Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Anova Jeff

Anova Sous Vide Circulator (Part 2)

Recommended Posts

I have a problem with my Anova (purchased back in October). The last few times I've used it, every now and then it will sound like metal banging against metal. I've never taken the thing apart, but normally turning it off and on again or moving it around a bit will fix it just fine.

Well, I cooked some tenderloin for about 5 hours a few days ago at 140F, and the middle was completely raw. Everything I've seen for tenderloin says about 2-3 hours should be enough for 1-2" thick loin, so I was confused by this.

I took out my thermapen and started seeing if it was a calibration issue. First temp I took was ten degrees shy of what the anova was saying. Then I started taking the temp in different spots. Sure enough, at the opposite corner of the cambro, it was off by 30 degrees.

Here's a video before I took anything apart. Notice the lack of water movement and the sound at startup (note: the metal on metal sound I have mentioned does not occur in this video)

http://youtu.be/2Km3rUSygb8

I also noticed that the water wasn't moving around as much, so I was wondering if the impeller had gone out on it. I took it apart and the impeller looked a bit bent almost. Also, some of the metal probes had a bit of rust on them. Finally, I know my area has hard water, but all the metal on the heating element was scaled a bit.

Here's a pic of how the impeller looks...

BfgZZChl.jpg

As you can see, it seems a bit off kilter as it were. I messed around with it and you can see where it has scraped against the metal. Right now it's working just fine, I've tested it twice and the temp matches perfectly and the water is circulating. However, i worry that the life of the impeller has been shortened somehow.

Anyone experience this before? Since it has a year long warranty and I'm located in Houston (I think the office is in Stafford, TX...fairly close by), I might try e-mailing them and trading it in before the warranty is up.

Second question-the scaling? Would it be safe to put some white vinegar/water in a cambro and have the Anova run for a bit in that?

Share this post


Link to post
Share on other sites

first, when you start the anova in your video the first time, you can hear it 'clunk' as the impeller hits the frame, and it's *clearly* not circulating.

second, it's normal for the impeller to not be exactly centered in the hole.

thirdly, you should disassemble and clean the unit now and then.

fourthly, vinegar is fine, or a solution of CLR (recommended in the manual) to clean up the crud.

fifthly, the cambro isn't the best container, because the stepped sides cause the anova to push against them, which tends to push the bottom off center, and make it more likely that the impeller will rub (the scraping sounds you've heard, which are not normal.)

I suggest either putting a small wedge under the bottom lip of the anova clamp, or using a better container, I like the carlisle 1072407 12 qt, it's got straight sides, front and back, it's cheaper, and the lid is easier to cut a notch in than the cambro.

I have one of those cambros, and I took some sugru and made a mounting pad on the side to compensate for the step in the side, then I got the carlisle for my other anova unit, and i like it a lot better.


Here's a video before I took anything apart. Notice the lack of water movement and the sound at startup (note: the metal on metal sound I have mentioned does not occur in this video)

http://youtu.be/2Km3rUSygb8

...

As you can see, it seems a bit off kilter as it were. I messed around with it and you can see where it has scraped against the metal. Right now it's working just fine, I've tested it twice and the temp matches perfectly and the water is circulating. However, i worry that the life of the impeller has been shortened somehow.

Second question-the scaling? Would it be safe to put some white vinegar/water in a cambro and have the Anova run for a bit in that?

  • Like 1

Share this post


Link to post
Share on other sites

Thanks for the tips! I've only used it maybe 15 times so far, but I will heed your advice on cleaning it in the future-also I'll pick up some CLR.

As for that container, I'll have to see if a local restaurant supply store sells them-every online store wants just as much to ship it as they do to charge for the item itself! That or I'll try some Sugru like you suggested.

Thanks again! I e-mailed Anova-can't hurt to see what they have to say in re: to the extra wear on the motor.

first, when you start the anova in your video the first time, you can hear it 'clunk' as the impeller hits the frame, and it's *clearly* not circulating.

second, it's normal for the impeller to not be exactly centered in the hole.

thirdly, you should disassemble and clean the unit now and then.

fourthly, vinegar is fine, or a solution of CLR (recommended in the manual) to clean up the crud.

fifthly, the cambro isn't the best container, because the stepped sides cause the anova to push against them, which tends to push the bottom off center, and make it more likely that the impeller will rub (the scraping sounds you've heard, which are not normal.)

I suggest either putting a small wedge under the bottom lip of the anova clamp, or using a better container, I like the carlisle 1072407 12 qt, it's got straight sides, front and back, it's cheaper, and the lid is easier to cut a notch in than the cambro.

I have one of those cambros, and I took some sugru and made a mounting pad on the side to compensate for the step in the side, then I got the carlisle for my other anova unit, and i like it a lot better.

Share this post


Link to post
Share on other sites

I got mine at acemart, looks like they've got four houston locations: http://www.acemart.com/store-locator

I haven't had my anovas as long as you have, but I've been using them quite a bit, two 24 hour cooks on one so far, and have had both going at once doing different things a few times. XgBgSoj.jpg

I also used the red one as a humidifier when it got quite cold up here a couple weeks ago, I put it in one of the 22liter long tubs, and set it on 175, and left the lid off and let it steam.

with the crappy water up here in plano (north of dallas) after 24 hours of working the evaporation, I took it apart and toothbrushed crap off the heating coil... by then amazon had delivered a steam vaporizer. :)

Thanks for the tips! I've only used it maybe 15 times so far, but I will heed your advice on cleaning it in the future-also I'll pick up some CLR.

As for that container, I'll have to see if a local restaurant supply store sells them-every online store wants just as much to ship it as they do to charge for the item itself! That or I'll try some Sugru like you suggested.

Thanks again! I e-mailed Anova-can't hurt to see what they have to say in re: to the extra wear on the motor.



Edited by SleeperService (log)

Share this post


Link to post
Share on other sites

Nwin. if you have rust on the elements, take a photo and send it to Anova and ask what they suggest. I had some rust on the heating tubes, and they told me to send it back, and the replaced it with a new one for me.

Share this post


Link to post
Share on other sites

discoloration of the two water sensors (the shorter and longer straight rods) is normal, according to a post Jeff from anova made in the first anova thread here, it's a byproduct of the way the unit senses water level. Essentially they pull ions out of the water as a byproduct of sensing the water level. just wipe them off.

Nwin. if you have rust on the elements, take a photo and send it to Anova and ask what they suggest. I had some rust on the heating tubes, and they told me to send it back, and the replaced it with a new one for me.

Share this post


Link to post
Share on other sites

Heard back from Anova first thing this morning-They answered my questions and sent me a return label stating that they wanted to make things right. Pretty great customer service! Also, sleeper, I stopped by the local acemart today and picked up the Carlisle 12 qt+lid. The lid was very simple to cut and it seems like it will work great. Thanks again!

Share this post


Link to post
Share on other sites

Fwiw I use the 12 qt cambro regularly and find it no trouble.

The anova unit clamps in just fine and looks vertical in the water (or damned near enough) and nothing 'rubs'.

Share this post


Link to post
Share on other sites

is there clearance between the unit and the back wall, or is it resting against the back wall? in the carlisle, there's clearance, so the water flow is (presumably) better.

plus the carlisle is cheaper, and the lid is easier to notch out to fit. but, it's not worth throwing a cambro away for.


Edited by SleeperService (log)

Share this post


Link to post
Share on other sites

I'm not dissing the Carlisle (which I've not tried), just saying the criticism of the Cambro is, in my view, way overstated

Share this post


Link to post
Share on other sites

Yes, I understand.

I was responding more to the few posts that said the 12qt Cambro "doesn't work"... very different than "I prefer..."

interestingly, I notice that the Anova is back on amazon.com, but at $349, even though it's still $199 on Anova's own site.

wonder why


Edited by weedy (log)

Share this post


Link to post
Share on other sites

Anova is the Pappy Van Winkle of kitchen equipment

Funny. Maybe soon I can resale my Anova for 5X what I paid for it.

Share this post


Link to post
Share on other sites

interestingly, I notice that the Anova is back on amazon.com, but at $349, even though it's still $199 on Anova's own site.

wonder why

because anybody can put anything on amazon for any price, just like on ebay, check the buying options: http://smile.amazon.com/gp/offer-listing/B00GT753W8/ref=dp_olp_all_mbc?ie=UTF8&condition=all%C2'> someone just trying to cash in.

Share this post


Link to post
Share on other sites

I was responding more to the few posts that said the 12qt Cambro "doesn't work"... very different than "I prefer..."

the cambro "doesn't work as well..." as the carlisle. I've got both and use both.

to summarize again:

  • the carlisle is less expensive than the cambro.
  • the carlisle has straight front and back sides which gives more clearance for the anova so it doesn't press against the back of the container, and might give slightly better waterflow by not having some of the inlets blocked by the back wall.
  • the carlisle has an easier to trim lid so that you can make a nice notch to fit the anova.

in my opinion ;)

Share this post


Link to post
Share on other sites

interestingly, I notice that the Anova is back on amazon.com, but at $349, even though it's still $199 on Anova's own site.

wonder why

because anybody can put anything on amazon for any price, just like on ebay, check the buying options: someone just trying to cash in.

no, the 'seller' is listed as Anova... not a third party

I bought mine via Amazon, at the $199, months ago

Share this post


Link to post
Share on other sites

I was responding more to the few posts that said the 12qt Cambro "doesn't work"... very different than "I prefer..."

the cambro "doesn't work as well..." as the carlisle. I've got both and use both.

to summarize again:

  • the carlisle is less expensive than the cambro.
  • the carlisle has straight front and back sides which gives more clearance for the anova so it doesn't press against the back of the container, and might give slightly better waterflow by not having some of the inlets blocked by the back wall.
  • the carlisle has an easier to trim lid so that you can make a nice notch to fit the anova.

in my opinion ;)

I think we've covered this,

you clearly prefer the carlisle.

maybe it's even 'better' objectively, beyond just your opinion.

that's not the same as some other people saying "don't get the cambro because it doesn't work with the Anova'

it does.

that's all

mine's in the kitchen working right now <g>


Edited by weedy (log)

Share this post


Link to post
Share on other sites

interestingly, I notice that the Anova is back on amazon.com, but at $349, even though it's still $199 on Anova's own site.

wonder why

because anybody can put anything on amazon for any price, just like on ebay, check the buying options: someone just trying to cash in.

no, the 'seller' is listed as Anova... not a third party

I bought mine via Amazon, at the $199, months ago

er, no, the main listing says "by anova", then "available from these sellers: http://smile.amazon.com/gp/offer-listing/B00GT753W8/ref=dp_olp_0?ie=UTF8&condition=all&sr=8-1&qid=1392590341 and when you click on it, you see that christophermbruno is offering one for 349.99, and sifa is offering one for 450.

Share this post


Link to post
Share on other sites

I stand corrected... interesting again

I bought mine, through Amazon, but directly sold from Anova

I did notice it was unavailable on Amazon after a while, so maybe they stopped selling through them


Edited by weedy (log)

Share this post


Link to post
Share on other sites

and... looks like it's back!

bu at a (very) slight premium, (probably to offset amazon's fees to Anova)

http://www.amazon.com/Anova-Sous-Immersion-Circulator-Black/dp/B00GT753W8/ref=sr_1_1?ie=UTF8&qid=1392967351&sr=8-1&keywords=anova+sous+vide

i think being on amazon is well worth it for most companies. (we're just getting on there with my food product)

Stats say a lot of people look there first for almost anything!

Share this post


Link to post
Share on other sites

Hello,

I attach a photo which shows how to cope with the lid problem.

The red part is a thin flexible sushi mat cut to fit the neck (7 cm) and back -all measured with my calliper-, the green part is one of those flexible cutting boards. It works well.

For bigger rectangular containers you can find bigger size sushi mat here :

http://www.ebay.fr/itm/DU-Rolling-Cut-Mat-Silicone-Sugarcraft-Fondant-Clay-Pastry-Icing-Cake-Tool-Pink-/321080908156?pt=Table_Linens&hash=item4ac1e9d97c

It is very easy to cut and if you leave lots hanging on the sides, it will stay in place.

Juste now I am making mi-cuit of salmon (I'd like also to call it confit of salmon) -brined in sugar + salt + water 45 minutes, then cooked at 40oC. As per the recipe on that site :

http://www.chefsteps.com/activities/salmon-mi-cuit

I have terrific fun with my Anova, Guys ! :laugh:

Enjoy the weekend !

anova Lid.JPG

  • Like 1

Share this post


Link to post
Share on other sites

Price war has started. Williams Sonoma has the polyscience unit for $299.

  • Like 1

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Similar Content

    • By boilsover
      Solid intermediate cook, here.  Not especially intimidated by elaborate preps.  But I'm new to SV, and would like a recommendation for a cookbook for guidance and exploration.
       
      I was thinking of Tom Keller's Under Pressure, but I'm wondering if the preps he includes may not be the most generally useful.  What do you all like, and why?
       
      Thanks!
    • By Chris Hennes
      On Nov. 7, 2017, Modernist Bread will finally arrive on my doorstep. Having preordered it literally the first day it was available, to say I'm excited about this book is a bit of an understatement. The team at The Cooking Lab have been gracious enough to give @Dave the Cook and me early electronic access to the book and so I've spent the last week pouring over it. I'm just going to start with a few initial comments here (it's 2600 pages long, so a full review is going to take some time, and require a bunch of baking!). Dave and I would also be happy to answer any questions you've got.
       
      One of the main things I've noticed about this book is a change in tone from the original Modernist Cuisine. It comes across as less "everything you know is wrong" and more "eighty bazillion other bakers have contributed to this knowledge and here's our synthesis of it." I don't think it's an exaggeration to say that Myhrvold and company are now the most experienced bread-bakers in the world. Not necessarily in terms of the number of identical loaves they've produced, but in the shear number of different recipes and techniques they've tried and the care with which they've analyzed the results. These volumes are a distillation of 100,000 years of human breadmaking experience, topped off with a dose of the Modernist ethos of taking what we know to the next level.
       
      The recipes include weight, volume, and baker's percentages, and almost all of them can be made by both a home baker and someone baking in a commercial facility. The home baker might need to compromise on shape (e.g. you can't fit a full-length baguette in most home ovens) but the book provides clear instructions for both the amateur and professional. The recipes are almost entirely concentrated in volumes 4 and 5, with very few in the other volumes (in contrast to Modernist Cuisine, where there were many recipes scattered throughout). I can't wait for the physical volumes to arrive so that I can have multiple volumes open at once, the recipes cross-reference techniques taught earlier quite frequently.
    • By eG Forums Host
      Introduction

      Welcome to the index for the Sous Vide: Recipes, Techniques, & Equipment topic, one of the largest and most influential topics on eG Forums. (The topic has been closed to keep the index stable and reliable; you can find another general SV discussion topic here.) This index is intended to help you navigate the thousands of posts and discussions to make this rich resource more useful and accessible.

      In order to understand sous vide cooking, it's best to clear up some misconceptions and explain some basics. Sous vide cooking involves vacuum-sealing food in a plastic bag and cooking it in a water bath at precise temperatures. Though it translates literally as "under vacuum," "Sous vide" is often taken to mean "under pressure," which is a misnomer; not all SV cooking involves food cooked in conditions that exceed atmospheric pressure. (See below.) In addition, calculations for SV cooking involve not only time and temperature but also thickness. Finally, due to the anaerobic conditions inside the bag and the low temperatures used, food safety issues are paramount.

      You can read the basics of SV cooking and equipment here. In the summer of 2005, Nathan Myhrvold (Society member nathanm) posted this informative, "I'm now going to answer my own initial questions" post, which addresses just about everything up to that point. For what came next, read on -- and be sure to order Nathan Myhrvold's highly anticipated Modernist Cuisine book, due in spring 2011.

      As with all indexes of on-going discussions, this one has limitations. We've done our best to create a user-friendly taxonomy emphasizing the categories that have come up repeatedly. In addition, the science, technology, and recipes changed over time, and opinions varied greatly, so be sure to read updated information whenever possible.

      Therefore, we strongly encourage you to keep these issues in mind when reading the topic, and particularly when considering controversial topics related to food safety, doneness, delta T cooking, and so on. Don't read a first post's definitive claim without reading down the topic, where you'll likely find discussion, if not heated debate or refutation, of that claim. Links go to the first post in a series that may be discontinuous, so be sure to scan a bit more to get the full discussion.

      Recipes were chosen based solely on having a clear set of information, not on merit. Indeed, we've included several stated failures for reference. Where possible, recipes include temperature and time in the link label -- but remember that thickness is also a crucial variable in many SV preparations. (See below for more information on thickness.)

      History, Philosophy & Value of SV/LTLT Cooking

      Over the years, we've talked quite a bit about SV as a concept, starting with this discussion about how SV cooking got started. There have also been several people who asked, Why bother with SV in the first place? (See also this discussion.) What with all the electronics and plastic bags, we asked: Does SV food lack passion? Finally, there have been several discussions about the value of SV cooking in other eG Forums topics, such as the future of SV cooking, No More Sous Vide -- PLEASE!, is SV "real cooking," and what's the appeal of SV?

      Those who embrace SV initially seek ideas about the best applications for their new equipment. Discussions have focused on what a first SV meal should be -- see also this discussion -- and on the items for which SV/LTLT cooking is best suited. There's much more along those lines here, here, and here.

      Vacuums and Pressure in Sous Vide Cooking

      As mentioned above, there has been great confusion about vacuums, pressure, and their role SV cooking. Here is a selection of discussion points on the subject, arranged chronologically; please note that later posts in a given discussion may refute earlier ones:

      Do you need a vacuum for SV cooking, and, if so, why? What exactly is a "vacuum"? Click here, here, and ff. Are items in vacuum-sealed bags "under pressure"? Does a vacuum sealer create a vacuum inside the bag? Do you really need a vacuum, or can you use ZipLoc bags? Also see here, here, and here. If "sous vide" means "under pressure," aren't the items in the bag under pressure? There is more along these lines to be found in this discussion.  

      The Charts

      We've collected the most important of many charts in the SV topic here. Standing above the rest are Nathan Myhrvold's charts for cooking time versus thickness and desired core temperature. We worked with him to create these three reformatted protein tables, for beef, fish, and chicken & pork.

      Nathan provides additional information on his charts here. Information on how to read these charts can be found in this post. For an explanation of "rest time" in Nathan's tables, click here.

      Other Society members helped out as well. Douglas Baldwin references his heating time table for different geometric factors (slab/cylinder/sphere) here; the pdf itself can be found here. pounce created a post with all three tables as neatly formatted images. derekslager created two monospace font charts of Nathan's meat table and his fish table.

      Camano Chef created a cumulative chart with information gathered from other sources including Thomas Keller's Ad Hoc. Douglas Baldwin shared this chart devoted to pasteurizing poultry. PedroG detailed heat loss and steady state energy consumption of sous vide cookers in these charts.

      Finally, there is also an eG Forums topic on cooling rates that may be of interest.

      Acknowledgment & Comments

      This index was built by Chris Amirault, Director, eG Forums. It was reviewed by the eGullet Society volunteer team as well as many Society members. Please send questions or comments to Chris via messenger or email.
       
       
    • By Paul Bacino
      Wonder if someone could get me in the ballpark..the amount of Transglutamase...to make scallop noodles..    %  I mean
       
      ill use a food processor..to purée the scallop..  then inject into a water or broth..to cook?
    • By TomRahav
      Hi,
      I've tried to make the spherical mussels recipe from the Modernist Cuisine books and it didn't work as I expected, so I would appreciate any advice that may help here.
      The recipe calls for calcium gluconate which I couldn't get hold of, so I replaced it with calcium lactate gluconate that I had at home. I used the same ration (2.5%)
      When I tried to create the spheres in the sodium alginate bath I encountered two main problems;
      1. instead of spheres the mixture just stayed as uneven shape on the surface. The bath was 1Kg. water with 5gr. sodium alginate and I let it rest in the fridge for 24 hours before using it so I think the problem is not here. However, the mussels jus mixture (100gr. mussels jus, 0.5gr. xanthin gum and and 2.5gr. calcium lactate gluconate) had a lot of air bubbles in it. Can that be the issue?
      2. In the book the spheres seem to be completely transparent whereas my mussels jus mixture was pretty white and opaque. Is it because I replaced calcium gluconate with calcium lactate gluconate? Or maybe it's because the jus itself should be clarified before it is used?
      Thanks in advance for your support,
      Tom.
  • Recently Browsing   0 members

    No registered users viewing this page.

×