Hello there!
Any recommendations for a sous vide thermoplongeur, like this one? It should be available in Europe, temperature from 30 - 60°C (90 - 140°F) and have a cooking time of up to 36h. Its main purpose will be yogurt making.
Hello there!
Any recommendations for a sous vide thermoplongeur, like this one? It should be available in Europe, temperature from 30 - 60°C (90 - 140°F) and have a cooking time of up to 36h. Its main purpose will be yogurt making.
I’d stay far far away from Anova. Their build quality has massively dropped.
In the last two years I’ve seen plastic cracking, touch screens failing, and panels falling off because the glue couldn’t handle the upper temp limit of the machine.
If you are willing to spend big for buy it for life get a PolyScience MX-CA11B. It’s what restaurants that run them non stop for years use. If you are not willing to spend that much get one of the other PolyScience machines.