Hi everyone. I'm new to sous vide but I have all the equipment/accessories that I believe I need. I have an Anova, a Rubbermaid 12qt container, a neoprene insulation "sleeve" for the Rubbermaid container, a tight lid with the Anova cutout, a small rack to keep multiple bags separate, and a vacuum sealer and bags.
I was looking to do a long cook this weekend (24 hr) but my central AC died. I'm having to use portable AC units in the meantime to keep the place relatively cool during these incredibly hot days.
My (potentially dumb) question is:
If I run my Anova for a 24 hour cook time, will it likely generate so much heat that my kitchen will become a sauna? Because I don't think I could take much more heat this awful summer.
Thanks in advance.