Thermal immersion circulator

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A thermal immersion circulator is an electrically powered device that circulates and heats a warm fluid kept at an accurate and stable temperature.[1] It is used in process, environmental, microbiological, hazardous waste, and other laboratories.[citation needed] Since the late twentieth century, they have also been used for sous-vide food cooking,[citation needed] a method that uses airtight plastic bags in a water bath at accurately regulated temperatures much lower than usually used for cooking.

A thermal immersion circulator comprises a circulator pump (a mechanism to move the fluid), a heating element immersed in the fluid, an accurate temperature probe, and control circuitry which compares the measured temperature with the desired value and supplies power to the heater as required to stabilize the temperature.

It has been recommended[by whom?] that second-hand laboratory circulators should not be used for food, or in a kitchen, due to the risk of contamination, as chemical residues cannot be completely removed.[citation needed] A food-grade, rather than laboratory, circulator is advised, even if unused.[2]

References[edit]

  1. ^ [1][dead link]
  2. ^ "Sous Vide FAQ – PolyScience Culinary". Polyscienceculinary.com. 2014-10-13. Retrieved 2016-12-02.