Superchefs-Sous Vide

The goal of this project was to make a Sous Vide machine. This Sous Vide is temperature-controlled cooking method. It requires to place ingredients in a sealed environment while being cooked under water. The food is cooked by sealing it in a vacuum sealed bag then placing that bag in a water bath. The water bath is then heated to a specific temperature, typically the temperature at which the food becomes safe to eat, especially important when meat is begin cooked. The typical temperature range is 60-90 deg C depending on the type of food. It is then left in the water bath for a long period of time until the food reaches the temperature of the water bath.

The project wasn’t successful because we weren’t able to communicate with the temperature sensor. Unfortunately we couldn’t find a library for the temperature sensor to communicate with the A3BU. (Instructor note to future teams searching for a project idea: consider adding 1-Wire code to the A3BU. You will learn a ton about timers) Other than that the project went well and we used a manual temperature sensor to make all the necessary readings and finish the project.