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Invisibleelasticaltiger
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pasteurization in a bain marie?
    #18921796 - 10/02/13 03:07 PM (10 years, 4 months ago)

If you've ever worked in food service you've probably seen a bain marie. ("Food warmer" to the uninitiated.)

http://www.restaurantsupplypro.com/product/apw-wyott-w-43v?utm_source=googlepepla&utm_medium=adwords&gclid=CITYoO6A-bkCFQ9BQgodpHoA8A

I just got one of these food warmers second hand.  I don't know how well it holds temperature since they do wear out over time and I don't have any pots for it yet. When I do get pots I'll be trying it out.  I'll post the results back in this thread.  Hopefully within the next month.

These are used for hot-holding of soups and food.  They usually have adjustable temperatures but they're made to hold food between 140 - 200 degrees.

Each of those pots holds about eleven quarts. So that device there could pasteurize about 33 quarts of spawn in one go (vs 7 quarts using my presto as a kettle)

Basically the soup pots are sitting in a hot water bath.  The pots could be filled with substrate and placed in the water bath.

The downside is that these devices aren't really meant to HEAT food.  They're made to hold the temperature of food that's already hot, like a soup that's just finished boiling on the stove.

However I've worked in a few lazy kitchens where chef's did just put the pots of soup from the fridge directly in the warmer and they DID come up to temp (41 degrees F to 140 after about 4 hours.)  Even if it does take a long time who cares?  Set it up in the morning, it comes up to temp in 6 hours (conservative estimate, it would probably be faster especially if the substrate was hydrated with 80 degree water.) Come home after work and 2 + hours at pasteurization temp and turn it off.

The allure of using these is that they're made to hold constant temperatures in the pasteurization range.  Pasteurizing on the stove was an exercise in patience for me the first time and if there was a 'set it and forget it' pasteurization process it would free up time for me to do things like look at porn and watch reruns of the x-files.

Wish me luck!


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InvisiblebodhisattaMDiscordReddit
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Re: pasteurization in a bain marie? [Re: elasticaltiger]
    #18921891 - 10/02/13 03:24 PM (10 years, 4 months ago)

I bet it would help if you filled it up with heated water 160F maybe, and hydrated the sub as you said with heated water. Just watch it with a thermometer some day and then you'll know how to set it up to be away. I think it's a good idea though.


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Invisibleelasticaltiger
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Re: pasteurization in a bain marie? [Re: bodhisatta]
    #18921926 - 10/02/13 03:30 PM (10 years, 4 months ago)

Yes you fill the warmer up with already hot water.  If you put cold water in you can over work the heater and burn it out quickly.  On an already 2nd hand unit I wouldn't risk putting cold water in. 

Usually hot water from the tap is fine and the water comes up to temp in about 30 minutes.  After it's warmed up then the pots would be put in.


--------------------
First time growing cakes? DON'T make a Shotgun Fruiting Chamber

The Shmuvbox. - The Old TC's Like it :shrug:

Afraid to Start Growing From Your Own Prints? Drop it Like a Tiger!
No Pouring. No Syringes. No Cutting. No flaming. No Contamination. No Bullshit.

"The best thing to do while your waiting is to start more stuff. I usually got so much happening that I have tossed projects simply because I didn't have time for them. -Pastywhite QFT

Pastywhite's Easy Agar Tek (PastyPlates)

Tiger Drop Video Demos By munchauzen

Van Gogh would’ve sold more than one painting if he’d put tigers in them.―Bill Watterson

EZEKIEL 23:20


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