establishments. I've got about 20-30% experience with working in this technique (places worked) but have never been involved in the discussions in regard to purchasing the units, I'm reading and watching all i can to be well informed so i can minimize the unexpected surprises. I feel a sense of responsibility to area fellow cooks to help introduce this, and would like always to continue to grow as a cook to be well rounded (not just the mid section)

. Having said all that I'm looking at two avenues of course for commercial application and wanted to hear everyones experience with either, pros and cons, so i can try to make a well informed decision of purchase. Also i'm keeping in mind the cost of start up when making the purchase because of so many other things i'll be needing to acquire but I don't want to put myself in a bad place either because i did'nt spend an extra 200-300 bucks. Thank in advance for everyones advise.

1) SOUSVIDE SUPREME CHEF + CHAMBER VAC SPECIAL

2) Polyscience immersion circulator (professional)

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Comments

prince_of_porcelain

I'd get the Polyscience circulator. I think you'll appreciate the versatility of the circulator much more than the fixed bath Sous Vide Supreme. How do you expect to use it during service?

Tim_Sutherland_52834

I would go with the Polyscience (I have been using one for 5 years so I am bias). I would only get a vacuum chamber sealer. Anything an edge sealer can do you can do with ziplocs.

Another option is to purchase 3-4 Anova units for the same price as the Polyscience Professional. Once you have developed your kitchen workflow and menu, purchase the Polyscience Professional for long cooks. You will want more than one circulator in the kitchen for service.

In a professional kitchen I would go with the most flexible option - an immersion circulator. You can put two or more circulators in one large container and cook very large cuts. The CS team have a vid of cooking 1/4 of a cow on the site like that.

Patrick_Galiardi_94562

Thanks for the quick responses guys

Brian-

My kitchen is really small with limited tabletop space, and like to you the SVS for lobster, Beef and Fish but total % i'd say about 20-30 of the menu items offered. I thought i would bring everything up to Rare and hold (either in the bath or ice down and on the rolling rack in the walk in) until needed but i'm still trying to figure out the logistics for success.

Patrick_Galiardi_94562

Tim, thanks for the info

Anova seems like a nice little machine, but will it perform well in a professional environment? And is there a certain volume (regarding water bath) that you need to stay under in order for the unit to operate efficiently? And I took the sous vide class but your saying i do not need a vacuum sealer? I think I might need one (to keep the Health Dept Smiling) for proper storage and holding, right?

My other question in regard to type of machine: Is there any concern for the sous vide unit and a heat plate providing the temp? hotter temp coming off the bottom is also a concern maybe or not, whats your thoughts.

Jack_Mayer_85396

@Patrick - the standard Anova and SansAire units will handle approximately 24 liters of water.

Mauro_Daniel_Rossi_73211

Tim_Sutherland_52834

You can get a sealer, just use your $$ on a good sized chamber sealer. You will save time as the unit will be fast, you can seal more than one bag at a time, and you can compress product. Some product (fish, chicken breasts, bone in white meat - meat is stained by raw bone marrow no matter how much it is cooked) and shaped product (meat glue logs, etc) are better cooked with out a vacuum pulled, and ziplocs/plastic wrap are used.

Health Departments have bizarre illogical logic and your best bet is to talk with them to find out what their requirements are before buying any equipment. If they need a full blown HACCP Plan you are unlikely to complete it in the 2 months before opening.

As you are a start up and a restaurant, funds are short. You can buy one Polyscience Professional for ~$800 or four Anova at ~$200 each. If you plan to SV more than one animal protein, more than one circulator will make your life easy. No matter how much you read, it will take you a while to establish the work flow for prep and service, in your space, with your staff.

Most of the circulators top out at 20L/5G in an uninsulated container. Most people use a 18"x12"x9" cambro with a custom cut or self cut lid, which will hold less than 20L/5. The units will easily heat and maintain product in the bath without an extra heat source.

Patrick_Galiardi_94562

I'm so jazzed i found this site last month, thanks for all the support. As I move forward i'll make sure to pay it forward with the forum for others. I'll keep you guys posted on my progress, Tim i'm meeting with the health dept tomorrow morning to discuss procedure and what their concerns might be. As i said this procedure (even though its been around for the last ten years or so) is now just starting to filter its way into my area (SE Va.). I've spoke briefly with the inspector and he has mentioned that if a restaurant here is doing SV , as long as your moving the product within 48 hours from pasteurization (core temp + extra time, right?) there isn't a concern for them. But if i choose to hold it longer I would need a variance from the city along with alot of guidelines. Also needed is Temp Logs and the normal dates and safety concerns as with any product.

So for all, this is what i'm hearing; Spend the $$ on the vacuum chamber and less on the circulator. I like the idea tim of 3-4 for different proteins, this might also let the health dept I'm serious about being safe. Thanks again to everyone and i'll continue to monitor this discussion for more info and I'll keep everyone posted on my meeting for those who might be thinking the same thing and are in the Redneck Riviera, lol.

On another side topic, Pickling with the VC? anyone have recipes or info on this quick pickling method? Thanks again , Livin the Dream Baby

Tim_Sutherland_52834

In the recipe section there are a few quick pickle recipes, just search "pickle". This will give you some ideas and you can adjust from there.

Patrick_Galiardi_94562

Thanks again tim