• 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.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

chriswrightcycles

Replacement Power cord for VWR 1122S circulator

6 posts in this topic

Hey all,

I just scored a VWR 1122S circulator off eBay and need to find a replacement power cord before I start using it. I believe this circulator is manufactured by Polyscience and modeled after their CLASSIC series.

Does anyone know what I should be looking for in a replacement power cord? I have one here that is marked 10A 125V that fits the circulator perfectly. Would this work?

Thoughts?

-Chris

Share this post


Link to post
Share on other sites

by 'rating' that cord is a little on the 'lite' side.  the device probably draws 15 A
 

if you cant find a thicker cord, you can set it up w that cord and after 30 min or so see if the cord feels hot, or overly warm

 

that would tell you you might want to move up to a thicker cord.

Share this post


Link to post
Share on other sites

From what I can find this circulator draws 11 amps, I wouldn't feel safe leaving it running unattended using a 10 amp cord.  In the picture I'm looking at the power connector looks like it's the same thing you would find on a computer power supply, if so this one is rated for 13 amps;

 

http://www.monoprice.com/Product?c_id=102&cp_id=10228&cs_id=1022801&p_id=5285&seq=1&format=2

 

If you have a Microcenter in your area they would probably have something suitable in stock, look for a 16AWG cord or thicker.

Share this post


Link to post
Share on other sites

I went ahead and ordered a replacement cord from Polyscience. For reference it is marked 13A 120V.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By FeChef
      This year i decided to take a 22lb turkey and remove the Leg quarters and sous vide @165F for 6 hours. I also removed the turkey crown and sous vide it @ 150F for 4 hours. Both were immediately ice chilled and put into the fridge. The plan is to reheat back in the sous vide @ 135F and right before serving time, deep fry in the turkey fryer for a few minutes to crisp up the skins.
       
      I just am just not sure the time needed to bring this pretty large whole deboned (3-4 inch at the thickest spot) turkey breast up to temp. The leg portion is about the same thickness maybe slightly thinner. Given there is 4 hours till serving time, I am wondering what effect 135F would have if left in for 4 hours? I am looking for traditional textures. Relatives will not eat if any hint of pink.
       
      Anyway, 1,2,3,4 hours @ 135F from 38F already pre cooked. 3-4 inches thick.
      thanks
    • By TdeV
      I've just cooked two lamb shanks sous vide for 72 hours at 141F in separate bags. When I opened the first bag, the shank looked and smelled great.
       
      The second bag, however, smelled bad (to me). The shank was covered in gelatinous red stuff. My husband is less smell-impaired than I, so he ate that one.
       
      The two shanks were purchased from the meat market associated with the Department of Animal Sciences at the local university where the students will have butchered the animals.
       
      I'm wondering if what's possible is that one of the shanks did not have all the blood drained out. And that the smell which I've associated with "bad" is actually the smell of blood.
    • By ulterior epicure
      Can anyone illuminate me on the appeal of cooking meat by putting it in a plastic bag and boiling it? I've had this at many a (fine) restaurant and I fail to appreciate the ecstasy at which some seem to undergo when encountering (or offering) this preparation...
      Short of sounding absolutely ignorant, I realize that the technique affords great advantages to some products (like foie gras), but chicken? pork? Tender as they may be, I prefer a more natural way of "sealing" food - perhaps the age-old bladder or other non-porous offal
      I ask only because I wish that I could be "enlightened" and join the swooning masses when offered this preparation at a restaurant...
      U.E.
    • By bhsimon
      I want to make mint spheres for use in a hot sauce. (Think lamb with mint caviar.)   Can this be done? Is it possible to make heat-stable spheres?   What is the most effective way to extract mint flavour from the raw leaves? I don't want the resulting spheres to contain alcohol as it will be served to children. My cursory investigations indicate that glycerol may be an alternative—has anyone done this?
    • By boudin noir
      I recently did some halibut steaks sous vide. They were about 1 1/2  inches thick. I did them for 30 minutes at 122 degrees. When i took them out to brown them, they were very fragile. As I browned them they fell apart. They were delicious, perfectly cooked from an eating point of view, but ugly. Too hot, too long or both?
  • Recently Browsing   0 members

    No registered users viewing this page.