Sous Vide Equipment
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I am looking at Sous Vide equipment and I am interested in the VacMaster SV1 model. On this website it is listed as having 1,500 watts and capable of heating 30 liters of water. I happen to be on vacmasterfresh.com and it was listed at 1,200 watts and capable of heating 15 liters of water. Does anyone know which is correct?
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Ace56 Let me check!
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This post is deleted!
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Shoot! It was watts, not volts…back I go!
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Okay, it doesnt say anywhere in the manual if it is 1500 or 1200. It says both on the box and in the manual that it does 30 liters. I wonder if they made changes to it and reduced the power? I am going to change the description to 1200 but Im leaving it at 30.
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Okay, it doesnt say anywhere in the manual if it is 1500 or 1200. It says both on the box and in the manual that it does 30 liters. I wonder if they made changes to it and reduced the power? I am going to change the description to 1200 but Im leaving it at 30.
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Okay, it doesnt say anywhere in the manual if it is 1500 or 1200. It says both on the box and in the manual that it does 30 liters. I wonder if they made changes to it and reduced the power? I am going to change the description to 1200 but Im leaving it at 30.
Jonathon Look for and Amperage rating then do the math. Amps x volts = Watts
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johnsbrewhouse I went back and looked on the back of the unit (stupid I know!) and the sticker clearly shows 1500 watts, so I switched it back!
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This is the funnest set of post yet.LOL
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johnsbrewhouse I went back and looked on the back of the unit (stupid I know!) and the sticker clearly shows 1500 watts, so I switched it back!
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Ace56 I’d be harder on them but right now I feel like everyone in our industry is basically trying to keep things moving and there isn’t time to go through and fix things. I had so many plans for this year and anything that wasn’t mission critical got nixed. Next year we will have a bunch of cool things chiefly is the document I have been working on that will be a troubleshooting document where I list an issue what product it is affecting (sausage, jerky, etc.) the issue that caused it and then a fix. Eventually, every one of those will point directly to a video that covers all of those possible fixes. It was going to be so cool too!
Sorry, rambled there a bit
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Ace56 I’d be harder on them but right now I feel like everyone in our industry is basically trying to keep things moving and there isn’t time to go through and fix things. I had so many plans for this year and anything that wasn’t mission critical got nixed. Next year we will have a bunch of cool things chiefly is the document I have been working on that will be a troubleshooting document where I list an issue what product it is affecting (sausage, jerky, etc.) the issue that caused it and then a fix. Eventually, every one of those will point directly to a video that covers all of those possible fixes. It was going to be so cool too!
Sorry, rambled there a bit
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I still have a brand new Hamilton Beach Commercial AcuVide 1000 Sous Vide Immersion Circulator if someone is interested please send me a personal message.
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Ace56 I’d be harder on them but right now I feel like everyone in our industry is basically trying to keep things moving and there isn’t time to go through and fix things. I had so many plans for this year and anything that wasn’t mission critical got nixed. Next year we will have a bunch of cool things chiefly is the document I have been working on that will be a troubleshooting document where I list an issue what product it is affecting (sausage, jerky, etc.) the issue that caused it and then a fix. Eventually, every one of those will point directly to a video that covers all of those possible fixes. It was going to be so cool too!
Sorry, rambled there a bit
Jonathon said in Sous Vide Equipment:
Ace56 I’d be harder on them but right now I feel like everyone in our industry is basically trying to keep things moving and there isn’t time to go through and fix things. I had so many plans for this year and anything that wasn’t mission critical got nixed. Next year we will have a bunch of cool things chiefly is the document I have been working on that will be a troubleshooting document where I list an issue what product it is affecting (sausage, jerky, etc.) the issue that caused it and then a fix. Eventually, every one of those will point directly to a video that covers all of those possible fixes. It was going to be so cool too!
Sorry, rambled there a bit
That should be easy since everything reverts back to improper protein extraction right???
Sorry Jon, couldn’t resist. -
smokinbubba lol I’d expect nothing less than that from an Oranger!
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