I have purchased a new sous vide machine and as always it has to be broken in and tested. I have found digital temperature sensors to be repeatable but sometimes inaccurate and so offset have to calculated for each of these machines.
I have a master chef unit and the test was controlling water at 132F (55.56 C). I dropped in a logging probe to confirm this. The chart below shows a very tight temperature grouping but the average is at 55C and not the 55.56 the sous vide was controlling to. So in the end I have a very repeatable and controllable unit but it is 0.5C off which I can alwaysaccount for.
