Ratek SVR7100 User manual

Ratek SVR7100 Professional Sous Vide Circulator - User Manual
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USER MANUAL
Professional Sous Vide Circulator
Models : SVR7100
Version: 1.1 01/08/2015
English
www.ratek.com.au
www.ratek.com.auwww.ratek.com.au
www.ratek.com.au
60 Wadhurst Dve, Boronia, Victoria 3155, Australia - P: [phone] - F: [phone] - E: [e-mail]
© All Rights Reserved
Made in Australia, User Manual printed in Australia
Changes without prior notification reserved
Errors and omissions excepted.
User Manual SVR7100 – Professional Sous Vide Circulator

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T ank you
Thank you for purchasing a Ratek product.
This User Manual will assist you in the correct installation and operation of the Professional Sous Vide Circulator, as well as explain the
safety requirements for its use.
Important: Please read t e contents of t is User Manual before unpacking and operating t e product.
Unpacking and C ecking
Once you have read these instructions in full and understand the installation and safety requirements including those for unpacking the
carton, please carefully open the packing and slowly remove the product. Carefully inspect the condition of the product to ensure it has
not been damaged in transit. Any damage should be reported immediately to the responsible carrier. If the product is damaged in any
way, re-pack the product into the supplied packaging and notify the responsible carrier immediately.
Important: Do not operate t e equipment if it as been damaged in any way. Any failures resulting t roug t e use of a
damaged product will not be covered by t e product warranty.
Carton Contents
Ensure that you have received all items outlined below before proceeding. If you have not received all components in the supplied
carton, please re-pack the carton and notify a Ratek Service representative immediately. Contact details are provided in the section of
this User Manual titled “Ratek Service Contact Information”
-SVR7100 Ratek Professional Sous Vide Circulator
-User Manual

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Table Of Contents Page
Cash Bo
INTENDED USE ............................................................................................................................................................................................ 4
Suitable Articles For Use With This Professional Sous Vide Circulator .......................................................................................................... 4
Unsuitable Articles For Use With This Professional Sous Vide Circulator....................................................................................................... 4
Suitable Environments For The Professional Sous Vide Circulator ................................................................................................................ 4
General Operation.................................................................................................................................................................................. 4
OPERATOR RESPONSIBILITY – SAFETY CONSIDERATIONS .............................................................................................................................. 4
Conditions of Operation .......................................................................................................................................................................... 4
Safety Labels And Markings .................................................................................................................................................................... 5
PREPARATION ............................................................................................................................................................................................. 7
Identification of Controls & Functions ....................................................................................................................................................... 7
Recommended Liquids............................................................................................................................................................................. 8
Safety Warnings .................................................................................................................................................................................... 8
Safety Recommendations........................................................................................................................................................................ 8
Preparation & Installation ..................................................................................................................................................................... 10
Unpacking and Installing........................................................................................................................................................................ 10
Filling The Water Bath .......................................................................................................................................................................... 11
Adjusting the Mounting Clamp............................................................................................................................................................... 12
Adjusting the Pump Flow Rate............................................................................................................................................................... 12
Attaching a Hose For External Pump-Out................................................................................................................................................ 13
Connecting Power................................................................................................................................................................................ 13
Switching On The Professional Sous Vide Circulator................................................................................................................................. 14
OPERATING INSTRUCTIONS........................................................................................................................................................................ 15
General Operation................................................................................................................................................................................ 15
Setting the Over Temperature Alarm ..................................................................................................................................................... 15
Loading/Un-Loading the Water Bath ....................................................................................................................................................... 16
Switching Off The Professional Sous Vide Circulator................................................................................................................................. 16
Over Temperature Safety Cutout........................................................................................................................................................... 17
Storing & Relocating ............................................................................................................................................................................ 17
ROUTINE CLEANING AND MAINTENANCE.................................................................................................................................................... 18
Cleaning.............................................................................................................................................................................................. 18
Maintenance ....................................................................................................................................................................................... 19
Over-Temperature Safety Cutout Test.................................................................................................................................................... 19
TECHNICAL SPECIFICATIONS ...................................................................................................................................................................... 21
DISPOSAL ................................................................................................................................................................................................. 21
EMC CONFORMITY..................................................................................................................................................................................... 21
RATEK SERVICE CONTACT INFORMATION.................................................................................................................................................... 22
TROUBLESHOOTING.................................................................................................................................................................................... 22
WARRANTY CONDITIONS........................................................................................................................................................................... 22

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Intended Use
This Professional Sous Vide Circulator is intended for the purpose of heating water in a water bath or inside other containers designed
for the purpose. The operator may load a suitable article into the water bath for the purpose of controlled temperature application. The
Professional Sous Vide Circulator is intended for use with tap water or filtered water only, as well as suitable additives where required
as outlined in this User Manual.
The Professional Sous Vide Circulator is not intended for use with any medium other than those outlined in this User Manual. The
Professional Sous Vide Circulator is not intended to provide direct contact between the medium (water) and unprotected food items. In
all cases the item should be enclosed in a suitable vessel as described below to protect it from coming into contact with the
Professional Sous Vide Circulator.
Suitable Articles For Use Wit T is Professional Sous Vide Circulator
•Sous Vide Cooking Bags that are sealed, waterproof and rated to withstand the intended temperature.
•Cryo Vac Bags that are rated to withstand the intended temperature.
Unsuitable Articles For Use Wit T is Professional Sous Vide Circulator
•Any item where the article is not waterproof or may result in its contents coming into contact with the Professional Sous
Vide Circulator or the heating medium (water).
•Any item that is not rated to withstand the intended temperature.
Suitable Environments For T e Professional Sous Vide Circulator
The Professional Sous Vide Circulator is intended for use in a clean kitchen environment only where adequate ventilation, a
good power supply and provisions for routine cleaning are available. The Professional Sous Vide Circulator should not be used
outdoors or in dirty, dusty, steamy, humid or windy environments. The acceptable operating conditions are outlined further in
this User Manual.
General Operation
•The Professional Sous Vide Circulator is mounted onto a suitable water bath or other rigid water container using the
adjustable mounting clamp, retort mounting boss or water bath bridge plate.
•The water bath or vessel is filled with water following the safety guidelines contained within this User Manual.
•The Professional Sous Vide Circulator is plugged into an appropriate power source. It is powered by an alternating current
power supply with protective earth and with the appropriate receptacle, rated voltage and frequency for the country of
its intended use. Further details on power requirements are outlined in this User Manual.
•A suitable article (as defined above) is placed inside the water bath or vessel.
•The Professional Sous Vide Circulator is operated via a combination of front and rear panel buttons and switches
consisting of a power switch, temperature control buttons and menu buttons. These controls allow the operator to set a
required water temperature as well as over and under temperature alarm set points..
•The Professional Sous Vide Circulator should be operated strictly in accordance with the Operating Instructions outlined
further in this User Manual.
Operator Responsibility – Safety Considerations
When operated in strict accordance with this User Manual, plus routine cleaning and maintenance being carried out, the product shall
provide safe operation for the operator. The operator should be aware of the following before installing and operating the product :
Conditions of Operation
*Note: The term “operator” referred to in this User Manual is the primary person who has been tasked to install, maintain
and train in the usage of this equipment. Other personnel shall be referred to as “users”.

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•The operator shall be aware that the protection provided by the equipment may be impaired if the equipment is used with
accessories not provided or recommended by the manufacturer, is modified in any way or is used in a manner not
specified by the manufacturer.
•The operator is responsible for ensuring all users of the product are qualified to do so, and are well versed in common
safety concepts. The product should only be operated by an adult who has read and understood this User Manual
provided in the appropriate language in its entirety.
•Any user must be informed by the responsible operator of any potential hazards that may arise through the use of this
equipment in the course of their work, including any local environmental hazards not related directly to the Professional
Sous Vide Circulator. They should also be able to demonstrate that they understand any preventative safety measures in
operation prior to operating the equipment.
•The operator shall agree to accept responsibility for the use of the equipment in accordance with this User Manual, and
be fully aware that the equipment is designed for commercial use.
•It is assumed that the user and operator have had experience in a commercial environment, and had appropriate training
in how to perform their work safely in accordance with any local operational health and safety regulations. The operator
and all users should be well versed in local emergency procedures as per the workplace safety regulations in effect.
•Avoid any direct impact with any surface of the equipment, including the casing, cover panel, element, pump or control
panel.
•Important: Do not use any sharp or pointed metal objects anywhere near the equipment, in particular the control panel.
•Avoid using the equipment near any other vibrating equipment or source of excessive vibration.
•Ensure the equipment is cleaned and maintained in accordance with this User Manual.
•Ensure that all original safety warning labels are in an adequate, legible condition and are firmly affixed to the equipment
before using the product.
•Plug the equipment directly into a wall power outlet. Do not plug the equipment into a multi-socket adapter of any kind.
•The equipment is intended for operation in a controlled electromagnetic environment. Avoid the use of transmitting
devices (e.g. cellular or mobile telephones) near the equipment whilst operating. A minimum distance of 2 Metres from
the product is recommended for any transmitting device.
•Important: The equipment must only be installed and operated in well ventilated areas. The unit is not intended for use
in explosive atmospheres, in confined spaces or inside any other piece of laboratory equipment such as humidity cabinets
or incubators.
•The allowed operating environment must be between 5° Celsius and 40° Celsius ambient air temperature. Be aware that
the ambient air temperature will limit the minimum controllable water temperature. The ambient air temperature must be
at least 7° Celsius lower than the desired controllable water temperature.
•The maximum allowed relative humidity of the operating environment is 80%.
•The equipment should not be stored in direct sunlight, near chemicals, or other contaminants.
•If any of these safety recommendations cannot be achieved or the equipment has been damaged in any way, the
equipment should not be installed or operated.
•Important : If you have any concerns or questions relating to operator or user safety, please contact the appropriate
Ratek Customer Service department before installing and operating the unit. Contact details are provided in this User
Manual.
Safety Labels And Markings
The equipment is provided with safety caution labels. An explanation of each caution label is provided below. It is the
responsibility of the operator and user to fully understand the meaning of these warning labels prior to operating the
equipment.
Very Important: Particular care s ould be taken w en working near t e eating element at t e bottom of t e Professional
Sous Vide Circulator. At all times during operation t e safety guard MUST REMAIN FITTED to t e Professional Sous Vide
Circulator to avoid possible burns or scalds from t e eating element.
T e operator or user must also take extreme care w en t e bat is working at temperatures above 50° C as steam will be
present and can cause scalding.

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Caution Labels Definition
Colours: Black on a yellow background
The Professional Sous Vide Circulator is powered by an alternating current power
supply sufficient to cause harm if contact with the electrical supply is made.
Under no circumstances should any part of the equipment be opened, un-
screwed, loosened or disassembled whilst power is applied to the unit. Only
authorized service agents are permitted to remove covers. This label is fitted by
the manufacturer and must not be removed under any circumstances.
Colours: Black on a yellow background
The Professional Sous Vide Circulator is fitted with a removable guard which
protects against contact with the heating element. This guard MUST REMAIN
FITTED at all times during operation. Under no circumstances should the heating
element be touched whilst in operation. This label is fitted by the manufacturer
and must not be removed under any circumstances.
Colours: Black on a yellow background
The Professional Sous Vide Circulator is designed for heating water to
temperatures that can cause burns or scalding. Use extreme caution when
working near hot water or steam to avoid injury. Under no circumstances should
the heating element be touched whilst in operation. This label is fitted by the
manufacturer and must not be removed under any circumstances.

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Preparation
You must take the time to familiarize yourself completely with the following operating procedures before installing or operating the
Professional Sous Vide Circulator in order to achieve the best performance and maximum attainable user safety.
Identification of Controls & Functions
The figure below indicates all key controls and components of the Professional Sous Vide Circulator with their corresponding numerical
element labeled.
Figure 1

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Recommended Liquids
Care should be taken when selecting the most appropriate heating medium for use with the Professional Sous Vide Circulator to ensure
optimum performance and user safety. Please refer to the table below as a guide :
Primary Temp Range °C Recommended Medium Comments
-30 ~ 4 50% water, 50% inhibited ethylene
glycol
Use a lid to reduce the dilution of the medium caused by
condensing water vapour from the air.
5 ~ 100 Tap Water or Filtered Water Water is suitable for most low temperature applications,
however care should be taken when working above 60° as
scalding by steam is possible. At temperatures approaching
100°C the temperature stability will be affected due to
localised boiling. T is unit s ould not be used to boil water.
Safety Warnings
Throughout this User Manual, specific warnings will be supplied which relate to the current operation being referred to. These warnings
are supplied in addition to the main warning labels affixed to the product and the key points outlined in the section of this User Manual
titled ‘Operator Responsibility Safety Considerations’.
A graphical symbol as pictured below will be used next to each warning with accompanying text, the danger level for each is described
below :
CAUTION
Indicates a possibly dangerous situation which may result in serious injury or threat to life as a result of scalding or
burns if the situation is not avoided.
CAUTION
Indicates a possibly highly dangerous situation which may result in serious injury or threat to life as a result of
electric shock if the situation is not avoided.
CAUTION
Indicates a possibly harmful situation which may result in injury or damage to product or property if the situation is
not avoided.
Safety Recommendations
The following safety recommendations must be followed to prevent damage or injury. In addition to these safety recommendations,
it is assumed that the user and operator have had experience in a commercial environment, and had appropriate training in how to
perform their work safely in accordance with any local operational health and safety regulations. The operator and all users should
be well versed in local emergency procedures as per the workplace safety regulations in effect.
CAUTION
If the equipment is used in a manner not specified by the manufacturer, the protection provided by the equipment
may be impaired.
CAUTION
The equipment must only be used with a protective earth power socket. The earth contact provides protection to
the user and the equipment. If you do not have a protective earth power socket, or you are unsure as to whether
you have a protective earth power socket, do not connect the equipment. In such cases you should consult your
workplace administrator or electrical maintenance staff to determine if a protective earth power socket is available.

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A surge protected power outlet is strongly recommended as it provides some protection for t e equipment
in areas of poor electrical quality as well as providing some protection against lig tning strikes. T e
equipment s ould be operated on a good, reliable supply of power at all times.
Note: The Professional Sous Vide Circulator should not be operated on the same electrical circuit as other high
voltage household appliances such as fridges, clothes dryers, washing machines or other continuous operation high
voltage devices. These types of devices can create power fluctuations that are undesirable for electrically sensitive
equipment. Consult your workplace administrator or electrical maintenance staff if you are unsure.
CAUTION
The Professional Sous Vide Circulator is intended for use with tap water or filtered water only. De-ionized or
distilled water can cause corrosion. Use with any other medium is not permitted.
The use of flammable liquids or cooking oils may cause serious injury or danger to life.
CAUTION
Always work above the level of the Professional Sous Vide Circulator to avoid spillage of dangerously hot water. At
no point should the user, operator, animal or any other perishable object be situated directly beneath the
Professional Sous Vide Circulator or water bath.
-ALWAYS wear protective eyewear when working with hot liquids.
-ALWAYS place the water bath on a strong, even, dry, flat waterproof surface which is made of inflammable
material. Placing the Professional Sous Vide Circulator on an unstable water bath could cause hot water to
spill.
-ALWAYS turn off the mains power switch when the unit is not in operation and turn off the mains power
supply at the outlet.
-ALWAYS turn off the mains power switch and unplug the equipment from the mains power supply outlet
before emptying the water bath or moving the equipment.
-ALWAYS be careful of water condensation above or near the Professional Sous Vide Circulator and ensure at
all times that the condensation cannot come in contact with the Professional Sous Vide Circulator control
panel or mains power lead. Ensure benches are kept dry at all times.
-ALWAYS operate the Professional Sous Vide Circulator in a well ventilated area with adequate clearance
around the Professional Sous Vide Circulator as indicated.
-ALWAYS be careful of steam and avoid making contact.
-NEVER operate t e Professional Sous Vide Circulator wit out water in t e water bat .
-NEVER empty the water bath while it contains hot water. Always allow the water to cool to ambient room
temperature before emptying.
-NEVER operate the equipment if you believe it is damaged in any way.
-NEVER operate the Professional Sous Vide Circulator if the mains power supply cable is damaged in any way
-NEVER use any sharp or metal objects near the Professional Sous Vide Circulator control panel.
-NEVER lift the Professional Sous Vide Circulator if you have an existing injury that impairs your ability to lift.

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Preparation & Installation
The Professional Sous Vide Circulator should be installed and operated in strict accordance with the following instructions.
CAUTION
The Professional Sous Vide Circulator is not for use in explosive atmospheres as there is a risk of fire, explosion,
burns or scalding present under these conditions.
CAUTION
Be careful when lifting and observe your local operational health and safety requirements for lifting before unpacking
the carton.
Unpacking and Installing
-Carefully remove all packaging material from the Professional Sous Vide Circulator, as well as the supplied User
Manual and any other supplied accessories.
-Carefully inspect the Professional Sous Vide Circulator, mains power lead and all packaging for any signs of
damage. If any signs of damage are present, do not install or operate the equipment. Contact the supplier of
your equipment if you have a received a damaged product.
-Ensure the water bath to be used is empty, clean and dry and has a suitable area to accommodate the
Professional Sous Vide Circulator.
-Ensure that there is a minimum unobstructed distance of 300 millimetres between the left, right and rear panels
of the Professional Sous Vide Circulator and any other object or wall.
-Ensure that there is a minimum unobstructed distance of 1 metre above the top of the water bath to allow for
adequate ventilation and for steam to dissipate.
-Ensure that there is a suitable mains power supply outlet within reach of the supplied mains power lead without
placing any strain whatsoever on the lead, socket or plug. The Professional Sous Vide Circulator should not be
plugged into any double-adapter, power board, or power point splitter of any kind but instead directly into a
correctly earthed wall mounted power socket.
-Ensure that there is a minimum unobstructed distance of 1 metre in front of the Professional Sous Vide
Circulator to allow adequate room for the user to maintain a safe operating distance of 300 millimetres.
-Place the Professional Sous Vide Circulator in an upright position with the adjustable clamp over the side wall of
the water bath whilst supporting the front of the unit.
-If the clamp requires adjustment to suit the side wall of the water bath, refer to the section of this User Manual
titled “Adjusting the Mounting Clamp”.
-Slowly tighten the clamp screw to secure the unit to the side wall of the water bath, do not over-tighten.
CAUTION
The Professional Sous Vide Circulator is designed for the purpose of heating immersed Sous Vide Cooking Bags
suitable for use at the water temperature selected by the operator. The contents of these bags is the sole
responsibility of the user or operator.
ALWAYS be 100% sure of the contents of your bags, the expected behavior once heated and the applicable safety
measures that should be employed when handling such items.
ALWAYS ensure your bags are firmly sealed and there is no chance of the contents leaking into the water bath

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CAUTION
Poor water quality can lead to corrosion of the Professional Sous Vide Circulator even though it is constructed from
high quality stainless steel, and eventually lead to a potentially hazardous situation. The Professional Sous Vide
Circulator is intended for use with tap water or filtered water only.
Depending on local conditions, the water supply may be ferrous or overly chlorinated. Both of these conditions may
lead to corrosion if used with the Professional Sous Vide Circulator.
Distilled or de-ionized water may lead to corrosion if used with the Professional Sous Vide Circulator.
Use of any liquid medium other than that recommended above will void the product warranty.
Contact the supplier of your Professional Sous Vide Circulator before filling the water bath if you are unsure of your
water supply.
CAUTION
Before filling the water bath, ensure the mains power supply outlet is switched off and that the mains lead to the
Professional Sous Vide Circulator is unplugged from the mains power supply outlet.
The nature of pouring water is unpredictable and should be done carefully away from any electrical supply to avoid
the risk of electric shock.
Filling T e Water Bat
CAUTION
Always fill the water bath in a safe manner following the manufacturer’s guidelines where possible. It is important
that power to the Professional Sous Vide Circulator is switched off at the mains outlet before filling the water bath
to avoid possible electric shock.
CAUTION
Do not over-fill the water bath. If the bath is over-filled, water may spill out and create a hazardous situation if it
comes near an electrical current.
The minimum water depth is 120 millimetres below the bath rim.
The maximum water depth is 20 millimetres below the bath rim.
If the water level falls below this minimum level during operation, the unit should be powered off, disconnected from
the mains electrical supply and the water level topped up with cold water. Be aware that this may result in the rapid
decrease in the water temperature and the effect of this in relation to the current procedure being carried out must
be considered.
No liability will be accepted if in the normal course of operation the contents of the containers being heated are
damaged due to insufficient water levels or inappropriate temperatures being applied as a result of re-filling.

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Adjusting t e Mounting Clamp
The Professional Sous Vide Circulator features an adjustable clamp that allows the unit to be mounted on water
baths and tanks with side walls varying from 1mm to 63mm wide. Before adjusting the clamp, ensure the equipment
is disconnected from the mains power supply and the element is cold. The adjustment is performed in 2 steps as
illustrated below. Step 1 Turn the unit upside down and gently rest it on the lid on a non-scratch surface. Using a
phillips head screwdriver, loosen the 2 clamp screws as illustrated below with half a turn anti-clockwise. The clamp
bracket can now slide in and out to the required depth as required. Once the depth has been set, re-tighten the 2
clamp screws by gently tightening in a clockwise direction. Step 2 Once the unit is placed on the bath, gently
tighten the thumb-screw by turning in a clockwise direction until the unit is secured to the bath.
Step 1 Use a phillips head screwdriver to adjust the clamp depth Step 2 Use the thumb-screw to tighten against the bath
Adjusting t e Pump Flow Rate
The Professional Sous Vide Circulator pump features an adjustable flow rate to suit a variety of different tank sizes.
Decreasing the flow rate will generally reduce temperature uniformity within the bath and should be considered prior
to adjustment. For most applications the pump should be left at maximum flow rate to ensure good temperature
uniformity within the bath and maximize control stability.
Before adjusting the flow rate, ensure the equipment is disconnected from the mains power supply and the element
is cold. The adjustment is performed by simply rotating the pump adjustment throttle on the under-side of the pump
head as below. The throttle may be set to any position from fully open to fully closed to achieve the desired flow rate.
Pump adjusted to minimum flow rate Pump adjusted to maximum flow rate

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Attac ing a Hose For External Pump-Out
The Professional Sous Vide Circulator pump features two outlets that can be fitted with a suitable hose to allow
water to be pumped out of the bath, either for external re-circulation purposes or to assist in emptying large water
baths. For most applications, only one hose should be fitted, allowing the other outlet to circulate water in the bath
to maintain temperature uniformity within the tank. If both outlets are used, temperature uniformity in the bath will
be reduced and should be considered as part of your application.
Before attaching a hose, ensure the equipment is disconnected from the mains power supply and the element is cold.
The diameter of the pump outlet fitting is 9.5mm. Use a suitable hose with an internal diameter of approximately 9 to
9.5mm to maintain a snug fit on the outlet, with an outer diameter no larger than 15mm. Silicon hose is
recommended for most applications. Simply push the hose over either outlet until it touches the guard, a hose clamp
may be used if required however this is not normally necessary if using the correct size hose.
Hose attached for external pump-out
Connecting Power
CAUTION
The equipment must only be used with a protective earth power socket. The earth contact provides protection to
the user and the equipment. If you do not have a protective earth power socket, or you are unsure as to whether
you have a protective earth power socket, do not connect the equipment. In such cases you should consult your
workplace administrator or electrical maintenance staff to determine if a protective earth power socket is available.
The mains power supply must be rated to match the power requirement as identified on the product identification
label on the rear panel. This is normally expressed in the format of Voltage Range and Frequency. A surge protected
power outlet is strongly recommended as it provides some protection for t e equipment in areas of poor
electrical quality as well as providing some protection against lig tning strikes. T e equipment s ould be
operated on a good, reliable supply of power at all times.
Note: The Professional Sous Vide Circulator should not be operated on the same electrical circuit as other high
voltage household appliances such as fridges, clothes dryers, washing machines or other continuous operation high
voltage devices. These types of devices can create power fluctuations that are undesirable for electrically sensitive
equipment. Consult your workplace administrator or electrical maintenance staff if you are unsure.
IMPORTANT : Use of an incorrect power supply will void t e product warranty. If you are unsure about t e
rating of your power supply, consult your workplace administrator or electrical maintenance staff to
determine if your power supply is suitable for use wit t is product before connecting t e power lead.

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CAUTION
Regularly check the mains power lead condition over the life of the product, and do not operate the equipment if you
suspect there is damage to any part of the equipment or the mains power lead.
Do not operate the equipment if you suspect the power lead has been stretched, over-extended or damaged in any
way.
-Insert the plug end of the mains power supply lead firmly into a properly rated, protective earthed wall
mounted power supply outlet.
-If there are double-adapters or oversized DC power packs causing obstruction of the mains power lead plug,
these should first be removed.
-Ensuring your hands are dry, switch on the power on the mains power supply outlet.
Switc ing On T e Professional Sous Vide Circulator
CAUTION
Ensure you have filled the water bath to at least the minimum required level before switching on power. Failure to do
so may create a hazardous situation that can cause burns, scalding and create a fire risk.
-Before switching on the Professional Sous Vide circulator, determine the temperature you wish to operate the
bath at.
-If you wish to heat your containers from ambient temperature, you should load the bath prior to switching on the
unit. See the section titled “Loading the Water Bath” below.
-If you wish to add your containers to warm or hot water, this should be done with extreme care once the
temperature of the water bath has stabilized.
-Once you are ready to begin heating the water, switch the Mains Power Switch to the position marked with a
vertical line. The Current/Set Temperature Display will illuminate to indicate the heating system is active.
-If the last set temperature is greater than the current water temperature, the Heating Element Indicator will
light red and either flash to indicate intermittent heating or remain lit constantly to indicate constant heating.
CAUTION
Once the Heating Element Indicator is lit, the heating element is active and the surface of the element will remain
extremely hot whilst heating and for many minutes even after power to the unit has been disconnected. Once the
Heating Element Indicator has lit, under no circumstances should you place any part of your body near the heating
element. The residual heat of the element creates a hazardous situation sufficient to cause burns or scalding if
contact with the element is made.

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Operating Instructions
CAUTION
If the temperature of the water in the water bath is critical to your application, ensure the Professional Sous Vide
Circulator is left for at least 10 minutes to stabilize after the temperature has reached the set-point before you
insert your containers and samples into the water. Verify the water temperature using a thermometer.
Temperature stability is affected by water bath size, ambient temperature, position of the pump outlets, lid usage
and the heating medium. All of these factors should be considered to achieve best results.
CAUTION
Temperatures above 50 degrees are sufficient to cause steam and are also capable of causing burns or scalding.
Exercise extreme care paying particular attention to steam and splashing of water when the Professional Sous Vide
Circulator is operating at these high temperatures, particularly whilst loading and unloading, containers, racks or
accessories. ALWAYS use appropriate tools (such as silicon insulated tongs) to lower such containers into the
water to avoid your hands coming into contact with hot water.
General Operation
-The Current/Set Temperature Display indicates the current water temperature in the bath by default.
-To view the current Set temperature, press until the SET indicator lights red. The currently configured set
temperature is now displayed.
-To adjust the set temperature, press or to increase or decrease the desired temperature accordingly.
Once finished, press to return to normal operating mode. The current temperature will be displayed.
-If the set temperature is greater than the current water temperature, the Heating Element Indicator will light up
and either flash to indicate intermittent heating or remain lit constantly to indicate constant heating.
-Once the water temperature nears the set point, the temperature control circuit will start to intermittently
engage the element to reduce the rate of heating.
-For best results, a Ratek insulated water bath should be used, as well as a lid to reduce evaporation and heat
loss.
- Note: It is normal for the temperature to exceed the set point slightly whilst the temperature in the bath
stabilizes. The bath temperature will drop back down to the set temperature and then the proportional
temperature control will attempt to maintain the set temperature.
Setting t e Over Temperature Alarm
The TH7100 is equipped with an over-temperature visible alarm, which is configurable by the user.
The alarm is configured as a deviation alarm whereby it operates relative to the desired set point. If the current
temperature deviates from the set temperature by the margin configured by the user, the alarm will activate.
To configure the alarm set point :
-Press repeatedly until the ALM indicator lights red.
- Press or to set the desired deviation for the over-temperature alarm.
Important : The over-temperature alarm should be entered as a positive value.
Once finished, press to return to normal operating mode. The current temperature will be
displayed.

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Loading/Un-Loading t e Water Bat
CAUTION
NEVER place your hands near the heating element whilst the Professional Sous Vide Circulator is heating as serious
burns and scalding could result.
ALWAYS use appropriate tools (such as silicon insulated tongs) to load and unload items from the water to avoid
your hands coming into contact with hot water or the heating element.
CAUTION
If using the bath with a lid, be careful when lifting the lid as steam may be present.
ALWAYS remove the lid at arm’s length with your face away from the bath.
ALWAYS use a safety glove when removing the lid as the lid may be hot enough to cause burns or other injury.
NEVER remove the lid with your face directly over the bath. Steam may be present and burns or injury could result.
Be careful when working with hot items removed from the bath as burns or scalding may occur if contact occurs.
Always wear eye protection when loading or unloading items from a hot water bath.
Do not use explosive or volatile containers with this Professional Sous Vide Circulator.
Ensure all bags remain tightly sealed at all times whilst loading and unloading the water bath.
Only use bags suitable for the water temperature selected.
-When loading, use appropriate tools (such as silicon insulated tongs) to slowly place the cooking bags into the
bath.
-When unloading, use appropriate tools (such as silicon insulated tongs) to slowly remove the items and place
them onto a water-proof and heat-proof surface.
-Continue to load or unload your Sous Vide Cooking Bags until complete.
Switc ing Off T e Professional Sous Vide Circulator
-Switch the Mains Power Switch to the position marked with a circle. The Current/Set Temperature Display will go
dark.
CAUTION
Although the heating system may now be inactive, the residual heat in the heating element may be sufficient to
cause serious burns or scalding.
The residual water temperature may also be sufficient to cause burns or scalding.
Allow at least 10 minutes after switching off the heating system to allow the heating element to cool.
Allow the water temperature to reach ambient room temperature before proceeding to empty the water bath.
Unplug the Professional Sous Vide Circulator from the mains power supply outlet and remove it from the water bath
before emptying. Consult the water bath user manual for instructions on safely emptying the bath.

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Over Temperature Safety Cutout
The Professional Sous Vide Circulator features a manually reset over-temperature safety cutout which cuts power
to the heating element in cases where the heating element has become too hot as a result of an insufficient water
level being maintained in the bath or an unsuitable heating medium has been used.
When the cutout activates, a small click sound may be heard.
Depending on the quality of the water being used, an unpleasant smell may also be noticed as a result of the
impurities in the water becoming hot. This is normal.
-If the over-temperature cutout activates, turn off all power to the Professional Sous Vide Circulator immediately
by setting the Mains Power Switch to the position marked with a circle.
-Turn off the mains power supply at the outlet.
-Allow the unit to cool for at least 10 minutes.
-Refill the water bath by referring to the section in this User Manual labeled “Filling The Water Bath”.
-On the bottom panel at the rear of the Professional Sous Vide Circulator, the Over-temperature reset button
should be pressed in gently until it remains in place. A small click sound should be heard.
-The Professional Sous Vide Circulator is now ready to be re-operated as per the section of this User Manual
labeled “Switching On The Professional Sous Vide Circulator”.
Storing & Relocating
CAUTION
Be careful when lifting and observe your local operational health and safety requirements for lifting before relocating
the Professional Sous Vide Circulator. Ask for help if you are unable to move the Professional Sous Vide Circulator by
yourself. Ensure the heating element is cold before relocating.
The Professional Sous Vide Circulator should be stored out of direct sunlight at an ambient temperature below 30°
Celsius in a clean and dry location which meets the environmental conditions required as detailed in the technical
specifications of this User Manual.
-Turn off the Mains Power Switch by setting it to the position marked with a circle.
-Unplug the equipment from the mains power supply outlet.
-Ensure all parts of the Professional Sous Vide Circulator are clean and dry to avoid the potential for corrosion.
-Ensure the Professional Sous Vide Circulator is stored in a clean and dry location away from potential damage by
accidental knocks and bumps.

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Routine Cleaning And Maintenance
To maintain the Professional Sous Vide Circulator in good, safe working order and ensure maximum product lifespan, regular cleaning
and general maintenance is required. The Professional Sous Vide Circulator should be cleaned at least once every month for a unit being
used on a daily basis, for infrequently used Professional Sous Vide Circulators a cleaning frequency of once every 3 months is
recommended. On each occasion, the general maintenance routine should be employed following cleaning with the exception of the
over-temperature safety cutout test which need only be conducted every 2 years of normal operation.
Cleaning
CAUTION
If the Professional Sous Vide Circulator has been operated recently the heating element may be hot enough to create
a hazard sufficient to burn or scald if contact is made. Ensure the Professional Sous Vide Circulator element is cold
before cleaning.
Allow t e Professional Sous Vide Circulator to cool for at least 10 minutes after it as last been operated
prior to starting t e cleaning procedure.
CAUTION
Do not use abrasive cleaners or solvents on the Professional Sous Vide Circulator as these may break down certain
components of it’s construction, reducing it’s life and potentially creating a hazardous situation. Use only a mild
household detergent or laboratory sterilization agent when cleaning the Professional Sous Vide Circulator.
CAUTION
If the Professional Sous Vide Circulator has been used with any dangerous, chemical or biological substances it should
be decontaminated prior to cleaning. Decontaminate the Professional Sous Vide Circulator using a decontamination
procedure appropriate to the contaminant, however in all cases ensure the following :
-No decontamination or cleaning agents are used which could cause a hazardous situation to arise as a result
of a reaction with parts of the Professional Sous Vide Circulator or with any materials contained in it. For
example, substances that may compromise the integrity or function of electrical insulation, electrical
components, stainless steel components or water seals.
-Ratek are consulted prior to decontamination or cleaning being undertaken if there is any doubt about the
compatibility of decontamination or cleaning agents with parts of the Professional Sous Vide Circulator or
with any materials contained in it.
CAUTION
When cleaning the unit, only use a damp sponge. Do not use a sodden wet sponge. Do not make any part of the
control panel, any exposed control or receptacle or any part of the Professional Sous Vide Circulator excessively wet.
If these receptacles and controls remain wet once electrical power is restored they can create a hazardous situation
sufficient to cause serious injury or risk to life due to electrical shock. Always ensure the unit and in particular all
controls and switches are completely dry before restoring electrical power.
-Turn off the Mains Power Switch
-Unplug the equipment from the mains power supply outlet.
-Using a mild detergent and damp sponge, clean around the element and pump being careful not to knock the over-
temperature safety capillary bulb which is clipped to the element. Pay particular attention to any loose particles
that may lead to or accelerate corrosion.
-The bottom plate of the pump head may be removed by loosening 3 screws with a phillips head screwdriver to allow
access to remove any debris from around the pump impellor. Do not remove the impellor. Refit the pump cover
once clean.
-Once the Professional Sous Vide Circulator is clean, use a soft dry cloth to dry all surfaces of the Professional Sous
Vide Circulator paying particular attention to any controls or switches.
-Once cleaning has been completed, it may be re-installed and operated in accordance with this User Manual.

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Maintenance
-Turn off the Mains Power Switch
-Unplug the equipment from the mains power supply outlet.
-Under good light, carefully inspect the mains power lead and check for any signs of wear, over-extension or
damage. If you believe the lead to be damaged in any way, contact your supplier to arrange for service.
-Carefully check to ensure all safety warning labels are affixed and in a good readable condition. Refer to the section
in this User Manual titled “Safety Labels & Markings” for a table of factory-fitted warning labels. If any labels are
missing, illegible or otherwise not functional, contact your supplier to obtain new replacement labels before
operating the equipment.
-Ensure all controls and switches are fitted firmly and are in good condition. If any are found to be loose or in poor
condition, have an authorized service technician repair the unit before operating it.
CAUTION
If any controls or switches are found to be loose or in poor condition, do not operate the equipment. Loose or
damaged electrical controls and connections create a hazardous situation sufficient to cause serious injury or risk to
life. Refer the equipment to an authorized service technician for repair.
Over-Temperature Safety Cutout Test
-The over-temperature safety cutout should be tested periodically to ensure correct operation. This test should be
conducted once every 2 years of normal operation.
CAUTION
T is test must only be carried out by a qualified service tec nician. T e test involves t e eating element
becoming very ot and is sufficient to cause serious burns or scalding if contact wit t e element is made.
Ensure t ere are no vapours present t at may ignite if eated.
-Turn off the Mains Power Switch
-Unplug the equipment from the mains power supply outlet and remove it from the water bath.
-Empty the water bath
-Fill the water bath with enough cold water to just cover the coil of the heating element.
-Re-fit the Professional Sous Vide Circulator to the water bath
CAUTION
NEVER touch the heating element whilst conducting the Over-Temperature Safety Cutout Test as serious burns and
scalding could result. The test involves the heating element reaching very high temperatures.
ALWAYS wear eye protection during the Over-Temperature Safety Cutout Test.
ALWAYS maintain a safe working distance of 300mm from the Professional Sous Vide Circulator during the Over-
Temperature Safety Cutout Test.
-Connect power to the Professional Sous Vide Circulator and set the Mains Power Switch to the position indicated
with a vertical line.
-Ensure the temperature set-point is set to 100°C, this ensures the heating element will remain on during the test.
Refer to the section of this User Manual labeled “General Operation”.

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-The Professional Sous Vide Circulator will begin heating and the Heating Element Indicator will light up.
-The water in the water bath will gradually boil away until the over-temperature safety cutout is exposed, this may
take some minutes. Do not leave t e Professional Sous Vide Circulator unattended during t e test.
-Once the coil of the heating element has become exposed, the over-temperature cutout should have activated.
When the cutout activates, a small click sound may be heard and the over-temperature reset button will pop out. If
the over-temperature cutout has failed to operate or any part of the heating element has begun to glow, the test
has failed and the Professional Sous Vide Circulator should be turned off immediately to prevent damage to the
Professional Sous Vide Circulator.
-Depending on the quality of the water being used, an unpleasant smell may also be noticed as a result of the
impurities in the water becoming hot. This is normal.
-Once the test has been completed, turn off power to the Professional Sous Vide Circulator immediately by setting
the Mains Power Switch to the position marked with a circle.
-If the over-temperature cutout has failed to operate, contact Ratek using the contact details provided in the
section of this User Manual titled “Ratek Service Contact Information”.
CAUTION
NEVER operate the Professional Sous Vide Circulator if the over-temperature safety cutout test has failed. Operating
the Professional Sous Vide Circulator without a functional over-temperature safety cutout may result in serious
injury, threat to life, fire or damage to property.
-Turn off the mains power supply at the outlet.
-Allow the unit to cool for at least 10 minutes.
-Refill the water bath.
-On the bottom panel at the rear of the Professional Sous Vide Circulator, the Over-temperature reset button
should be pressed in gently until it remains in place. A small click sound should be heard.
-If the over-temperature safety cutout test passed, the Professional Sous Vide Circulator is now ready to be re-
operated as per the section of this User Manual labeled “Switching On The Professional Sous Vide Circulator”.