Looks like it makes 5 liter keg batches.
I was thinking about this the other day: Back when I was a passionate homebrewer I built an all electric Recirculating Infusion Mashing System (RIMS) using a hot water heating element in a 2" copper pipe housing, and a small electronic circuit (designed by a guy named Rodney Morris), that was pretty inexpensive to build.
The RIMS has a temp probe that goes in the heated recirculated wort, and was able to tightly maintain and control the liquid mash temperature in a big picnic cooler to within 1 degree F, which is critical to maintain the mash at the correct temperature for the type of amylase enzymes (alpha or beta) you wanted to promote for the style of beer you were making. That was with a 40 quart rectangular cooler 3/4 full of semi-liquid mash. That rig should be able to sous vide a whole lot of meat at once.
A lot of the challenge in beer mashing is that a large part of the volume is solid, and relatively small amount is liquid. In the case of sous vide your liquid can be as large as you want, so temp control should be a snap. My typical mash schedule would begin as low at 132F (for protein rests) and might step up as high as 158F at mashout, so that controller should be just the ticket for someone wanting to make a home-made sous vide recirculator.
I've given my old RIMS setup to my son in VT to use home brewing, but they now have a spiffy 15 gallon three level, gas fired, test brewing rig at the brewery, so I might see if I can get it back and try cooking a la' sous vide with it.
