Hamilton Beach Commercial HSV1000 Sous Vide Immersion Circulator, 1200 Watts, IPX7 Construction, NSF Certified

I bought this because sit say commercial. I've been using Sanaire (two broke then combine to one) for several years before. My biggest issue with this is the high and low water sensors. When the water sensor (high or low) is tripped an alarm sounds and shut down the machine, then it auto OFF after about 10 minutes. The user must manually restart the cycle by press the PLAY button twice, once to clear the error and again to restart heating. It does not auto-restart if you correct the water level. This is stupidly annoying especially if traveling with it.It beeps when up to temperature. I find the timer function useless. I have to use a temperature alarm with high-low recording for long cooks anyway that has a much better timer. The pot clamp works, but is very cumbersome and huge and somewhat difficult to use. It seems to have been designed as a cheap afterthought. And the pump is very loud. The pump is submersible, which means lesser lifespan. All submersible pumps will leak. Would not be a problem if the pump could be easily replaced (I doubt so).What I do like it the stainless lower cover is removable with a Phillips screwdriver (don't lose the screw). I like the straight sides as I drop it into a lid with a cutout, unlike the Sansaire (maybe out of business). Overall, expensive for what you get and needs improvement. It is a rather simple appliance, it does one thing and should do that very well. It performs below my expectations.

I have been using Anova sous vide immersion circulators for years. They were the first company that came out with a consumer model that was affordable. But their products are mainly designed for home use. If you own a restaurant and you need to be using a device like this all day to cook meats and other food to serve to customers, you need a heavy duty model that is built to last. This AcuVide 1000 is part of Hamilton Beach's commercial line. It is built like a tank. According to the product description, it can keep up to 8 gallons of water at a constant temperature for sous vide cooking. You can set the timer to stay on for up to 99 hours and the temperature can be adjusted from 41 degrees F to 203 degrees F. I don't own a restaurant, but I appreciate a quality piece of equipment. I plan to do more sous vide cooking in the future, so that's why I wanted a unit that is very durable.