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Anova Jeff

Anova Sous Vide Circulator (Part 2)

479 posts in this topic

Monti, I'm not able to duplicate your conditions exactly, but got pretty close.  Cutting to the chase, I think your unit is okay.


So, an Anova One, not the PC.  Ten litres water, but in a stockpot (with cutout cover) not a Cambro.  Starting temp of the water was 65ºF (18.3ºC), as was ambient air temp.  Plugged the Anova into a watt meter, which read 875 to 900 watts throughout, but take that with a grain of salt as I've never figured out a reliable way to check its accuracy.  Took four minutes to cover the first ten degrees, i.e., to your start temp of 75ºF (23.9ºC).  From there, it was 34:40 minutes to 140ºF (60ºC), 1.875 degrees per minute.  Notably, consistent with haresfur's comment, it took two minutes to cover the last degree; if we take that out, the heating rate was 1.94 degrees per minute.  Incidentally, the time from 80ºF (26.7ºC) to 140ºF, i.e., that tested by Serious Eats, was 32:20.  And I did confirm final temp with a Thermapen.


Hope that helps.

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If you're mathematically-inclined, a 120V 15A circuit can provide about 1800watts of power, which is equivalent to about 6000 BTUs per hour...


And you'll find few portable appliances like this that even draw 1800 watts, because most people have outlets on shared circuits. I think most of us would find it especially troubling if an immersion circulator threatened to blow a fuse. We like to leave these things running while we get on with our lives.


Granted, almost all the danger would be during the first hour when it's heating the water, but still ...

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but surely the takeaway remains, start with hot water

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What's so hard to understand?  Monti has a new piece of kitchen equipment and wants to know whether it's functioning correctly.





[Host's note: this topic has been split, as it was becoming too large for our servers to handle efficiently.  The discussion continues here.]

Edited by lesliec Added host's note (log)

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