Starting a DIY sous vide cooker project

[Howard]

Project started 2011/01/14

Based on these plans: http://seattlefoodgeek.com/2010/02/diy-sous-vide-heating-immersion-circulator-for-about-75/

My own rendition: http://pics.bbzzdd.com/users/Yucky/SV_schematic_05-12_R2.png

Firing up the prototype: http://pics.bbzzdd.com/users/Yucky/IMG00043-20110513-2336.jpg

Testing the final design (not tidied up): http://pics.bbzzdd.com/users/Yucky/IMG00044-20110515-1443.jpg

So far, I've bought:

- Sestos D1S-VR PID controller /w 12VDC relay output - $35.95 CAD
- Pt100 temperature probe - $6.08 CAD
- submersible pump - $21.16 CAD
- plastic enclosure - $0
- 3-pin M8 male right-angle connector /w cable - free
- 3-pin M8 female panel mount connector - free
- AC input filter /w mains switch and fuse holder - free
- 15A fast-blow fuses - $2.54 CAD
- 10A fast-blow fuses - $5.63 CAD (too lazy to shop around)
- Omron G3NA-240B DC5-24 solid state relay - $38.42 CAD (see below)
- plain jane NEMA 5-15R receptacle - $2 CAD
- GFCI NEMA 5-15R receptacle - ~$25 CAD
- terminal strips - ~$5 CAD
- crimp connectors - ~$5 CAD
- 3.0 mm transfer punch - ~$3 CAD
- various screws and nuts - free
- Drill bit and tap (for mounting bracket holes) - $borrow
- Cork for probe floating platform - free
- Proctor-Silex 1000W hot plate - $19 CAD
- 1150W immersion heater - $72 CAD

The output of the relay, controlled by the PID with the temp probe signal, will go to the 5-15R receptacle so I can hook up either an immersion heater or a hot plate. Can you say foolproof rib roast or cardboard box BBQ?

I'm thinking I can mount the temperature probe externally rather than integrate it into the controls enclosure, which I think should be at a distance from the heated fluid. I might simply screw the probe into some floating material, like rigid insulation, to keep it dry as well as save on energy costs.

Update:

2012/03/04:

Got a thermocouple for measuring smoke temp. It's a Watlow 70XJSGC048A. Stay tuned.

2011/06/03:

Finished up the last couple of things: cleaned up the wiring instead as best I could, calibrated the probe with some boiling water (was off by 2.3F), and swapped the straight-through probe cable fitting (which was super ghetto) with a proper panel-mounted connector, 3-terminal female M8, with a right-angle plug for better impact resistance and durability.

2011/05/15:

Apparently the auto-tune feature works as advertised; I was getting a steady-state error of 8-10% above set point, but then it dropped to +/- 1% or so after auto-tune. Beats the hell out of manually tuning, I suppose.

This week I'm going to be cutting out the enclosure and tidying up the wiring.

2011/05/13:

Wired up the prototype and powered it. Had only ~3V going to the relayed outlet until I realized the GFCI outlet comes in TEST config by default; I hit the RESET and all was well. I have some consistent over-temps so I'm going to have to fine-tune the settings when i have more time.

Need that hot plate now and then I'll be able to start pumping out test works.

2011/05/12:

Got a grill session coming up and I figured I'd get this ready before then. Unfortunately, because the only cheap solid-state relays seem to be from eBay, shipping from the other side of the world, I splurged and bought an Omron G3NA-240B DC5-24.

Also, my crimper decided to stop working with my Tyco Ultra-Fast blade connectors, so it looks like I need to go shopping for some more 1/4" connectors (my power input module demands a mechanical connection).

2011/03/21:

Acquired a nice plastic enclosure. Now I can start cutting out all the holes for the PID controller, the probe connection, and the power receptacles.

2011/02/06:

Have all 3 pieces of the original order (probe, PID controller, submersible pump). I'm wondering now 79GPH is enough to maintain a uniform temperature. Anyway, I've got to cut the spade connectors that came with the probe leads and put them into something easily repluggable - probably an XLR connection, I suppose.

 

[Cheesetogo]

This looks pretty awesome. I've been thinking about attempting something like this, but I don't really have any experience with the electronics.

 

[Dr. Zaus]

So what's wrong with just poaching things you've vacuum sealed by keeping an eye on an electric skillet?

 

[kami333]

It's hard to keep an eye on something for 6hrs+

 

[Dr. Zaus]

It's hard to keep an eye on something for 6hrs+

Ahh..

 

[kami333]

Ahh..

I've seen people do it with a slow cooker (manually keeping the temp within range), but the results just aren't as consistent. According to some people even a degree variation can change the outcome.

GL op, I've been meaning to try to make one for a while.

 

[Wonderful Pork]

I've been using the cooler method to cook steaks sous vide, works great with not extra materials to clutter up the house (assuming you already have a small cooler.)

 

[gophins72]

that looks sweet! only thing i'd be careful with is, looks like you're using a hot plate and 1 heater whereas the plans use 3 heaters. you want to make sure the hot plate doesnt swing the temp too much in that area (make sure the circulation is damn good).


i'm tempted to build one now....
:hmm:

 

[gar3555]

I've been using the cooler method to cook steaks sous vide, works great with not extra materials to clutter up the house (assuming you already have a small cooler.)

The cooler method(actually I adapted it to a double cooler method) has worked great for me. I have a remote temperature monitor, and the water stays at a consistent temperature for a (4+ hrs)long time.

 

[911paramedic]

I've seen people do it with a slow cooker (manually keeping the temp within range), but the results just aren't as consistent. According to some people even a degree variation can change the outcome.

GL op, I've been meaning to try to make one for a while.

There is a way to do it with a slow cooker: http://www.popsci.com/diy/article/2010-01/cooking-sous-vide-inexpensive-diy-way

I would love to try cooking this way too but can't afford a nice cooker and don't have the patience to build one myself.

OP, do you have a vacuum packer already? Oh, and will you cook me one of those 68 degree eggs? They look really good.

 

[PottedMeat]

awesome. shouldn't have a problem picking up an old vacuum sealer, people are always dumping those.

a few of the immersion heaters on amazon look like dressed up water heater elements at 10x the price. i wonder if one could be adapted for this.

 

[Howard]

So what's wrong with just poaching things you've vacuum sealed by keeping an eye on an electric skillet?

Some things you can sous vide that way, some you can't because you cannot get accurate temperature control.

that looks sweet! only thing i'd be careful with is, looks like you're using a hot plate and 1 heater whereas the plans use 3 heaters. you want to make sure the hot plate doesnt swing the temp too much in that area (make sure the circulation is damn good).


i'm tempted to build one now....
:hmm:

The relay-controlled power outlet will heat either the immersion heater(s) or the hot plate, not both. If I do sous vide, I will power the heater(s) which I have not yet decided on. If I do BBQ, I will power the hot plate inside a cardboard box, with a cast iron pan containing oak chips to provide smoke and heat.

 

[Squisher]

OK, I looked it up and understand the process, but I fail to understand the benefits to this method. What do you gain?

 

[Howard]

OK, I looked it up and understand the process, but I fail to understand the benefits to this method. What do you gain?

1. more intense flavouring due to inability of fluids to escape
2. precise temperature control (you get exactly medium rare when you want medium rare)
3. uniform temperature (the entire package is at the same temperature)
4. process is almost foolproof
4a. cooking times become super lax (very difficult to overcook foods)
5. cooking scheduling becomes less stringent (see 4a)
6. little intervention required
7. little cleanup required
8. cool factor
9. you can use it for other stuff, like hobby work or BBQ

 

[Howard]

Next up: have to figure out how to set an alarm of some sort when the submersible pump stops working.

 

[Drako]

This seems like a fun project.

I'm just not sure I would ever use one of these things over a standard pressure cooker. Seems like a lot of waste with the plastic bags too.

What are the advantages of Sous Vide cooking, over cooking with a standard pressure cooker?

 

[torpid]

This seems like a fun project.

I'm just not sure I would ever use one of these things over a standard pressure cooker. Seems like a lot of waste with the plastic bags too.

What are the advantages of Sous Vide cooking, over cooking with a standard pressure cooker?

Precision is probably the largest advantage. Many restaurants use this extensively for cooking proteins. I believe Alinea uses it almost exclusively for all proteins.

 

[Eli]

Hmm. Cool.

I've been wanting to pick up a PID temp controller for my Alton Brown smoker anyway. Damn you! Just what I need, another project... lol.

 

[Howard]

Hmm. Cool.

I've been wanting to pick up a PID temp controller for my Alton Brown smoker anyway. Damn you! Just what I need, another project... lol.

You should see all the transformers, transistors, resistors, caps, speakers and shit I've got lying around for a multichannel amp for a full-active dipole system I was planning to build last year.

 

[GrantMeThePower]

I think gizmodo had an article on this also.

 

[sygyzy]

I will sell you my PID made for sous vide cooking. Your parts list is about half the cost of a functioning one. Save yourself some time and hassle. I know you are a tinkerer but seriously, this would be much easier. Will give you a discount too.

 

[Howard]

I will sell you my PID made for sous vide cooking. Your parts list is about half the cost of a functioning one. Save yourself some time and hassle. I know you are a tinkerer but seriously, this would be much easier. Will give you a discount too.

I have lots of electronic stuff lying around. Wouldn't be the first time I slapped something together. Thanks for the offer, though.

 

[Howard]

updated

 

[gophins72]

2011/02/06:

Have all 3 pieces of the original order (probe, PID controller, submersible pump). I'm wondering now 79GPH is enough to maintain a uniform temperature. Anyway, I've got to cut the spade connectors that came with the probe leads and put them into something easily repluggable - probably an XLR connection, I suppose.

try something like this:
http://www.google.com/search?q=usb+water+temperature+data+logger

price may not be pleasant, but there's probably something cheap you can find. i'll try to look later too.

 

[Howard]

try something like this:
http://www.google.com/search?q=usb+water+temperature+data+logger

price may not be pleasant, but there's probably something cheap you can find. i'll try to look later too.

It's not the measurement of the water itself that worries me, but the alarm system. I could simply insert two probes into the water (bonus is that if one of the probes drifts out of accuracy it will also detect that) but unless I measure the resistance of both on a regular basis, I wouldn't know if the flow was stagnant.

Maybe if I channel the pump's output into a tube with a float on it (rotameter style) ... at least visually I could check.