Sous vide machine died mid service on a 180 cover night

Last Saturday at my spot in Portland we had 180 on the books and my 3 year old sous vide circulator quit at 7pm with 40 short ribs still in the bath. I had to finish them in the combi oven on steam at 200 and they came out drier than I wanted. The water bath had been acting weird for about 10 days, temp kept bouncing 5 degrees off target. I know I should have swapped it before service but I thought it could limp through one more night. What do you all keep as a backup when your circulator goes down mid shift, or do you just not run that many sous vide items on a busy Saturday?

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stone.sarah11d ago

Maybe keep an old stovetop pot as your low tech fallback.

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