The Yedi sous vide immersion circulator is a heavy-duty, well-designed unit that’s about as easy to use as you can get. Even better, at the time of writing is ships with a host of extras that round out a great offering.

Now let’s talk tech.

Specifications

Yedi’s sous cive cooker is comfortably in the mid-range of sous vide units. It doesn’t sport luxury features like wine chilling or wi-fi, but it’s clear from the design of the product that those dollars went into heft.

• Dimensions:16.9 inches x 8.6 inches x 3.3 inches
• Weight: 4.75 lbs
• Temperature Range:
• Temperature accuracy: +/- 0.1 degrees Fahrenheit
• Power: 1,000 Watts
• Gallons Per Minute:
• Warranty: 2-year satisfaction guarantee

At almost five pounds this is one of the heavier units we’ve reviewed (up there with the TINVOO SVC150). You can immediately feel the extra weight when picking it up.

As you can see, it’s also quite a tall boy. For those short on counter, or drawer, space this might not be the right unit for.

Form

Simply put, the Yedi 1,000 W sous vide immersion circulator is beautiful. It sports a sleek design, and slick black plastic shell. When subject to pressure there’s no creaking along seems or joints – unlike some other units we’ve reviewed.

The display itself is bright and clear. The white lettering stands out extremely well against the dark plastic, letting me shoulder check the unit while at the other end of the kitchen. On a personal note, I absolutely loved the vertical blue LED strip. It’s an aesthetic thing, but much appreciated.

It also sports horizontal sealing in the plastic. Some cheaper sous vide units have the electronics shelled with vertical seals. Long term, these are great fault lines for cracking and condensate damage. It’s great to see some change on this front.

Function

Unlike many sous vide immersion circulators in this price range the Yedi does not sport wi-fi or bluetooth functionality. Personally, I have no problem with this provided the extra dollars were put into other elements of the design.

Under pressure, the Yedi sous vide immersion circulator performed extremely quietly. It had a slightly faster than average heat time at around 12-13 minutes to reach 140 degrees from default. This was likely thanks to the 1,000 watt motor. Its alligator style clamp performed well, although I do prefer a two-pin rig.

The only odd design choice is the stainless steel skirt.

Many units, including high end ones like the ANOVA Pro, have an unfastened skirt. By this I mean that you simply twist and remove for cleaning.

Instead, the Yedi requires a Phillips screwdriver to loosen the lynchpin holding the skirt in place. More secure, yes. Absolutely necessary? Uncertain.

Features

The Yedi sous vide cooker is billed as the Yedi sous vide immersion circulator for sous vide.

Our review unit shipped with a small hand-pump, 20 FDA certified BPA free bags with air-seal, four container clips, and two bag resealling clips. At time of writing, all of this comes in at $129.95 USD, or as low as $87.95 if on sale.

At this stage in the game, many sous vide companies ship air pumps and bpa free bags with their units. The market for sous vide has only grown in the last few years after all. Where Yedi’s sous vide immersion circulator distinguishes itself is breadth and quality.

Although lacking in luxury features the Yedi is a weighty unit that includes a lot of great starting pieces for sous vide.

A Porcine Production

To stress test this unit we decided to go with sous vide, bone-in pork chops. After all, sous vide isn’t just about producing the best possible results with the best ingredients. It can also be an avenue for elevating dollar cuts for special occasions.

Out pork chops marinated with some grainy mustard, aromatics, and a dollop of honey plus chilli flakes. The results were a delicious medium, topped with a pan sauce.

In all, the Yedi Immersion Circulator is an excellently priced mid-range unit that comes with a heaping of extras. If you’re thinking about getting something for a serious cook who wants a crash course in sous vide there isn’t a better place at time of writing.