Comparing PolyScience Immersion Circulators -- Creative vs Chef

We have had many inquires from people asking for help choosing between the PolyScience CREATIVE and CHEF Series circulators. The big question is under what conditions do you need the CHEF Series versus the CREATIVE?

The short answer is if you are using it at home, get a CREATIVE unit, and if you are using it in a restaurant get a CHEF unit.

The detailed answer is that it depends on how much you are going to use your circulator. All PolyScience circulators are designed for reliability in temperature calibration and expected life of the unit's parts when used for its intended purpose.

The CREATIVE Series unit is designed for home use. Therefore, it is designed for reliability in calibration and life of the parts while being used as a home cook would use it. 2-3 hours a night for a few times a week, or a few times a month doing 24, 48, or 72 hour cook times are all no problem for the CREATIVE unit. But if you use the CREATIVE 12-24 hours a day 6-7 days a week, as you might in a restaurant, that might be excessive. For this type of use, the CHEF Series is the right solution.

The CHEF Series is designed for reliability both in calibration and in life of the parts while being used 24 / 7 all year long. It is a work horse.

If you are considering a circulator, ask yourself how much you are going to use it and then choose accordingly.

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Comments

Jack_Mayer_85396

@Edward - thank you for the detailed explanation. I think you just saved me $150! While I had talked myself into getting the Chef series because of the terrific offer here at CS, I'm not a 24/7 user. Any idea if PolyScience/ChefSteps is planning any kind of special offer on a Creative series unit?

Edward_33547

@Jack - To my knowledge there are no upcoming discounts. To stay informed of our promotions, please watch for these in our Newsletters. @Jack, I see you are already receiving the Newsletter.

For anyone else that wants to receive our newsletter, just add your email address under "Join our Community!" in the center of the page at http://www.chefsteps.com.

Jack_Mayer_85396

@Edward - thanks for the quick reply! I'm absolutely loving this community!

Brandon__67713

How about vs the Classic?

Edward_33547

@Brandon,

Between the CHEF series and the CLASSIC, there is a difference but not a functional one that you will notice as a chef. The difference is that the CLASSIC can go up to 150 degrees Celsius whereas the CHEF taps out at 100 degrees Celsius. With water boiling at 100 and most cooking done at far lower temps, this additional heating capacity has very little use to a chef. It is leftover functionality from the CLASSIC's past as a piece of lab equipment.

The only reason you might want the CLASSIC is if you aesthetically prefer stainless steel over plastic. But functionally you will never notice the difference.

Michael_Peo_65900

Hi @Brandon i have a little followup question from Denmark.

The circulators you sell here on chefsteps, will they work with my 240V outlet? And do You ship to Denmark?

Chris_Young_80640

@Michael — Sadly, our agreement with PolyScience does not let us ship outside the United States. The models we sell are all 120V 60Hz, whereas you will need the 240V, 50Hz units. Really sorry we can't be of better help.

Michael_Peo_65900

@Chris I'm really sorry to hear that. It's quite hard to find these PolyScience circulators in Denmark/Europe at this price. I was "so" buying one, especially with the 10% community rebate and all. Oh well.

Again, thank you guys for replying so quickly - You'v got a great thing going here.

Johan_Edstrom_5586

@Michael - I don't think they can be shipped to EU - I do know of a supplier in Stockholm http://sodersgourmet.se/koksmaskiner/maskiner

Sumit__65166

sadly in australia it costs over $1200

Adam_Hosman_63149

@Michael_Peo I got mine from Creamsupplies UK. Chef model $820 inc. tax plus shipping. They carry the 240V unit with EU plug. Be careful browsing the site though, or you will end up spending all your money like I did!

ParkerCook_66639

Does anyone know much about how much power each unit uses? I did my first multiple day cook and was just thinking about how much juice was getting pulled into the machine. Hopefully I don't see a spike in my electricity bill this month

haha.

Chris_Young_80640

@ParkerCook — Most of the power is used bringing the water up to temperature. It takes surprisingly little to maintain the temperature. And the better insulated the container, the more true this is.

Jacob_Iverson_54605

@Chris

I never knew that. You go girl!

prince_of_porcelain

The Creative series is rated up to 20 L water capacity, but what is the maximum food load that it can handle? Is there a rule of thumb for product to water bath ratio? And at a high load, will it take longer to cook to core temp provided the size of the individual cuts is the same? I wouldn't think so as long as you have adequate circulation around and between individual bags. Is that a fair assumption?

DiggingDogFarm_65362

Some folks follow the rule-of-thumb, 1 part food to 5 parts water, to ensure rapid temperature rebound.