Entry-level immersion circulators

aaron.c.schroeder

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Johan_Edstrom_5586

The capacity is not only related to the heating elements, but also the circulation capacity.

Quality of components, testing of components, units sold / manufacturing costs going down / up would also affect.

Testing and certification of each series will also ding in on the pricing.

Which is why you'll see completely different components in the Chef series vs. Creative and so on.

DiggingDogFarm_65362

A couple things.

The water capacity is just a general estimate and will very depending on the vessel used, insulation, etc.

The total wattage is important for temperature ramp-up but the wattage required to maintain temperature will be much lower, again depending on insulation, etc.

Have you seen the Serious Eats test of the Anova, Sansaire, and Nomiku?

http://www.seriouseats.com/2013/12/sous-vide-circulator-review-sansaire-nomiku-anova.html

Here's an excellent video on the Anova.....

http://www.youtube.com/watch?v=eTrYNEeH03I#t=0

I decided to go with the Anova....I ordered mine a couple days ago.

aaron.c.schroeder

Johan_Edstrom_5586

@Aaron, the Creative is a license manufactured previously branded as VacStar Sous vide or something like that.

When I bought my chef series there wasn't much alternative, what clinched it for me was the continuous use testing.

If I were to buy today, I'd get 3 Anova units.

borgech

I just got the Anova and it is amazing. I haven't pushed it beyond 2 hour cooks, but plan on making pork belly and short ribs in the next few weeks. My decision was based on:

1. Serious Eats Review. The moral of the story to me was that Sansaire and Anova were neck-to-neck. See number 2.

2. Avaiability. Sansaire, to my knowledge is not currently available.

3. Cost. Anova was $200, much cheaper than Nomiku and Poly Science.

4. Quality. I use Anova products in my lab work day in and day out. Their products are fantastic.

5. Anova is already on 2nd generation. The others are 1st generation products.

jbh212

I have an Anova, I've done 12 hour cooks without a problem. The machine is fantastic. The company has been making lab grade equipment for a long time (I've used some at my job). I think the reason for the price difference is the market, Polyscience was the only producer of immersion circulators for the home cook for a long time. The components are similar between models, just look at all the DIY immersion circulators, all you basically need is a PID chip, a relay, heating element, motor and some sort of fan/rotor to circulate the water. The reason the older polyscience was so expensive was because it was lab grade equipment which requires MUCH more extensive testing and reliability. I do pharmaceuticals, if one of our euipment pieces was off or broke it would cost our company A LOT if we lost a batch of something we're testing, you're paying for precision. In cooking you really don't need 0.1 degree accuracy, although PID chips get close even for home units. Over and above all this is the customer service, Anova has been awesome on this end. My advice: go with Anova

ipreferale

Like Johan, there were not many choices when I got mine. I have the Polyscience Professional and one that I have not seen mentioned here, https://www.facebook.com/undergroundcirculators. Although when I purchased it, it went by another name... I use this one more than the Professional as it does not "Pulse" my lights during its on/off cycle. It is of the old school design but works like a charm.

RED

SteveM_20803

Just to chime in here, I got my unit in November(?). It has worked great. I did 48hr short ribs with no problem. I was to the point where 2-3 meals a week were sous vide. However, a couple weeks ago, when doing some 194 degree carrots, it just shut down. It would click a little but nothing. Called Anova the next business day and got a label from them. Send it back. They fixed it and returned it by the end of the week. Something about a socket not seated properly. I am happy enough with it/them, that we ordered a second one for our vacation home.

Blake_30866

After reviewing this forum and searching around the interwebz, I went with an Anova. It came in a few weeks ago, and I have done a couple 40 hour pork shoulder runs that have turned out fantastic (along with a bunch of other fantastic meats and one bad run with grouper). I checked temps with my electric thermometer, and it was within 1 degree F, so I believe it was well calibrated out of the box. Small annoyance having to turn it off to change the temp, but that's dumb to complain about given the price. It has run great, no problems so far. I took it to a friend's house one evening and forgot the plug. I took the plug from his desktop computer, and it worked great (I didn't check the specs on the plug, but it fit, and the Anova didn't explode or electrocute anyone). My favorites so far have been Boston Butt roast, pork shoulder I put into a chili verde, and hamburgers (oh, the HAMBURGERS!!!). I'm still learning, but it's a ton of fun, works great, and it makes me want to cook even more than I already do.

Savage_Craic_11929

Anyone have any experience with the Underground Circulator? I know is pretty new on the scene, and independent so doesn't carry the name/testing of makers like Polyscience.. however, the price is impressive, looks quite hearty, and appears (from what little I can find) to be able to handle a larger volume then the Anova.

Looking to get started with sous vide cooking and haven't purchased a unit yet. I am looking for something that I can use for my pop-ups and supper clubs, so don't need it to bang out 150+ covers every night, though I would like to serve as many as possible in one night (and can't afford a high end unit - especially as I want to save up for a chamber vac).

@RED What kind of volume can it actually handle?

Cheers!

ipreferale

@k23 I have had no issue with a 5 gal bath and having it maintain temperature. I have done long 72+ h and high temp, also extended, without issue.

I got mine when they went by another name, so mine will be going on 3 years come this June. I also use this one more than the Polyscience as I have stated before, and it is far less expensive.

Damn how time flies..3 years on this one....

Savage_Craic_11929

@RED cheers for that... seems like longevity is certainly a mark in its favour!

Been looking at the Anova as well simply for the various options (timer, shut down, ease of temp setting, etc), not sure how important those options are...

Since they both seem to work with around 5 gal/ 22 litres, I just need to decide if the added features of the Anova is worth $100/£60

hmmmm...

Johan_Edstrom_5586

The timers are more of an annoyance.

Setting temp is so so important, security features are very important.

Savage_Craic_11929

@Johan_Edstrom so, you would encourage getting the Underground Circulator over Anova, then?
Since @RED uses that one more than Polyscience, I am assuming setting temp & security is all good...

doubled checked prices and the Anova is actually less expensive... though if the timers are a bother, and the build of the Underground Circulator lives up to RED's experience, I would be inclined to go with that one.... plus its designed by a cook, and independent, which is something I like to support over large companies when possible..

appreciate all the feedback on this... really impressed by this forum!

Johan_Edstrom_5586

I've never seen the underground in use / heard anything about it.

I use the polyscience chef series myself - if I were to go buy something

today I'd probably get the Anova. Looks nice, I could live with the timer,

knowing myself I'd just set it to the max time always.

I'd probably want a cage for the underground circulator, just personal preference.

Jack_Mayer_85396

@k23 - I've had a SansAire unit for a couple of weeks and it's working beautifully. No timer either ... Same price as the Anova.

ipreferale

@johan

I too thought that a cage would be necessary but it has not been an issue. I believe it is since they use a propeller and not a pump. Just a guess.

While a timer would be nice, I just use painters tape and write the start and end time on it for a reminder when I use either circulator.

I have no affiliation with them, just a home cook that was looking for options when there were very few of them 3 years ago.

DiggingDogFarm_65362

Hey, hey ,hey!!!!

You can run the ANOVA without setting the timer!

You can, if you should choose to use the timer, change it's behavior....either it can be set to shut the unit down when time is up or it can be set to simply beep but continue to run when time is up.

: )

Johan_Edstrom_5586

Yeah, things have advanced tremendeously the last years.

SteveM_20803

Just to echo what DiggingDog said, I have used the timer once in 6 months otherwise I just ignore setting that. What I do love about Anova is the touch screen to set the temp! I wish all my kitchen equipment was that easy.

Savage_Craic_11929

Great feedback on this thread... and yea, its gone from an impossible dream of one day saving up a grand to start learning this incredible form of low temp cooking - to - trying to decided between several affordable options in just a few years... brilliant!

Looks like the same thing is happening with chamber vacs now as well! can wait till those drop down a bit more..

aaron.murphycrews

I also got the Sansaire a few weeks ago and have nothing but excellent feedback. The controls are incredibly simple and extremely fast to set. I found the seriouseats review above really helpful.

The undergrounds look very industrial, which I'm a big fan of. The Sansaire has a very consumer feel to it. One thing I just noticed on the Underground site is that units come in either Cº or Fº models, whereas the Sansaire (and Anova, I believe) allow easy switching between C and F, and I find myself switching back and forth very frequently.

Eva_127987

Hey - I am debating between purchasing the Sansaire and the Anova One. I have read multiple reviews on both and it seems to be an fairly even race. Does anyone have experience with both and prefer one over the other?

Thanks!