Food & Beverage Technology
Jake’s Laser-Cut Sous-Vide Controller

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!]

12 thoughts on “Jake’s Laser-Cut Sous-Vide Controller

    1. 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.

  1. 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.

    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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I am descended from 5,000 generations of tool-using primates. Also, I went to college and stuff. I am a long-time contributor to MAKE magazine and My work has also appeared in ReadyMade, c't – Magazin für Computertechnik, and The Wall Street Journal.

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