I own a takeout restaurant. Currently I am using hot water baths to warm things up. I am limited to two large commercial pots. Slowly my business is growing and I am already thinking how to manage more people and more quickly. I was thinking of reheating food the same way as I am doing now when I prepare for a busy lunch or dinner time and then switch the vacuum packed products into the sous vide waterbath to keep it at the right temp. This way I will be able to serve out food way quicker and will also be able to manage a higher capacity. What do you guys think?