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Immersion Circulator for Pop-Up

post #1 of 8
Thread Starter 

Hey all,


Just wondering if anyone has any in-depth knowledge of immersion circulators. I have been considering buying one to do pop-ups (10-15 people) with the purpose of cooking tasting sized proteins, holding bagged purees and holding 1 iSi cannister. The model I was looking at is the Creative Series which in brief summary is suitable for dinners serving up to 12 guests and used for medium duty usage (I assume heavy duty usage would be cooking something like 35 duck legs confit or a number of large things). The next step up is the Chef Series which is, as the name suggests, geared toward professional chefs, most likely using the circulator for more heavy duty tasks. The sticker price for the Professional is $325 more than the Creative, and as I do not foresee myself opening an actual restaurant anytime soon I was thinking the Creative would do if it was appropriate for the job.



post #2 of 8
Heavy duty prob also refers to how long/often you can run it. If you want to actually cook sous vide then some things will take hours, days even. If you get the poly science circ it is about $1000 and it will circ enough water for a small lexan all day. If you want to expand ever you can put 2 on a large lexan. The real cost in sous vide is a proper vac sealer $3k. You can rig a circ lots of ways but if the bags arent sealed and pressurized it is all for not
post #3 of 8

yah the sealers cost the most. I have the polyscience and its awesome, you can pick them up for around 7-800 if you shop around. You can get cheap vac sealers for around $1k, but you get what you pay for. I have one that cost a touch under 3k and it's awesome.


For a professional chef at home, these are a waste of money. You can rig up a slow cooker or a pot of water with a thermometor and seal your food in a sandwhich bag and just suck the air out. It's a really dodgy way, but it will come out much the same without having to pay thousands. SO unless you are getting your own restaurant in the near future, i'd want to avoid them and stick to just cooking proteins classically.

post #4 of 8

Creative series is fine.   I  have the creative series at home and we have about 8 of the chef series at work.   the creative series is more than you will need for that kind of work, and on the scale you are working on using an edge sealer such as a foodsaver ($75) will also be fine. It makes it a little tricky to seal and sous vide liquids but thtere are ways to do it, and you cant use an edge sealer to do any compression on fruit or veggies.  Other than that, its totally fine.

post #5 of 8
Thread Starter 

Groovy. Thanks for the tips everyone. Very helpful.

post #6 of 8

I built my own, and spent only a fraction of the cost of an immersion circulator, and that included the tools I needed to make it. I made it modular, so the control mechanism and wiring is self contained in a 3 gallon plastic bucket (That also holds the cords when it's packed up). This way I can switch out various heating elements and pumps as the situation requires.

post #7 of 8

i wouldnt reccomend anyone building their own, since there is power and water involved.

post #8 of 8

The main difference is how much water each of the PolyScience series can heat at once, and for how long. I got a creative series for a pop up to do exactly what you want. It's for 40pp at a go, but using one small lexan, including sous vide proteins, an isi can or two, purees and sauce in bain maries, and slow cooking veggies, cause I'm only one guy. 


Eventually, I want two, but only so I can have two lexans going. Since I'm only using it on that scale once a month, and then doing small scale testing, the creative series is totally reasonable, and possibly overkill. 


There's one online that comes out in May, I think, called the Nomiku (sp?) It's a kickstarter project, and looks promising. If you do some heavy googling you'll find some brands for the serious hobbyist, as well as just off-brand pro grade ones.


That being said, I've seen Polyscience Pro Series in restaurant settings where they'd break all the time, probably due to user error. I just plan on treating my creative series like the very expensive piece of equipment she is, and hope for the best. We launch on the thirteenth, so I'll keep you posted how it all turns out. 

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