OT: Looking For SV Container Recommendation

CTMike

So I ordered the Anova Pro for my catering business. It is rated for 100L but I am having trouble finding a polycarbonate container that large. 

The plan is to cook chicken via SV, then crust on the chargrill mounted on Ol’ Mortimer. What do you recommend for a large SV container?

lkapigian

I use an ice chest no issues 




You can scale this up no problem 

CTMike

lkapigian said:

I use an ice chest no issues 




You can scale this up no problem 

I’ve seen others do the same. How do you ensure the water level is the proper level? I can see me burning the unit out or flooding it due to being too low or too high?

lkapigian

CTMike said:

lkapigian said:

I use an ice chest no issues 




You can scale this up no problem 

I’ve seen others do the same. How do you ensure the water level is the proper level? I can see me burning the unit out or flooding it due to being too low or too high?

Evaporation is 0%+- I've gotten pretty good about judging the displacement , but first few go arounds I put the protein in then filled the chest ....I'm doing a wedding for 150 in a couple weeks, I do my chicken in the ice chest all the time

DoubleEgger

CTMike said:

lkapigian said:

I use an ice chest no issues 




You can scale this up no problem 

I’ve seen others do the same. How do you ensure the water level is the proper level? I can see my burning the unit out or flooding it due to being too low or too high?

Cut another hole and install a vision panel 

The Cen-Tex Smoker

18qt Rubbermaid 

The Cen-Tex Smoker

https://www.centralrestaurant.com/Rubbermaid-FG631200CLR-Space-Saving-Square-Containers---12-Quart-c84p5887.html?st-t=google_shopping_972-113-CLR&gclid=EAIaIQobChMImZOEzIu_4gIV1f_jBx0nVgD5EAQYASABEgKOG_D_BwE

NorthPilot06

No place for the water vapor to go, per se.  If you get an open container, people recommend putting ping pong balls on top of the H2O to minimize evaporation.

CTMike

So I was able to find a 22 gallon Cambro polycarbonate container with lid. Will just need to cut out the lid for the device. I am thinking about wrapping with an insulating blanket to make it more efficient. 

The Cen-Tex Smoker

If you are doing chicken then it’s only a few hours of cook time. No need to worry about evaporation. If you are doing a lot of 3-5 day cooks (briskets,butts, shorties) then a lid of some sort would be helpful. 

A Cooler makes a great SV bath but it’s a lot of water to get warm and keep warm. If you go with a large vessel like that, start with hot water and use the Sv to find and maintain the temp for the cook. 

HeavyG

CTMike said:

lkapigian said:

I use an ice chest no issues 




You can scale this up no problem 

I’ve seen others do the same. How do you ensure the water level is the proper level? I can see me burning the unit out or flooding it due to being too low or too high?

Sight tube if you really think that may be a problem.

Eggcelsior

You could always use your bath tub...

bgebrent

Eggcelsior said:

You could always use your bath tub...

Can you bathe simultaneously and maintain food safe standards?  Asking for Mike.