Sansaire Sous Vide Circulator for $199

A project in Seattle, WA by Scott Heimendinger

Funding Successful

Sansaire: the world's best-looking sous vide circulator. Just $199.
Backers: 4084
Average Pledge Per Backer: $202

Funded: $823,003 of $100,000
Dates: Aug 7th -> Sep 6th (30 days)
Project By: Scott Heimendinger
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Last Updated: September 6 @ 08:30 -0400 GMT


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Latest News

High-tech cooking startup Sansaire shutting down, ceasing production of new sous vide device

February 22nd - via:
High-tech cooking startup Sansaire is closing its doors. The Seattle-based company is halting development of its latest WiFi sous vide cooking device, the Delta, its CEO said in an announcement to Kickstarter backers. (Read More)

Sansaire’s WiFi sous vide cooking device delayed, spurring Kickstarter backers to demand refunds

December 4th - via:
Shipments of a new wireless WiFi-enabled sous vide cooking device from high-tech cooking startup Sansaire have been delayed as the company seeks more funding for production and manufacturing. (Read More)

How to Prepare for Crowdfunding

February 3rd - via:
Running a successful campaign means a lot of prep work and then constant upkeep along the way (Read More)

BOOM: Sansaire Circulator Raises $823k On Kickstarter

September 6th - via:
Scott’s vision to introduce the world to the wonders of sous vide cooking took a huge step this morning when the Sansaire Kickstarter closed this morning with 4084 backers contributing over $823,000 dollars. It is now the most funded food Kickstarter ever. If you missed out on the Kickstarter, you can pre-order units at the Sansaire website. (Read More)


September 5th - via:
We have less than 24 hours to go before our Kickstarter campaign ends and the next phase of fun begins! And thanks to your support, we are currently the most funded food project in Kickstarter history! Though this honor is sure to be temporary,... (Read More)

Starting Certification!

August 28th - via:
Today we sent our final prototype of the Sansaire for certification! We can't wait to deliver the final product to all of our backers. Certification is an important step in the manufacturing process to ensure our products are safe and reliable. Since... (Read More)

Performance and specs

August 21st - via:
Sous vide cooking depends on precise temperature control. For example, the texture of an egg yolk cooked at 67°C/152.6°F is noticeably different than at 65°C/149°F. So, maintaining an accurate water temperature is critical for great, predictable... (Read More)

600k Stretch Goal and news: Green display color

August 14th - via:
Stretch Goal: 600k for new LED color option.We reached 350k last night so everyone gets a towel! Our new target is reached, each backer will have the option between the current blue display and a 'Kickstarter green' display. This will be special for... (Read More)

350k Stretch Goal: We're Throwing in the Towel

August 9th - via:
We have a huge update this time around. We are announcing a new stretch goal and providing information on our manufacturing progress. We continue to do phenomenally beyond our wildest expectations-- from the fantastic support of the Kickstarter... (Read More)

250k Stretch Goal: 240V international version

August 7th - via:
After the huge level of support we saw from the 220-240V community, we sat down with our manufacturers. We hammered our what needs to be done to supply all our international backers with unit power rating for their country. This involved identifying... (Read More)

Wow, 100% Funded in Day 1!!!

August 7th - via:
Wow, we are so incredibly humbled by your response to the Sansaire!!! Of course, we hoped we'd meet our funding goal, but in our wildest dreams we never imagined we'd reach it in the first day!  We are beside ourselves with joy, and we can't wait to... (Read More)


August 7th - via:
Where can I learn more about sous vide cooking?For a quick intro, see What is Sous Vide? The article Why Cook Sous Vide? By the Modernist Cuisine team gives a little more depth. There are other sous vide machines out there – some even got their... (Read More)

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