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New Toy: Breville/Polyscience Control Freak!

CanadianHomeChef

By CanadianHomeChef
in Kitchen Consumer

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dmg

dmg

Posted
Posted
On 7/17/2020 at 10:31 AM, SantiagoDraco said:

Cast iron would be a bad choice since cast iron has very poor heat conductivity.  Heat would be focused at the coil and not spread evenly compared to steel.

 

Based on this thread discussion, I bought a mini griddle. My observations supports Santiago's comment: the cast iron griddle seems to have much more temperature variability than the mini griddle and it was clearly above the target temperature in some areas several times. I am so happy with the griddle that I gave away my round cast iron griddle. There are two issues to consider using the mini griddle: weight, and the time it gets to temperature (and it takes to cool).

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  • 2 weeks later...
dtremit

dtremit

Posted
Posted (edited)
On 7/17/2020 at 1:26 PM, SantiagoDraco said:

 

Just saw this.  Interesting but not sure why anyone would pay those prices for the Vollrath over the Control Freak which to me seems to be a much more capable (and certainly better looking) product.  I'm sure the Vollrath is rugged and all but the CF has it all, including an actual physical probe for the pan (very important for accurate temps) vs the under glass probe of the Vollrath.

 

The list prices on the Vollrath website seem to bear no relation to reality. Street price on the MPI4-1800S (wattage equivalent to the Control Freak) is ~$825.

 

The much more interesting Vollrath (to me) is the 3800W 240v model, which retails for about $1550.

Edited by dtremit
Removed redundant post and replaced with relevant one (log)
  • Like 1
CanadianHomeChef

CanadianHomeChef

Posted
  • Topic Starter
Posted (edited)
6 hours ago, MarciaS said:
Has anyone seen this?

image.jpeg.68b8db4b18b40c0deaf9c06b708893f4.jpeg

 

Instead of 12:36 AM ?

I really would have no idea as I  easily interpret that as 12:36am. It appears there are two settings for clock settings. One is 24 hours and the other one is 12. The AM indicator only shows up on the 12 hour clock, but it would show 12:36am as 12:36am. On the 24 hour clock, it'll appear as 00:36 but no am/pm indicator.

At the end of the day, this wouldn't both me as I'm use to  24 hour clocks. I also never set the clock on appliances like this  😂  I plug them in and out too much. 

Not sure why the discrepancy... I updated my firmware while they were still providing updates, so maybe that's why. Do you have a USA model?

Edited by CanadianHomeChef (log)

Sizzle and Sear

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KennethT

KennethT

Posted
Posted
15 hours ago, dtremit said:

 

The list prices on the Vollrath website seem to bear no relation to reality. Street price on the MPI4-1800S (wattage equivalent to the Control Freak) is ~$825.

 

The much more interesting Vollrath (to me) is the 3800W 240v model, which retails for about $1550.

 

I'm looking at the same one - the 240V version... once our renovations are done, I'm going to pull the trigger.

  • Thanks 1
adey73

adey73

Posted
Posted
5 hours ago, KennethT said:

I'm looking at the same one - the 240V version... once our renovations are done, I'm going to pull the trigger.

 

that's the largest sized one isn't it?

 

would love to see it in action.

KennethT

KennethT

Posted
Posted
6 minutes ago, adey73 said:

 

that's the largest sized one isn't it?

 

would love to see it in action.

Yes, the 240V 3800W is the largest one.  Although I don't know if I will go that high - I've been debating the 2600 or 3000W... the 3800W is about double the price of the 2600W and I don't know how often I would use that much power.

dtremit

dtremit

Posted
Posted
On 8/29/2020 at 9:57 AM, KennethT said:

I'm looking at the same one - the 240V version... once our renovations are done, I'm going to pull the trigger.

 

I look very much forward to your report on it!

 

We are looking at moving into a bigger place eventually and I am debating in my head what I want to do for cook surfaces in the kitchen. For years I assumed I would just want an enormous pro-style gas range, but I'm starting to think that having a combination of a smaller gas rangetop and an adjacent induction setup would be the most versatile. But at the same time, I'm not sure we're going to be in our next place forever, and I hesitate to be the guy trying to sell a kitchen with two stoves.

 

Being able to have both a Control Freak and a monster Vollrath for less than the price of a built in induction cooktop — and with nothing permanently installed but an extra 240v outlet — would probably make me a very happy camper.

  • Like 1
MarciaS

MarciaS

Posted
Posted
On 8/28/2020 at 2:47 PM, MarciaS said:
Has anyone seen this?

image.jpeg.68b8db4b18b40c0deaf9c06b708893f4.jpeg

 

Instead of 12:36 AM ?

 

On 8/28/2020 at 9:44 PM, CanadianHomeChef said:

I really would have no idea as I  easily interpret that as 12:36am. It appears there are two settings for clock settings. One is 24 hours and the other one is 12. The AM indicator only shows up on the 12 hour clock, but it would show 12:36am as 12:36am. On the 24 hour clock, it'll appear as 00:36 but no am/pm indicator.

At the end of the day, this wouldn't both me as I'm use to  24 hour clocks. I also never set the clock on appliances like this  😂  I plug them in and out too much. 

Not sure why the discrepancy... I updated my firmware while they were still providing updates, so maybe that's why. Do you have a USA model?

 

 

My model number of my cooker is: CMC850BSSUSA and the Software Version is: 1104.  The email messages that I have going with Breville, indicate that they have no idea how to fix it.  Or, if I send in for repair they can't guarantee that it will fix the issue! 🤢  Go figure... :huh:

  • 2 weeks later...
JasonsCookingAdventures

JasonsCookingAdventures

Posted
Posted

Well, I joined the party and picked up a Control Freak. I thought I'd share this spreadsheet I made, and I have a request for help as well.

 

https://drive.google.com/file/d/1azCSYUU4I25VbHfaPnhOvF_fHplbhMvy/view

 

Given the wide spread of data in inconvenient (my opinion) formats, I compiled (almost) all of the data from these sources into one spreadsheet that can be searched and filtered based on cooking style and food. It's interesting to note the differences between the sources, and between the older and newer charts from within the same companies.

Sources:

https://cdn.shopify.com/s/files/1/0561/0929/files/CMC850_Temperature_Chart_original-rev-1.pdf

https://www.sizzleandsear.com/precisioncooking/

https://thecontrolfreak.breville.com/

https://www.hestancue.com/blogs/blog-recipes/cooking-off-the-charts

https://www.hestancue.com/blogs/blog-recipes/precision-cooking-temp-chart

 

Requests for help:

1. Any other sources (on- or off- line) for precision cooking temperatures, even if it is just one recipe, that you can share so I can add them to the spreadsheet?

2. Any feedback on the spreadsheet is most welcome, as is kind criticisms.

3. I discovered I'm in need of new pans/pots. I ordered the Anolon Nouvelle non-stick pans (8.5 and 10 inch frying pans) I saw mentioned on here a bunch. Assume that to be the only two pans I have (en route) as while I do have a couple other that should work (cast iron/enameled cast iron), almost all of them are not induction friendly or just time to replace (non-stick coating seen their end of life). I'm looking for your recommended must have pans and pots, including brand/model/size. One thing I know I'm looking to try doing is making ghee on the Control Freak, so a saucepan recommendation for that specifically would be appreciated as well, in addition to any other recommendations you might have. If they don't make your favorite pan any more, please do still share as I can either look second hand or use it to gauge similar items on the market today.

 

Thank you all for welcoming me to the forum (this is my first post here :) )

p.s. I'll be adding oil smoke points, so check back for that soon. It will be on a second tab.

  • Like 3
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ElsieD

ElsieD

Posted
Posted
1 hour ago, JasonsCookingAdventures said:

Well, I joined the party and picked up a Control Freak. I thought I'd share this spreadsheet I made, and I have a request for help as well.

 

https://drive.google.com/file/d/1azCSYUU4I25VbHfaPnhOvF_fHplbhMvy/view

 

Given the wide spread of data in inconvenient (my opinion) formats, I compiled (almost) all of the data from these sources into one spreadsheet that can be searched and filtered based on cooking style and food. It's interesting to note the differences between the sources, and between the older and newer charts from within the same companies.

Sources:

https://cdn.shopify.com/s/files/1/0561/0929/files/CMC850_Temperature_Chart_original-rev-1.pdf

https://www.sizzleandsear.com/precisioncooking/

https://thecontrolfreak.breville.com/

https://www.hestancue.com/blogs/blog-recipes/cooking-off-the-charts

https://www.hestancue.com/blogs/blog-recipes/precision-cooking-temp-chart

 

Requests for help:

1. Any other sources (on- or off- line) for precision cooking temperatures, even if it is just one recipe, that you can share so I can add them to the spreadsheet?

2. Any feedback on the spreadsheet is most welcome, as is kind criticisms.

3. I discovered I'm in need of new pans/pots. I ordered the Anolon Nouvelle non-stick pans (8.5 and 10 inch frying pans) I saw mentioned on here a bunch. Assume that to be the only two pans I have (en route) as while I do have a couple other that should work (cast iron/enameled cast iron), almost all of them are not induction friendly or just time to replace (non-stick coating seen their end of life). I'm looking for your recommended must have pans and pots, including brand/model/size. One thing I know I'm looking to try doing is making ghee on the Control Freak, so a saucepan recommendation for that specifically would be appreciated as well, in addition to any other recommendations you might have. If they don't make your favorite pan any more, please do still share as I can either look second hand or use it to gauge similar items on the market today.

 

Thank you all for welcoming me to the forum (this is my first post here :) )

p.s. I'll be adding oil smoke points, so check back for that soon. It will be on a second tab.

 

What a fabulous chart.  A lot of work must have gone into it and I for one, appreciate your effort.  

  • Like 2
JasonsCookingAdventures

JasonsCookingAdventures

Posted
Posted (edited)

EDITED COMMENT:

Having used it for a couple weeks now and upgrading my pans, the Control Freak really does work well. It was quite interesting to see it go from boiling to simmering to nothing by changing the degree just a couple degrees. I've used it almost daily since (though admittedly not for any hyper intensive temperature control requirements) and have enjoyed it thoroughly. Still haven't tested the probe control function yet as deep frying or sugar/chocolate work isn't really something we do.

 

ORIGINAL POST:

Well I guess there is a learning curve to induction burners I will have to adapt to. Day 1, attempted using a stainless steel (non-clad) pan. Pan got ~150 degrees hotter than set and smoked avacado oil very quickly. Day 2, attempted with a non-enameled cast iron skillet (a lightweight/thin pan), and it got to 740+ degrees set at 392 before tripping the outlet. Hot enough it burned off the seasoning and made a clear ring on the pan before I had a chance to get it off. Trying at a lower temperature setpoint, it also far exceeded the temperature.

 

@CanadianHomeChef I took your recommendation and got the Anolon Nouvelle pans which came in today. Using the 10 inch frying pan, it was consistently 20-30 degrees hotter than set on the Control Freak, regardless of heating speed and set temperature, when it reached steady state. Is this what you experience and I should expect? If not, any advice?

 

As a note, I'm measuring the temperature using a no-name (cheap) IR thermometer. Perhaps that could be off calibration by 20 degrees (or issues with emissivity)? I know the first two days were real issues from other signs, regardless of whether or not the IR thermometer is working right.

 

Ran a better test. Heated olive oil in a pan set at 260 degrees. It was +2/-8 across the pan measured with a Thermoworks Thermapen. Does this sound more like expectations? I suspect the non-contact IR thermometer is really just not a great instrument for measuring the pan temperature and a contact thermometer or an IR one adjusted for the pan's emissivity would be better. It was odd set at 260, the pan temp per the Control Freak stayed 259 steady. It would not stop at 260 exactly.

Edited by JasonsCookingAdventures (log)
  • 4 weeks later...
Paul Kierstead

Paul Kierstead

Posted
Posted

Just got a control freak. So far primary use has been deep frying :) I'm curious if anyone has experience using induction plates. I have a fair bit of lovely copper cookware that would be nice to use with it, even with probe control. I tried a cheap SS induction plate and it basically didn't work at all, even with probe control. The plate got hot, but the burner refused to put enough energy into the plate/pan combo to really heat up. Maybe if I had waited an hour I might have got a small pan of water to 80 C. It *seems* that the induction plate gets too hot too quick and the burner backs down, even though the probe is showing low temps. I tried pans in a variety of sizes to see if an interaction with the burner matter. No change really.

 

Falk (my pan brand) sells a quite thick cast iron plate for induction. Its quite pricey (it is Falk...), so before I put down the money in an experiment, I was hoping someone had tried it, and the burner didn't object so much.

palo

palo

Posted
Posted

I appreciate your despair of using your copper, but unfortunately the process of using an induction plate somewhat defeats the induction cooker's purpose. You have to heat the plate which in turn heats the pot which finally heats your food. If other than appearance your copper has other advantages, then it might be worthwhile.

 

p

Paul Kierstead

Paul Kierstead

Posted
Posted

An induction plate isn't a lot different then the thick plates attached to the bottom of some pots. Of course the thermal transfer isn't quite as good, but it isn't radically different. I don't use copper for appearance.

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
On 10/3/2020 at 10:13 AM, Paul Kierstead said:

An induction plate isn't a lot different then the thick plates attached to the bottom of some pots. Of course the thermal transfer isn't quite as good, but it isn't radically different. I don't use copper for appearance.

 

You are probably aware Falk offers induction bottom pans.  I'm using one at the moment.

 

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

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

Paul Kierstead

Paul Kierstead

Posted
Posted
45 minutes ago, JoNorvelleWalker said:

 

You are probably aware Falk offers induction bottom pans.  I'm using one at the moment.

 

 

Yah, but I don't have them :) I'm certainly not desperate or anything, but it would be nice to be able to use the ones I do have (quite a few), even if only in probe mode (I do expect a thick interference layer to make havoc with pan control, though I'd bet with a specific pan you would work up an offset..). I used it to re-therm something yesterday  ... damn it brings a small pot of water to 60 C quickly and accurately (pan control). It will be my goto retherm now.

  • Like 1
Paul Kierstead

Paul Kierstead

Posted
Posted

Did crepes today @ 335 F on a dubuyer crepe pan (mineral B IIRC). Did a quick pre-heat to 400 with some oil in there, wok style. It worked very well, browned but not overly so, quickly cooked. The dubuyer pans seem to overshoot quite a bit on the initial heating, so letting it go back down a bit to stay out of butter burn zone is good idea (I use butter to cook them, with that very thin film of oil from the initial heating left in there). This is much better the trying to move the gas knob a hair or two back and forth. I think breaking out the big crepe pan and hitting up some galettes might be in order.

  • Like 1
  • 3 weeks later...
KAD

KAD

Posted
Posted

I got enabled by these 25 pages to get one of these as well. Off eBay for $850 after taxes and shipping. 
(There was one issue with lines on the display but ah well, I guess I can live with that)

The firmware on this one ( I know no new changes have been made for the longest time) is L1C1.0_1.0.A55, which seems very different from all the other ones on the board so far.

 

I haven't tried anything on this yet except to boil water and test that the reported pan temperature was actually correct.

 

I guess I now need to re-read CanadianHomeChef and JasonsCookingAdventure posts a bit more thoroughly.

 

I am used to a induction cooktop already so this is not such a big jump but I love the idea of holding precise temperature for a specific time to ensure that say, my rice doesn't burn.
 

  • Like 1
jaw

jaw

Posted
Posted (edited)
7 hours ago, KAD said:

I got enabled by these 25 pages to get one of these as well. Off eBay for $850 after taxes and shipping. 
(There was one issue with lines on the display but ah well, I guess I can live with that)

The firmware on this one ( I know no new changes have been made for the longest time) is L1C1.0_1.0.A55, which seems very different from all the other ones on the board so far.

 

nice, that's a good deal. i'd feel good about it.

 

yours has the same fw version as mine: 

  

On 11/17/2019 at 11:54 PM, jaw said:

LbLYA1l.png

 

i bought it on amazon from a 3rd party seller for 1446usd including tax and shipping.

 

i can say that your fw is older than fall 2019, but unless you are seeing a "communication error", there's no need to update. and just fyi, you can't update without sending it in because they changed their policy and no longer provide users with fw updates.

 

btw, i found your auction and saw the pics of your display issue. if you're handy, i bet you could take it apart and fix it pretty easily by fiddling with the data ribbon.

Edited by jaw (log)
KAD

KAD

Posted
Posted
10 hours ago, jaw said:

 

 

btw, i found your auction and saw the pics of your display issue. if you're handy, i bet you could take it apart and fix it pretty easily by fiddling with the data ribbon.

Thank you for confirming the firmware version. 
that’s a good idea I’ll see if I can find some time to open it up and look at where the cable is attached to the display. 

md8232

md8232

Posted
Posted

I just checked and have the same firmware version. 
Purchased new from Williams Sonoma in April. 

  • Like 2

How can you govern a country which has 246 varieties of cheese?

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  • 4 weeks later...
CanadianHomeChef

CanadianHomeChef

Posted
  • Topic Starter
Posted

Saw these two photos on Facebook this morning. Anyone recognize the appliance? I see that Celsius is printed right on the interface so I looked at Breville Australia and Sage UK, but no dice. Looks almost like it could be a home version of the control freak? Perhaps a prototype? Or has anyone seen it on the market? 
 

I’ve asked the poster of these videos about the model. I’ll let you know if he responds 

95E44D7B-F5B3-4D44-B4D3-449350FB0C59.jpeg

2DAF7334-4373-48E2-A9E7-35A347C3DA56.jpeg

  • Like 1

Sizzle and Sear

Owner/Editor

https://www.sizzleandsear.com/

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