Sous Vide Standalone sous vide heating element....?

Found this on amazon:

http://www.amazon.com/gp/product/B000R051DE/?tag=skimlinks_replacement-20

Wondered if anyone has used one or has any thoughts.....seems like a cheap way to increase volume.

You will need a PIP controller and a circulator to circulate the water no matter what. without them you can not have exact temperature range of the +-0.1 degree really .

this is one of the elements used for low cost circulators . A controller Helps adjust temperature by switching that heating element and the circulator helps circulate the water to the tank keeping consistent temp everywhere in the water tank.

I always suggest old bio lab circulators for starters but please be aware that you do not know how much life they have left and even worse what they had been used on (biohazard).

Thanks. I already have a controller, the Dorkfood DSV. Is a circulator important with such a narrow, deep heating element? Seems like it would haveca pretty strong convection current.

An engineer friend has suggested starting with list below. Still have to go with heating element - I like the one you posted. Not purchased anything yet - still playing with the list. Would like a "K" type thermocouple so I can use it for other stuff.

http://www.amazon.com/dp/B002PIM3R8/?tag=seattlefoodgeek-20&tag=thmash03-20

that is the controller -

you will also need a relay -
http://www.amazon.com/Amico-SSR-25DA-Temperature-Control-Solid/dp/B004HZN628/ref=pd_sim_indust_2

and a thermometer -
http://www.amazon.com/Amico-Sensor-...hermocouple/dp/B008BXECN4/ref=pd_sim_indust_1


and a pump
http://www.amazon.com/temperature-108GPH-DC12V-Water-grade/dp/B007XZAJ3I/ref=pd_sim_indust_17

Interesting....thats about 1/2 the price of the dorkfood....but its a bit more of a project. Interesting idea on the pump though.

daveb said:

An engineer friend has suggested starting with list below. Still have to go with heating element - I like the one you posted. Not purchased anything yet - still playing with the list. Would like a "K" type thermocouple so I can use it for other stuff.

http://www.amazon.com/dp/B002PIM3R8/?tag=seattlefoodgeek-20&tag=thmash03-20

that is the controller -

you will also need a relay -
http://www.amazon.com/Amico-SSR-25DA-Temperature-Control-Solid/dp/B004HZN628/ref=pd_sim_indust_2

and a thermometer -
http://www.amazon.com/Amico-Sensor-...hermocouple/dp/B008BXECN4/ref=pd_sim_indust_1


and a pump
http://www.amazon.com/temperature-108GPH-DC12V-Water-grade/dp/B007XZAJ3I/ref=pd_sim_indust_17

Click to expand...

All of these components are necessary the pump especially as the tank size increases. A 5lt tank will behave differently than a 40 lt and so on.

in the long run investing into a circulator makes sense the more you are using sous vide . it is a hefty price tag for a circulator set up and a vacuum sealer

ALthough this won't be ready until November at the earliest

http://www.kickstarter.com/projects/seattlefoodgeek/sansaire-sous-vide-circulator-for-199?ref=live

it looks like it will be as good if not better than the 499 polyscience creative unit...

There's also this, available now:

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

I think people over at egullet.org can give much better advice than me.

Excellent...I'm in....first kickstarter project I've been involved in.

gic said:

ALthough this won't be ready until November at the earliest

http://www.kickstarter.com/projects/seattlefoodgeek/sansaire-sous-vide-circulator-for-199?ref=live

it looks like it will be as good if not better than the 499 polyscience creative unit...

Click to expand...