a big hello to all the fellow bimby owners, my name is Jamie and I'm a chef of 17yrs, I'm currently waiting for my new restaurant to be built on oxford street Sydney and as I only have a smallish restaurant with a small kitchen I thought a thermo would be a good idea (hope I'm right!!) I have never used one before and really look forward to working along side you all and sharing my recipes and ideas, I will have to start with the basics and any help would be great (could be dinner in it for some of you) cheers again guys j