Its a Sous Vide Supreme. It was the first real consumer sous vide appliance to market. They went with this all-in-one design. I greatly prefer the immersion circulator styles like the Anova that its sitting next to for price, performance, and storage reasons. But, I still have it, and pull it out sometimes when I want to do a couple things at the same time. Biggest advantage it has is the water doesn't flow inside it, so its easier to do fragile things like eggs.
Anthony Seto depends. Sometimes, we will do a big Costco run, and divide the proteins up into meal-sized portions, season them, and then vacuum seal them and toss them in the deep freezer. Then, we will turn on the circulator a few hours before dinner and throw a bag directly from the freezer into the bath.
If I'm doing something from fresh, not frozen, a lot of the time I'll use a standard freezer bag, and save the hassle of the vacuum sealer. But it really depends on my mood and the cook.