Sansaire kickstarter - immersion circulator for $200

It would definitely be good to get answers to those questions. The guy leading the project is the head of 'Applied Research' for Modernist Cuisine, though, so I'm reasonably comfortable that the answers will be sensible.

Johan_Edstrom_5586

He is also the original DYI sous vide guy. So yes, he is very familiar with the technical issues.

davidattala

It seems weird to me that the Modernist Cuisine team, having already brought a pizza stone to market, wouldn't put their finances behind bringing their own product to market. They both look interesting enough to keep an eye on though.

DiggingDogFarm_65362

On the Sansaire website they state that the project isn't related to Modernist Cuisine......

"Is this project related to Modernist Cuisine?

Nope. Although Scott works for Modernist Cuisine, this project was underway before he joined the team. He was generously given permission to continue work on the Sansaire as an after-hours project."

~Martin

Brendan_Lee_56950

Serious Eats (aka Kenji) just did a write up about this using a prototype model he got his hands on to test.

http://www.seriouseats.com/2013/08/we-test-the-new-low-price-sansaire-sous-vide-ciculator-from-modernist-cuisine.html

@diggingDogFarm some of your questions are answered there I believe.

cwizou

They even added a stretch goal at 250K for an international 220V version, which is pretty cool.

omgitsjulian

I would be very interested in their specs. If it was on par with my Polyscience unit. I would put it on ebay and buy 2 of these, no questions asked...

Jack_Mayer_85396

Its already sold out

richard.fine

That's just the Early Bird price, I think? Doesn't look like they have a limit on the regular-price ones.

cwizou

Since they went past the 250k stretch goal I finally backed them this morning ($199 is indeed still available).

They added this stretch goal too :

- $350,000 stretch goal: Every Sansaire will include a reference towel.

Their favorite temps printed on a kitchen towel

Matt_67991

I really like this. It's moving a circulating water bath into a very justifiable price range.

Does anyone know of a good way to use circulators sort of like a temperature controlled slow cooker, like in the Chefsteps beef stock? I can imagine issues with food getting stuck in the impellers. I liked how it was done in the Chefsteps poached chicken, but a chamber vacuum isn't feasible for most home cooks. Would putting a stockpot into a water bath work well, or would there be a weird temperature differential?

Brendan_Lee_56950

That should work fairly well. I did a large mixing bowl within my regular bath once and the temp difference was about 1.7C but that's pretty easily accounted for.

Matt_67991

Alright, that's great. My old roommate has the slow cooker I used to use, so this might get two birds stoned at once.

DiggingDogFarm_65362

I use Ball 1/2 gallon wide mouth Mason jars in my water bath (sealed and submerged.)

Alternately, I can just hook the Fresh Meal Solutions Sous Vide Magic up to a slow cooker or the like.

I don't have a chamber sealer, but a whole chicken can be packed for the bath by removing air from a chamber sealer bag via the Archimedes principle and sealing with an impulse sealer (or the like.)

~Martin

Jack_Mayer_85396

@Richard_Fine - you are correct, my mistake. Anyone see how large a bath it will accommodate?

Chris_Young_80640

Size of the bath is difficult to predict because it really depends on how well insulated the bath is. If it plugs into a standard 120v, 15 amp outlet than you've got—at most—1800 watts available. In practice, the circulators can't actually pull that much, and a 1200 watt limit is common. So 1200 watts could heat as little as 15 or so liters in a poorly insulated metal pot, or (in my experience) 100 liters in a rigid Igloo cooler. Obviously, preheating takes longer (starting with hot water helps), but if you have a really well insulated container, you only need to supply a few watts to maintain temperature.

Jack_Mayer_85396

@Chris - once again you are quick to provide really helpful information, thanks!

DiggingDogFarm_65362

A response in the Q&As........

"The main specs are: 1000W heater coils, 3 gal/min pump rate, 3in minimum water level, 6.5in max water level, and a temperature stability of 0.1C. The most important temperature accuracy is between 50-70C, where we are currently getting .2C. This number is likely to improve a little."

~Martin

Johan_Edstrom_5586

That would put the flow on par with the Chef-Series which I think is around 12L/m.

Slightly lower on the heatcoil, so from specs that sounds pretty darn good.

Brendan_Lee_56950

Agreed, this is shaping up to be a good deal.

Brendan_Lee_56950

The Anova machine that was mentioned earlier just dropped it's price to be on par with Scott's sansaire machine ($199)

http://anova.myshopify.com/

From the limited reviews I've read it seems to be a very decent machine for the price. 22L capacity I believe.

DiggingDogFarm_65362

Wow!!!!

Yeah, I'm tempted to try an Anova!

Here's an unboxing video I stumbled upon the other day.

http://www.youtube.com/watch?v=EMGIb2WFQBU

~Martin

Mark_Van_Buskirk_33299

I ordered an Anova on Monday and it will be here, in Boulder, CO, tomorrow. I hope to put up some comments on how it compares / holds up to my Polyscience unit I already have. The specs and build quality sure look good. We'll see ...

Johan_Edstrom_5586

@Mark, looking forward. That turned into a great price.

Brendan_Lee_56950

Looking forward to that review for sure.

robert.c.brown15

I look forward to your review too! Here is one I just found:

http://www.studiokitchen.com/studio-kitchen/anova-immersion-circulator

richard.fine

The Anova site is pretty bare-bones. I don't see anything suggesting that it'd work outside the US.

robert.c.brown15

Hey All,

There is a great forum topic about the Anova Sous Vide Circulator going on right now (and has been going on) over at eGullet. Here is the link:

http://forums.egullet.org/topic/145431-anova-sous-vide-circulator-availableanyone-try-it/

go to around page 3 and 4 of the thread for the most current stuff. The Senior Engineer of Anova, Jeff, has been weighing in and answering questions/supplying answers to issues users seem to initially be having.

Funny enough in this thread: http://forums.egullet.org/topic/145471-new-sainsaire-199-sous-vide-circulator-on-kickstarter/

a Sansaire representative has begun answering questions about halfway through it for people.

Both are worth checking out!