HOME > Chowhound > Cookware >

Discussion

Polyscience Immersion Circulator

Has anyone used this device?

http://www.polyscienceculinary.com/so...

I really like the idea of this. Just clamp it to the side of a pot. Much prefer this design to the sous vide supreme which I have wanted to get but don't want to devote countertop space to it. And the Polyscience unit is cheaper too.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Three hundred bucks (not counting accessories)!? No, thank you. Then, I wouldn't want it at $30.

    2 Replies
    1. re: GH1618

      Well some of us have this thing called disposable income and an interest in food.

      1. re: GH1618

        What are you talking about? Accessories? Have you ever cooked sous vide?
        You don't need any accessories, you can cook fine in Ziploc bags in a pot.

      2. Also look at the Anova sets of immersion circulators. I have a Anova "one" for about a year myself and use it a lot. They are really great brand and has been making immersion circulators for businesses for a while. They also have great customer service. They just came out with a new item Anova Precision that is cheaper and has bluetooth connectivity. These Polyscience circulators are really just overpriced. Other brands to consider are Sansaire & Nomiku.

        2 Replies
        1. re: bobbykauaiboy

          Thanks for the tip on anova. Looks like a winner.

          1. re: bobbykauaiboy

            Skip Sansaire and Nomiku. Anova One is really the only option right now.

          2. Another vote for the Anova. KISS simple and well built. I love mine.

            1. All of them clamp to the side of a pot.

              If you're going to consider the Polyscience, consider the Chef or Classic series as these are intended for heavy use (the Classic series is for all intents the same unit Polyscience sells to labs).

              I haven't used the intro model you're considering but I have used the Creative, Chef and Classic series, with the latter both in the kitchen and in the lab.

              1. I have their Chef series circulator - I bought it years ago before they had other, less expensive, versions. It is definitely "more machine" than I need - but it works great, though it is louder than I would like (I'm not sure how loud the newer models are or how other brands are). In a professional kitchen you'd never notice but if I'm doing something for a long time (48 hours/etc) I can hear it upstairs overnight.

                1. I have the Creative Series. It is great and was really worth it for me when it was $100 more ($499). It sounds like the Discovery is just like the Creative except it takes longer to heat the water.

                  I bought mine a couple years ago. Now there are newer models which are cheaper (like the Anova) and get great reviews. I haven't tried any of those but Polyscience is a very good company with a great product.

                  1. PolyScience Creative is not a great circulator.
                    Go with the Anova One (original model of Anova circulators). I have two and love them, they see heavy use around here and I have yet to encounter a single problem.
                    If you can wait until October and are interested in being able to clamp it to smaller size containers you could look into the Anova Precision Cooker.

                    4 Replies
                    1. re: EatFoodGetMoney

                      Why do you say that and why do you say Anova is better?

                      I would go with Anova since it's cheaper and has good reviews, but I have the Creative and it is a great product.

                      1. re: calumin

                        See this thread: http://forum.chefsteps.com/discussion...

                        Perhaps you have an older Creative Series model. The new ones do not have the same build quality.

                        1. re: EatFoodGetMoney

                          Maybe I am lucky or maybe the posters were unlucky. I've done a number of 72 hour sessions and have never had a hint of a problem. From the bottom post, it sounds like they'll replace it for free if you have a defect.

                          1. re: calumin

                            They replaced his because he got loud. It is not a typical occurrence I don't think but as of late I think Polyscience has been cutting corners.

                            Polyscience isn't like way worse than Anova, I just think that the Anova is a superior unit.

                            Once you factor in the price difference I'd say Anova really dominates. Even if the Anova was $300 I'd still recommend it.

                    2. If you can wait a bit the Nomiku people have launched a Kickstarter campaign for their next generation circulator.

                      https://www.kickstarter.com/projects/...

                      I backed their original circulator and have been very happy with it.

                      7 Replies
                      1. re: Coogles

                        Why would I need my sous vide circulator wifi enabled?

                        1. re: thimes

                          The main benefit I can think of would be during long soaks like my 42 hour carnitas or 72 hour short ribs I'll be able to check that everything is running properly when I'm at work or otherwise away from the house. I'm hoping that there will be some way to have an alert sent to my phone if the server loses contact with the circulator while it's running to let me know of a possible power outage. If I have something cooking and get delayed somewhere it would be nice to be able to remotely turn down the bath to a holding temperature. I can also see setting up the circulator on a beer cooler containing some bagged steaks and an ice bath to keep them cold throughout the day, then sending a command to the Nomiku as I'm leaving work to heat the bath up to the cooking temperature so the steaks will be ready to sear when I get home. I'm not sure how much I'll actually use the feature, but It'll be an interesting thing to play with.

                          1. re: Coogles

                            Fair enough - I can't see any of those situations being relevant for me but if they are for you that's great.

                            For me, the advantage of sous vide is that it has a pretty generous window for holding once something comes to temp - so I can't ever see being so delayed that I would need to turn down the bath.

                            I guess the ice bath to cooking bath could be interesting (though again not for me). I've never really done sous vide from a cold bath, always once the water comes to temp. I can't imagine that will make too huge a difference but if you try it, please post somewhere on how it works for you.

                            I can see a perk if it was able to send an alert if the machine malfunctions during long cookings (though chances are I wouldn't be able to just leave work to go home to "save" dinner).

                            One thing to be aware of with many wifi devices and notifications with respect to power outages. That alert is often triggered by the equipment, not the server. So for me in my house, when the power goes out so does my wifi - thus no notification.

                            If they get funding and you use it with wifi - let us know when it was useful - always looking for new ways to use my sous vide.

                            1. re: Coogles

                              The only real benefit imo is that you can start the water bath before you get home so it is at temp when you get home.
                              All these "smart," circulators seem kinda dumb to me, more things to go wrong and it provides no real benefit other than being able to heat the water up when you're gone.
                              I do 24-72 hour cooks all the time and I've never worried about the temp dipping, it just doesn't happen.

                              1. re: EatFoodGetMoney

                                I'm not really concerned about the bath temp dipping while the circulator is running but having it drop in to the danger zone if the power goes out when I'm not around. If the power goes out while my current Nomiku is running it will simply resume at the set point when power is restored and display an icon on the screen to let you know there was an interruption. What it doesn't tell you is how long the power was out or if the bath temp had dipped in to the danger zone before it resumed. I'm hoping that the new version will be able to utilize the WiFi connectivity to send alerts if there are any problems so I'll be able to make an informed decision about whether the food is safe and/or intervene before safety is compromised. Prior to the Nomiku I was using an old surplus Fisher Scientific Isotemp lab circulator that would occasionally trip the GFCI so I became a bit paranoid about leaving a bath running unattended.

                                1. re: Coogles

                                  Ahhh makes sense. The outlet I use for my Anova, I also use for a fan, and when I unplug the fan, it trips my Anova. Luckily that can only happen when I'm home so it's not a big deal.

                                  Some of the professional circulators collect data for use in HACCP plans and to show health inspectors if need be.

                                  I rarely every experience power outages as I'm in a big metro area. When I lived other places I could see it being more useful though.

                                  1. re: Coogles

                                    I plug into a UPS unit so it should take care of the small interruptions and short outages. It's the long ones that bother me