You might want to talk to professional chefs about a pro version. They'd love to not have to have someone come in at 6 a.m. to start a 12 hour cook for that nig

You might want to talk to professional chefs about a pro version. They'd love to not have to have someone come in at 6 a.m. to start a 12 hour cook for that night's service, at least the ones I talked to.