Jake's Laser-Cut Sous-Vide Controller

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By Sean Michael Ragan
Posted 2011/09/15 @ 11:30 pm
Category Electronics, Food & Beverage

Jake Spurlock, our resident I.T. ninja, built this STC-1000-based water bath temperature controller from my recent Make: Project guide. Jake, who works from MAKE HQ in Sebastopol, was able to ~~misappropriate~~ borrow some time on the office laser cutter to make the front panel, instead of relying on the drill, saw, and files I had to use. (No, I’m not jealous. What gave you that idea?) Jake reports success with sous-vide eggs, and is moving on to steaks. [Thanks, Jake!]

BY Sean Michael Ragan

I am descended from 5,000 generations of tool-using primates. Also, I went to college and stuff. I write for MAKE, serve as Technical Editor for MAKE magazine, and develop original DIY content for Make: Projects.

In the Maker Shed

6 Responses to Jake's Laser-Cut Sous-Vide Controller

Martin Hebrank on September 16th, 2011 at 4:36 pm said:

I made my own version of one of these for something like $40 total: http://twitpic.com/65q853 http://twitpic.com/65q8ez Steaks were excellent. Well worth making.

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Anonymous on September 16th, 2011 at 6:31 pm said:

I thought you shouldn’t cut PVC on a laser cutter. Something about the fumes fogging up the optics on them?

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- John Edgar Park on September 16th, 2011 at 7:44 pm said:
  
  That’s correct about not cutting PVC, from what I understand it gives off chlorine gas which combines with the air to form hydrochloric acid. This can be corrosive and toxic to people and the laser cutter. I’m not sure if that junction box is PVC or not, but its a very good idea to find out what material things are before cutting them.
  
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Mikey Sklar on September 16th, 2011 at 7:52 pm said:

I use to use a laser cutter for my sous-vide kit cases, but now I cut them myself on a inexpensive CNC. The fumes are reduced to almost nothing and I don’t need to research the acrylic to see if it contains chlorine.

http://screwdecaf.cx/yatc.html

I mostly use my temperature controller for staples like yogurt, bread and brocolli. However, I do enjoy eating vegetables with most of the pectin removed and slow cooked meats with the collagen reduced. As Martin said it’s well worth making one. Nice job.

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Alan Parekh on September 19th, 2011 at 6:38 am said:

Good looking controller Jake! We need a video to see it in action.

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hadees on September 30th, 2011 at 4:21 am said:

How does the STC-1000 do compared to some of the other kits out there?

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