sous vide circulator pump: constant or intermittent?

10 years ago

I'm finally getting around to hooking up a sous vide setup similar to what dcarch did a while back.

Got my PID controller:

http://www.ebay.com/itm/LCD-Digital-Temperature-Regulator-110V-Thermostat-Controller-Aquarium-Fish-Tank-/131006981182?pt=LH_DefaultDomain_0amp;hash=item1e809fe43e

Got an aquarium heater element without a thermostat; and I have a small submersible pump rated for the temperature range for sous vide:

http://www.ebay.com/itm/DC-12V-Electric-Submersible-Water-Pump-95-GPH-P-38B-/251411138811?pt=LH_DefaultDomain_0amp;hash=item3a894588fb

I'll hook up power to the temperature controller, and send the output to a 2 receptacle socket in a handy box. It would be convenient if I could just plug in the pump's wall-wart 12v transformer into one of those sockets, and plug the aquarium heater element into the other; however, that would mean that the water would only circulate when the heater kicked in. Is that a problem, or should I have the pump running 24/7, or am I just being a nervous nellie? (no offense to anyone named Nellie)

This post was edited by arley on Mon, Dec 30, 13 at 9:17

Comments (8)

arley_gw
Original Author
10 years ago
OTOH, the pump is rated for a life of 26000 hours, which is about 3 years constant use; maybe it's moot.
foodonastump
10 years ago
Arley - I recall being a bit confused by the controller's instructions - it's an inline switch, not a power supply. The way I set mine up was first remove the jumper on the hot side of the outlet so that each plug is powered separately: one always on for the pump and one switched by the controller for the heater.

Email me if that isn't clear - I can easily take it apart and draw up a wiring diagram for the whole thing as I did it.

This post was edited by foodonastump on Mon, Dec 30, 13 at 10:40
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calling dcarch--advice on sous vide
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Comments (7)
Arley, basically what FOAS have said. Leave the pump on all the time to make sure that the temperature is completely even and thermal conduction is efficient. The pump is typically a brushless AC motor, nothing much to be wormed out. Look on eBay for immersion heaters. I use one that is 220vac/2,000 watts unit. Running 220vac/2,000 watts on 110vac gives you 500 watts. It's cheaper, less than $10.00. Plug the finished sous vide controller in a GFP kitchen outlet just incase of leaks. This portable unit gives you the flexibility of cooking with any size container. I have cooked a couple of eggs in a small pot to an entire frozen 18-lb turkey in a bee cooler. Using a light bulb as a heating source, you can have absolute repeatable bread proofing. Have fun. dcarch
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Sous Vide rocks! Thanks dcarch & FOAS
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Comments (15)
You can also get an egg chart (see link) to have eggs cooked exactly the same way every time to specification, it does not matter how cold/hot/big/small the eggs are. The sous vide system can be set up to do anything which will require exact temperature control, such as making yogart, hatching eggs, pasteurize eggs (for ice cream raw eggs), pasteurize milk, proofing bread, starting seeds, ---------. The steak took me about 8 hours. I like to serve steaks as hot as possible without overcooking. The sous vide method does not require resting. This is how it works: Since you cannot overcook the meat, you can take the time to prepare every other sides, then when it's time to eat, you tell everyone to sit down and fire up the cast iron skillet. I normally get the skillet to about 520F with an IR thermometer. Sear the steak about one or two minutes each side, get the house to smell real good. Perfect timing. Served hot !!! dcarch Here is a link that might be useful:
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Please tell me about your sous vide set up
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Comments (21)
FOAS, the the STC 1000 is not a PID controller. I think it is just a digital thermostatic controlled relay. It can control a heater and a refrigerator at the same time and it has some delay logic in turning the heater/refrigerator on/off. For the heater, I use a stove heating element or a domestic hot water heating element. They are very cheap and they last a long time. In general, they are high wattage/220v heaters (2,000W to 4,000W). However, you can run them at 110V and the wattages become about 1/4. Angie, yeas the Cal 9300 is expensive and they don't even give you the thermocouple sensor with it. I like the cheap PIDs because they have dual displays, set themperature and real time temperature. I am very impressed that you have done Op-amp work. Programing op-amps require real electronic know-how. Anyone else who may be reading this thread, FYI, a sous vide cooker cannot make crepes. LOL! dcarch
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Comments (14)
"Here's the power supply I bought for the pump. Here is a link that might be useful: Velleman power supply" A very good power supply. Electronic regulated switching device. Just make sure one thing. A device like that has a tendency to produce RFI thru the power line. That why you see most of them include a "Choke" to trap the RFI. RFI can interfere with you home wireless devices or some computers. dcarch Here is a link that might be useful:
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foodonastump
10 years ago
I worded that switch/ power supply thing badly/incorrectly so disregard that. "I know what I meant" LOL
arley_gw
Original Author
10 years ago
FOAS, I appreciate the offer; I may take you up on that. Lemme try and see if I can figure out the wiring. I was working on it several months ago, then I had to put it aside. Of course, by the time I get this together, they'll probably have a $49 sous vide appliance at Walmart.
dcarch7 d c f l a s h 7 @ y a h o o . c o m
10 years ago
Exciting!

Thank goodness to my sous vide setup. I was cooking like mad the past 8 days for a lot of people.

I was able to serve prime ribs, ducks, steaks, pork rib roasts, fish, short ribs, pork spare ribs, ---- all perfectly done, perfectly hot, at the perfect serving time --- all with no stress! I can see why restaurants like to use sous vide for their cooking.

Your system:

The pump should run full time. Only the heater is to be controlled by the controller.

The pump you have is good. I use a different pump which has an 110vac motor. Much simpler than your brushless DC motor. A DC brushless motor has electronics inside (Hall Effect Device) which is more heat sensitive.

You should get backups for all components, so that for long cooks you will not be stuck.

Also get a couple of spare temperature sensors. Don't buy the sensor alone, can be $7.00 to $10.00. But this instead:

http://www.ebay.com/itm/New-Digital-LCD-Thermometer-For-Aquarium-Freezer-H155-/200978818608?pt=LH_DefaultDomain_0amp;hash=item2ecb456630

The sensor is the same thing, much cheaper.

I had to replace my senor, which did last a few years of non-stop use.

Have fun and let us know your progress.

dcarch
arley_gw
Original Author
10 years ago
So far the only boo boo I've made is that I ordered an ice chest that was too big; well, I'm sure it'll work but it's way bigger than I expected. It was on sale at Amazon, and I'm a sucker for big markdowns, a $129 chest marked down to $38. But unless I'm gonna cook an entire beef shoulder, it's overkill. I'm gonna look for one in the 25-48 quart range.

Dcarch and FOAS, thanks for the support! Will post progress and results.

Here is a link that might be useful: ice chest on sale at Amazon
mustangs81
10 years ago
This was on "The List" TV program last night. You all are ahead of the trend!!

Here is a link that might be useful: Sous Vide Craze
arley_gw
Original Author
10 years ago
Nice to hear that, but I was afraid that my efforts would soon be eclipsed by a standalone appliance.

Let me see what I've spent so far:

Temp controller $19
Aquarium heater element $40
Circulating pump $18
Electrical box/switch/wires about $15
25 qt ice chest $20

So I guess I'm still under what I would have spent on a standalone doodad. And if I were to use an ice chest I already had, then it would be cheaper.

But hey, it's a do it yourself guy thing.

Still waiting on the pump to arrive, then I'll put it all together.

I'll try to take some pics as I put it together.

sous vide circulator pump: constant or intermittent?

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sous vide circulator pump: constant or intermittent?

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