sbard28

Thanks for all of the great advice. I opted to purchase the SV Professional and love it. I've used ziploc bags for test runs at home but have quickly found that I will need to purchase a vacuum/chamber sealer for items with long cook times. Thanks Again!

I would like to purchase a Sous Vide Immersion Circulator and Vacuum Sealer for our small restaurant (78 seats) but not sure what to buy. I have several dishes that I think can be improved by the use of sous vide so anticipate that it will be in constant use but cost is a huge concern. I have looked at the PolyScience Professional and like this the most thus far but the SV Supreme is much less and for the price could be running two machines simultaneously (of course counter space might become an issue and I'm not sure it is large enough for our needs). I would love your suggestions as to which machine you recommend as well as which Vacuum Sealer would be appropriate in a professional setting (unfortunately the chamber sealer is out of my price range). I will be sealing/cooking bone-in chicken so it needs to be able to seal the product and offer thicker bag options. Thanks in advance for your help.