We have three circulators constantly running on the line with three varying temperatures. One is set at 130°F just to get a head start on the thicker bone-in steaks by slowly raising the internal temperatures of the steaks before we cook them. Another is set at 165°F for sous vide vegetables, spinach and creamed corn, and the last is set at 145°F for fish and pheasant. The use of these machines has given us better consistency and quality without needing equipment under the hood to run these machines.