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Upesitom

Upesitom Sous Vide Machine 1100W Sous Vide Cooker, IPX7 Waterproof Immersion Circulator Precisional Cooker with Temperature Control, Digital Timer, Ultra-quiet & Fast Heating, Touch Control

    • Based on 128 reviews
Condition: New
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Availability: 20 left in stock
Fulfilled by Amazon
Arrives Monday, Jun 3
Order within 15 hours and 53 minutes
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Size: Sous Vide Regular


Features

  • Powerful But Light weight & Quiet Cooking Machine:The 1100W Sous Vide Machine offers precise temperature and time control, providing a range of 77-194F (20C-90C) through a convenient LCD touchscreen. With a maximum timer setting of 100 hours, this cooker allows you to easily prepare high-quality, healthier meals.
  • Easy to Use: The sous vide machine is easily attaches to many stock pots and containers with its fixed clip. It heats water quickly and maintains an accurate temperature, so you can start cooking faster than ever, whether it's a simple meal or an extravagant feast.
  • IPX7 Waterproof: Upesitom sous vide machine is designed with safety in mind. It is IPX7 waterproof certified, ensuring that it is fully waterproof and that no water can enter the internal parts, even in the event of an accident in the kitchen.
  • More Cooking Options for Healthier, Tastier food: Upesitom Sous vide machine cooking provides the perfect level of doneness for a variety of proteins and vegetables, such as beef, chicken, fish, eggs, vegetables, lamb, pork, and more. This cooking method ensures that the food retains most of its health and nutritional benefits, resulting in an unbeatable texture and taste.
  • Ultra-quiet working & Safety: The Upesitom Sous vide is designed for low-noise operation with a noise level of less than 40 dB at a distance of 1 m. To ensure safety, the machine is equipped with an alarm system that triggers when the water level falls below the minimum, or when the equipment is taken out of the water, thus preventing further operation.

Item Dimensions LxWxH: 13.75 x 2.3 x 3.2 inches


Capacity: 10 Liters


Wattage: 1100 watts


Voltage: 110 Volts


Brand: Upesitom


Capacity: 10 Liters


Wattage: 1100 watts


Voltage: 110 Volts


Brand: Upesitom


Material: Plastic, Metal


Control Method: Touch


Lower Temperature Rating: 77 Degrees Fahrenheit


Upper Temperature Rating: 90 Degrees Celsius


Product Dimensions: 3.42"D x 2.3"W x 13.75"H


Item Weight: 2.12 pounds


Country of Origin: China


Date First Available: July 22, 2022


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If you place your order now, the estimated arrival date for this product is: Monday, Jun 3

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Top Amazon Reviews

    • Works as it should what more do you want
Size: Sous Vide Regular
Definitely not the nicest version of this device the only thing I'm really irritated about is it beeps every time you push a button that is not necessary and I do not like it in any device....I've used it for about 20 hours total....This is the second 1 of these I have owned. ...The 1st 1 came from goodwill For $6 cause I didn't know If I wanted to be cooking things in plastic.....I did some research apparently the temperature doesn't go high enough For the plastic to bleed At least the way I use it I don't use it over 165.....This is definitely the best cooking method To turn cheap beef beef Into something edible ... show more
Reviewed in the United States on September 17, 2023 by FINN&JAKE
    • Medium rare GUARANTEED
Size: Sous Vide Regular
Review Image by WatchAddict WatchAddict
As a person with both extremely limited counter space and a love of kitchen gadgets that can simplify cooking or prep, gadgets that use existing cookware appeal to me for obvious reasons. A sous vide is especially space-efficient as it's essentially a large thermometer + precision heating element that you stick in a pot. This one is less than 3" in diameter, so it stows away quite easily even with limited space. Operation is extremely simple - grab a pot or other container, clip the sous vide to the side, fill with water to between the minimum and maximum fill lines, plug in the heating element, set the desired temp and time, and you're cooking with water! As for whatever you want to cook - while many people recommend a vacuum sealer, I didn't have one handy and went with the classic ziploc bag. Protip - you can use the water bath to push the air out of the bag before zipping it up - simply submerge it slowly, zipper side up, and let the water push the air out of the bag before you seal it at the last moment. Another protip - if your bag is floating up, you can drop something on top to keep it submerged (I used an all-metal butter knife). Now for the piece de resistance - the temperature control of the sous vide means that the water never exceeds the preset temperature. This, in turn, means that cooking time takes a back seat to simply setting the precise temperature. We'll use steak as an example - in my trial runs so far, I've found just under 54°C (around 128 F) to be the optimal temperature for a medium rare steak around 1" in thickness. And the cooking time? So far anything over an hour seems to be fine. You will note that most recipes will specify a relatively narrow temperature range and a wide time range - something like 1 - 3 hours. This is because the precise temperature control makes overcooking something quite difficult. The steak simply won't go past medium rare if you are using a "medium rare" cooking temperature. The last two pieces of the puzzle - seasoning and searing. After the sous vide cooking step is done, searing your steak is a must to try and get that characteristic char and flavor. My preferred way is in a very hot cast iron pan, over a copious amount of butter. It only takes a minute or two per side - easy. As for seasoning, I've seen some recipes that recommend seasoning after the sous vide step and before searing. This didn't sit quite right with me so I did it the other way - seasoning before throwing the steak in the ziploc. The end result is a steak that's medium rare all the way through, as opposite to the doneness gradient you get with most other cooking methods. As long as you don't over-sear the steak, it will be medium rare (or whatever you set your cooking time for) pretty much edge to edge. The only downside of this method, aside from the total cook time, is that the sear is less flavorful than you get with a grill or pan-fried steak, simply because it spends so much less time on the pan or grill. But to me, the tradeoff is well worth it as you can get what is easily a steakhouse-quality preparation at home. Best of all, whatever your skill level, there is almost no way to end up with anything short of an excellent result because there are basically zero pitfalls. ... show more
Reviewed in the United States on October 2, 2022 by WatchAddict WatchAddict
    • Cooked a beef brisket for 2 days
Size: Sous Vide WIFI
Worked great and was easy to set up. Came in Celsius but you can probably switch it to Fahrenheit. Just simply googled the temperature from Fahrenheit to Celsius and set it. Cooked a great brisket in 2 days
Reviewed in the United States on September 12, 2023 by Dave Geisler
    • ineffective
Size: Sous Vide Regular
After reading other negative reviews, I decided to try it anyway. The display and interface panel on top is too sensitive. And it won't to F' but is stuck on centigrade. So I currently have to convert anytime I want to use it. So, minus a star there. 2nd, the temp sensor is about 5' too cool. I checked this against 2 meat thermometers and one photo lab thermometer. Everyone of them agreed except the Sous Vide. Minus one star for that. Otherwise, it seems to do what it's supposed to do. IUf this is an issue, look elsewhere. ... show more
Reviewed in the United States on September 6, 2023 by Eston S Mansfield
    • Best way to cook a steak
Size: Sous Vide Regular
Why did I not get this sooner? Steaks come out perfect now. I finish them in a cast iron skillet and they are delicious.
Reviewed in the United States on July 25, 2023 by Deb
    • Many other cooking utensils work much better.
Size: Sous Vide Regular
Appears to work ok but still l believe there are better cooking devices.
Reviewed in the United States on May 23, 2023 by Ron Sachen
    • Perfect 72 hour brisket
Size: Sous Vide Regular
Review Image by dustin Crouch dustin Crouch
The machine brings the temperature up pretty fast and keeps it spot on. The temperature is in Celsius, but a simple google conversion gets you where you need to be. I made a 72 hour brisket for the first trial and it was perfectly tender and the process was completely hands off once the brisket was vacuum packed and in the water. Be sure to check the water level occasionally, but I didn't have to add any with my setup. ... show more
Reviewed in the United States on May 30, 2023 by dustin Crouch dustin Crouch
    • Great Alternative to Yogurt Marker
Size: Sous Vide Regular
When I decided to try out yogurt making, I wondered if I should go with a dedicated yogurt maker or a sous vide. This unit won out due to it takes up less space in my kitchen cabinet, has programmable temperature which is better for different probiotic strains in yogurt making, and I can use it for different foods such as steak. I did a water temp test at first and found that over 36 hours it kept a constant temperature as I measured it with a digital kitchen thermometer throughout that time. My old yogurt maker could not do that. ... show more
Reviewed in the United States on March 28, 2023 by ishopamazon

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