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Thread: sous vide precision cooker For Black and White Developing

  1. #1

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    sous vide precision cooker For Black and White Developing

    Has anyone got one of these and use it for black and white developing.

    According to the spec sheets, the min temperature is 25° but I did read a forum post (cant find it now) where someone said it will work at 20° C

    Can anyone confirm this

  2. #2

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    Re: sous vide precision cooker For Black and White Developing

    I pursued the same question a while back but couldn't find any with a minimum temperature below about 25C. Good luck.

  3. #3
    Peter De Smidt's Avatar
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    Re: sous vide precision cooker For Black and White Developing

    I have an Annova. I can check tomorrow.
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    Re: sous vide precision cooker For Black and White Developing

    Quote Originally Posted by Peter De Smidt View Post
    I have an Annova. I can check tomorrow.
    Thanks Peter

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    Peter De Smidt's Avatar
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    Re: sous vide precision cooker For Black and White Developing

    I have an Anova Sous Vide Precision Cooker, WIFI 2nd Gen, 900 Watts
    There's no problem using it at 20° C, assuming that the room temperature is below that.
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    Re: sous vide precision cooker For Black and White Developing

    Is it a bit of overkill for b+w?

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    Peter De Smidt's Avatar
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    Re: sous vide precision cooker For Black and White Developing

    There are certainly cheaper ways. I bought mine for $130 on Amazon's sale in July. Recently, I've seen them for $30 off. I expect there will be good deals before the holidays. I use mine just for cooking, as I have a Jobo.
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    Re: sous vide precision cooker For Black and White Developing

    Quote Originally Posted by monsta View Post
    Is it a bit of overkill for b+w?
    Out of interest, for bw how far either side of 20° do you think you can go before it effects anything

  9. #9
    Peter De Smidt's Avatar
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    Re: sous vide precision cooker For Black and White Developing

    There are two issues. The first is that changing temperature will change the amount of development. Developing 1 degree warmer, for example, will lead to more contrast. (As will increased agitation or developing for a longer time.) Assuming good consistency elsewhere, a difference of a degree + or - shouldn't be a big deal. T-grain (or similar) film changes more quickly than older style film does to these types of changes.

    The second issue is that some developers, such as hydroquionine, become inactive below a certain temperature. I don't remember what that is, but it's pretty cold.

    Consistency is the key to repeatable results.
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  10. #10

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    Re: sous vide precision cooker For Black and White Developing

    The first is that changing temperature will change the amount of development. Developing 1 degree warmer, for example, will lead to more contrast. (As will increased agitation or developing for a longer time.
    I have always been concerned about my setup but to be honest, I wasn't aware it was this critical. I also was not aware that T-Grain films change more quickly and I use TMAX 100 which I think is T-Gran and also FomaPan but not sure what that one is.

    I am currently using a plastic food container with an aquarium heater in it but I do find it takes forever to bring the water up to temperature and I also have to mess about increasing the water temp to get the chemicals close to 20° which is probably because I do not use a pump to circulate the water.

    I know the sous vide precision cooker seems an overkill but if it can do the job efficiently and maintain stable temperatures then it might be a good investment.

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