Are there not industrial ones meant to last longer? Maybe you can buy a used but good condition one of those.

WJW 4 days ago | parent | next [-]

There are, and if you really have the workload that you need to cook stuff 24/7 (what in gods name is OP cooking btw?) then you should definitely get one of those. Maybe not even secondhand but just a new one. The cheap consumer grade ones are meant for people who use them once or twice a year.

This is a fine example of what I meant about people complaining when they use products beyond their design parameters.

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tracker1 4 days ago | parent | next [-]

I got one that seems to be kind of in the middle, it's better built than most of the consumer models but not quite as "industrial" feeling as some of the commercial models. I use it a few times a week for a few hours each.

I'm on a mostly carnivore, mostly ruminant meat diet and for costs tend to do a lot of ground beef... I sous vide a bunch of burgers in 1/2lb ring molds, refrigerate and sear off when hungry. This lets me have safer burgers that aren't overcooked. I do 133F for 2.5+ hours.

I also do steaks about once or twice a week. I have to say it's probably the best kitchen investment I could have made in terms of impact on the output quality.

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elzbardico 4 days ago | parent | prev | next [-]

It is easy to have to run a bunch of sous vide cooker 24/7 if you have a small restaurant or food delivery business.

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compiler-guy 4 days ago | parent [-]

In which case one shouldn't be using consumer-grade kitchen equipment.

	▲	elzbardico 4 days ago \| parent [-]
		Call it vibe cooking.

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lawlessone 4 days ago | parent | prev [-]

If the manufacturers keep replacing the machines because they're within warranty isn't this cheaper for OP?

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mattkrause 4 days ago | parent | prev [-]

Definitely -- get something meant for a lab. I worked in one that had a 150F water bath running day and night.