Sous Vide Machine

It's going to revolutionize home cooking in ways that the microwave didn't even dream of doing
- Heston Blumenthal

Sous-vide is a method of cooking in which food is sealed in airtight plastic bags then placed in a water bath or in a temperature-controlled steam environment for longer than normal cooking times (usually 1 to 6 hours, up to 48 or more in some select cases) at an accurately regulated temperature much lower than normally used for cooking, typically around 55 to 60 °C (131 to 140 °F) for meat and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and retain moisture.
Wikipedia

Sous Vide - Fish

What you need

All the required components and tools can be easily found online or at the closest hardware store. In Melbourne (Asutralia), Bunnings and Myer are selling everything you need except for the Temperature Controller.

Water boiler, pump, temp controller
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generals
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How to assemble it

I have added the layout that I have used for connecting the Temperature Controller and the other components: Pump, Heather and Sensor. The circuit is really simple and it can be easily reproduced but, if you have any issues, please do not hesitate to contact me.

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Here some pictures that illustrate the final machine with all the cabling.

Final machine
Final machine
Final machine
Final machine
Final machine
Final machine
Final machine

Contact Me

If you want to have more details regarding this project or you just want to get in touch with me please do not hesistate to send me an email (), add me on LinkedIn or check out my project Ocean Deep.