Hello / B. Braun Thermomix

In the Getting Started with Sous Vide Forum
Hello all,

I just formally joined the ranks of sous-vide enthusiasts this week by picking up a used Thermomix 1420 on eBay. I have seen this bad boy on laboratory surplus sites for $500, but somehow I managed to snag it for $65 including shipping.

My challenge now is that this unit is long out of production (it was manufactured in West Germany if that tells you anything) and there seem to be no manuals anywhere. There aren't all that many Thermomixes in use at all, let alone this exact model (at least for culinary applications), and so it's been tough to learn any tips/tricks particular to this unit.

(Btw: this is NOT the unit incidentally of the same model name manufactured by Vorwerk; this is from B. Braun, a manufacturer of medical/laboratory equipment. It looks like this: http://www.biosurplus.com/store/products/5012455-b-braun-thermomix-1420/)

I've tested the temperature sensor calibration and it is dead on, even after 23+ years in a lab somewhere, so I was pretty pumped about that. Beyond that, though, I'm just wondering if anyone has experience with a Thermomix and can contribute any wisdom. More specifically, what is the left knob?? It has four positions: V, 25, 30, and 37. Weird, right? As far as I can tell, it doesn't seem to affect thermal output, and it doesn't change the sound the pump makes. I'm stumped.

7 Replies So Far

could you ask biosurplus or others who are still selling them if they have a manual, or info?


Try this and see if this helps.
I may be wrong but my understanding is that the first knob has 3 pre-programmed set-points (20, 25 and 37 degrees celsius) and V, for VARIABLE (which enables the 2nd knob and allows any setting between 20 and 80 degrees).

These pre-set temps are calibrated at the factory. It is done this way because with the variable dial it would almost impossible to hit these temperatures exactly.

It especially makes sense to me as 37 degrees celsius is exactly 98.6 degrees fahrenheit.
Also, found this in my old enigeering textbooks:

If we are to compare the enthalpy changes of a various reactions we must use standard conditions, such as known temperatures, pressures, amounts and concentrations of reactants or products. Enthalpy changes of reactions conducted at 77 degrees F (25 degrees celsius) and one atmosphere pressure are called "standard enthalpy changes".
Just dug up the last of the pre-sets......20 degress celsius is considered to be the international 'standard room temperature'.
HondoJCH: thanks--that makes a lot of sense. Appreciate your help.
ElsieD: Not sure why I didn't see your reply before, but that is super helpful. I'll see if I can track down a manual. Thanks!

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