Coming soon a review of the most representative sous vide equipment of the market (from the left to the right):

SousVide Professional of Polyscience (Immersion Circulator)
Swid by Addélice (Immersion Circulator)
Pearl by Julabo (Immersion Circulator)
SousVideMagic by FreshMealsSolutions + Bubbler (PID Controler SVM-FMM1500D)
SousVide Supreme (Unstired PID controlled water bath)

JF

Julabo is known as the European leader in manufacturing Constant Temperature Circulators used for research, science and industry with a reputation since 1967. Some weeks ago Julabo launched the Fusion Chef Immersion Circulator series devoted to sous vide.

I received some days ago the Pearl an Diamond immersion circulators and could not stand giving you my first impressions of these fabulous pieces of sous vide equipement. Today I’ll show you the Pearl and will post tomorrow about the Diamond. I’ll make a full review of these equipements during the next days and will share my conclusions with you.

The Pearl is a very simple and nice finish immersion circulator. The front display is composed of one screen and 4 buttons

Julabo’s immersion circulator is totally composed of stainless steal (casing and protection cage) which gives an excellent “feeling” about the machine.

The Pearl is sold with a protection grid which is a good point as protection grids are usually sold separatly at EUR 100 . The protection cage is fixed with 4 screws on the down part of the casing which is, in my opinion, not really practical if you want to proceed to a fast cleaning of the immersion circulator after each use.

Pearl’s price list is EUR 899 (excl. VAT?).

Main specifications :

• Temp. range: 20°C to 95°C
• Temp. stability: ± 0,03°C
• Power: 2,000W
• Circulation pump: 14 l/min
• Low-level water alarm
• Safety protection grid

JF

In June 2009 I purchased the SousVideMagic 1500B and my review was globally very positive.
In August 2009 FreshMealsSolutions spread the information about a new product, a “Bubbler” called FreshMealsMagic (FMM). Prior to the launch of the FMM, this new device has been commented in this post.
I also have to admit that I was doubting on the capability of the FMM to stabilize in an accurate way a waterbath.

The core product of FreshMealsSolutions is the SousVideMagic PID controller (now the 1500D version). In my opinion, the main improvement of this PID controller version is the 2nd digital screen (green screen on the above picture). Setting the temperature and the cooking time becomes easier and “readable”.  A second screen indicating the cooking time is a function that is strangely not implemented on most Immersion Circulators.

The bubbler (FMM) can be summarized as a heater element together with a probe and a hose expulsing air. The FMM replaces the usual ricecooker plugged to the SousVideMagic. Therefore the FMM offers the possibility to use pots of any size. Potentially the FMM and the SVM become highly versatile.

The Bubbler solution (contrary to immersion circulators that are using a circulation pump) needs a new device to pulse the air: a small air pump (see on the 2 above pictures). For non American users, the input power cord and an adaptor for the pump should be purchased in you own country (approx. EUR 20 alltogether).

Bubbles generated by the pump create a significant movement in the polycarbonate container provided with the FMM kit.

I tested the temperature accuracy of the FFM together with the SousVideMagic controller. As from now I made a technical test without cooking food stuff. For that purpose I used my Thermoworks K type thermometer. The test was conclusive. I tried to find cold spots (once again this test was done without any plastic pouches) and globally the temperature was almost the same everywhere.

Regarding temperature stability: I filled the container with 12 liters of water at 35°C (starting temperature). I set the PID controller to 56°C. The SVM 1500D is 2,000 W and therefore reached the target temperature quickly. I haven’t tuned the SVM and the stability of the temperature was nevertheless very good (in the range from (55.9°C to 56.3°C).

Storing the SVM sous vide kit can be done easily in the polycabonate container provided in the kit.

To sum up:

• This new sous vide kit makes FreshMealsSolutions entering in the world of the versatile sous vide equipments.
• Temperature accuracy is very good (I have not especially insulated the container at the occasion of this review).
• Temperature stability seems good but I should do futher tests cooking some food.
• I like the possibility to check the temperature and the cooking time at the same time!
• Main drawback: this sous vide piece of  equipemnt is composed of 3 devices and 7 cables…what a mess!

Cost of the SousVideMagic 1500D (PID Controller) + FreshMealsMagic (Bubbler):

• SousVideMagic 1500D: USD 160
• FreashMealsMagic: USD 140
• Sending costs to Europe: USD 110
• Custom duties (Europe): EUR 50
• Input power cord and socket adaptor: approx EUR 20.

Grant total (1 EUR = 1.25 USD): approx. EUR 372 (USD 446).

JF

DANGER OF ELECTRIC SHOCK: Please keep in mind that you MUST NOT immerge an immersion circulator in a waterbath that would contain an human being, or an alive animal (if dead, better put the animal sous vide for better result

Today was a nice day in Paris but not warm enough for my little cousine to enjoy her baby pool on the balcony. Anyway she has insisted a lot to fill the pool and I did so, but the water coming out of the pipe was  cold. Then I had the option or to pour a big pan of hot water inside the baby pool or to use…my immersion circulator.

If you know Addelice Immersion Circulator you may know a float switch cuts the heater if the water level is too low. For the purpose of this post I blocked the float switch with a tape. I just had to take care the pump was immerged.

Herunder the result : a nice 31°C baby pool!

Jean-François

I am currently using a clamp machine to vacuum my food stuff to be cooked sous vide. I decided one year ago to purchase a LAVA V100 which is in my opinion the best choice to start with cooking sous vide. I am still very happy with this machine but it is impossible to experiment compression with watermelon for example or to vacuum marinade or liquid in general. You can always freeze liquids or play with gravity as Casqu8 did in one of his posts but having a vacuum chamber machine is a must!

The problem is the price of vacuum chamber machines. Usually these vacuum machines can be purchased at price ranges from € 1,700 to more than € 4,000!! The size and the weight of a vacuum chamber is also an obstacle for individuals to have this kind of equipment at home. The weight is usually in the range from 50 to 120 Kg!

What is therefore the point of this post? Definitely a vacuum chamber machine can’t be integrated in your home kitchen except if you are a millionaire and your kitchen has the size of my flat.
The answer is the miniVac of VacStar a mini vacuum chamber directly coming from Switzerland. The miniVac is extremely small compared to his brothers and sisters 26 cm large, 40 cm long and 25 cm high. It weights 17 kilos.
Addélice which is the manufacturer of an immersion circulator called Swid also distributes the miniVac as a Pro sous vide kit. An immersion circulator and a vacuum chamber for less than € 1700, this is a lot of money but so far I haven’t seen any other cheaper high tech option.

I am chasing Addélice for months to test the miniVac and finally they have accepted to borrow it to me for the next 3 weeks. I received it yesterday and couldn’t wait to share my first impressions with you!

First impression is about the size. I knew it was small but I didn’t realize the miniVac was so compact before I saw it in real. It is small but so heavy! Take care to have a table that can resist to a weight of 17 Kg.

The size of the chamber seems also small 220 x 280 x 90 mm. In any case the maximum width of bags to be used is 20 cm. It is probably ok for most of my applications but probably too small if I decide to make a one piece beef filet for 5 people.

The parcel contains very few things, the miniVac, the electrical cable, some oil, an “L” frame key, a manual (2 pages!?), a liquid insert and a white plate (see the picture above).

The manual is limited to the minimum and is, in my opinion, not well made. There is such a discrepancy between the good feeling you have of the vacuum machine and the manual! I recommend to VacStar changing this ASAP.

In order to get an idea of the size of the Addélice sous vide Pro kit you’ll find a picture below with a 1.5 liter bottle of coke.

Addelice sous vide kit - swid immersion circulator and minivac vacuum chamber

Starting with the minivac

First thing you have to do is to unscrew a cap in order to pour the oil provided with the miniVac (see on the pic below).

Then pour oil in the tube. The manual indicates you should absolutely let a “bubble of air” that should be visible on the screen on the back plate of the miniVac (see the picture bellow).

Features on the front panel

The miniVac has limited features available on the front panel.
The “on/off” button.

With the “Temp” button you set the time used to seal the pouch. The thicker the pouch is, the longer you need the seal it.

The “Vacuum” button sets the “time” to vacuum. In other words 10 seconds should be the maximum time needed to obtain a 99.8% vacuum.

The “Stop” button stops the vacuum process and seals the pouch at any time you decide to push it.

Lets try the miniVac!

For my first test I tried to vaccum seal water, just water. For this test the liquid insert is needed.

Perfect!
This new toy is opening a wide range of things to experiment during the next weeks. I am so exited!

Jean-François

]]> http://www.sousvidecooking.org/vacuum-chamber-sealer-test-of-the-minivac-of-vacstar/feed/ 4 http://www.sousvidecooking.org/douglas-baldwin-fish-sous-vide-cooking-table-correct-review/ http://www.sousvidecooking.org/douglas-baldwin-fish-sous-vide-cooking-table-correct-review/#comments Mon, 15 Mar 2010 10:54:23 +0000 jean-francois http://www.sousvidecooking.org/?p=1798 As you may already know Douglas Baldwin “Practical Guide to sous Vide Cooking” is to date probably one of the only serious source of information about sous vide that you can download for free on internet (English, Portuguese/Brazil, French and German). The revolution of this document is to allow home cooks cooking sous vide with tables. No need of an external probe to be inserted in the pouch in order to get the internal temperature of the food. Before using Baldwin tables I purchased most of the books available but none of them were mentioning the thickness of food as a key information in order to cook sous vide. Therefore, in my opinion, all these books can be considered as art books but not cooking books where recipes can be reproduced.

I have experimented Baldwin tables for a while now and I have to admit that I have never been sick or disappointed by the degree of doneness according to the temperatures given.

Nevertheless I realized that nobody on the net ever discussed if Baldwin tables are correct or not. Do I have to accept the fact that everybody is assuming these tables are accurate?

This the reason why I decided to purchase an external penetration probe and verify by myself. For those who would like to purchase such equipment I want to say that I made a mistake in my previous post when buying the needle probe from Thermoworks. The one that should be used for sous vide (water proof) is THS-113-181 only (see on the right of the picture). The needle is very thin (1 mm) and long enough to get inside a 7 cm thick beef fillet (incl. the turbigomme foam).

For my first test of Baldwin table I took a cut of salmon, 30 mm thick that I wanted to cook “mi-cuit” at 47°C. Douglas Baldwin table indicates 1 hour and 2 minutes cooking time. As mentioned in Baldwin document I raised the temperature of my immersion circulator of 0.5°C (47.5°C) in order to be sure to reach the target temperature of 47°C.

In order to comply totally with Baldwin table I took care the core temperature of the salmon was 5°C. This step made me realizing that my fridge is definitely not cold enough as the core temperature of my salmon was 10°C before chilling it! As illustrated on the picture I immersed the pouch in iced water for some minutes.

As mentioned above I set my immersion circulator at 47.5°C for 1:02 and noted frequently the data in order to make a graph out it.

And the result is EXCELLENT!

I was very surprised to see how fast the temperature was raising during the first minutes. I was also having some doubts when the countdown of my sous vide equipment was indicating 22 minutes left while the core temperature of the salmon was 36.6°C. The last tenth of degrees take really long to be reached and I now understand why you should set your sous vide appliance 0.5°C above the target temperature…if you don’t it will take ages before you really reach the target temperature.

Jean-François

Today Polyscience made the demonstration that a non stired water bath cannot be as efficient as an immersion circulator. It is funny to see that Polyscience directly mentions Sousvidesupreme in the TAG of the article.

Polyscience video indicates clearely that a non stired water bath has a longer response time to reach the desired core temperature. Therefore, it is obvious that Douglas Baldwin cooking tables sould be used with care. Douglas Baldwin indicates in the Pratical Guide to Sous Vide “With all these digital controllers, I highly recommend setting the temperature offset (measured near the temperature at which you wish to cook) using a high quality digital thermometer. Indeed, at the default settings the thermistors used in the above controllers can easily be off 2–4°F (1–2°C)”.

Freshmealsolutions mentions clearely in the user manual of the SousVideMagic : “If you don’t have a proper food core temperature sensor probe, always cook at desired core temperature settings for the duration as specified by reliable recipes with an additional safety factor of at least 25% longer…”
In addition the manual indicates “The default settings are designed to overshoot 1 or 2 degree higher for safety reasons. You can reduce the overshoot by making your own PID adjustments. See the document “PID Tuning”.”

Click here to view the embedded video.

Jean-François

How to proceed to illustrate this point?
My first thought was to compare the quantity of energy used by a convection oven and an immersion circulator (or a PID controller) in order to obtain the same doneness (rosé) on a 1 Kg beef filet.
Therefore I purchased in a do it yourself shop a very cheap appliance (EUR 11) to calculate the quantity of energy used by an electrical appliance (“consomètre” – refer to the picture on the left).
Unfortunately this “consomètre” cannot be plugged to my convection oven (the electrical cables of the oven are directly connected in the wall.  In other word I have no mains where to plug this “consomètre”.

Thus I have decided to restrict my test to the assessment of the amount of energy used during a cooking process of at least 8 hours at 60°C. The final goal is to determine the cost of such cooking process.

I will not spend any time on the scientific explanation between Power and Energy since the purpose of this blog is only cooking. Nevertheless, for those who want to refresh their mind about physics basics I recommend reading this small article.

In order to determine the price of the energy consumption of an immersion circulator during 8 hours at 60°C I took a round pot of 15 liters and filled it with 28°C tap water.

It took 22 minutes for the swid to reach the target temperature of 60°C at full power (2,170 W).

Then the swid was stable very fast (some secondes only). At this stage the total energy consumption was 0.74 KWh which represents 8 cents (in France, 1 KWh = 0.11 €).

During the next 8 minutes the swid was struggling with power variation in the range from 50W to 600W. I would say the average could be in the area of 300W.
After 1 hour (excl. pre heating) the power variation was in the range from 14W to 200 W. At this stage (1:20 hours incl pre heating) the total energy consumption was 1.06 KWh.

Then I covered the tank with a plastic wrap in order to avoid water evaporation and let the swid run for additional 7:25 hours. When I came back in the morning the result was amazing. Power variation was in the range from 11 to 25 W. Total energy consumption was 2.05KWh (8:45 hours incl pre heating).

For France this represents a cost of approx. € 0.22 (0.33$ with currency rate of 1€ = 1.5 $). Astonishing isn’t it?

Jean-François

I received the Swid this morning and had only time to take some pictures before leaving. I am very excited to share my first impressions about this sous vide appliance!

I was very surprised by the size and the weight of the Swid. I had to give back the Julabo EC that was borrowed to me during summer holidays and therefore I can’t show you pictures to compare the 2 appliances. Nevertheless I took some pics to compare the Swid with the SousVideMagic.

The Swid is compact and can be stored easily in one of your kitchen draws. This is an excellent point.
The casing is amazing, very soft and sensual to the touch. The protection grid is part of the whole metal structure of the Swid. For the record a metal grid is always coming as an option with the other immersion circulator such as Polyscience and Julabo…The Swid grid as a funny design with holes like bubbles carved in the metal.

I didn’t have time to try it so far but my first feeling about the swid is excellent. I’ll come back to you as soon as I have a little bit more time.

Jean-François

Sousvidecooking.com mentioned some weeks ago fresh news about next Fresh Meal Solutions’ PID controller called Freshmealsmagic!
Fresh Meals Solutions is well known for providing the most price competitive PID controller dedicated to sous vide at home. I purchased and tested Sousvidemagic 1500B. I have to admit I was very satisfied about it.

For your information the global cost for my SousVideMagic 1500B was:

• SousVideMagic 1500B: USD 169 + USD 25 = USD 194 incl. sending to Europe
• Custom duties: EUR 35
• Basic rice cooker: EUR 45
• Input power cord and socket adaptor: approx EUR 16.

Grant total (1 EUR = 1.4 USD): approx. EUR 234 (USD 327)

This article indicates next Fresh Meals Solutions’ equipment will keep the original appliance (the PID Controller) but add a new device: an immersible bubbler.

Fresh Meals Solutions replaces the rice cooker by the built-in immersible bubbler which has 2 functions: heating the water of any kind of container and stirring water so that the heat is spread evenly in the pot.

I personally think this is a great evolution of Fresh Meals Solutions products and expect this product being sold below 200 USD. The release of this new sous vide equipment has not been disclosed to date.

Jean-François