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Anova Sous Vide Circulator (Part 2)

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#361 Kerry Beal

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Posted 05 April 2014 - 05:13 PM

I don't think you'll be disappointed!



#362 paulraphael

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Posted 10 April 2014 - 07:47 PM

She showed up tonight, went straight from the box into the water. Cooked some skate at 48C (I liked it, my gf wanted more cook). Some chuck steaks are in the tanke now at 55, Purring away in a lexan container covered with a blanket, until I can be like the cool kids and properly mod a cooler. Not sure exaclty what part of the chuck they're from, so unclear if they'll be ready tomorrow or Saturday.

 

Here's a thought: the packaging foam is high quality and nicely designed, as others have noticed. If someone could find a decent, reasonably priced piece of soft luggage that's the right size, we'd have an instant travel case. 



#363 paulraphael

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Posted 11 April 2014 - 08:56 AM

No interest in a travel case? The foam insert is about 16" x 9" x 4". 

 

After a quick search I found this. But I think some simple, soft luggage-style bag would be better.



#364 lordratner

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Posted 11 April 2014 - 09:17 AM

No interest in a travel case? The foam insert is about 16" x 9" x 4". 

 

After a quick search I found this. But I think some simple, soft luggage-style bag would be better.

How fragile is the Anova? I don't think it's a bad idea at all, however I don't know that I'd spend 25% of the Avona cost on a case. But then, in most scenarios I can imagine taking it somewhere, I'd just throw it on the passenger seat. 



#365 paulraphael

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Posted 11 April 2014 - 10:05 AM

How fragile is the Anova? I don't think it's a bad idea at all, however I don't know that I'd spend 25% of the Avona cost on a case. But then, in most scenarios I can imagine taking it somewhere, I'd just throw it on the passenger seat. 

 

I'm thinking all you'd need is an inexpensive case or bag that's about the right size for the foam insert. $50 is more than I'd like to spend (maybe not unreasonable if you travelled with it a lot, which I don't anticipate). But if we found something for $20 or $25?



#366 weedy

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Posted 11 April 2014 - 12:09 PM

with a  little work:

 

http://www.ebay.com/...=item19eb58ffab



#367 Tjex

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Posted 11 April 2014 - 03:52 PM

No interest in a travel case? The foam insert is about 16" x 9" x 4". 

 

After a quick search I found this. But I think some simple, soft luggage-style bag would be better.

 

This is what you might be looking for  http://www.carrycase...ses/t-1712.html

For $13, it's pretty cheap!

 

Though it might require some foam shaving.



#368 paulraphael

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Posted 11 April 2014 - 07:13 PM

That's really close. I'll have to see how much room there is to thin the foam.



#369 weedy

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Posted 11 April 2014 - 08:56 PM

This is what you might be looking for  http://www.carrycase...ses/t-1712.html

For $13, it's pretty cheap!

 

Though it might require some foam shaving.

3.5 inch depth

 

cutting it a bit too close by my reckoning.



#370 Kerry Beal

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Posted 12 April 2014 - 07:51 AM

3.5 inch depth

 

cutting it a bit too close by my reckoning.

The foam is about 16.5 by 9.5 by almost 4 inchs.  Oops - see someone else has already measured it.


Edited by Kerry Beal, 12 April 2014 - 07:52 AM.


#371 scubadoo97

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Posted 12 April 2014 - 01:56 PM

The foam is about 16.5 by 9.5 by almost 4 inchs. Oops - see someone else has already measured it.


That's cool. Always measure twice cut once

#372 Bubbipapa

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Posted 18 April 2014 - 10:58 PM

After trying different containers for my anova, I found this. I must say it Works great

Now i live in Denmark, and i Can see the box is from Germany, but i suspect i will also be available in other places

Best regards

Bo

Sorry for the upside down pic

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Edited by Bubbipapa, 18 April 2014 - 11:00 PM.


#373 Xinram

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Posted 20 April 2014 - 12:46 AM

Is that a Thermo-Kuli cooler ?

Edited by Xinram, 20 April 2014 - 12:47 AM.


#374 Bubbipapa

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Posted 20 April 2014 - 02:26 PM

Is that a Thermo-Kuli cooler ?


Yes it is

#375 Chimo

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Posted 21 April 2014 - 04:50 PM

Just got my Anova today. Had some excellent eggs for supper!
A chamber vac is also on the way.

#376 nickrey

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Posted 22 April 2014 - 02:22 AM

Just bought one. It's my fifth sous vide machine so far. Great for quick cooks and the circulation is strong. I prefer my vac-star sous vide chef II for longer cooks and larger volumes of water but would totally recommend it to someone as a starter unit.


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#377 ChrisZ

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Posted 22 April 2014 - 04:08 AM

Just bought one. It's my fifth sous vide machine so far. Great for quick cooks and the circulation is strong. I prefer my vac-star sous vide chef II for longer cooks and larger volumes of water but would totally recommend it to someone as a starter unit.

 

I've had mine for a few weeks and really like it.  I'm cooking things sous vide that I wouldn't have bothered with previously, because of the hassle of setting up the rice cooker rig.  Now I have no hesitation.

 

Just wondering what sort of tubs you're using Nick?  Currently I'm using our largest pot (dutch oven) because it's the only thing I have big enough to hold the Anova.  I've started shopping around for a cooler / esky as the many posts here suggest that something insulated is the way to go.  Haven't found anything just the right size yet, that also looks OK sitting on the kitchen bench.  I'm thinking that if you've got 5 sous vide machines then you must have tried a fair few tubs as well...



#378 nickrey

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Posted 22 April 2014 - 02:49 PM

For smaller and faster cooks I just use a deep pan - the bottom part of my pressure cooker is ideal.

 

For longer and larger cooks I use a 25 liter food safe container that is temperature rated from -40C to +100C. I use the lid with a cutout for the circulator.

 

Pan.jpg

 

 


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Unless there are three other people." Orson Welles
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#379 Dropnbassonu

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Posted 25 April 2014 - 09:24 AM

So I'm going to buy an Anova but before I do I had some questions for you seasoned veterans. I called the company and they mentioned they might be working on an updated version, but it wouldn't be out for several months. Is there anything you wish the current one had or known problems or issues that could be improved upon with a new version? I read Jeff's question inquiring about led vs lcd, so I'm sure that might be on the table for an upcoming one. I don't HAVE to have one, but I really WANT one. Not sure if I should wait for version 2 or go ahead and satisfy the itch and buy one now.

#380 paulraphael

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Posted 25 April 2014 - 12:09 PM

I had the same questions, and even tried to pry answers out of Anova. No luck with that. I just went ahead and bought the thing, and don't have any regrets. The improvements I'd like to see are all firmware based, and are all minor. And Anova has so far been helpful about updating people's firmware, if you're ok with sending the thing on a round trip to Texas. 



#381 ChrisZ

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Posted 25 April 2014 - 07:07 PM

So I'm going to buy an Anova but before I do I had some questions for you seasoned veterans. I called the company and they mentioned they might be working on an updated version, but it wouldn't be out for several months. Is there anything you wish the current one had or known problems or issues that could be improved upon with a new version? I read Jeff's question inquiring about led vs lcd, so I'm sure that might be on the table for an upcoming one. I don't HAVE to have one, but I really WANT one. Not sure if I should wait for version 2 or go ahead and satisfy the itch and buy one now.

 

Well a few weeks ago I wondered the same thing.  I did look through the rumours and I think some of them suggested the new version would be a "pro" - which may mean a higher price.  But you're always guessing with rumours.  

So I bought the current model and am very happy with it.  It is so much better than using a rice cooker rig.  I have no concerns at all about new features, I'm really only interested in price.  A new model with more features wouldn't bother me in the slightest.  Reducing the price of the current model would be more frustrating if it happened today, but I'd even forgive that in a few months time.



#382 lesliec

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Posted 25 April 2014 - 10:17 PM

Read further back in this topic, Dropnbassonu.  In this post Jeff from Anova asked us what we'd like to see.  So we told him  :smile: 

 

But the existing version is great.  Don't wait.


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#383 Dropnbassonu

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Posted 27 April 2014 - 01:27 PM

Read further back in this topic, Dropnbassonu.  In this post Jeff from Anova asked us what we'd like to see.  So we told him  :smile: 

 

But the existing version is great.  Don't wait.

 

Thanks, I remembered most of the comments, but a few that stood out to me aren't really dealbreakers at this point.  To heck with it, I'm joining the team!



#384 Chris Hennes

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Posted 06 May 2014 - 02:40 PM

NOTE: the discussion of the new Anova Precision Cooker and its associated Kickstarter campaign can be found in this topic.


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#385 Adam George

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Posted 06 May 2014 - 05:51 PM

 

Btw, I couldn't get a peep out of anyone at Anova about new product plans. The people at Studiokitchen are using something that may be a prototype ... it looks like Anova's $900 lab circulator model but with a polished metal finish.

 

Can you link to this?  They haven't posted a new blog in months.


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#386 paulraphael

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Posted 25 May 2014 - 08:00 PM

My Anova went a little weird on me last night.

 

I was cooking in a cooler at 59°C. I stopped it at one point to change the temp to 58. It had been rock steady at 59, but I looked up and

 noticed it was dipping to 57.9. Then 57.8. When it got down to 57.6, I realized it just wasn't heating at all, even though the circulator was on, and the screen showed everything running.

 

I restarted it, and it almost immediately came up to 58 and stabilized. No issues for the last 2 hours of my cooking.

 

So ... it seems to have crashed when I paused it to reset the temperature. Has anyone else experienced this?



#387 paulraphael

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Posted 27 May 2014 - 08:39 PM

I wrote to Anova about this ... they said it's normal behavior. When you adjust the temperature downward, it modulates (or "reloads" as their rep said) by dropping the temperature down and then bringing it back up after a few minutes. He said "it's complicated," (transation: "I don't want to try to describe PID algorithms to clods like you") but basically it's a way to re-stabilize without risking the temperature going too high.



#388 Chris Hennes

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Posted 27 May 2014 - 08:47 PM

Interesting to me that they say it's normal: after you mentioned it I paid more attention to my temperatures last night. I was cooking chicken breast in an overheated bath, 64°C, which I then dropped to the target 60°C core temp to pasteurize. It only went down to 59.8°C before rebounding in just a few seconds. I was not using an insulated bath, and it was pretty small, so maybe that accounts for it?


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#389 JoNorvelleWalker

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Posted 27 May 2014 - 09:20 PM

I used to do temperature control algorithms for a living a long, long time ago but I don't claim any special twenty first century knowledge of such things.

 

What I did notice is that last time I used it for some chicken breasts a couple of nights ago my Anova overshot by a tenth of a degree.



#390 lesliec

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Posted 28 May 2014 - 02:53 AM

Maybe the Anova gets confused sometimes - as do we all.

I did a lamb rack tonight, starting at 62 then dropping to 58 (because I got confused). Didn't notice any problems, and the lamb was great as always.

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