Chilled my first full volume boil with it yesterday and it worked better than anticipated. 170d wort in and 70d wort out. Did not time it exactly but about 7 gallons done in maybe 10 minutes. That eliminated the hardest part of the process for me. Getting to pitching temp quickly.
Yeah warm ground water here has made chilling the beer to pitching temperatures a challenge. I’ve got it worked out pretty well with a chiller and some adaptations. 30 minutes. I also have relaxed a bit on this when I realized that large scale brewers never get their beer chilled quickly. It’s impossible. Mainly speed is important to reduce risk of infection and to try to shorten the total time investment.