Cooking Devices - Sous Vide Info

Fusion Chef Immersion Circulator by Julabo: RIP

Jean-François — Mon, 08 Sep 2025 11:43:23 +0000

Julabo withdraws from the sous-vide cooking market: the end of an era for immersion circulators

Rumors had already been growing in late 2024 when several distributors began removing the well-known Pearl and Diamond immersion circulators from their online catalogs. It is now official: Julabo is exiting the sous-vide cooking market (source: https://www.fusionchef.de/en).

The German manufacturer, based in the Black Forest, has nevertheless announced that spare parts will remain available at least until 2032, and likely beyond, since these same immersion circulators continue to be sold by Julabo under the “laboratory equipment” category.

Julabo, a pioneer of sous-vide cooking

This departure marks a turning point for the industry. It was thanks to Julabo that Bruno Goussault and Georges Pralus were able to initiate and develop sous-vide cooking in the 1970s. At the time, only laboratory immersion circulators, designed for scientific applications, offered the precision and stability required for this revolutionary cooking technique.

In 2005, under the impetus of Bruno Goussault and driven by the growing interest of Michelin-starred chefs, Julabo adapted and created a dedicated product line. The Fusionchef brand was launched in 2008, and in 2010 several models and accessories specifically designed for professional kitchens were released.

A saturated and competitive market

But at the same time, new players began shaking up the market: the SWID and the SousVide Supreme became established as early as 2010, followed by successful Kickstarter projects such as Nomiku, Anova, and Sansaire. In 2013, China flooded the market with low-cost products—often of inconsistent quality—creating fierce competition.

Faced with these changes, Fusionchef units—robust but heavy, expensive (over €1,100 before tax for a Pearl), and sometimes oversized for culinary use—saw their popularity decline. Julabo is now following the same path as Polyscience, another specialist in American laboratory equipment, which sold its “Sous Vide” business to Breville before leaving the sector altogether.

What are the professional alternatives?

For professionals seeking a reliable solution, the SWID Premium from Sous Vide Consulting (Germany) checks all the boxes: powerful, precise, durable, and designed for easy maintenance. From Spain, Sammic’s Smartvide also offers an interesting alternative, although at a higher price than the SWID.

Other options come mainly from Chinese manufacturers: devices often appealing in terms of price, but seldom repairable, and therefore not recommended for professional use.

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Review of the SWID and SWID Premium Immersion Circulator

Jean-François — Fri, 23 Jun 2023 14:35:14 +0000

The SWID is a professional immersion circulator launched on the market in 2009. Designed and manufactured in Germany, the SWID was the world’s first immersion heater designed exclusively for sous vide cooking.
The SWID is mainly sold in Europe. It is renowned for its high level of technical specification, reliability, highly responsive after-sales service and minimum 10-year repairability. It is frequently seen in action at MOF (Meilleur Ouvrier de France) cooking competitions and even at the latest Bocuse d’Or (Team Canada).
The ‘Classic’ version of the SWID (1,800W) is available from the manufacturer’s website (Sous Vide Consulting) at a price of €495 excluding VAT (2023 price). The Premium version of the SWID (2,400W) can be purchased from the same website at €695 excluding VAT (price 2023) and also from approved resellers.
Before making your decision to buy an immersion circulator, and to better understand the comments below, I recommend that you read the 2 articles on the subject of “criteria for choosing a sous vide immersion circulator”:

How to choose a sous vide immersion circualtor 1/2
How to choose a sous vide immersion circulator 2/2

I. Technical specifications of the SWID and SWID Premium immersion circulator

Capacity: 28L for the SWID and 58L for the SWID Premium
Power: SWID 1,800W, SWID Premium 2,400W
Adjustable temperature range: 25° to 95°C (77°F to 203 °F).
Display: 2 screens, one showing the temperature, the other the cooking time
Timer: 0-99hr
Temperature accuracy: 4-wire Pt100 class A sensor, ± 0.15°C
Temperature stability: ± 0.05°C (see comments in section below)
Low water alarm: metal safety float switch
Mini. tank depth required: 200 mm
Pump flow rate: not specified. Since 2023, the SWID Premium has benefited from a new, more powerful motor than the previous version and the SWID “Classic” version.
Dimensions: 268(H) x 124(W) x 190(D) mm
Finish: ABS case, stainless steel underwater section
Weight: 2.2 kg
Warranty: 2 years. The SWID is the only immersion heater on the market to boast a minimum 10-year repairability.

II. Notes on the technical SPECIFICATIONS of the SWID and SWID Premium immersion circulators

The manufacturer presents the SWID “Classique” as particularly suitable for small restaurants with 20 to 40 place settings. It has been optimised for use both in a container of just a few litres and in a 28 litre GN 1/1 – 200 mm container. Despite its 1,800W, the manufacturer states that it can also be used in a 58L container on an occasional basis. I can confirm this, having tested it myself.
The SWID Premium is an improved version of the ‘Classic’ SWID. It is more powerful (2,400W), with reinforced components for very intensive use in large volumes (58L max). It’s an immersion circulator designed for caterers, but can also be used by restaurants. There’s no need to use a large container with the SWID Premium – you can use it in a saucepan of just a few litres or in a 58 litre GN container.
The SWID and SWID Premium immersion circulators are lightweight (2.2 kg), which is a very good thing. They are therefore easier to transport and, above all, easier to handle at the end of service when you remove the immersion circulator from the pan (watch out for falls) than a Smartvide (3.6 kg) or Fusion Chef (4.5 kg).
Temperature accuracy is guaranteed by a Platinum Pt100 sensor that cannot be decalibrated over time. This is a major advantage over certain competing models (particularly Chinese), which become inaccurate after a few years’ use.
The stability of the water bath temperature is impressive. I tested it with my SWAT precision thermometer in both small and large volumes. Be careful to check that stirring is correct between pouches, especially for 58L container. You can greatly improve stirring by placing a pastry grid at the bottom of the container.
The SWID immersion circulator is very easy to use, with 3 intuitive buttons. The SWID is silent.
For descaling, access to the submerged components is easy and the quality of the materials (all stainless steel) makes it a durable appliance.
The SWID and SWID Premium do not have a Bluetooth or WiFi connection, or an integrated external temperature probe. The SWID is only available in a 220V-240 version.

III. Known faults in the SWID or SWID Premium immersion circulator

It’s very difficult to find people on the internet reporting complaints about the SWID. This shows a certain reliability of the machine as well as an efficient after-sales service that doesn’t leave the user ‘out in the cold’.
Nevertheless, on a personal note, I had a problem in 2018 with the casing which fixing lugs had broken after my SWID had fallen on a table. The case was replaced without any problem with a new reinforced model. The manufacturer confirmed that the fixing points were now very strong. I’ve had no other problems to date.
A friend, a professional cook, had a faulty electric element (8 years of intensive use). Again, no problem replacing it.

IV. SWID immersion circulator reparability

1. Exploded view & user manual for SWID immersion circulator

They are available and can be downloaded by clicking on this link.

Exploded view of SWID Premium immersion circulator

2. Availability of spare parts for SWID immersion circulators

Finally, a real after-sales service worthy of the name! Just send an email to Sous Vide Consulting and we’ll get back to you within the day (or even within the hour). You can also contact Sous Vide Consulting by phone, they are available and ready to listen.
It is possible to buy spare parts directly and replace them yourself. The explanations are clear and concise. If you don’t feel comfortable repairing your SWID yourself then you can send it by parcel post to Germany. The manufacturer assures that a SWID is usually repaired the day it is received and can be returned the next day.
According to Sous Vide Consulting, for SWID models after 2018, all new components can be integrated into these immersion circulator models. This would make the SWID an infinitely repairable sous vide device…
For models prior to 2018, some parts are sold out. But overall, if you need an electric heater, motor, fan, etc., no problem. Some turntables can also still be repaired.
As for the price of a repair, Sous Vide Consulting told me that you should expect to pay around €125 including VAT (including the part) + return postage.

V. Easy to open and replace a faulty part on a SWID immersion circulator

Simply remove 4 screws from the underside of the immersion circulator, slide the case open and you’ll have immediate access to the components inside the case. To close the SWID again, you’ll need to be careful to reconnect 2 cables, but there’s nothing tricky about that either.
The notion of “Repairability” takes on its full meaning when you open a SWID immersion circulator. All the parts are easy to access and replace. There’s no need for special tools, either. According to Sous Vide Consulting, “the tools you have in your toolbox are all you need to repair a SWID”. If you have a problem, you can arrange a video conference via Facetime or Skype.

VI. Cleaning the SWID or SWID Premium immersion immersion circulator

Unlike other immersion circulators on the market, the SWID does not have a 360° protective cage. A protective grid, which prevents the electrical resistance and the motor propeller from coming into contact with the cooking pouches, is located at the front and on both sides of the SWID.
The flow of water generated by the SWID’s motor and propeller is powerful enough to repel any pouch that slips under or behind the SWID. Thanks to this design, you don’t need any tools to clean or descale your immersion circulator – it’s child’s play and explained in this blog article.
Like the Smartvide or Grant immersion circulators, the SWID’s stirring system is simple: a motor, a shaft and a propeller. This makes it very easy to clean. Unlike immersion cisulators such as Fusion Chef, Roner, Lauda, Buffalo… which have “closed” pump systems that can become blocked by limescale or food residues and are very difficult to maintain.

View of the SWID submerged components, all stainless steel, easy to access and clean.

Conclusion

The SWID immersion circulator is a cooking device for demanding professionals. Its strong points are its simplicity, its technical specifications and its repairability. In my opinion, the SWID immersion circulator is the easiest to repair on the market.
The company that manufactures exists since 2009, is located in Germany and is easy to contact.
The price of the SWID “Classique 1.800W” is very affordable compared to competing professional immersion circulators. It’s also accessible to private individuals.
For around €200 more you can buy the SWID Premium, which is, in my humble opinion, the best-performing immersion circulator on the market.
With comparable technical specifications, the SWID Premium is €300 ex VAT cheaper than a Smartvide 6 and half the price of a Julabo Pear Fusion Chef immersion circulator!
Another strong point that I haven’t found anywhere else is the possibility of having the SWID immersion circulator serviced and repaired free of charge, even after the 2-year manufacturer’s warranty. This offer is only available from the manufacturer, Sous Vide Consulting. To take advantage of this offer, you need to buy cooking pouches from them and meet certain conditions (see Privilege Offer article).
Sous Vide Consulting also offers accessories for the SWID, such as GN containers with lids cut out for the SWID, insulated covers, transport cases, etc.

A few small negative points, which I don’t really see as negative, but which should be mentioned nonetheless:

if you’re looking for an immersion circulator to connect to your phone, don’t bother. The SWID is designed to be simple, effective and reliable. These gadgets (which I’m very fond of, by the way) are sources of technical problems that the pros try to avoid.
The SWID will not be able to provide you with a curve or firing report. Unless you are subject to HACCP rules, this shouldn’t be a problem.
The SWID cannot connect directly to an external probe to measure the core temperature of a cooking pouch. Again, for me, this isn’t a major flaw. It’s preferable to have a thermometer (with alarm, like the SWAT) separate from the immersion circulator, which will do the same job. The advantage of having 2 separate pieces of equipment is that, in the event of a breakdown, you don’t have to send both to be repaired at the same time. We all remember those televisions with built-in VHS video recorders. When the video recorder broke down, you had to send everything to the after-sales service…

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Review of the Buffalo, Lacor, Stalgast…Immersion Circulators

Jean-François — Thu, 22 Jun 2023 10:17:16 +0000

This “sous vide” immersion circulator is very recognizable by its shape and popular on the internet. It can be found under different brands: Buffalo, VacMaster, Steba, Stalgast, Lacor, Allpax…Sweep this doubt from your mind, these immersion circulators are all identical and all come from the same Chinese factory. The companies listed above are only wholesalers or resellers. This immersion circulator first appeared on the market in 2012 (and I bought it for my personnal use).
It is often presented as an immersion circulator for professionals, but its affordable price makes it accessible to individuals. The price of this machine varies greatly from one dealer to another. By surfing on european sites (in 2023) you can find it from 180 € including VAT and up to 363 € including VAT at METRO shop! From single to double…
Before making your decision to buy a “sous vide” immersion circulator, and to better understand the comments below, I recommend that you read the 2 posts I wrote whose theme is “criteria for choosing an immersion circulator”:

How to choose a sous vide immersion circulator 1/2
How to choose a sous vide immersion circularor 2/2

I. Technical Specifications of the Buffalo DM868 Immersion Circulator

The technical data found on various internet sites are globally consistent but sometimes differs from one retailer to another.

Capacity: some shop indicate 20L max., others 30L and some even dare 40L (Nisbets)…
Power: 1,500W, 6.5A.
Adjustable Temperature Range: 5° to 99°C
Display: LCD, displays temperature and cooking time
Timer: 0-99hr
Temperature accuracy: probe type and technical specifications not disclosed
Temperature stability: ± 0.5°C (see comments in section below)
Low water level alarm: safety float switch and circuit breaker in case of overheating of the heater element
Minimum container depth required: 200 mm
Pump flow: 5L/min. advertised (unverified)
Dimensions: 320(H) x 145(W) x 130(D) mm
Apperance: ABS casing, stainless steel’s immersed parts except for the safety float switch (plastic and foam) and circulation pump (ABS).
Weight: 1.8kg
Warranty: 2 years for individuals, 1 year for professionals.

II. Remarks on Buffalo’s technical data

This immersion circulator seems rather suitable for use in small to medium-sized container (GN 1/1 – 28L max.).
Due to its lack of power (1,500W) it would not be reasonable to use it in a large 58L container (GN 2/1).
On all the pages of the websites consulted it is indicated “Temperature control: ± 0.5°C”. This term is ambiguous. Are we talking about “temperature control in the water bath” (stability) or “temperature control of the thermal probe” (temperature accuracy)? Not making the difference shows a lack of rigor and professionalism in the description.
For having tested it myself, the accuracy of the temperature of the Buffalo was good up to 80°C. Beyond 80°C the temperature accuracy deteriorated but remained nevertheless acceptable for sous vide cooking applications. However, since we can’t obtain information on the type of probe used by the manufacturer, it will be necessary to check whether the temperature accuracy is still correct every 2 years. For this purpose a perfectly well calibrated external thermometer will be necessary.
Regarding the temperature stability of the water bath: it is good but a little disconcerting. Indeed, the temperature stability of the water bath (verified with thermometer) is correct, but the temperature of the display of the Buffalo immersion circulator constantly fluctuates by ± 0.2 ° C. Which, in the end, is not such a big deal.
Nowhere is it indicated whether it is possible to calibrate the immersion circulator in the event of a significant temperature deviation. I have sent several emails to resellers asking for their opinion. None answered me on this subject, except one who told me that “it was not necessary”.
Some retailers indicate that the Buffalo immersion circulator is IPX7. It’s wrong! Whatever the brand, this immersion circulator can’t be immersed for 30 minutes at a depth of 1 meter (IPX7 standard)! As proof, there is a fan on the back to circulate air and cool the internal components of the immersion circulator. Of course water can pass through this ventilation!

III. Known failures of the Buffalo DM686, STEBA, Lacor and Allpax immersion circulator

1. The pump is the major concern of this immersion circulator

It is not uncommon to see people on forums complaining of recurring issues due to a blocked pump. A French blog, which tested this product, had the “bad luck” to have to replace their Buffalo immersion circulator 4 times in 4 years…then giving up with this device.
To my knowledge, it is the only sous vide immersion circulator on the market that uses a “brushless” DC pump. This technical choice is a design mistake which makes this machine an unreliable product over time.
In 2011 I was one of the first to buy the Buffalo immersion circulator and I quickly encountered a pump problem. Engineer friends had confirmed to me that the type of pump used was a DC (Brushless) water pump often used in the closed circuits of solar panels. They are good pumps, quiet, but with weaknesses. Low and mid-range DC pumps should not be exposed to excessively high temperatures. If you use your Buffalo immersion circulator at temperatures above 80°C then you will greatly reduce the life of the pump.
But the main problem comes mainly from the fact that the pump can quickly be damaged if blocked because of scale or fat. When you start the immersion circulator in the water bath, if the pump does not run, then you must IMMEDIATELY check the pump to perhaps still have the chance to save it by descaling and cleaning it.

2. Security float switch

It is made of plastic and foam! When cooking “Sous Vide” it happens that a bag seam is loose and fat spreads in the water-bath. A foam float switch will be harder to clean than a steel one. A safety float switch made of foam is a bad idea and gives a very “cheap” impression to this immersion circulator.

3. Electronic parts

Some electronic issues are also reported but mainly caused by moisture that has entered the immersion circulator’s casing. To avoid these problems, simply unhook the immersion circulator from the container as soon as you turn the device off! This problem is also found on most sous vide immersion circulator on the market.

IV. Buffalo Immersion Circulator’s Repairability

1. Buffalo Immersion Circulator Exploded View & User Manual

It seems that there were 2 versions of this immersion circulator on the market: an IPX7 and non IPX7 version. As explained above, the IPX7 version is a joke! After verification, the IPX7 version was a version where the manufacturer had enclosed certain electronic components in a waterproof box. But the rest of the components were obviously not IPX7…
You can download the 2 complete exploded views (with part numbers) from this link. You will also find here a link to download the user manual of the Buffalo.

2. Availability of Buffalo DM868 (and other brands) immersion circulator spare parts

Frankly, it was very complicated. After more than 3 hours spent on the internet here is the result of my research:

I actually found some from a site in England but which does not ship goods to Europe: https://www.catering-appliance.com/spare-parts-search?code=buffalo+dm868
Or from an Irish site (Europe): https://www.nisbets.ie/catering-appliances/spares-and-accessories/buffalo-spare-parts/buffalo-sous-vide-parts/_/a33-4?per-page=60&q=&sort=match-rate-desc&view=grid# but does not ship outside Ireland.
When you go to the French version of the site www.nisbets.fr it is then impossible to find the spare parts that I had identified on the Irish site. What a mess!
The only French shop that I found is La Toque d’Or which only sells the pump for 26.90 € including VAT: https://www.latoquedor.com/pieces-detachees-diverses/4091-pompe-a-eau-pour-thermoplongeur-professionnel-lacor.html?search_query=piece+detachee+thermoplongeur&results=1#idTab9999

I have also sent emails to most French retailers to ask them how much it would cost to replace the pump and the heater element. Here are the results:

Most retailers answered in a very vague way with no price indications.
Only one company told me they would invoice 45 € including VAT for “fault research” plus 72 €/h including VAT for labour, plus spare parts costs. No information was provided to me regarding spare part prices. It will therefore cost you 117 € including tax (not including parts) to have your Buffalo immersion circulator repaired.

V. Ease to open and replacement of a defective part of the Buffalo’s immersion circulator

Clearly this device was not designed with the idea of making life easier for a professional or DYI repairman. It’s badly done and impractical! The Buffalo is an immersion circulator which is very difficult to reassemble!
As for getting tech support to advise you…you won’t get any.

VI. Cleaning of the Buffalo immersion circulator

On my version (2012) you have to take a screwdriver to access the electrical heater and the pump. It’s not convenient and it takes time. The immeresed parts of the immersion circulator are arranged in a compact manner, which makes it difficult to clean. It will be necessary to pay great attention to the inlet and the outlet of the pump, checking frequently that they are not clogged with scale. It is also possible for scale to form into the pump housing. If your pump is blocked it is possible to unscrew 4 screws to access the inside of the pump. Once again, the Buffalo is the only immersion circulator on the market to offer this type of pump system which turns out to be a real weakness.
Regarding the safety float switch, you will have to be very careful that it is not blocked by fat. Being made of plastic and foam, it will be less easy to clean (greasy) than if it were made out of metal.

Conclusion

Some people on forums are very found of this type of immersion circulator. They would use it for years without having encountered any problems. Others complain of having thrown away several devices in a few years…It is also possible that as a non-professional, with a non-intensive use, at temperatures below 70°C, and paying close attention to the condition of the pump, allows to use this device without a hitch for several years. But that’s a lot of conditions to fulfill…
In 2023, after verification, it is still possible to find spare parts for the Buffalo immersion circulator, but it will not be easy to get them all…
If you have identified other sites than those listed in this post, I’m interested. Please leave a comment at the bottom of this page and I’ll add it to my list.
Dealers aren’t very forthcoming about out-of-warranty Buffalo immersion circulator repairs. But it seems possible for a minimum estimate of €117 excluding tax (excluding spare parts costs). Which may seem high, especially if you bought it for less than €200 including tax.
Throwing away an immersion circulator after 1 or 2 years of use because, in particular, of a design problem (pump) is heresy. So I would not recommend this immersion circulator for professionals. For individuals and infrequent use…why not.

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How to choose a sous vide immersion circulator 2/2?

Jean-François — Sun, 26 Mar 2023 17:00:07 +0000

In a previous post (1/2) I explained why the criteria of the origin of an immersion circulator was important. In this post we will review several objective criteria to consider when choosing an immersion circulator suitable for use at home or in a professional kitchen:

1. Power
2. Accuracy and stability
3. Water-resistant devices
4. Connectivity (Bluetooth, Wi-Fi)
5. After-sales service and repairability

1. POWER OF AN IMMERSION CIRCULATOR

The power of sous vide cooker sold on the market varies between 800 and 2,400 W.
Which power to choose?
To answer this question you must first understand that an immersion circulator heats at full power only during the temperature rise phase of the water-bath. Then, when the desired temperature of the water-bath is reached and stable, the immersion circulator uses very little power (about 50 W/h depending on the volume, the temperature of the water-bath and the insulation of the container). Contrary to popular belief, an immersion circulator is quite economical to use, even for long cooking times.
Could we then say that an individual, or a professional, with a hot water tap at 55°C could manage without a powerful immersion circulator? Indeed, filling your container with hot or lukewarm water will save you precious time during the heating phase of your water-bath. But if you are a professional and you need to heat a large volume of water (28 or 58 L) and/or you are targeting “high” temperatures (for pasteurization or for cooking vegetables purposes), then a powerful immersion circulator will be essential.

To sum up, a powerful immersion circulator is like a car with a big engine, we don’t use it all the time, but when we need it we’re happy to have some power in reserve!
My recommendation: 1,800 W maximum power for an individual and 1,800 W minimum for a professional, 2,400 W being a plus.

2. Accuracy and stability of an immersion circulator

These are 2 fundamental criteria that are often overlooked in product descriptions.
The accuracy of an immersion circulator depends on the quality of the temperature measurement system and the thermal probe.
Stability is the ability of an immersion circulator to maintain the temperature of a water-bath while undergoing external constraints such as a draft or the immersion of vacuum pouches at 3°C (27°F) in a water-bath set at 58°C (136°F)…

Accuracy of the temperature of an immersion circulator

Sous Vide Cooking is all about precision. A difference of 1°C (1.8°F) between the display of your sous vide cooker and the actual temperature of the water-bath can lead to approximate and disappointing results on certain food stuff.
Most immersion circulators users are unaware that their sous vide equipment can become inaccurate after a few years. Sometimes an immersion circulatoer can be incorrectly calibrated from the first use! To properly test the accuracy of an immersion circulator you need a very special thermometer. During my first tests, about ten years ago, it was difficult to obtain, as an individual, a precision thermometer. I had been able to borrow a Greisinger GMH 3750 thermometer with an accuracy of ± 0.03°C and a platinum probe Pt100 DIN B ± 0.10°C. Then I recently bought myself a thermometer dedicated to sous vide cooking (the SWAT) with a Pt1000 ± 0.10°C probe. These devices are extremely precise and cost several hundred euros!
If you test your immersion circulator with a regular kitchen thermometer, this will not bring you any relevant information. Why?

– Your entry-level kitchen thermometer is not a precision thermometer! Sorry, but many people trust their thermometer without having looked at the technical specifications. I’ll give you an example: the kitchen thermometer on the picture below, which is found everywhere, has an accuracy of ± 1°C (± 1.8°F). This means that, potentially, when you test your bain-marie at 54°C (129.2°F) your thermometer may indicate a temperature between 53 (127.4) or 55°C (131°F)…

– A precision thermometer with a type K thermocouple probe can, for many reasons, become inaccurate over time (± 1.5°C or ± 2.7°F). Professionals aware of this problem (and especially those working in a HACCP environment “Hazard Analysis Critical Control Point”) require the calibration of their thermometer every 2 years, at least!

– Another reason: when an immersion circulator manufacturer announces an accuracy of ± 0.3°C (± 0.54°F), this means that a user can be at + 0.3°C (+ 0.54°F) while another user of a device of the same model can be at -0.3°C (- 0.54°F compared to the actual temperature). This still makes a difference of 0.6°C (1°F) between these 2 immersion circulators! If you add to this the “imprecision” of your thermometer (± 1°C or ± 1.8°F) which is used to measure the accuracy of your immersion circulator… then it gets complicated!

In conclusion, if you see an entry level sous vide cooker technical data with an accuracy of ± 0.1°C (± 0.18°F) or 0.05°C (± 0.09°F)”…it’s a joke! This level of accuracy can only be achieved with high-end equipment containing high-tech components.
From experience, immersion circulators whose prices are lower than 250 €, have an accuracy that could be described as acceptable to mediocre for use in the sous vide technique.
The problem is also due to the loss of accuracy of the temperature of the immersion circulator over time. Remember to check the calibration of your immersion circulator immediately after purchase and then 2 to 3 years later with a thermometer that you can be sure is properly calibrated.
It is generally not possible to recalibrate an “entry level” immersion circulator. At worst, you can put a sticker on your immersion circulator with +0.5°C (+1°F for example) writtzn on it, to inform the user that he must add 0.5°C (+1°F) when setting the target temperature of the water-bath.
The best sous vide cookers on the market have a platinum temperature probe (Pt100) which does not lose (or very little) accuracy over time.

Temperature stability in the water bath

It all depends on the quality of the temperature controller (the electronics of the immersion circulator) and the programming of the software. Temperature stability of less than 15 liters water-bath does not generally pose a problem, even for entry level immersion circulators. Nevertheless, the higher the temperature of the water bath (> 70°C , 158°F) and/or the greater the container capacity, the more the temperature controller of the immersion circulator will be stressed. As you can imagine, the electronics of an entry-level immersion circulator’s temperature controller has nothing to do with that of a high-end one.

But there are other criteria that are just as important to have a temperature stable water-bath. Indeed, it is easy for an immersion circulator to have good temperature stability in an “empty” water-bath (meaning without cooking pouches containing foodstuff). Things get more complicated when you immerse the cooking pouches (containing foodstuff) in the water-bath.
How do you ensure that the temperature of the water will be the same near your immersion circulator BUT ALSO at the other end of the container?
The quality of the immersion circulator’s water stirring system, the circulation of water between the cooking pouches and the insulation of the containers are also to be taken into account and must be optimised.

In conclusion: if you are a home cook and you want to purchase an entry level immersion circulator (less than 200 €) you must use a small container (less than 15 liters, 3.3 gal), make sure the cooking pouches do not block the circulation of water in the water-bath and that you have well insulated container.
If you are a professional cook, or Chef, the above remarks also concern you. Nevertheless they will not suffice if your immersion circulator has to heat a volume of water greater than 28L (6.1 gal). You will need a powerful immersion circulator with a high quality temperature controller.

3. Water resistance of an immersion circulator

This is a very important topic!
Some immersion circulators’ brands indicate IPX7 ratings (Ingress Protection). This means that the immersion circulator has been tested to withstand water immersion for 30 minutes at 1 meter depth.
IPX7 is an attractive specification knowing that the number one immersion circulator’s enemy is water steam. “He who can do more can do less”!
Except that there are few water resistant immersion circulators, for real, on the market. If you see a fan on the back of an immersion circulator, it can’t be IPX7, or IPX6, or 5. That doesn’t mean it’s a bad immersion circulator, but some manufacturers advertise misleading specs…

Is it worth it using an IPX7 sous vide cooker?
I may surprise you but you should NOT buy an IPX7 immersion heater!

An IPX7 immersion circulator is NOT repairable!

To one exception in 2023, all IPX7 immersion circulators available on the market are entry level sous vide cookers. It is therefore not difficult to understand that a dealer, who made very little margin on the sale of a cheap product, will have very few motivation opening a defective IPX7 immersion circulator, repairing it, and then use special tools to close the device ensuring that it meets again the IPX7 criteria.
An American, rather medium / high-end, brand even assumes the fact of not repairing its IPX7 HydroPro immersion circulator (Breville / Polyscience). During the 1 year warranty period, the immersion circulator is replaced free of charge. The defective one is thrown to the trash. After the guaranteed period, on the occasion of each breakdown (even minor) you will have to pay 50% of the price of a brand new machine to get a replacement one.
In other words, with this marketin approach you reach the zero level of repairability. Which is unnacceptable!

4. Bluetooth and WIFI connectivities

What is the point of being able to connect your immersion circulator to your phone?
To give added value to their products, some sous vide cooker’s manufacturers provide an application that allows the immersion circulator to be connected to a telephone. This allows the immersion circulator to be set remotely (temperature, cooking time) and to check whether the temperature of the water-bath remains constant during cooking. Don’t get me wrong, I love all these gadgets. But in real life it’s frankly useless, unless you are a professional cook and you have the obligation to record cooking data (HACCP). For which entry level immersion circulators obviously do not allow to.
A WIFI connected immersion circulator can be more difficult to use than a Bluetooth one. It often happens that users face connection problems with their router (see long list of Wifi problems encountered by Anova immersion circulators). I recommend a Bluetooth connection instead. Nevertheless the downside is that, because of limited connection distance, you will have to stay close to the immersion circulator.
The apps provided on the phone are theoreticaly a great source of information such as recipes, temperatures and cooking times for each type of food. Unfortunately most of these app provide fanciful data. You will need to check with several sources of information before starting cooking.
If you use a sous vide immersion circualtor for professional needs, unless there is a compelling HACCP need, you do not need any WIFI or Bluetooth connection to your immersion circulator. It is also a source of potential failure and therefore unnecessary stress for you.

5. After-Sale-Service and Repairability of an immersion circulator

“Repairability” is the possibility of being able to repair a device yourself (or a supplier) or at least being able to obtain spare parts during and after the warranty period. I talk more specifically about the repairability of sous vide immersion circulator in a future post.
As indicated above, the waterproofness of an immersion circulator will be an obstacle to its repairability. But there are many others. Take the example of a device whose temperature and cooking time can only be set with an app from your phone: the JOULE. The day when this device will no longer be marketed and the application no longer updated…this immersion circulator will become as useful as a brick to block your door.
To find out if an immersion circulator is repairable, you will have to look carefully at the manufacturer’s site and check its after-sales service policy. Can you reach him easily by email or phone? Can he help diagnose the failure and tell you about the price of spare parts? Can you open the device and replace yourself, easily, a heater element or motor?
Having already “worn out” a large number of immersion circulators in recent years, I have already done this analysis for some of them. You will find this information in the REPAIRABILITY section.

The post How to choose a sous vide immersion circulator 2/2? first appeared on Sous Vide Info.

How to choose a sous vide immersion circulator 1/2?

Jean-François — Mon, 20 Mar 2023 13:58:34 +0000

Whether you are a hobby or professional cook, it is difficult to navigate through the fog of information provided on the internet.
First question to ask: why choose an immersion circulator rather than a water-bath?
It’s simple, an immersion circulator is compact, can be attached and adapts to any shape and volume of container. A water-bath will be limited to the volume of its container and will therefore be more cumbersome and less practical than an immersion circulator.
It is for this reason that we will focus here only on the immersion circulators also called sous vide cookers.
To choose a sous vide immersion circulator, you must first identify the origin of the immersion circulator on sale on the market. And for that it is interesting to know the “History” of this type of cooking appliance.
Then, in a second post, we will look precisely at certain objective criteria that will help you choose the perfect sous vide cooker for you.

In the 1970s (the beginnings of the sous vide technique) sous vide cookers were mostly laboratory equipments. The manufacturers of these immersion circulators still exist. They are American (Polyscience), English (Grant Instruments, Nickel-Electro), German (Julabo, Lauda) and Spanish (Selecta).

Immersion circulators that came out of these factories were clearly not made for use in the kitchen. They were heavy, could heat oils up to 200°C (while 95°C in sous vide cooking is the maximum), were not easy to use and above all at prices that were far too high for an individual or profi chef.
Until 2000 sous vide cooking was a cooking technique reserved for insiders, mainly used by starred chefs.
Some then had fun (myself included) connecting an industrial temperature controller to a rice cooker or a “Bubbler”. A Canadian guy had even specialized in the manufacture and sale of this equipment: the Sousvide Magic from Fresh Meals Solutions.
This company no longer exists.

Then came on the market, in 2009 (nearly 40 years after the beginnings of this technique), 2 new products that revolutionized and “launched the fashion” of sous vide cooking: the SousVide Supreme and the SWID.

SousVide Supreme is a temperature controlled water-bath, without a stirring pump, marketed by Americans.

The SWID is an immersion circulator designed and manufactured in Germany.
These two sous vide cookers have made sous vide cooking technique accessible to individuals and professional cooks for a few hundred euros.

In 2010, an American guy posted on his blog, “Seattle Food Geek”, the plans for his home made immersion circulator. It is no more, no less than a temperature controller connected to several heater elements and a pump. It is a variant of the solution from the company Fresh Meals Solutions. The success on the internet was immediate. For $75 it was then possible to build your own immersion circulator (not without risk)!

In 2012, young American entrepreneurs launched a crowdfunding campaign on Kickstarter and gave birth to NOMIKU.
Subsequently, several other more or less successful projects will follow.
Codlo (2013), which proposes a fancy temperature controller but similar to Fresh Meals Solution’s idea.
SANSAIRE (in 2014), an immersion circulator available for $200.
Anova (2015), the first immersion circulator with wifi and bluetooth connection.
Nise Wave (2018), the first truely waterproof immersion circulator.
Mellow (2019) the first water-bath that cooks at low temperature but can also keep products cool…

In the years that followed, all of these companies went bankrupt except for SousVide Supreme, SWID and Anova.
Note the huge failure of the “Nespresso” of sous vide cookers, the “Chef Cuisine” (2015) with the partnership of Anne Sophie Pic.

At the same time, manufacturers of laboratory equipments are adapting to the market and (slightly) modifying their immersion circulators to make them more attractive in the kitchen. Julabo becomes FUSION CHEF PEARL, Polyscience launches the CREATIVE SERIES…or sell their equipment under other brands (Nickel-elektro becomes Clifton Range)…

At the same time our Chinese friends, sensing a good deal, produce immersion circulators strongly inspired by their American and European counterparts. They are flooding the market with devices at rock bottom prices.

And here we are today, in 2022!
To summarize the situation, there are therefore 3 types of immersion circulator manufacturers:

1. “Historical” manufacturers of laboratory immersion circulators

– Polyscience: Distributed by Breville, the Polyscience brand is popular with Americans but is not well represented on the European market. These products are intended for professionals or individuals.
– Grant and Clifton Range (Nickel-Electro) are UK brands with little presence on the European market. Their products are exclusively for professionals.
– Julabo (Germany): now “Fusion Chef” is a brand recognized by chefs all over the world. Julabo products are exclusively targeted for professionals.
– Lauda (Germany): brand little represented in the world of sous vide. Lauda products are made for professionals.
– Selecta (Spain): brand better known as “Roner” which is distributed by ICC Cooking Concepts.

2. Manufacturers of “second generation” immersion circulators (not laboratory equipment), listed in chronological order

– SWID (designed and manufactured in Germany by Addelice then Sous Vide Consulting): brand well represented in Europe. Products are intended primarily for professionals but also accessible to individuals.
– Anova (American brand part of the Electrolux Group): products made in China, mainly intended for individuals.
– Joule (ChefSteps): American products made in China for individuals, also distributed by Breville. Very little represented in Europe.
– SmartVide (Spanish brand, Sammic): products for professionals.

With a few rare exceptions, all brands of immersion circlators other than those mentioned above are generally products designed and manufactured in China.

3. “3rd generation” immersion circulators designed and manufactured in China (listed in 2022)

– BUFFALO, STEBA, ALLPAX, STALGAST, VACMASTER…you will find this immersion heater absolutely everywhere (ebay, amazon, professional equipment online store) under many different brands. Sous vide cooker rather intended for professionals but also accessible to individuals.

– For individuals you will find on amazon, ebay and all other websites small immersion circulators for less than 100 €: Inkbird, VPcok, Dissna, Aukuyee, Klarstein, Kitchen Boss…and dozens and dozens of other Chineese brands…

Identifying the manufacturer of an immersion circulator allows you to indirectly know his level of expertise and the durability of its product over time. For example, a recent “Kickstarter” product is a more “at risk” device in terms of breakdown and after-sales service than an immersion circulator from a manufacturer such as Julabo, Polyscience or Addelice/Sous Vide Consulting.
As for first-price Chinese immersion circulators…as my grandmother used to say “when you buy cheap and of poor quality, you buy several times!”.
Other criteria than the origin of a sous vide cooker should be reviewed by you. They will help you in your choice of the immersion circulator best suited to your needs. They will be discussed in a second post.

The post How to choose a sous vide immersion circulator 1/2? first appeared on Sous Vide Info.