Grant Sous Vide SVE12 Review.
This morning I realise that in my eagerness to let people know about the cheaper alternative to the SVE12, meaning the SVP12, I kept referring to the SVP12 all over the article. I apologise if it confused people. I rectified this earlier, but I thought that an explanation was in order. So this article is about the “SV12 Expert” which is the professional version. The “SVP12″ is the cheaper version with a 1deg stability, the SVE Has a 0.2 deg stability, hence the price difference.
I wanted to make clear that when testing these various machines, I’m not trying to pit them one against the other, I really think that they all have their pros and cons and I’m trying to relate my experience using them. People can then decide by themselves which is best to serve their uses. Obviously if one day I test one which is a massive piece of crap I will say so.
As I was saying a couple of weeks back, Grant Sous vide sent me two machines to play with. The SVP12 and the SV100. I’ve been using them everyday for the last two weeks and I’m ready to let you know how they performed.
I’ll start with the SVE12 a 12 litres professional grade waterbath used all over the world in professional kitchen, used among other in Heston Blumenthal’s kitchens. Last time I used a waterbath was when I tested the SousVide Supreme. Although similar the experience this time slighlty different, I have to credi this to the pro, yet simple layout of the SVE12.
The first thing that you notice when you unpack the machine is the simplicity of it. No fancy, useless functions, just straightforward clean lines. and easy to use functions. The users instructions reflects this straight to the point concept. It fits on a single page.
How does it work? First you need to find a flat sturdy surface to put the waterbath on. then you plug it, fill it with water and turn it on. To set the temperature. Nothing simpler. You press the S button to get to the menu, a ºC with show on the display, then press S again, the display will show the actual water temperature, then you press up or down to set the target temperature, then you press S a final time and the machine will start to heat the water.
Besides, the S, UP and DOWN button the only other control is the Power on/off button. nothing else, so confusion is not an issue. I could have used this machine without the instruction is so simple. Setting the temps can also be done using shortcuts, using the UP and DOWN control directly will get you directly to temperature control without going through the menu.
Let’s go back to the machine itself. What you get in the box is the main unit, a circulation tray, a lid and an instruction sheet. The main unit is quite light, light enough to be moved around, which is good if you want to store it and take it out when you need it. Even though the SVE12 is made for the professional kitchen where it will stay on a counter everyday ready to be used. The machine is all stainless steal which makes it very easy to clean and Hygienic, it has anti-slip leg that makes it quite stable.
For the second test, I prepped myself a couple of beef cheeks, using the Sammic SV310, that I have on Loan, I vacuum packed them with Sherry, Port and some beef stock. I set the temperature of the waterbath to 66ºC and placed the pouch in it and let it be for 72 hours. This time I checked the temperature, I used my thermocouple every morning and every evening for the next three days. The SVE12 was displaying 66ºC and my thermocouple registered temperatures between 66.4 and 66.8ºC. Not bad. I didn’t check the temperature at different spot inside the bath, for the simple reason that when you cook something that long, you don’t really care if you get a 1 or 2 degrees difference inside the bath. It’s not like I was cooking the perfect egg.
What are the good point about the SVE12?
- First it’s simple to use, very simple to use, which makes sous vide cooking an approachable endeavour for the amateur cook.
- It’s very sturdy and feels safe. After the first 24 hours test I didn’t think twice before leaving for 72 hours straight. It was running pretty much everyday for two weeks without blinking.
- It’s stable, once the temperature reached it doesn’t seem to bulge. It dropped a couple of degrees when I place the pouches in, but it’s a normal occurrence and happens with any machine.
- I like the idea of a self contained unit and it seems to be the best option for the amateur cook who doesn’t want to be bothered with a immersion circulator and various containers.
- Twelve litres is a good size, not too big, not too small.
- And finally and more importantly, it does the job!
What are the bad points about the SVE12?
- Not unlike the SousVide Supreme, you would want a removable container to make emptying and cleaning easier. It’s a bit daunting to bring an electric device near a sink.
- Although the lid does the job of keeping the water level constant for long period of time by elimination loss by evaporation, the handle could be cleared from the surface a bit more.
- The size of the machine is good as I said earlier, but I would prefere a deeper container. To make the cooking of bigger pieces of food easier or maybe a shallower circulation tray.
All in all a very good machine, trustworthy and performing very well. It’s not a cheap equipment like most of the sous vide material but it’s not massively expensive with a price around £700. You can get The SVP12 for £500. Grant offers a wide range of waterbath from 5 litres to 26 litres. Mostly for the professional kitchen it could find a place in the amateur chef’s kitchen.
Working Capacity: 300mm (W) x 190mm (D) x 505mm (H) Temperature stability ±0.2°C Temperature range ambient plus 5 to 99°C 3 digit LED
1 year warranty
Grant sous vide Website for more information and other appliances, here.
Check back Tomorrow for the review of the Grant Sous Vide SV100.