What the maker puts in writing
- “Complete sous vide essential accessories: 12 Qt container and lid with pre-cut holes (middle mount), sous vide rack and sleeve that make up these bundle kits are all you need to start your sous vide cooking”
- “Suitable container for sous vide: This container/lid is made from BPA free Polycarbonate, it resists heat very well which helps keep even water temperature and prevent water evaporation. They are transparent so you know what’s inside and surprisingly lightweight”
- “Sturdy and adjustable sous vide rack: The wavy design of our rack is made of 304 stainless steel, hard to rust (Please keep it clean, especially the welds on the rack, to extend the life of the rack), and it does its best function of keeping the food bags from floating…”
- “Heat-resistant and insulated sous vide sleeve: This sous vide sleeve is made from high grade neoprene that prevents heat from dissipating through the sides. It efficiently stores heat so cooking time is lessened and fuel or electricity is saved”
- “Compatibility notice: This set of accessories has been tested for ANOVA and CHEFSTEPS machines, but we are not committed to that it is suitable for other brands of machines (Like Sous Vide Art). Please confirm the suitability of your machine according to the size of pre-cut hole before purchase”
- “Transparent design for easy monitoring” · “Includes comprehensive cookbook”
- Reference KE2PC-001 · Catalog: 1901 g (67.1 oz)
It is not a circulator, which is worth saying first
At least thirteen of the eighteen items on this shelf heat water and move it. This one holds it.
Which makes it the only accessory here, and the only item that cannot cook anything on its own.
What it is: a 12-quart (about 11.4 liter) polycarbonate box, a lid with the circulator hole already cut, a stainless rack to hold bags down, and a neoprene jacket to keep the heat in.
And the reason it belongs on this shelf is that it addresses three failures no circulator on it addresses.
Bags floating — the rack
Water evaporating over a long cook — the lid
Heat leaving through the walls — the sleeve
All three are what actually goes wrong in a 24-hour cook, and none of them is a function of watts, flow rate or temperature accuracy — which is what every other page on this shelf is about.
The only compatibility list on this shelf, and it names two brands
“This set of accessories has been tested for ANOVA and CHEFSTEPS machines, but we are not committed to that it is suitable for other brands of machines (Like Sous Vide Art). Please confirm the suitability of your machine according to the size of pre-cut hole before purchase.”
Which asks you to check a figure the page does not publish.
Why one hole cannot fit this shelf. A pre-cut lid is sized for one body diameter, and the bodies here are not close to one another.
Breville Joule Turbo, $149.95 — 42 × 42 mm, the slimmest here
Inkbird, $95.99 — 60 × 60 mm
Greater Goods, $89.99 — 64 × 64 mm
Anova 2.0, $117.99 and Anova 3.0, $169.99 — 78 mm
The five KitchenBoss units — 83 to 85 mm
Anova Pro, $271 — 89 mm
Anova Nano, $68.28 — 104 × 56 mm, an oval rather than a round
Monoprice, $44.99 — the catalog figure is the carton
From 42 to 89 mm is more than two to one.
So a hole cut for a 78 mm Anova body is loose on a 42 mm Breville and will not take an 89 mm Pro at all.
And on a shelf of fourteen items, five of which are KitchenBoss at 83 to 85 mm, this kit says it has not tested them. Which is close to the Anova figure and not the same.
What loose costs you is evaporation, which is the whole reason the lid exists. A gap around the shaft lets steam out all night — and the page’s own bullet two sells the opposite: “prevent water evaporation.”
The usual fix is a strip of foil over the gap, which works and is not what you paid for.
The honest conclusion: if your circulator is not an Anova or a ChefSteps, buy a plain container and cut the lid yourself, or buy a kit made for your machine. And the page deserves credit for saying so — nothing else on this shelf publishes a compatibility statement of any kind.
The “middle mount” detail is the other half of fit. A hole in the middle of the lid puts the circulator in the center of the bath; a corner mount puts it against a wall. Center is better for circulation and worse for fitting large bags around it — and it is the position that makes the Anova 3.0’s and the Anova Pro’s larger bodies most likely to foul the rack.
The rack, which fixes the one thing no circulator can
“The wavy design of our rack is made of 304 stainless steel, hard to rust (Please keep it clean, especially the welds on the rack, to extend the life of the rack), and it does its best function of keeping the food bags from floating. It also puts some space between the bottom of the container and the food bags, and this elevation allows more circulation of the hot water.”
Two jobs, both real.
Flotation. A bag with any air left in it floats, and the part above the water is not cooking — which is how a long cook produces a grey band on one face of a steak. A rack holds the bags down and holds them apart, which matters more with every bag you add.
And standoff. A bag resting on the container floor has no water under it, so its underside is heated by conduction through plastic rather than by the bath.
That is the one thing that genuinely makes a bath uneven, and no circulator on this shelf can fix it. The KitchenBoss G322PT at $129.99 claims 20 L/min and 50 liters of capacity, and none of that flow reaches under a bag lying flat.
Which puts the flow figures on this shelf in perspective.
20 L/min — the KitchenBoss G330 at $169.99, the G320PS at $159.99, the G322PT at $129.99
16 L/min — the KitchenBoss G300S at $105.99, the G310PS at $112.52
8.5 L/min — the Monoprice at $44.99
8 L/min — the Anova 2.0 at $117.99
Not published — the other six circulators, including the Anova Pro at $271 with its 100-liter claim
A rack and a lid will do more for bath uniformity than the difference between 8 and 20 liters a minute.
And the maintenance note in the bullet is the kind of honesty worth marking. “Please keep it clean, especially the welds on the rack, to extend the life of the rack.” 304 stainless does not rust in clean water; a weld bead with food residue trapped against it will corrode — and saying so is a maker describing its own weak point.
The sleeve, and the claim to read carefully
“made from high grade neoprene that prevents heat from dissipating through the sides. It efficiently stores heat so cooking time is lessened and fuel or electricity is saved.”
The honest version: it does not shorten a sous vide cook.
A sous vide cook takes as long as heat takes to reach the center of the food. A 40 mm steak at 135 °F is about two hours whatever the bath is wrapped in.
What a sleeve does is reduce the heater’s duty cycle. The element cycles less often, the bath holds steadier in the far corners, and over 24 hours it uses meaningfully less electricity.
Which is a real benefit stated as the wrong one. “Fuel or electricity is saved” is exactly right; “cooking time is lessened” is not.
Where it does shorten something is the heat-up. A sleeved bath comes to temperature faster because it is losing less while it climbs — and on the lowest-powered item on this shelf, the 800 W Monoprice at $44.99, that is worth having.
And it is the same physics as the biggest claim on this shelf. The Anova Pro at $271: “able to heat up to 100L of water when in a covered container.”
1200 W into 100 liters raises the temperature about 0.17 °C a minute at best — six hours from cold to 65 °C. The covered container is doing the work, not the element.
So insulation is what makes a large bath possible, not watts — which is the one conclusion this shelf supports and only this page and the Anova Pro’s parenthesis gesture at.
“made from BPA free Polycarbonate, it resists heat very well… They are transparent so you know what’s inside and surprisingly lightweight.”
“Resists heat very well” is the whole thermal statement, and there is no number.
What is known about the material generally. Food-service polycarbonate — the material of commercial food pans — is normally rated to around 210 °F (99 °C), which covers every sous vide temperature on this shelf including the 212 °F ceiling the Monoprice at $44.99 publishes.
And “BPA free” has to be read carefully, because bisphenol A is a building block of conventional polycarbonate. A BPA-free polycarbonate is made with a different bisphenol or is a different copolymer — a real distinction, and not one this page explains.
What would make it a genuine statement is a temperature rating and a resin name. Neither is here.
One caution from the material’s known behavior: polycarbonate does not like strong alkalis. A caustic dishwasher detergent over many cycles crazes it, and a crazed container is a cloudy one and eventually a cracked one. The page does not say whether it is dishwasher safe either way.
The transparency is the feature the page repeats twice and it earns it. “monitor your sous vide cooking progress without removing the lid or interrupting the cooking process.” Which is the point: lifting a lid at hour eighteen costs you heat and gains you nothing, and a clear wall lets you check the water level without doing it.
The water level is the thing to check. Greater Goods at $89.99 is the only circulator on this shelf to publish a low-water behavior: “if water runs low, heating stops as the status light turns red.” Twelve of the other thirteen say nothing — so on most of this shelf, a bath that evaporates below the minimum mark is a cook that ends silently.
What is not published
The hole diameter, as above — the single figure that decides whether this kit fits your circulator, on the one page here that asks you to check it.
No temperature rating, as above.
No dishwasher statement, as above.
No rack dimensions and no bag count. The rack is “adjustable” and the page does not say how many bags it holds or how far apart. Which is the capacity figure that matters on a 12-quart box.
No bags, and no way to seal them. Bullet one says the kit is “all you need to start your sous vide cooking” — and not at least one of the eighteen items on this shelf is or includes a vacuum sealer.
Which is the gap across the whole shelf and it is worth stating plainly. The technique needs the food sealed and the air out. Zip bags lowered into water until the pressure forces the air out work for short cooks — and a 36-hour brisket at 155 °F wants a real seal, because a bag that leaks fills with water and the cook is lost.
No water capacity in liters. 12 quarts is about 11.4 L — which is below the 15 L the Greater Goods at $89.99 and the Inkbird at $95.99 are rated for, and far below the 50 L of the KitchenBoss G322PT at $129.99 and the 100 L of the Anova Pro at $271. So the container is the limit, not the circulator — and for most cooking that is the right way round.
No warranty. One item on this shelf publishes one: Greater Goods at $89.99, “5-year coverage”. Thirteen publish nothing.
No cookbook detail. “Includes comprehensive cookbook” and nothing more — no page count, no recipe count. Against which the KitchenBoss units print theirs on the machine: “25 original healthy recipes created by famous restaurant chefs and 4 custom recipes” on the G330 at $169.99 and three of its siblings.
No country of manufacture, which no item on this shelf publishes.
Availability
Read on the day this page was built: $55 at the American Amazon shop.
Read from Keepa on the day this page was last revised; stock and price both move without notice.
Prices quoted in this text were read on 2026-10-05. The live price is at the top of the page.
