I have some mineral buildup on my sous vide from slightly hard water. Is there a good way to clean this off without damaging anything? Would vinegar mess with the temperature sensor?
by norm754
10 Comments
Ewokmeweewok
I use citric acid. Just throw some in the water and let it go while it cooks. Comes out perfectly clean when I’m done.
andymilder
Vinegar has worked for me.
gorpz
Citric acid the way. Superior to vinegar. But use what you got.
saltpepperskillet
I’ve used white vinegar in a Bain Marie so I didn’t have to use a ton of vinegar. Looked great after cycling it for a while. I’ve never tried citric acid.
My inkbird died a week ago within the warranty period. I was heating way beyond the set point. They’re asking for photos.
NSUCK13
I have hard well water, have had this look many times. Sure you can clean them like others have mentioned below but it wont remove all of it, and eventually the unit will get too much damage.
I just leave my container full of water all the time, when I need to swap the water out I get some empty 1-2 gallon water jugs and fill them up at someones house that doesn’t have hard water.
OG_Grandlich
To save water and solution, I just stand it up in a 16oz pint glass or equivalent.
redditbot1098
I just do white vinegar for 5-10 mins after each cook at whatever temp the meat was cooked at. I’ve had mine for about a year and no issues!
10 Comments
I use citric acid. Just throw some in the water and let it go while it cooks. Comes out perfectly clean when I’m done.
Vinegar has worked for me.
Citric acid the way. Superior to vinegar. But use what you got.
I’ve used white vinegar in a Bain Marie so I didn’t have to use a ton of vinegar. Looked great after cycling it for a while. I’ve never tried citric acid.
I just pulled it apart and wiped it down /shrug
50-50 mixture of water and vinegar. Heat it up to 140 and let it run 20 minutes and it will be good as new. I do it once a year.
[https://www.reddit.com/r/sousvide/comments/c7jsyh/remember_to_clean_your_sous_vide_every_once_in/](https://www.reddit.com/r/sousvide/comments/c7jsyh/remember_to_clean_your_sous_vide_every_once_in/)
My inkbird died a week ago within the warranty period. I was heating way beyond the set point.
They’re asking for photos.
I have hard well water, have had this look many times. Sure you can clean them like others have mentioned below but it wont remove all of it, and eventually the unit will get too much damage.
I just leave my container full of water all the time, when I need to swap the water out I get some empty 1-2 gallon water jugs and fill them up at someones house that doesn’t have hard water.
To save water and solution, I just stand it up in a 16oz pint glass or equivalent.
I just do white vinegar for 5-10 mins after each cook at whatever temp the meat was cooked at. I’ve had mine for about a year and no issues!