Breville|PolyScience the Control Freak Temperature Controlled Commercial Induction Cooking System & HydroPro Plus Sous Vide Immersion Circulator, 1450 Watt, Bluetooth, Stainless, CSV750PSS1BUC1
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Availability:
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Arrives
Saturday, Jul 12
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Style: Cooking System + Circulator, 1450 Watt
Features
- Product 1: Through-the-glass pan temperature sensor allows the thermostat to touch the pan directly
- Product 1: Directly sensing the temperature of the ingredients, Probe Control can hold temperature stability of ingredients to within 1.8 Degree
- Product 1: The Control Degree Freak's patented twin fan cooling system keeps you cooking all night, even at searing temperatures in the hottest kitchen
- Product 1: The world's first induction cooker that can set and hold any temperature from 86 DegreeF-482 Degree for any length of time
- Product 2: Precision Temperature Probe: Digital probe allows for precise internal temperature control to achieve perfect and safe cooking temperature, delta cooking techniques and reduces cooking time by up to 50%
- Product 2: Bluetooth Enabled: Easily Transfer HACCP Data Logs to your phone or computer via HACCP Manager App
- Product 2: Sous Vide Toolbox: a built-in sous vide cooking guide
- Product 2: Perfect results: Using sous vide toolbox feature allows you to select type of food, size and level of doneness. Dinner comes out predictably perfect, every time.
Description
Breville|PolyScience the Control Freak Temperature Controlled Commercial Induction Cooking SystemThe control Degree Freak induction cooking system is the first of its kind to accurately measure, set and hold 397 cooking temperatures from 86 degree-482 Degree. The unique real-time sensing system uses a through-glass sensor to directly measure surface temperature. Probe control remote thermometer to precisely control the temperature of both water and fat-based liquids. The "intensity" Function gives incredible control over the heat-up speed to the set temperature. A "create" Function stores frequently used custom temperature profiles for simple one-touch recall. Brought to you by Beeville poly science coming together to bring great design and unparalleled precision to the culinary world. Suitable for household use.Breville Polyscience HydroPro Plus Sous Vide Immersion Circulator, 1450 Watt, Bluetooth, Stainless, CSV750PSS1BUC1The HydroPro Plus initiates a new generation of professional sous vide immersion circulators. Featuring Sous Vide Toolbox, an intuitive on-board guided cooking experience that simplifies sous vide cooking by using scientific algorithms to calculate time to temperature and pasteurization for a vast range of foods. The HydroPro Plus includes a digital needle probe that displays the core temperature of the food in real-time, enabling delta cooking. Data is stored on-board and can be transferred to the HACCP Manager App via Bluetooth for easy logging of all your sous vide cooks. Programming and repeatability of your cooks is made simple thanks to ‘My Presets’ and usability has been enhanced via a large touch screen that allows easy manual input of cooking parameters. The powerful heater and newly designed pumping system ensure precise temperature control across a wide range of cooking volumes. Designed with food safety and simple maintenance in mind, the design features a smooth waterproof construction, quick-release clamp, and a magnetic impeller for easy cleaning and descaling. Removable parts are commercial dishwasher safe. Includes Soft Carrying Case and Sample Strip of Sous Vide Foam Tape (Part No. SP0100105)
Date First Available: January 4, 2023
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Saturday, Jul 12
Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
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Top Amazon Reviews
Style: Cooking System
The media could not be loaded. 061622 EDIT: 2-STARS because breville needs to do a heck of a lot better for the pricE (costing 10-times more than other burners). For the price: No leveling feet.. Flaky recognizing demeyere (top of the line pan specifically engineered for induction cooking). Like all the other induction burners I know of, the heating/induction part is a ring that causes a corresponding ring shaped hot-spot in all pans used (since induction heats the pan itself the ring shape gets heated).. I don’t know why everyone believes induction is good for even heat, because it actually makes it worse because it heats the pan itself in a ring shape (so the ring shaped hot spot ends up a hotspot). [[EDIT: the boiling ring in the video happened with cast iron STAUB, and top of the line thick aluminum demeyere Atlantis gets the boiling ring too.. The demeyere Atlantis, which is the thickest aluminum I’ve ever seen (and it still boils in a ring).. The control freak is finicky about using small pots.. The electronics seem excellent, and it is my favorite of the three induction burners I’ve used.. The ring of heat causes problems with rice because the boiling ring causes the rice to clump in the middle (ditto for oatmeal).. But I’ve found a way around this by stirring in the beginning until the rice/oatmeal is boiling hard & forming up, then I put the lid on to simmer and after a while it is simmering all over (not only in the ring shape). Also the boiling ring is less troublesome if you let a pot pre-heat longer (but this negates the quick heat advantage of induction).. The temperature control is very helpful for cooking eggs, but the heat ring is where the eggs tend to stick.. The hot-ring also will burb bacon is the middle leaving the ends medium.. You can still cook the bacon, but once again induction requires extra work and extra vigilance to cook the bacon evenly (once enough fat renders to mostly cover the bacon, then the bacon will cook evenly in the fat. Purely for cooking I wish I had a gas stove, but I like induction because it doesn’t heat up the kitchen.. 031922 EDIT: I got a new demeyere 1.1 qt ATLANTIS saucepan today (the line specifically designed for use with induction, mentioned below where the frying pan would intermittently get the not recognized error from the control freak). The sauce pan worked both times I used it today.. I believe the problem with the control freak is worse than other induction burners because it needs to add another heating element in the center for smaller pans (or they should just market it to caterers who use Honkin large pans for everything). Possibly the temp probe in the center is why the center doesn’t heat (maybe they could redesign it with infra-red probe pointing at the side of the pan.. So, for a home cook, cooking for 1-2 people, the control freak is problematic trying to cook with smaller pans.. For home use it really should have been one of those burners that work for different size pans (it’s supposed to work with pan bottoms 4.5”-10,” but it does a poor job when pans are close to the 4.5” & see the picture of the red pan where you can see the heat ring burnt on the food). Im having the same problem with thick clad pans, although not as bad (rice and oatmeal).. With clad pans the simmering part works enough to walk away and wait for the timer.. I’m ordering an induction disc adapter, to see if I can make this thing work for oatmeal and rice (the short video of oats show only the ring boiling, which is why you have to stir the whole time to make rice or oatmeal.. or half won’t get cooked).. So to get more even heat I’m risking another $40 on an induction disk advertised to not overheat induction units, by designing on a small air gap.. I guess I’ll have to wait and see if the control freak recognizes the disc.. I expect even if the induction disc works, it will probably take a long time to boil.. And it will take away the strengths of induction cooking (like heating the pan not the room, and probably precise control will be lost too). 031022 EDIT: Ive given up on using the CF with cast iron (and I’m now shopping for something else to use with cast iron, which most of my pans are).. Ive added pictures why.. The 4 sec video shows the problem with oatmeal, and exactly same problem with rice. The red pan was used to heat dipping cheese.. I stirred it the entire time, and got a ring of burnt cheese.. Heating cheese works much better on my 30y old coil burner electric stove; of course it will still burn if I’m careless, but I don’t have to stir constantly because the whole pan gets hot.. - instead of an “extra” hot ring. New info on the demeyere Atlantis (specifically designed for use with induction). I thought it was working when I moved the unit to another room. Turns out it works about 2/3 of the time. It’s a PITA when I’m cooking and sometimes/intermittently it just won’t work (CF error doesn’t recognize the pan). I’m keeping one of the control freaks, because [when the demeyere pans are recognized] there is nothing better for cooking eggs.. Bacon too. Anytime Im cooking something where I can use a aluminum/clad pan, the CF is my first choice (but that limits me to eggs, bacon, pancakes and grilled cheese). 030122 EDIT: One of my major complaints was demeyere Atlantis frying Pan (designed specifically for induction) was not recognized by the CF.. But now it recognizes the pan after I moved the control freak to another room.. Since someone else complained of this same thing in the Amazon reviews, I’m going to assume this is a flaky area (I’m afraid to buy more of that cookware). BUT: Cooking omelettes in my demeyere industry searing pan (5mm.. roughly 2x thicker than all clad), makes perfect omelettes (I don’t think it can be improved on.. so I wouldn’t buy their flagship Atlantis pan for omelettes (worrying the super thick bottoms might have so much thermal mass it might not work for omelettes). AND: The worst problem is the cold spot in the middle with any cast iron I use.. I tested it again with a much larger pan, and same problem (the rice in the middle wouldn’t have gotten cooked unless I stirred it).. [end]. Nobody would ever pay me to do a promo video video, because I seem to find all the problems. I’ve used the control freak for a month and there are several problems. I love some things about the control freak, way at the bottom (if you want to use the control freak for making omelettes, and not much else, then its the best thing in the world).. I hate that Amazon took away comments on reviews; - if anyone can explain or wants to compare notes: Q rum cook (and I’m a user of gee mail). Sorry, 2-STARS, because a premium price demands a premium product.. RE: warranty: - The seller said the units are the same, but if you buy one for home use then the warranty is for home use and void for commercial use (vice-versa for commercial use).. It is unclear how long the warranty is good for, and what it covers (apparently none of the issues below would be covered.. . SUPPORT=? I called for support feb9, it’s now feb15 (2022), thats 4-business days, and no response yet from breville support (they are inviting negative reviews).. Breville not getting back to me reflects on the product.. Yes, I always make sure the temp probe that touches the bottom of the pot is clean and dry. . CANNOT USE CAST IRON TO COOK RICE OR OATMEAL: (and maybe ng for anything except sauce where there is always liquid in the pot). 02222 EDIT: I have determined I cannot cook oatmeal or rice in “*ANY*” cast-iron pot, unless you want some cooked and some not so cooked.. This happens because cast-iron does not spread the heat out like a “clad” pot does. This is the reason I have observed both rice & oatmeal boiling in a ring around the edge of the pot, and both rice and oatmeal ends up clumped together in the middle where it doesn’t cook (unless you stir it several times, which both demands your attention & lets the steam/flavor escape too). To test this I cooked rice in an all clad pot, and the middle of the pot boiled enough so the rice did not clump together in the middle (I didn’t even have to stir it). Sadly, I have two cast iron rice pots I love (vermicular from Japan, and a Staub). They work very well on every other burner I have used, but I cannot use them on the control freak (apparently because induction heats the pot, which makes the ring of heat inside the pot more defined than a gas flame on the bottom would for example).. In fairness one pot was 4.25” on the bottom, but the other was 4 - 5/8” that is within the range of size compatible with the control freak (but same problem on both pots).. There is no SS clad pot I can find engineered for rice (the lids don’t have spikes to hold the water/flavor in, and I can’t use salt in the SS if I want to minimize my day-to-day chromium & nickel exposure).. . POT ROAST: I’ve been planning to cook a pot roast but now I’m wondering if the center of the pan is not heated - is it going to ruin the pot roast the same way (same reason) rice and oatmeal were ruined? Buying new “clad” pots doesnt solve the problem, because then it forces me to slow-cook with salt & wine on SS that would would leach chromium and nickel (this is actually the reason I’ve accumulated enameled cast iron over the years.. was for cooking acidic foods).. I don’t want chromium and nickel to be a regular part of my diet anytime I cook something with acidic ingredients. I haven’t tested it but I assume tomato paste should be fine in my enameled cast-iron, or anything that has liquid in the pot (but I can’t say for sure, because it might end up sticking on the hotspots which would require more frequent stirring.. which is an unacceptable problem at this price point imho).. Can you blame me for worrying about a large chunk of meat completely covering the cold spot in the middle? When I say cold spot, I’m referring to how the water boils in a rain and ruins the rice (I don’t know what the actual temperature is in the middle, and I’m hesitant to cook the $22 pot roast that takes half a day to test it). . CANNOT REDUCE THE SAUCE AFTER BRAISE: I tried to braise 1-serving broccoli in the small rice pot.. When it came time to reduce the sauce (about 3/8” liquid), nothing I could do would make it boil. I cranked it well up into the 300’s F.. and waited.. I couldn’t get anything more than a slow simmer (surely reducing when brazing is a normal part of cooking).. Ive since noticed the bottom of the pot is maybe 1/16” - 1/8’th less than the 4.5” minimum, maybe that’s the problem? EDIT: Ive since learned the center of the pots (that never boils the rice) is relatively cold, and the cold center is where the temp probe is located.. One would think lower temp would turn up to heat to boil it, but it would not boil.. I believe support the borderline small pot may have caused this issue (made the software flake-out). Ive never noticed cooking rice because I would get a “soft” boil then stir the rice.. . THE FINEST COOKWARE YOU CAN BUY - DO NOT WORK: $220 (+tax) Demeyere “Atlantis” frying pan, specifically engineered for use with induction, causes the control freak to error.. This same pan works on my other induction burner, and there is no difference testing the pan with a magnet.. This is a borderline deal-breaker for me so I was dearly hoping a simple software update would solve this issue, but I’ve since found another review a year ago complaining about the same thing (maybe that guy is still waiting for support to fix this issue).. I specifically asked support if they could look into updating the software.. And I feel placated (insincere response; I expect them to ignore the issue the same as they did a year ago).. . BREVILLE SUPPORT: “"We greatly appreciate the feedback. We're always listening to the needs of our customers to improve on current products and processes when we can and keep it in mind for future developments as well."” NOTE: Ive worked with devices and software for decades; I don’t think my request should be difficult thing to do. This made up my mind to return the unit. So, neither my cast iron, nor demeyere are working out with the control freak.. My cast iron doesn’t work well, and since i’ve already started going back to my old electric burner stove that I hate, I think it’s fair to say the cold spot is a dealbreaker for using cast iron.. And neither can I use my Demeyere pans that distributes heat exceptionally well, because the unit errors.. It is very annoying after buying top-cookware designed for induction.. . CAST IRON POTS WILL NOT WORK WELL: (except maybe for sauce.. - but then you are limited to using them for sauce only). IF YOU USE SMALL POTS (the small end of what the control freak can handle = 4.5” diameter bottom), then only the outer edge (forming a ring) of the pot is heated. Cast iron doesn’t distribute heat the way SS clad with aluminum does (so this ring of heat is what your get).. I have not tested my cast iron pots for making sauce, but I fear you might end up stirring more if the sauce tends to stick where the heat ring is. . FORCED TO USE LARGE PANS: The issues above and up to a pitiful boil when trying to cook rice in a smaller pan.. My vermicular (Japanese rice pot) has little wings on the “bottom” (similar to basting spikes on a lid).. The function is to stir the rice so it doesn’t stick together.. Sadly, because the heating area is the outside ring, the spikes that direct the boiling to the center are useless, and I always have to manually stir during boiling.. A large pan may work better I don’t know (I usually cook for one).. . LEVELING FEET: For the price, some kind of leveling on the feet would have been nice.. . PROGRAMS: Using the programs there is an option to start the timer after the temperature is reached.. I tried this twice (ruined the rice).. The first time I realized the timer ‘never’ went off (this program was supposed to boil the rice for six minutes, but it never came up to temperature, I probably noticed there was no alarm after 10–15 minutes)… This program was set to “continue“ cooking, but the pan never came up to temperature for the timer to begin. When I went to check the temp showed 187F, but the program should have been trying to go to 205F to begin the timer.. It wasn’t even trying. [Same problem as when I tried to boil to reduce the sauce with broccoli], I manually turned it up to over 300F, and went to 3-flame symbols (go to temp fast), but after several minutes all I could get was a slow simmer.. This was a 1-quart enameled cast iron, that boils fine sometimes, but not other times.. Ditto for the second run, where I watched it the whole time (it just would not boil).. So, changed the program to start the timer at the beginning of program, to make it work; - but now I cannot automate the 6-minute boil the recipe calls for (instead I have to guess that a 10 minute timer will boil for about six minutes.. if it boils at all). . THE GOOD STUFF: . SIMMER: Controlling the simmer seems perfect.. The response of the unit is instantaneous (if you stir something or take the lid off it senses it instantly and you can hear the fans come on.. presumably the induction is increasing same time).. OMELETTE: Per the breville video using the control freak, I started setting it at 225F, and omelettes have never been better,. The butter doesn’t brown and the eggs do not scorch.. Very useful with timing, because the omelette will hold waiting for the ham or cheese, etc.. The instant response makes it very easy to control cooking bacon (can turn the knob down to stop it sizzling so it will hold while waiting for the omelette). The browning of potatoes and bacon is extremely controllable.. But sadly I can’t justify the cost of two control freaks for making omelettes (instead I have a copper induction burner that cost <$100, that works perfectly with the demeyere pan.. . PROGRAMS: I love the programs and 97% of the operation is so straight forward you don’t need the directions.. Same for programming a button (although labeling the programs is cumbersome)..
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Reviewed in the United States on February 16, 2022 by Bobbler Bobbler
Style: Cooking System
The Control Freak was not a cook top I was actively searching for. What I was looking for was an induction Hob with tighter temperature control. The Control Freak was basically the only game in town as it was the only Induction Hob that kept popping up. I have a couple of very nice commercial induction hobs which I love but the real gap is in the fine temperature control. The Control Freak fills that gap. Things I've done, so far; Cooked a Salmon fillet to 120 degrees with the probe, to retain that buttery texture. Then a french omelet to perfection at 225 degrees for 2 min. Added the flaky salmon to the omelet, folded and plated. After a slight drizzle of IGP balsamic vinegar and a tiny garnish, the dish was excellent. 2 month addendum: The Freak made the Thanksgiving sauces. Everything else was on the traditional hobs. After Thanksgiving, made a turkey bone broth. I set the timer for 18 hours and set temp to 205. The broth came out clear and excellent. The temp control through the glass and probe control is the piece of the puzzle I was missing. My other commercial hobs do most of the cooking but the fine work went to the freak. Some Conclusions: The larger the coil under the glass, the better the cooking experience. Cheaper Hobs have a small coil which tend to concentrate to much heat into a small area, burning food and warping pans mercilessly. The best cooking experiences I've had are with the Commercial Hobs with Larger coils and high quality electronics. This unfortunately drives the prices up. So far the Freak satisfies. I was initially disappointed the Freak is limited to 1800 watts as this is the limit of power to heat a pan. I realize now the lower wattage is not limiting the Hob but easing the heat into the pan slowly, tempering and protecting the pan, also giving more of a gas stove like experience. So far my experience with the Freak is a positive one. I could probably live without it but since I use it every day, I would miss it.
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Reviewed in the United States on October 28, 2022 by Fruit Fly