Comments on: DIY Sous Vide Heating Immersion Circulator for About $75

By: Marius

Marius — Sun, 13 May 2012 11:55:51 +0000

Hi guys, Im ordering up the stuff needed to build this baby for use in Norway (220v). This gets me into som trouble with some suppliers not shipping internationally, for instance the arcylic box. Any good alternatives?

One electric issue: the rocker switch only has half the amps when on 220v, is this an issue? I will be running with 2x500w heaters.

By: Eric L

Eric L — Sat, 12 May 2012 21:36:16 +0000

Brian, thanks for the air pump idea. I bought the cheapest pump at PetCo and when I felt the air pressure I had my doubts, but I figured out that if I put the end of the hose under something (or in a larger pipe) I could get big bubbles instead of lots of little ones, and it really agitates the water and provides a consistent temperature. So I’m sticking with that solution; it’s very cheap and simple to set up, and keeps the electronics well away from the hot water.

By: Nate D

Nate D — Sat, 12 May 2012 18:47:09 +0000

This was great Scott! I built one about a month ago and I noticed that it took about an hour for the temperature of my waterbath to come to equilibrium. Then when I added a piece of meat, the temperature of the bath fluctuated about 3-5 degrees F above and below my set temp before coming back to within .1 degree. I was just wondering if all of this was normal with the DIY model or is my machine screwed up in some way. If it is normal, are these problems the same with any immersion circulator on the market?
Thanks!

By: Digit Embroidery

Digit Embroidery — Fri, 11 May 2012 14:16:34 +0000

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By: Dave M

Dave M — Wed, 09 May 2012 22:21:09 +0000

@mattymonkey

Thanks.

By: ml

ml — Wed, 09 May 2012 15:34:14 +0000

It seems like http://www.undergroundcirculators.com has copied this design and is selling it for $499.00.

By: Dental instruments

Dental instruments — Tue, 08 May 2012 12:55:28 +0000

Sous vide in People from france indicates a machine. It’s a technique of vacuum-packing food, then slow-cooking it at low conditions for powerfully healthy, vibrant outcomes. First used mainly by the People from france in the Seventies, it was made well-known when trial cooks Ferran Adria and Heston Blumenthal selected it up in the ‘90s, and then it propagate to white-tablecloth dining places across the Combined Declares.The key advantage of preparing sous vide is continuous warm range management for long time times. This implies bicycling warm on and off instantly to keep a continuous warm range (can’t do this with putting a machine enclosed aminoacids in a pot of boiling hot water or crock pot).

By: Cleaning Of surgical instruments

Cleaning Of surgical instruments — Tue, 08 May 2012 11:17:48 +0000

A thermal immersion circulator is an electronically operated system that moves and warms a heated liquid kept at an precise and constant temperature[1]. It is used in procedure, ecological, microbiological, dangerous spend, and other laboratories

By: mattymonkey

mattymonkey — Tue, 08 May 2012 09:23:11 +0000

@Dave M
on mine it meant that I had the wrong internal settings for the type of temperature probe I was using. If you check your manual it will tell you how to change them.
But if that doesnt work there could be a problem with the probe.

By: Dave M

Dave M — Sun, 06 May 2012 21:42:35 +0000

What does it mean when the temperature controller displays “EEE.E” on the upper display?

By: Sterilization of Surgical Instruments

Sterilization of Surgical Instruments — Sat, 05 May 2012 04:00:08 +0000

A heat immersion circulator is an electronically operated system that moves and warms a heated liquid kept at an precise and constant heat range. It is used in process, ecological, microbiological, dangerous spend, and other laboratories

By: Dental Manufacturer

Dental Manufacturer — Thu, 03 May 2012 13:08:16 +0000

The unique article stated a funds of $75. My funds came in at $143. The $68 change was the addition of my Plan B that was integrated during my pitch-dark time and inspirational low point.The other cost was the alternative water push that dissolved from excessive and eventually out of control high water conditions.

By: Dave M

Dave M — Sun, 29 Apr 2012 21:46:22 +0000

Eric L … thanks, I’ll check it out.

By: mattymonkey

mattymonkey — Thu, 26 Apr 2012 07:50:54 +0000

@Eric L
I wouldn’t. The combination of water and electricity always makes me cautious. I recieved a couple of shocks whilst working on mine. Even the one I got from a faulty pt100 was far from pleasant.
Also, you will have to leave this unnattended for many hours so make sure it is fixed in.
I have used the same food grade type pump as pbarron, with silicone tubing so I can keep the pump out of the water.

By: Eric L

Eric L — Wed, 25 Apr 2012 04:26:14 +0000

My main issue was coming up with a housing to protect the wires, I think I damaged the pump in the process of building that. Or is it okay to just let it hang by its wires in the water? Didn’t seem like the right think to do, though I guess it is only 12 volts.

By: pbarron

pbarron — Tue, 24 Apr 2012 16:23:17 +0000

For those with pump issues. I’ve been using a P-38E pump: 12V, 109 GPH, ~105°C, food grade. They are generally available on ebay from a seller in China. Follow the link below while it’s still active or just search “P-38E” AND pump.
http://www.ebay.com/itm/DC-12V-Electric-Centrifugal-Water-Pump-109-GPH-P-38E-/260688654282
My pump has endured several 72hr meals at 145°F and several 1hr veges at 183°F with no problems yet.

By: mattymonkey

mattymonkey — Tue, 24 Apr 2012 09:47:11 +0000

@Eric L
you could try testing the pump with a variable voltage AC adaptor. If you turn it down to half the voltage, it might reduce the overheating.

By: Brian

Brian — Tue, 24 Apr 2012 02:36:52 +0000

I haven’t had problems with my pump yet(about 60 hours), but other have used an air pump and hose tipped with an aquarium stone.

By: Eric L

Eric L — Mon, 23 Apr 2012 05:41:09 +0000

So after some difficulty building a housing for pump wiring and having my high temperature pump fail on me, I decided to try an approach that involved keeping the electronics out of water. I started by buying this paint stirrer, but it didn't move the water very much. Then I came across a spinner toy in Target like this one (though it wasn't specifically that one), and attached a spinner to the end of the paint stirrer and... it worked! It circulates the water. But... Obviously I'll need to attach an AC adapter to keep it running for 72 hour short ribs. But I've also noticed that the motor gets pretty hot and I don't think it could run for 72 hours straight anyway. So I'm looking into other options, but I wanted to ask here if anyone else has gone down this road and has any recommendations to make?

By: Eric L

Eric L — Mon, 23 Apr 2012 05:13:46 +0000

Dave M,

I had that problem once. I concluded that steam had gotten inside the thermocouple. I changed the way it was mounted so the top was not near hot water vapor and the problem hasn’t occurred since.

By: Dave M

Dave M — Fri, 20 Apr 2012 23:31:31 +0000

Scott: Wondering if you might have an idea what’s going on. Just completed making the unit. I’m testing it out. Initially the water was about 36.7. I turned on the unit and set it to 60. All was going well. Steadily increasing temperature by about 10 degrees every five minutes. Then, when it got close to the 60, the top temperature reading started to jump around … 59.4 … 55.6 … 58.7 … 52.3, etc. The “Out” light on the controller and the “Input” on the SSR coincide and blink on and off. Ideas?

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