Sous Vide Equipment
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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.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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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
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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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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