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Anova Sous Vide Circulator (Part 3)

DanM

By DanM
in Kitchen Consumer

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paulraphael

paulraphael

Posted
Posted (edited)

Can you explain how you use RS232? 

What software would you use?

 

In the pictures there's also what looks like a USB port and some other digital connector (looks almost like midi). I sent a note to customer service to find out the story.

 

Edited to add: I found the manual, which answers some of these questions.

 

There's some interesting stuff about what fluids to circulate at different temperature ranges, including what kinds of water. The water details probably apply to all circulators, but the consumer companies aren't talking about them. 

Edited by paulraphael (log)

Notes from the underbelly

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
3 hours ago, paulraphael said:

Can you explain how you use RS232? 

What software would you use?

 

In a past career I used to write industrial process control software for a living.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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blue_dolphin

blue_dolphin

Posted
Posted

Interesting.  From this page:

Quote

Anova Scientific (a division of Chemyx, Inc.) is a US based corporation that manufactures a wide range of temperature control products for laboratory and process worldwide. Our products includes: water bath system, refrigerated circulators, heating circulators, chillers, heat exchangers, immersion circulators and custom temperature control equipment.

 

Since laboratory equip (and its required precision) commands a premium price, it seems reasonable that they should attempt to capitalize on it.  When I was working in labs,  these prices would have been bargains for immersion circulators. 

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gfweb

gfweb

Posted
Posted
18 minutes ago, blue_dolphin said:

Interesting.  From this page:

 

Since laboratory equip (and its required precision) commands a premium price, it seems reasonable that they should attempt to capitalize on it.  When I was working in labs,  these prices would have been bargains for immersion circulators. 

Lab equipment is highly marked up too. Paid for with govt grants in large part. When I was in that life I couldn't believe what AH Thomas charged for common stuff with a scientific use. ..e.g. A binder clip that cost 0.05 in a stationary store was $5.00when renamed "chromatography clip"

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paulraphael

paulraphael

Posted
Posted

At $450, it's a bit over double the price of most home circulators. But it's half the price of the Polyscience ones, and half its previous price. I'd imagine this would be attractive to restaurants, or to someone who uses their circulator to death. I'd also be interested in the robustness if I did more multiday cooking. It would be a major drag to have a circulator die 3 days into a 4 day cook while I'm out all day.

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Duvel

Duvel

Posted
Posted
On 2/25/2018 at 8:30 AM, blue_dolphin said:

Interesting.  From this page:

 

Since laboratory equip (and its required precision) commands a premium price, it seems reasonable that they should attempt to capitalize on it.  When I was working in labs,  these prices would have been bargains for immersion circulators. 

Indeed.

 

But then again I would expect some heavy duty equipment, if I use it every day, combined with the precision you mentioned. Talk about reproducibility. When I was working in a lab, most of the sophisticated equipment was still cheap compared to the substances I was working with ...

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  • 2 weeks later...
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

The strain relief has broken on my Anova original version power cord.  I assume the cord is a generic part, easily obtainable from amazon.  Before I go looking does anyone have a suggestion?

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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gfweb

gfweb

Posted
Posted
5 hours ago, JoNorvelleWalker said:

The strain relief has broken on my Anova original version power cord.  I assume the cord is a generic part, easily obtainable from amazon.  Before I go looking does anyone have a suggestion?

 

Maybe email anova?

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
5 hours ago, gfweb said:

Maybe email anova?

 

If they sell the cord as a part it is probably more expensive than from amazon.  I was thinking it might be rude to contact them and ask where to get an equivalent to their part.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
3 minutes ago, gfweb said:

@JoNorvelleWalker Say you asking for a friend

 

IIRC it looks like a computer cord. You might try one you have laying around

 

 

I turned my head and immediately saw a brand new one on the bed behind me -- what one friend has named the magic bed, so called for being a source of any computer related cable.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

The cord I found will work but it is too long to be ideal.  I ordered a 2 foot cord from amazon.  Which should be just perfect for where I normally use the anova.  Of course the cord was an add in item so I had to buy new underwear.

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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  • 4 weeks later...
rotuts

rotuts

Posted
Posted (edited)

I have two Anova's :

 

A bluetooth and a WiFi.

 

both purchased at a fine sale price.

 

I also have a SousVideMagic

 

from Canada  a long time ago.

 

it still does mighty fine service on my very large cooks

 

https://freshmealssolutions.com/index.php?option=com_content&view=article&id=72&Itemid=100087

 

a bit rusty but fine

 

back to Anova :

 

I used the Anova bluetooth for an overnight cook . in one of my Coleman coolers

 

I marked the min line w a Sharpie

 

and have added water above that.

 

that cook dropped the water below the min line

 

as I didn't think too clearly as the ColemanCoolers are not sealed.

 

added water and OK

 

then I used that same Anova for a re-heat and heard some noise while the water was above the

 

sharpie line.  added more water , noise went away

 

tonights dinner is going to be an especially delicious TB  that had been smoked after the SV

 

and Im re-therming it in a smaller Cooler , we water above the sharpie line on the same Anova

 

about 1/4 "

 

the Anova beeped too many times and did not keep the temp I asked for

 

I was above about as much as 4 degrees

 

I added more water so Im now up at least 1 or maybe 1.5 "  from the MinSharpie

 

seems to be working fine

 

I can't of course say what sort of damage the A' suffered for several hours below the min

 

but something sure happen and it seems to be cured for a while w more water  1.5 " above the MIn

 

Ill keep and eye on Target , as I have the RedCard

 

( Free Shipping !  5 % off ! why give Amazon 100 $$ etc )

 

and get another Anova @ 99 USD   ( - 5 % )

 

whyy ?

 

the Anova and my SV system are (?) vs is (?) Vital to me.

Edited by rotuts (log)
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rotuts

rotuts

Posted
Posted

@kayb

 

thanks

 

It still seem to be working well if I keep the water  1.5 " above MIN :

 

AnovaMark.thumb.jpg.eb4c0ec73b0c2e810ae82c8e5f3cbb54.jpg

 

the sharpie mark is the lower black mark

 

works fine above this mark

 

Im not , nor will ever be a " prime member "

 

I did buy a few  ( count your fingers and toes , that's about it )

 

AMZN shares   for long term

 

JB didn't appreciate it and did not call me on my Speed Dial w a free lifetime Prime

 

as I now own  (  infinitesimal amounts )  of the company

 

a bit cheeky , Id say.

 

so I do have AnovaWifi  on reserve.

 

cheers and thanks for your help !

 

 

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weedy

weedy

Posted
Posted (edited)

I haven't ever thought much about it, but I ALWAYS fill to just below the max line every time I use my circulators.

 

this allows for evaporation AND helps ensure the bags stay submerged completely

Edited by weedy (log)
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rotuts

rotuts

Posted
Posted

@weedy

 

good points

 

in my case I did an over night cook

 

with out sufficient protection for evaporation.

 

Ill correct that in the future.

 

the inters in question were not sufficient to use my Big Rig 

 

up stairs w the SousVideMagic

 

 

 

 

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kayb

kayb

Posted
Posted

My usual vessel for SV is a 3-gallon plastic food-grade bucket. When I fill it to near the top, it's just below the black plastic top portion of the Anova. I've never had an overnight cook evaporate that far (though, when I was going to be gone all day and late into the evening, I've covered the bucket with plastic wrap). 

 

For some reason, it seems when I SV small enough quantities of something that I use a shallower vessel (say a Dutch oven or small stock pot), it's not for that long a period, so evap doesn't seem to be a problem.

 

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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