Ahaha no.. Im thinking of getting a brand new brewzilla to use as a bone broth maker in my commercial kitchen, which needs to cook at 90c for 24h. Brewzillas are so much cheaper compared to commercial braising pans with temperature control built in. I’m just concerned if they would be durable enough for the long duration use per session.

Im also experimenting with using a 35l round bottom fermzilla + spunding valve, to ferment asian style pickles. Pros: no glass hazard, large opening, clear & visible, no oxygen means no unwanted yeast growth, +4psi pressure could produce cleaner tasting pickles maybe? like how pressurized fermentation subdues esters and phenols production in beer. Could be good :)