Immersion Circulator

Laboratory immersion circulators can thermoregulate all liquids and in particular oils up to 300 °C. The needs of a sous vide immersion circulator are totally different. In fact, the temperatures used in sous vide cooking are by nature "low" and rarely exceed 92 °C (sous vide in jars or cooking vegetables). In the kitchen, an immersion circulator will therefore be used exclusively with water. The use of oil with a kitchen immersion circulator is generally not recommended. The use of oil with a kitchen immersion circulator is generally not recommended. Otherwise you risk clogging certain immersed components and block, for example, the safety float switch... Water vapors loaded with oil can also block the fan used to cool the internal components of the immersion heater.

For those who absolutely want to cook food in oils, at a constant temperature, we simply recommend placing the food in a pouch with the oil, then vacuum the pouch with a vacuum chamber machine and place the pouch in the water bath.

Yes - to reach the set temperature as quickly as possible the power will be of great help for heating large volumes (58 liters) or when you do not have access to warm water to fill your container. It can happen to a caterer to have as a sole source of water only a hose at 10°C at a customer’s garden...

No - power is not a key to stabilizing the temperature of a water bath. When the set temperature is reached, the immersion circulator no longer heats up to full power. For example, a 28L bain-marie at 54 °C will consume the equivalent of a bulb of approx. 60 W per hour. You can therefore use several immersion circulators at the same time on the same electrical installation without risking blowing the fuses. However, this should be moderated in the following cases:

- when you use a large volume of water (58 liters) in a container located in a cold room. The energy loss is then significant. For large volumes it is always recommended to cover the container with a lid. In this particular case, the power of the immersion circulator will be an asset, especially if the immersion circulator has been set to a “high” temperature.

- when reheating frozen food. In this case, the immersion circulator will have to compensate for large temperature variations and heat at full power, especially if the water bath is bulky. The power of the equipment will then be very useful in stabilizing the temperature of the water bath in accordance with the set temperature.

The more powerful an immersion circulator, the less time it takes for the water bath to reach the set temperature. Power will also give you more flexibility. Indeed, you can use your immersion circulator as well in small volumes as in large ones. The power of an immersion circulator requires a specific design and reinforced components. The more the components of an immersion circulator are oversized compared to your application, the less you will demand the so-called "power" electronics of your immersion circulator. Using equipment at the limit of its performance is never good...

In sous vide cooking it is usual to say that 1 °C inaccuracy can take you from one doneness gradation to another one. It is reasonable to say that an inaccuracy of ± 0.3 °C will not be problematic. However, you must check the accuracy of your immersion circulator every 2 years. It is possible to carry out this test yourself by placing your immersion circulator in an 8 to 10 liter pot with a very high precision thermometer which will allow you to check the calibration of your equipment. An immersion circulator with a platinum probe (Pt100 or Pt1000) is to be preferred because this type of material has very little tendency to lose its calibration over time.

Another key element of the immersion circulator is temperature stability. You can check the stability of your immersion circulator in an 8 liter pot using a fast response probe thermometer. Stability will be linked to several criteria: the quality of the immersion circulator temperature controller and the circulation of water between the cooking bags immersed in the water bath. In a large bain-marie (58 liters which represent approx. 100 portions) you can very significantly improve the water circulation by placing a pastry rack at the bottom of the tank. You will get a constant temperature from start to finish of your container.

To obtain reliable results in sous vide cooking, it is mandatory to have an accurate and stable temperature. The main function of an immersion circulator is to stabilize the temperature of a water bath. Power is just an "accessory". Due to its precision and exceptional stability, the immersion circulator is the most suitable equipment for the sous vide cooking method.

These 3 criteria must be studied with particular attention when choosing your professional equipment.
An immersion circulator is subject to very important constraints in cooking and intensive use. It is not uncommon to use an immersion circulator 24 hours a day, 5 days a week, 250 days a year. An immersion circulator is also in direct contact with heat up to 95 °C, water vapor and sometimes a "virile" use in professional kitchens. Falls are not uncommon and resistance can, over time, unfortunately break down... Your equipment must be able to be repaired easily and quickly. Spare parts must be available and offered at a reasonable price. If this information is not available at the time of purchase... go your way!