FranzWagner

It is not the first time Polyscience is fighting against companies copying the design of their Sous vide professional immersion circulator. A blogger has already pointed out a similar issue in the past with Vac-star on this page. On the same site you can see a pdf document with equipment comparison with this comment "You may have understood that Creative Series of Polyscience is the SousvideChef v1 rebranded Polyscience. This immersion circulator is now officially made in China." The problem with Sansaire is the lack of innovation in the product (except the low price) compared to the design of Nomiku and Anova. People should understand it is easy to copy each another (Polyscience for instance) and manufacture a cheap product in China but one day you should be punished for that. My understanding is that Sansaire copied the inside casing design of the Polyscience machine (like Vac-star did). This is probably why Sansaire just informed Kickstarter's backers that the launch of the Sansaire is postponed to January 2014. They have to redesign the mold of the Sansaire or pay fines... Anyway it is a pity such project is going in that direction. Designing a machine by a 3rd party (mentioned in this video) and being sued for patent infringement is so far away from the original idea of the DIY immersion circulator of Seattlefoodgeek...

I agree, "timer count up when it's finished counting down" is available on Addelice swid immersion circulator. This is very convenient. Unfortunately this immersion circulator isn't available for you guys in 110V.

Thanks Coogles. For me such power box is a "no go" in a kitchen where liquids can potentially fall over it... I addition I was wondering why you can see such wide holes like for a ventilation purpose... I think we have the answer with this message I have just seen on twitter : https://twitter.com/CoffeeGeek/status/390726075648454656 It seems there is a fan in this power box...what for? Would be cool if someone could open one of this box and take a pic of the inside. This would wave for ever my theory about the "external PID controller".

Looks like you're losing ~170W from the container which means the nomiku is only putting out 820W. Heaters are 100% efficient so that means the nomiku is not putting out a consistent 1000W that it claims. I would also not recommend stressing the Nomiku heating a big container from 20°C to 90°C. Better fill your pot with hot tap water to heat it up to 90°C with the nomiku. The nomiku contains a component that heats a lot during the heating phase of the waterbath. Because nomiku doesn't have a ventilation to cool down this electronic component nomiku's designer had to lower the heating power to 1,000W (to be compared to 2,000 W of other imersion circulator of the market that have a ventilation). FYI I have heated a waterbath from 25°C to 50°C in 10 minutes with a 2,000W immersion circulator. I had a non insulated metal container (approx.14 liters) that I covered with a non insulated plastic lid. If this help... By the way, to stabilize temperature you don't need 1,000W... I can also imagine Nomiku's designer didn't set the power exactly to 1,000W but a little lower... little lies sweet little lies... Could you send a picture of nomiku's "powerbox" to see if there is a ventilation, can you ear or feel a fan inside this box?

Nickery, This is not speculation. If the "power box's purpose is to bring energy only to the body of the nomiku, therefore you don't need 7 wires. This is common sense to admit there are many other things in this box. Probe should be linked to the controller, not tho the power box... If I were Nomiku I would not avoid, as you said, this discussion. This would put an end to it and we would know on the spot if the Nomiku is an immersion ciculator with a separate power supply or a PID controler with a separate heater element as Sousvidemagic.

I am just saying the idea of a compact and nice designed immersion circulator was appealing and innovative. In the end this product brings nothing really new on the market, except a funny design for the immersed part. In addition this not "bad-mouthing" pointing out that more and more often people (manufacturer/distributors) are making fun of you pretending or not mentioning things that can be of importance for you. Nomiku's teaser on kickstarter was showing a product. The final product is different and in my opinion looking cheap. Now I'll shut my mouth on this forum as it seems I am upsetting nomiku's fans barking and about to bite.

Here is a copy of Nomiku's manual available on internet http://www.pdfhost.net/index.php?Action=DownloadFile&id=31d8586c81dc0e35a5067f5ea72db9f5As you can see there are 2 devices and 2 cables. They have probably notices the heat issue and I can bet you they have underestimated it especially if someone want to coock at "high" temperature during long hours... The last page of the manual shows the complete unit, a single unit with a powercord. Although it seems reasonable to believe that this thing can run at the spec. temperatures, it's not likely to be an issue, as it's unlikely that anyone would run this thing at its highest temperature of 100°C: if you are cooking sous-vide, the last thing you'd do is cook at even close to boiling, since if you wanted tough, chewy food, you could just toss it directly into a pot of boiling water, without buying a USD360 unit to achieve this. Mjx, The nomiku has changed a lot since they have presented the project 1 year ago. Look at the home page, the nomiku was made mainly made of metal like aluminium http://cdn.shopify.com/s/files/1/0169/5436/t/1/assets/carousel-item-1.jpg?3 and now look how it looks like: http://blog.nomiku.com/image/49950159166 Sorry but the final version of the nomiku isn't a single unit with a power cord. It is a 2 pieces machine with 2 cables. As I told you this is a remake of the Sousvidemagic. with a better design, much more expensive and lower technical specifications. For me these cables are a no go. This is a mess in a kitchen. In addition this "power unit" probably containing the temp. controler may probably not be located close to water or steam... Regarding your comment about boiling : nobody cook sous vide over 85°C except for vegetables. Nevertheless some pieces of meat can be cooked at 75°C during several days. Steam and heat are very agressive for equipements at these temperatures and long cooking time. Without a cooling down device (like a fan) the immersed parts of the nomiku will become very hot, expecially if a motor is included inside. Nomiku says the motor is 10 liter per minute strong. If this is the case (I doubt about it cause this is very powerfull) then they will have big issues. If the motor is less strong (3 liters per min) then this machine may survive...

Hi Haldir, What issue are you facing with condensation? I have heard the sousvidechef first version had problems with that and condensation was appearing on the display when using it at 85°C during several hours...

Here is a copy of Nomiku's manual available on internet http://www.pdfhost.net/index.php?Action=DownloadFile&id=31d8586c81dc0e35a5067f5ea72db9f5 As you can see there are 2 devices and 2 cables. They have probably notices the heat issue and I can bet you they have underestimated it especially if someone want to coock at "high" temperature during long hours...

Dear Nickrey, Don't be offensed but "resolution" and "accuracy" are totally different things. There are 100 of pages available on internet explaining the difference. To sum up : accuracy, resolution, and precision are easily confused parameters used to describe the performance a system is capable of. Resolution is simply the smallest change that can be measured. In the case of Sousvidechef's temperature sensors, the resolution would be how small of an increment of temperature change can be detected by the sensor. Vac-Star is misleading you mentioning resolution instead of accuracy, what is important to know for the end user is the accuracy, only.

This nomiku project is a big deception for me. It sounds more and more like a no ending project. I was particularly attracted by the design of a small standalone device but it has shifted into a 2 parts machine, one immersed in water and the other one located somewhere on a table connected by a cable. This reminds me the design of the Sousvidemagic of Freshmealssolutions (a rice cooker or the bubbler on one side and the temperature controller on the other side. In addition I am not sure if the Nomiku team has really taken into consideration the fact that a motor generates heat and without ventilation the Nomiku will certainly overheat... IMO this machine is a planned disaster for intensive users who plan cooking more than 4 hours a day...

Hi pep, This semi conductor (the thermometer of sousvidechef II) has an operating temperature range of -55°C to +125°C and is accurate to ±0.5°C over the range of -10°C to +85°C (look at this datasheet ). As you can see this is not so inaccurate but not as accurate as mentionned by Vac-Star (+/- 0,0625 °C????). This mean that 2 sousvidechef II can have a difference of accuracy of 1°C which is not few for sous vide cooking...I think your contact at vac-star had no idea of what he was talking about. In addition, as you mentionned it, because of the kind of "thermometer" choosen by sousvidechef II 's manufacturer nobody can calibrate that immersion circulator, not even the manufacturer... Franz