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Couldn't you keep those bottles warm and ready w/Anova? LOL
@krobertsmsn - I have right at $250 in my set-up (Anova circulator and cambro)... I know the Sous Vide Demi is on sale now, but it is limited by the amount of water that will fit in the unit. I like the flexibility I get from the circulator plus it can handle up to 6 gallons of water.. It will fit on a large stock pot or one of these cambro containers (this one came from Amazon).Just my 2cents...
Two XL BGEs - So Happy!!!!
Posted by Scott Heimendinger ♥ Like
"When can I get my Sansaire?!" we hear you asking. Very soon!
If everything goes 100% according to plan, we’ll send out the very first units in the last week of November, when we conduct a trial production run to establish our standard operating procedures. If these units meet our standards we'll immediately begin assembly of the main batch.
This is a little later than we were initially hoping. It means that we’ll miss the opportunity for our US backers to celebrate Thanksgiving with a sous vide turkey this year. We thank you for your patience and understanding – we’re doing everything in our power to make the Sansaire high-quality and deliver it to you as soon as possible.
The feedback from our ETL certification testing continues to be positive. We’ve now passed 'pre-testing', an unofficial marker, but one that allowed us to order all our components. That was a big purchase order, and a huge step forward in the production process!
We are impressed by how rigorous the whole certification process has been. We began by supplying 20 units for the certification company to test. They put the units through grueling conditions to root out potential points of failure. After every test they documented the results and suggested design changes to fix any issues they encountered. All of the requested changes were small and easy to accomplish – one suggestion was to use a different kind of wire on our PCB, and another was to use a different micro-controller from the same family. After every change, our factory built updated units to resubmit. In total we’ve gone through 30 units in the testing process.
Once we’ve received the final, official word certifying our entire machine, we’ll be able to begin full-scale production.
We had a lot of questions about our shipping procedure. It is hard to answer in the comment thread because each country has its own import regulations and fee structures. So, we’ll need to treat each country separately. We know that importing goods can be a pain – often and expensive one – but we promise to do everything we can, in accordance with local laws and regulations, to make it as easy and inexpensive as possible to receive your Sansaire. Look for more details from us regarding the procedure for your region as we get closer to our shipping date.
We want to show you how diverse our backers are. In total 58 countries are represented! As we expected, the US, Canada, Australia, and the UK had the highest demand. However, Singapore, Denmark, Sweden, and Malaysia had surprisingly strong representation, particularly per-capita! Secretly we were hoping to get at least one backer from every continent, but Antarctica dropped the ball.
This data comes from the Kickstarter survey you all filled out. One of the most interesting fields in the survey was the freeform comments area. After looking at over 800 unique entries, we are extremely humbled, and we’re taking your suggestions to heart. Here are 5 comments that sum up the sentiment we experienced:
We’ve received a number of questions asking us if you can use the Sansaire with liquids other than water. Some of you want to cook with oils and other want to brew beer. Yes, brewing is also best with done with precise temperatures!
However, the Sansaire cannot be in direct contact with anything other than water. Oils and wort (the precursor to finished beer) have a tendency to accumulate in the internals and coat the heating coils. It’s a pain to clean and over time the heating coils become less effective.
But we have a better alternative for you. The Sansaire makes a very handy heat exchanger. In the photo below we cooked a fresh salmon in a mason jar filled with olive oil (47C or 116F for 20 minutes). The water transfers heat from the Sansaire to the oil, which in turn cooks the fish. Wort is handled the same way except with larger containers.
In the same setup, if you fill the Sansaire’s container with ice and set the temperature to 0.0C, it will function as a convenient circulating pump to chill down other liquids. Please note the Sansaire only has heating coils, not “chilling coils”. Chilling baths are a whole ‘nother thing.
We’ve enjoyed the research and planning that have gotten us this far. However, we’re really looking forward to the next step: bringing the Sansaire to life, and delivering units to all of you!
The Sansaire Team
Sous vide salmon: 47C (116F) for 20 minutes in olive oil. Salad: basil, tomato, and feta with lemon dressing.
"The circulation is to look after any spots that might be overlapped or bent or for multiple bags together. I think the racking that C-T has prevents that. I don't have a tank, just a big stock pot."What rack might this be referring to?