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DIY pump recommendations?

seijoed

I have two Seattle foodgeek's style builds but with 1500w
Elements, finding good self priming and cost effective pump
Solutions that can handle high temp is something I've been looking for advice on for
Quite a while now.

Any other hombuilders out there?

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Comments

Mason_Perry_34060

Lame mine is on hold since I have an education credit, I guess they refund non educated people first....

seijoed

Hah... I'm waiting for him to pay me back for 2009, 2010, 2011, 2012 - I worked with some asshats that filed at the end of the year....

Mason_Perry_34060

I'm just waiting on Uncle Sam to give me a small portion of what I paid him all 2012 (I mean like very small) and I can order my parts...

seijoed

I am at the stage where I think I can go sit down with a pen and paper and re-draw most of what I have.

seijoed

Done!

Mason_Perry_34060

TiG has changed A LOT, gas is still gas. If I get a good setup I can make you a housing and you can fill it with parts, costs me about 5 bucks in aluminum and maybe an hour of labor...

seijoed

That'd put you right in the middle, I'm going to say I think 9" is closer to where you want to be depth wise.. And damn, I wish I had metal working gear.... Once upon a time I was TIG and Gas certified, I haven't done it in probably 20 years though.

Mason_Perry_34060

Shouldn't have to they are about 6 inches and made to be water proof above where the shaft leaves the motor housing, one of the things I like is the barbed nipple as it is supposed to attach a hose, but I was planning on making a movable nozzle that I can point in whatever direction I need.

seijoed

From those pumps it just looks like you need to extend the shaft.

Mason_Perry_34060

Ya I think I will disassemble mine and put it inside my aluminum housing I am welding up so it will essentially be one unit like the Polyscience

Brendan_Lee_56950

I just ordered a 225GPH version of the one you linked which should be pretty much spot on. I am going to see if I can mess with the housing though to shrink its footprint.

Mason_Perry_34060

Order one of the swamp cooler pumps I linked 15 bucks, made to be moist, will run for years.... all you have to do is choke it down as I think it circulates too much in stock form.

Brendan_Lee_56950

Well in that case!

seijoed

I do think it will, it is a low voltage gear engine - Swiss made

Brendan_Lee_56950

Now lets hope it holds up!

seijoed

Hah - it circulates!

https://plus.google.com/112827635720941213700/posts/XyT968RGp1m

A squirrel mixer, $9 dc gear motor, 12v around 300RPM, two hour test run.

Brendan_Lee_56950

Sounds like you'll need to invest in a wire rack too!

seijoed

@Chris - here is what happened, I have cambro containers - they are the exact same size as what is sold with the professional series, the element on one end, and filled 2cm above the storage notches. So heating in one end, bags in one end like most sous vide setups besides the Supreme.

When you have nothing whatsoever in the tank and heat you'll see a few - up to 5C degrees difference, when I dunked in the cake - essentially the size of a quart ziplock or a 13x10 2mil bag - the volume of the bag since it doesn't move will basically block any water movement whatsoever, I started noticing that I was at 80C on the bag side and 87C at the element side, the rack that you have in the Supreme I suspect gets around this since you force an open path, it isn't like the bag was stuck, if I used a spoon to agitate the water it would quickly even out - but I can only say it becomes way way way more inaccurate.

I don't know the best way of expressing it, it is like the bagged foods create a barrier on one side of the bag, I noticed this when I pulled the bag to agitate the eggs, it would look like I was at 82, suddenly it spiked to 90C and so on.

Brendan_Lee_56950

That's interesting. I've never used a non-square bath but I think the most variation i've ever recorded even without circulation was 4 degrees and that didn't last very long.

Chris_Young_80640

@Johan – Interesting, so you found that with a circular bath you weren't getting adequate convection, but with a square bath you were? Can you tell me the aspect ratio of the pots you tried height relative to diameter or width?

I have to admit that all of the baths I've tested (included non-circulating) have been square rather than circular. Need to look into this and understand what's going on.

seijoed

@Chris, okay did this for the dessert challenge, - convection or dispersion unless you have a square bath with the heating element with in the middle is the suck.

Doing the cheese cake - since I can move the tc around, anytime a bag hits a wall, 2-5 degrees C, anytime you have an element obstructed, 2-10 degrees. so unless you have a square bath with the heater in the bottom it is going to be wildly inexact.

You need circulation.

Mason_Perry_34060

Nominal and yes...

Brendan_Lee_56950

how big is that? and does it withstand the high temps?

Mason_Perry_34060

This is what I will be using, 22 bucks.

seijoed

It will I think. That would be a really nice design too.

Brendan_Lee_56950

I'm going to see what they have at lowes and home depot this weekend and try and fit them into my current build so it's all in one. I think the one you have will fit inside the ikea canister i'm using much like the polyscience blade inside the coil

seijoed

And a few more pictures and a video.

https://plus.google.com/u/0/112827635720941213700/posts/Ljfj76yaxKC

seijoed

Okay, I have a circulator / mixer in the works now.

A fan engine and a squirrel mixer.

Mason_Perry_34060

@Chris that makes perfect sense about the convection related to how fast the heat can travel through food, my DIY bath will be inside a very well insulated ice chest so I would expect little if any difference in temperature even without a pump, but I think I have a pump that won't mind the moisture or heat so that shouldn't be a problem.

Brendan_Lee_56950

Good to know I wasn't crazy. Explains the texture and end result I was seeing.