Sous Vide Cooker, Wancle Thermal Immersion Circulator, with Recipe E-Cookbook, Accurate Temperature Digital Timer, Ultra-quiet, 850 Watts, 120V, Stainless Steel/Black
Capacity | 20 Liters |
Wattage | 850 watts |
Voltage | 120 Volts |
Item Weight | 3.5 Pounds |
Brand | Wancle |
About this item
- Sou Vide Cooker Brings Professional Restaurant Cooking Technology To Home: Michelin restaurant level quality, cook everything from Beef, Chicken, Pork, Seafood, Egg, Pasta, Chocolate, Baking, Salad, Dessert, Breakfast, Cocktail to Vegetarian. No fuss, no noise, no overcooking anymore, best deal to bring professional cooking to home.
- PERFECT DONENESS AND ACCURATE TIMER: Digital control panel makes the temperature accurate to 0.1°C and time to minutes. Wide range of temperature (25-99.9°C)(77°F-211.8°F) and timecontrol (Max 99h 59mins) allows you to cook any type of food you like and Sous vide cooking retains more nutrients and vitamins than other cooking methods. Cooking at home with sous vide ensures and increases food safety.
- INCREDIBLE EASY TO USE: Unlike other immersion circulators, those with WIFI and Bluetooth feature are thought as over-complicated and increase your cost. focus on the core functionality of the sous vide cooker itself. Stainless steel sleeve makes it extremely easy to clean and dry out. No need for other fancy equipment.
- CLEVER DESIGN, SINGLE-HAND OPERATION: Attach sous vide cooker to any water-filled pot you already have, put your ingredients in a sealed bag or glass jar into the pot, set time and temperature, then press start with one hand to start the process; Curved design prevents control panel from mist; Food grade stainless steel; Overheat and low water level protection mechanism.
- WORRY-FREE SHOPPING: we offer a 24-months warranty, if you have any question, please feel free to place the order.
Customer ratings by feature
Similar items that may deliver to you quickly
- Sous Vide Machines, Immersion Circulators, Precision Cooker, with Recipe,Temperature and Time Digital Display Control, 1000WAmazon's Choicein Sous Vide MachinesFREE Shipping by AmazonGet it as soon as Tuesday, Apr 2
- Fityou Sous Vide Cooker 1100W, Thermal Immersion Circulator with Recipe and Adjustable Clamp, Sous Vide Heater with Accurate Temperature & Digital Timer, Ultra Quiet Stainless SteelFREE Shipping by AmazonGet it as soon as Tuesday, Apr 2
Looking for specific info?
Videos
Videos for this product
0:12
Click to play video
Customer Review: Very cheaply build...worked only twice
Amazon Customer
Videos for this product
0:42
Click to play video
Customer Review: Interface didn’t work could never actually use it
Wes
Product information
Capacity | 20 Liters |
---|---|
Wattage | 850 watts |
Voltage | 120 Volts |
Item Weight | 3.5 Pounds |
Brand | Wancle |
Material | Stainless Steel |
Color | Black |
Control Method | Touch |
Lower Temperature Rating | 77 Degrees Fahrenheit |
Upper Temperature Rating | 211 Degrees Fahrenheit |
Product Dimensions | 14.2 x 8.5 x 4.7 inches |
Item Weight | 3.54 pounds |
Manufacturer | Wancle |
ASIN | B07BKSH4KY |
Item model number | P00252 |
Customer Reviews |
4.4 out of 5 stars |
Best Sellers Rank | #210,238 in Kitchen & Dining (See Top 100 in Kitchen & Dining) #143 in Sous Vide Machines |
Is Discontinued By Manufacturer | No |
Date First Available | March 19, 2018 |
Feedback
Product Description
Sous vide - Your culinary game changer
sous vide is a method of cooking that makes it super simple to achieve professional-quality results at home. The immersion circulator utilizes accurate time temperature control to deliver super-juicy, flavor-packed meals, every time. Professional chefs and restaurants started To rely on this immersion circulator since 10 years ago.
why choose our sous vide cooker?
cooking meat and seafood.
tastier.
food safety.
food that is cooked sous vide is pasteurized and safe from foodborne contaminants caused by biological pathogens.sous vide cooking avoids the need for you to time things just right. You can focus on another task, no more undercooked, chewy or burnt food.
great for the multitasking cook.
sous vide cooker allow you have a bigger window of time to play with If you are multitasking in the kitchen. Conventional cooking is much less forgiving.
waste reduction.
cooking steps are much easier than you might think
1.Attach your sous vide cooker to a pot, set the time and temperature according to your desired level of doneness.
2.Put your food in a sealed bag and clip it to the side of the water pot.
3.Finish by searing, grilling, or broiling the food to add a crispy, golden exterior layer.Finish by searing, grilling, or broiling the food to add a crispy, golden exterior layer.
Compare with similar items
This Item Wancle Sous Vide Cooker, Thermal Immersion Circulator, with Recipe E-Cookbook, Accurate Temperature Digital Timer, Ultra-quiet, 850 Watts, 120V, Stainless Steel/Black | Recommendations | dummy | dummy | dummy | dummy | |
Try again! Added to Cart Add to Cart | Try again! Added to Cart Add to Cart | Try again! Added to Cart Add to Cart | Try again! Added to Cart Add to Cart | Try again! Added to Cart Add to Cart | ||
Price | Currently unavailable. | -14% $59.77$59.77 List: $69.77 | -20% $79.99$79.99 List: $99.98 | $79.99$79.99 | $77.99$77.99 | $89.99$89.99 |
Delivery | — | Get it as soon as Tuesday, Apr 2 | Get it as soon as Tuesday, Apr 2 | Get it as soon as Tuesday, Apr 2 | Get it as soon as Tuesday, Apr 2 | Get it as soon as Tuesday, Apr 2 |
Customer Ratings | ||||||
Easy to use | 4.2 | 4.4 | 4.5 | 4.1 | — | 4.1 |
Accuracy | — | 4.2 | 4.8 | 4.5 | — | 4.5 |
Sold By | — | ZHANGLINCHENGNIU | Kursinna | Cubiertool | workhard55 | Cubiertool |
material | Stainless Steel | Stainless Steel | Stainless Steel | Stainless Steel | Stainless Steel | Stainless Steel |
capacity | 20 liters | 15 liters | 4.3 gallons | — | — | — |
control method | touch | touch | touch | touch | touch, application | application |
lower temperature rate | 77 degrees fahrenheit | — | 77 degrees fahrenheit | — | 77 degrees fahrenheit | — |
voltage | 120 volts | 120 volts | 120 volts of alternating current | 120 volts of alternating current | 110 volts of alternating current | 120 volts of alternating current |
wattage | 850 watts | 1000 watts | 1000 watts | 1100 watts | 1100 watts | 1100 watts |
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers like the performance, quality and ease of use of the sous vide machine. For example, they mention that it excels at any task, the control dial works fine and that it's incredibly easy to use. That said, opinions are mixed on temperature control, and noise.
AI-generated from the text of customer reviews
Customers like the performance of the sous vide machine. For example, they say it's performed wonderfully, the heater works ok, and excels at any task they give it. That said, they mention that the control dial works fine and the unit is very capable.
"...The device works so well, you might start planning out meals for the whole week and cooking all the entrées in one sitting...." Read more
"...Anyway... the machine is now two-plus years old and continues to work well...." Read more
"The Wancle sous vide machine is a very capable unit. Despite some reviews, I found it extremely easy to program both time and temperature...." Read more
"I owned a joule and used it weekly for 2 years. It stopped working and there is no customer service!!! So $200 tool dead after 2 years...." Read more
Customers like the quality of the sous vide machine. They mention that it's excellent, decent, and has good quality materials. Some say that it does a fantastic job for home chefs, and cooks chicken and steaks to perfection.
"...It just makes sense. And the smell, of "not-overly-cooked" food, is phenomenal." Read more
"...This unit makes perfect poached eggs (YouTube America’s Test kitchen-other recipes leave the whites very runny)...." Read more
"...Does it do a fantastic job for home chefs… absolutely. I’ve made quite a few recipes in the six months...." Read more
"The unit seems nice, except for the bottom piece on the stainless steel tube.... The part that directs the water flow......" Read more
Customers find the sous vide machine easy to use. They mention that the control switches are very easy to operate, and the temperature accuracy is perfect. They also appreciate the large displays and the lack of complicated controls. However, some customers have concerns about the size of the head.
"...This is a cooker that is more intuitive, you don’t have to read the manual to run it (I read a LOT of manuals). It just makes sense...." Read more
"...It is easy to program and operate (I use an 8 quart stock pot), it holds a very accurate temperature, + - 2 tenths of a degree, it is very forgiving..." Read more
"...I’ve had mine, and I am quite impressed with its ease of use...." Read more
"...There is no trouble-shooting section in the directions...." Read more
Customers like the value of the sous vide machine. They say it's a good product that makes a huge difference in elevating the quality and taste of meals.
"...I really like that it is a dumb-device, it just…does…cooking. Not calling me on the internet to tell me it’s done...." Read more
"...very pleased with my purchase because of its great performance and great value. I highly recommend the Wancle Sous Vide." Read more
"...out what recipes you like and what works best this thing is worth every dollar...." Read more
"...The steak was disappointing. While red, the steak was tough. I don't know if it would have been more tender if cooked longer...." Read more
Customers are mixed about the temperature control of the sous vide machine. Some mention it holds a very accurate temperature, gets up to the target temperature fast, and maintains a stable temperature. However, others say that it has trouble keeping a precise temperature, it can be confusing to set the temperature and time the first time it was used, and it can difficult to dial in the temperature or time accurately without several attempts.
"...(5) The agitation of the water is great. There will be no cold spots in your container. I am using a tall pressure-cooker pot...." Read more
"...The thing wiggles too much, doesn't really secure itself to really any of my pots well, doesn't fasten very well, and overall is just really a..." Read more
"...to program and operate (I use an 8 quart stock pot), it holds a very accurate temperature, + - 2 tenths of a degree, it is very forgiving..." Read more
"...The set up for time and temperature is actually very simple. I’ve had no issues and I’m very glad I chose this one over a higher price model." Read more
Customers are mixed about the noise of the sous vide machine. Some mention it's super quiet and circulates the water quietly, while others say it makes a loud beeping sound. Some say it has a funny sound for a minute or two before it makes the high-pitched sound. Customers also report that there are no chimes or the timer does not begin to count down.
"...It sounded very interesting. One of the main difficulties of cooking medium rare or even rare meat is to keep the cooking temperature under control...." Read more
"...(4) The noise is like a fan running, not very loud and a low tone. (5) The agitation of the water is great...." Read more
"...Pros:- Very quiet running- Temperature reads within %2 of my meat thermometer, so it seems accurate for now.Cons:-..." Read more
"...the lights on the controls flashed red and blue along with a loud beeping sound. The motor also seemed to be turning off and on...." Read more
Customers are dissatisfied with the button of the sous vide machine. They mention that it would rarely work, the play button wouldn't activate, and it became less responsive over time. Some say that the display wouldn' t turn on and the timer didn' 't start or go off.
"...is still working although twice now the electronic touch-pad controls did not work right...." Read more
"...a little over 2 years it started having minor issues the timer never actually starts on it anymore and started doing that probably about 6 months..." Read more
"...hits every degC reading exactly but skips many deg F so the timer doesn't start...." Read more
"...For some reason the start button would rarely work, I'd lightly press the touchpad start button, then press and push, press and hold, a couple light..." Read more
Customers are dissatisfied with the timer feature of the sous vide machine. They say that it does not begin to count down, the wheel used to set temperature and time is too sensitive, and the time never starts. Some customers also mention that the time can run out of time.
"...In order to achieve that, the counterpart is that you have to give it much more time so if it took 30mn to cook a roast beef, it may take you 2 to 3..." Read more
"...The downside for me is the length of time it takes To cook items, especially proteins. I’m hoping I will get more proficient at it as I use it...." Read more
"...If the water temperature never gets to what it is set to, the timer never starts.I probably would not buy this again." Read more
"...Overall, it works as advertised. I wish it had a elapsed time instead of a countdown timer. Or both...." Read more
Reviews with images
-
Top reviews
Top reviews from the United States
There was a problem filtering reviews right now. Please try again later.
SOME SPECIFICS:
(1) Don’t preheat your water, the device needs cold water to know when to sound the alarm, "your temperature has been reached". It took 15 minutes to go from 77 to 130 degrees. The electric was at 120.5 volts, 7.09 amps or 854 watts. At 7 cents per 1000 watts per hour, that comes to 6 cents to run per hour. But that’s only for the first 15 minutes while it is heating up. Once it has reached temperature, the current is .15 amps to run the motor and .7 amps to periodically run electronic sensors. The cost is about 6 tenths of a penny per hour, excluding the time the heater element comes on. Not-very-costly. (2) Two degrees below your set temperature, it will sound three l..o..n..g beeps. Then I say,…“It’s getting close to cooking time”. (3) When it reaches temperature (about 2 minutes later), it gives three 'quick' beeps and starts the countdown of the timer. (4) The noise is like a fan running, not very loud and a low tone. (5) The agitation of the water is great. There will be no cold spots in your container. I am using a tall pressure-cooker pot. (6) I tried putting a towel around the pot and insulating the lid but it was not necessary. The TOP and BOTTOM is where you want to insulate. There is too much temperature rising out of the pot and the counter or stove will wick away your temperature. This is un-necessarily over-working your device. I used a piece of plywood for the pot to sit on and some tinfoil to cover it. It worked very well (I have a lid on order). (7) You need to set the Time and Temperature before it will turn on. While you’re cooking, to turn it Off/On, you press-n-hold the Power button on the screen. You don't really need to turn it off because you can change the settings on the fly. The 'wheel' on the side works great, spin fast to jump fast or slowly to increment 1 tenth of a degree. (8) When the cooking is done, the device sounds five quick beeps and turns OFF. No more heat or agitation. The panel blinks red, meaning it is done. Also, when it is cooking the lights are blue and the Set display alternates showing Time and Temperature. The large numbers of Current Temperature are constantly changing at the Tenth-of-a-degree. The sensor is HIGHLY accurate. (9) I didn’t know I would like the handle so much. The trigger works great. There is no need to have the device water-resistant, all because of the HANDLE. The jaw-clamp is plenty long enough for shorter pots and has a very good grip on the pot. The trigger is easy to pull. (10) There are vents on both sides of the agitator-motor to keep it cool. This reduces wear-n-tear on bearings so you can run it for extra-long periods. Days if you want. (12) Zip-lock Freezer bags melt at BEYOND boiling water, 212 degrees Fahrenheit. I’m cooking at 130 to 140 degrees with GREAT success. Sometimes, you have to push the food below the water with a spoon, to get all the air out before sealing the bag. I cooked some Mussels in garlic/tomato sauce and had to put a Visionware glass lid to weight it down.
The device works so well, you might start planning out meals for the whole week and cooking all the entrées in one sitting. I really like that it is a dumb-device, it just…does…cooking. Not calling me on the internet to tell me it’s done. This is a cooker that is more intuitive, you don’t have to read the manual to run it (I read a LOT of manuals). It just makes sense. And the smell, of "not-overly-cooked" food, is phenomenal.
SOME SPECIFICS:
(1) Don’t preheat your water, the device needs cold water to know when to sound the alarm, "your temperature has been reached". It took 15 minutes to go from 77 to 130 degrees. The electric was at 120.5 volts, 7.09 amps or 854 watts. At 7 cents per 1000 watts per hour, that comes to 6 cents to run per hour. But that’s only for the first 15 minutes while it is heating up. Once it has reached temperature, the current is .15 amps to run the motor and .7 amps to periodically run electronic sensors. The cost is about 6 tenths of a penny per hour, excluding the time the heater element comes on. Not-very-costly. (2) Two degrees below your set temperature, it will sound three l..o..n..g beeps. Then I say,…“It’s getting close to cooking time”. (3) When it reaches temperature (about 2 minutes later), it gives three 'quick' beeps and starts the countdown of the timer. (4) The noise is like a fan running, not very loud and a low tone. (5) The agitation of the water is great. There will be no cold spots in your container. I am using a tall pressure-cooker pot. (6) I tried putting a towel around the pot and insulating the lid but it was not necessary. The TOP and BOTTOM is where you want to insulate. There is too much temperature rising out of the pot and the counter or stove will wick away your temperature. This is un-necessarily over-working your device. I used a piece of plywood for the pot to sit on and some tinfoil to cover it. It worked very well (I have a lid on order). (7) You need to set the Time and Temperature before it will turn on. While you’re cooking, to turn it Off/On, you press-n-hold the Power button on the screen. You don't really need to turn it off because you can change the settings on the fly. The 'wheel' on the side works great, spin fast to jump fast or slowly to increment 1 tenth of a degree. (8) When the cooking is done, the device sounds five quick beeps and turns OFF. No more heat or agitation. The panel blinks red, meaning it is done. Also, when it is cooking the lights are blue and the Set display alternates showing Time and Temperature. The large numbers of Current Temperature are constantly changing at the Tenth-of-a-degree. The sensor is HIGHLY accurate. (9) I didn’t know I would like the handle so much. The trigger works great. There is no need to have the device water-resistant, all because of the HANDLE. The jaw-clamp is plenty long enough for shorter pots and has a very good grip on the pot. The trigger is easy to pull. (10) There are vents on both sides of the agitator-motor to keep it cool. This reduces wear-n-tear on bearings so you can run it for extra-long periods. Days if you want. (12) Zip-lock Freezer bags melt at BEYOND boiling water, 212 degrees Fahrenheit. I’m cooking at 130 to 140 degrees with GREAT success. Sometimes, you have to push the food below the water with a spoon, to get all the air out before sealing the bag. I cooked some Mussels in garlic/tomato sauce and had to put a Visionware glass lid to weight it down.
The device works so well, you might start planning out meals for the whole week and cooking all the entrées in one sitting. I really like that it is a dumb-device, it just…does…cooking. Not calling me on the internet to tell me it’s done. This is a cooker that is more intuitive, you don’t have to read the manual to run it (I read a LOT of manuals). It just makes sense. And the smell, of "not-overly-cooked" food, is phenomenal.
UPDATE: This machine is still working although twice now the electronic touch-pad controls did not work right. However, after tinkering, i.e., unplugging, removing the circulator from the water bath and allowing the water to drain out of the machine, I was successful in getting it to work properly. There is no trouble-shooting section in the directions. When I encountered the problem, the lights on the controls flashed red and blue along with a loud beeping sound. The motor also seemed to be turning off and on. I use this machine often with a variety of different foods/recipes. I cooked a chuck roast sous vide for 48 hours and the resulting roast was much like a medium rare prime rib. It was cooked at 129 degrees F. I also did an eye of round roast, cooked 30 hours at 129 degrees F. It was extremely tender and made for excellent sandwiches. Bottom line is that I use this sous vide method of cooking often.
UPDATE 12/12/20: I now own two of these machines! One for the house, and one in the RV! The Wancle sous vide is my go-to for so many things and I cook virtually all of my protein in it. Technical advice: You MUST set the time first and the temperature last. If you try temperature first, then the machine goes nuts! Unfortunately, the unit's instructions, due to language differences, is not clear on this. Anyway... the machine is now two-plus years old and continues to work well. For Thanksgiving, 2020, I prepared a boneless leg of lamb in the sous vide with a vacuum sealed bag. The cook was 24 hours and the time was 136 F. Best, most tender leg of lamb I've ever had. I used a mustard-based marinade as others say that the mustard eliminates any "gamey" taste. They're right and there is no mustard taste to the lamb. I also used fresh herbs, thyme and rosemary plus a bit of garlic. I've also cooked prime rib several times with supurb results--129 F for four hours. Hamburgers, sous vided, often still frozen are great too... cooked 134 F for about 2.5-3 hours. They come out perfectly medium rare every time. I torch all my protein with a propane torch these days with good results. I've not tasted any propane aftertaste with this device. Anyway, I'm totally sold on the Wancle. I like not having hi-tech stuff like blue-tootch, wi-fi etc., just a good, accurate sous vide circulator.
Top reviews from other countries
Update. They were very kind and gave me a full refund. Thank you
Very accurate and easy to use.