Sous Vide Immersion Circulator Product

Overview

A sous vide immersion circulator cooks vacuum-sealed food in a water bath held at a precise temperature for hours at a time. The user clips the wand to a pot of water with the Pot Clamp, sets a target on the touch display, and drops in the sealed food; the unit then holds the bath within a tenth of a degree so the food cooks evenly edge to edge and can never overshoot. Because the temperature is the doneness, a steak set to 55 °C comes out medium-rare no matter how long it stays in.

The wet end is guarded by a stainless Housing & Skirt skirt, and safety cutoffs stop the heater if the water runs low or the element overheats.

How it works

The microcontroller on the Control Board board runs a feedback loop: it reads the bath temperature from the Temperature Sensor, compares it to the setpoint entered on the display, and switches the Heater Assembly on and off through a relay to close the gap. The RTD Sensor probe is a platinum resistance element accurate to about a tenth of a degree, which is what makes the tight control possible.

Even heating depends on flow. The Circulation Pump spins an Pump Impeller that pulls bath water in through the skirt, pushes it past the heating coil, and jets it back out, stirring the whole pot so there are no hot or cold pockets around the food. Two safeties stand guard: a Thermal Fuse in the heater opens for good if the element ever runs away, and the Water-Level Sensor float cuts power before the coil can be exposed to air. The user drives the whole cycle from the Touch Display, a capacitive touchscreen reading time and temperature.