SousVide Professional™ Test

04 November 2010

Circulating Heater - Temperature Stability & Accuracy Tests

This test was carried out using a 37Litre round stock pot with straight lip. Our Data Logger was set to record 9 channels ? 8 immersed in the water: 4 set at high level, 4 set at low level ? the 9th monited the ambient room temperature.  27 Litres of water was used straight from the cold tap.  This Graph is the record of the first 3 hours (it becomes a meaningless jumble if we try to illustrate all the results but they are available).  The test itself continued non-stop over a period of 4 days and nights.
Obviously it would be quicker to start with hot water, but we wanted to show worst case scenario - that in an emergency you can still achieve the desired water temperature although more slowly.

The test has been repeated several times, and in addition we allowed the water level to drop below the minimum required: the Thermal Cut-Out activated each time to shut down the device and was quickly and easily re-set.

The ambient temperature in the kitchen was affected by activating and de-activating the Extract System over staff lunch period.

Read more about the Sous Vide Professional and the Anti Griddle from PolyScience - our latest new brand.