

🔥 Cook like a pro, impress like a boss!
The Fityou Sous Vide Cooker is a robust 1100W thermal immersion circulator featuring ultra-precise temperature control accurate to 0.1°C, a digital timer up to 99 hours 59 minutes, and a quiet, durable stainless steel design. Its adjustable clamp fits various pots, making it perfect for professional-quality sous vide cooking at home without the fuss of apps or noise. Trusted by thousands for reliable, long-duration cooking and consistent restaurant-grade results.



| Best Sellers Rank | #282,326 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #133 in Sous Vide Machines |
| Brand | Fityou |
| Color | Black |
| Customer Reviews | 4.4 out of 5 stars 970 Reviews |
| Material | Stainless Steel+ABS |
| Product Dimensions | 5.91"D x 4.33"W x 1.61"H |
| Voltage | 220 Volts |
| Wattage | 1100 watts |
M**M
One Year Update - READ MY EDITED REVIEW
EDITED REVIEW ONE YEAR LATER: It's after 0100 in Chicago but I felt compelled to log in and update my review of this device. I am leaving my original review as-is and I am prepending the review with the update. THIS IS BY FAR THE BEST PURCHASE I HAVE EVER MADE ON AMAZON - AND I'VE BEEN ON AMAZON SINCE THEY SOLD AND DROPSHIPPED ONLY BOOKS. (Sorry for the caps but I can't do bold.) Granted, I only take this unit out of the cabient when I am preparing larger than usual volumes of proteins, but looking back, I do it pretty darned often. This cooker has performed flawlessly and without hesitation since day one - and beat the heck out of it. On day one I used it to prepare a dozen steaks, right out of the box. My sous vide pot was rather small at the time so it took me four rounds of cooking - the device was on almost non stop for nearly twelve hours. Then two weeks later we had a barbecue and I used it to cook briskett and more steaks, and even fish and some veggies. The unit was on straight for 40 of the 48 hours leading up to the barbecue, with the briskett done last and cooking continuously for more time than I will care to write (do your own research so you don't undercook it). Then there was the engagement party for a niece, the Superbowl party - I mean the Big Game party, the World Cup party, the Tour de France party, the family reunion - one on each side, and the weekly cooking of my beef for the week of dinners. In all cases, it took me close to six days of almost continuous use to cook all of the food - and I am not exaggerating. We ran the thing literally non stop for up to three days before giving it a short break, then cooking for three more days. We always use the vaccum seal bags and fully submerge the food - we don't use a rack simply because it is annoying and we have not found one that fits our pot to the point it increases capacity. Our first pot of choice was a three gallon stock pot. The cooker handled that really well so we got adventurous when cooking for larger crowds and we found an insulated tub, probably ten gallons in size and gave that a go. Surprisingly, or not, it handled the ten gallon tub just fine - I'm actually cooking ten steaks at once right now. It is 0100 on Wednesday night and this thing has been running since Monday morning. Now I'm not suggesting you do what I do and run this thing into the ground - surely I may have an outlyer that is performing above standard. But what a reliable device. After going on 15 months of use the thing is like brand new, quiet as can be, display is perfect, all the buttons work and by gosh it was only $69 -- way, way cheaper than the name brand units, especially the one I had to return twice. Sure, no bluetooth, but are you really that concerned you need to monitor your temperature or time from the living room when you are cooking something for up to three hours -- it's really that hard to get up and check the machine??? I didn't think so. Buy this and love it. But oh, you still need to know how to use it and you still need to know how to properly prepare and finish sous vide cooked meats and veggies. Once you know how to do that, this is the device that will take you where you want to be. Ciao... ORIGINAL REVIEW Purchased the Anova Nano for $99 a couple of weeks ago. The Bluetooth function was a great convenience, but the circulator stopped working after the seventh day of use. The Anova Nano was returned and this Fityou unit was purchased for $69. Although the Anova was technically advanced with the Bluetooth interface, this Fityou model is clearly more robust in every other way. The Nano circulated the water, but you had to look closely to determine if the water was moving. With the Fityou the water has a clear, strong current that circulates the water twice as fast, which in turn will allow you to use a larger cooking vessel, or add more bags to the water (my experience). The difference in wattage is also discernibly better with the Fityou. Water comes to temp more quickly (I always put "hot" water into the cooking pot) and the unit seems to run cooler, which to me means it is not working as hard to keep the water at the designated temperature. I would save the $30 that paid for the Bluetooth and get this device instead.
D**L
This is the one that you want!
Fantastic temp control. Easy to use and has been perfect!
J**1
works well, but clunky controls
I have been truly enjoying cooking sous vide with this gadget. Chicken, pork, beef, have all turned out quite good. The exceptional meats were chicken breast and salmon. REALLY good. Both meats are ones you don't think of putting into a sous vide since they're quick and fairly easy to cook. But I've been blown away with how good they turned out! Someone told me onboard controls was better than getting the more expensive wifi or bluetooth ones since they can sometimes lose connectivity. I'm sure that's true, but there are some drawbacks with this: This Fityou Sous Vide Cooker 1100W operation is pretty clunky. Changing the temperature or time takes much patience, as sometimes the controls don't respond at all, or are slow to respond, or advance too slowly, or advance so quickly that you have to then clunkily reverse the direction of the control. On ours, the clock is more responsive and easily controlled than the temperature. The temp control is finicky and maddening. Also, the cook time reading never matches real time. I've nearly sent it back several times! But I threw away the packaging already, and I suppose I'll have to just live with this. I do love the way our food has turned out. Also good for serving last min stuff because it just holds it at a steady temp without drying or overcooking. I have not tried veggies yet. Would I buy it again? Probably another brand but in the same category!
I**G
Early Observations
I've been cooking sous vide for several years, and I've had a couple of different circulators. This is in the low-end area, but it doesn't have low-end features. This replaces my Kitchen Gizmo tool which died after nearly three years of use. It had proven to be a workhorse and I was disappointed when it finally gave up the ghost. However, instead of purchasing the same brand, I decided to try this one. I like the reviews and figured what the heck. I've been using it for less than two weeks, so let's consider this a preliminary review. And it's all positive. The interface is easier to use than my late great Kitchen Gizmo. The instructions are pretty easy to understand and I had it up and running in my 12-quart Cambro in no time. My first cook was a one-inch thick ribeye. I set the time and temperature, added in the vacuum-packed steak, and waited the correct period of time before taking it out of the bath and searing it. My second cook was a section of brisket (point), and it put it in for a 36-hour cook. It performed flawlessly and I was rewarded with tender brisket! For those who are hoping to have a circulator that will continue to hold temperature after it's completed cooking, then this is not your tool. I've found that the less expensive circulators just cut off when they're done and that's that. If you want one that will hold the temp for a longer period of time *just in case* you can't get to the food after it's done, then you have one of two choices, other than the obvious one of watching it like a hawk. One is to set the timer for a longer period of time but set a separate timer (I use my Apple Watch) so that you'll know when the cooking period is done, but you also know that you may have an extra period of time that you've set to do what you want. The other option is to get a higher-end circulator. Only you can make that decision. For what it's worth, my first sous vide circulator was a high-end model $$$, and it didn't even make it to the end of its one-year warranty. Twice. And it held temp. My cheapie ones, on the other hand, while they did not hold the temp and cut off after the timer went off, lasted well past their warranty period. So far for this particular model, it's an enthusiastic five stars. I will update if anything changes.
T**.
Great immersion circulator for the price.
The buttons make this a little but clunky to set up. The timer setting appears to be required. Holding the button down rapidly goes through minutes then hours then days. Getting the timer set properly is probably the most annoying part of this. After setting it though, I've grown to like the timer because I know longer have to keep track of how long it's been in. I simply look at the display and it tells me how much time I have left. The temperature setting is similarly annoying. It will increment a single increment and you're not even sure you're holding it down, but after period of time it starts going up faster and faster, then you end up missing your temperature and have to go the other direction. Not a perfect interface but for the price worth learning the idiosyncrasies of. I would pay a little extra for a setting wheel like I have on my Anova sous vide immersion circulator. The lack of Bluetooth is a huge plus. I don't have to worry about a malicious neighbor changing the sous vide temperature like I do my anova, and I never use the Bluetooth feature on my anova anyway. Overall though I believe this is a great deal. My only concern is the longevity but I can't review that, at least not yet.
A**)
I've tried about 4 or 5 of these Sous Vide Cookers and by far this IS the BEST!
Unless you are obsessed with controlling every device in your home w/a smartphone, THIS is the sous vide cooker for you, at least IMHO! Frankly, it is difficult at times for me to pair my phone to a friends' car! Maybe my phone isn't as smart as it should be but when I cook anything I prefer a "hands on" approach! This is simple to use. The controls are straightforward and, though I think you won't really need to read the instruction manual (which ain't such bad "Chinglish" as some others I've read) once you plug it in, the device is fairly intuitive to use. Icons that indicate temperature and cook time are both displayed with temp. icon (indicated by an old style mercury thermometer bulb- bless old school "analog" intellect) coming on first. Set to C or F (also easy to do AND once done, will always stay on what temp scale you've set it to) and then set to what number of degrees you desire, Press up or down icons (simple arrows indicating up and down--as I said, VERY INTUITIVE,....my grandchild could probably set it up if he were tall enough to reach, heh-heh) to raise or lower temperature. Once you've accomplished setting the temperature at which you wish to cook your food, it will then beep at you and the "timer" setting in hours and minutes (indicated by a small clock face icon---honestly, this is mid-tech for bozos like me) will come on. I assume you can guess the same up and down arrows will facilitate your time setting. Then just press the on button which is also the button at which you start or stop anything. However, once you've manually programmed it, it will automatically turn off (and beep) when it has reached whatever settings you put in. I've checked both the temperature settings several times with a fairly expensive folding meat/food thermometer and found it to be within 1or 2 degrees of same. I've also checked the timer of the cooker with my stovetop's timer and found it to be within 1 to 2 minutes of each other on an hour's or so cook time! Overall, the device is extremely EASY to use. Set it, forget it....and voila,.....dig in and eat. CAVEATS IN GENERAL for SOUS VIDE: Consult several sources on proper cooking times for different foods and whether or not they are fresh or frozen meat and veggies! I find that ALL seafood (with the possible exception of Frozen Shrimp) is best cooked fresh with sous vide which brings me to my next CAVEAT! I have watched and read probably in excess of 30 hours of you tube, various internet articles and several sous vide cookbooks! I won't recommend any because I am trying to tailor all of my sous vide to a Ketogenic diet for health reasons HOWEVER, I have definitely found that putting your food in a vacuum sealer is not only easier but better in the long run ONCE you've gotten your cooking times down. I have seen all the videos with the heavy duty freezer bags sucking out (actually pushing out the excess air due to the heat of the hot water and atmospheric pressure but, I like to use one of those little stainless steel racks to cook several foods at once and that is very difficult to pull of using zip loc bags. I've had and still use vacuum sealers (even the best "Foodsaver-Branded" ones only last about 4 to 5 years with moderate use) and you can really take advantage of bulk buying by putting your foods in with the appropriate seasonings and say a few pats of grass fed butter for chicken breasts, steaks, broccoli, carrots, whatever! Then, if your really lazy like me; pull out something frozen or fresh from the fridge, fill up your particular choice of sous vide cooking vessel (you can use a deep pot or buy a specially made plastic one just for sous vide---I made my own from an old see thru plastic storage box and cut a hole in it to accommodate the stem of the sous vide machine) fill it up with HOT WATER from the tap so as not to tax your sous vide cooker too much and then: insert cooker (to where the upper fill line is marked on the stainless steel tube of the cooking machine), insert food in VACUUM sealed bags either in special rack or with clothes pin on side of container {make sure its weighed down to fully submerge food} cook and EAT! I SOUS VIDE EVEWRYTHING now. Try fresh veggies vacuum sealed in a bag with a little salt & pepper, a pat of good quality butter and you will NEVER eat them any other way again! The vacuum sealer seals in all the vitamins and minerals with all the flavor of your condiments and the cooker ( I usually cook fresh cruciferous veggies @ 180 degrees F for approx. 1 hour for soft to medium crispy {not wilted or mushy} texture with incredibly good flavor. Again, watch some videos on you tube and try it. I have found that this particular cooker at around $70 w/prime CANNOT be beat! It is flawless in its performance and I have used it for at least 20 to 30 times now so that I could give a fair and accurate assessment of its ability and quality of its construction. I have sent many of its competitors back because of difficulty to use or inferior quality and frankly, I neither desire or need to remotely "program" and check status of my sous vide cooking. Odds are, if you're like me, you are going to the kitchen to check on your "haute cuisine's" progress anyway so for me, Bluetooth is irrelevant. Happy eating folks! Hope this review was HELPFUL and cleared up a few questions/concerns about this superb way to cook!
C**T
Winny Winny Chicken Dinny!
I recently purchased my first sous vide circulator and quickly realized they ALL leave something to be desired. However, after trying 5 different ones I've finally settled on the Fityou. Here's why.... After using bluetooth/wifi with my Joule I quickly realized its kinda of useless. After awhile you learn there is no need to remotely control your circulator from another geographical location. Instead you'll set the time/temp and thats it! You'll make sure to be at home sometime close to when it finishes. With that in mind here are the key features that became paramount to me... 1.) Quiet! 2.) Small form factor 3.) Inexpensive 4.) Waterproof upper housing would be nice With those parameters in mind here are my thoughts on the various models bought and why I feel the Fityou fits my personal preferences the best. Joule: Annoyingly loud / app is buggy and limits usability even when operating correctly (requires WIFI connection for some functions) / expensive at $200-250 USD / small form factor Kitchen Boss: Very quiet / Inexpensive at $85 USD / large and bulky with a pot clamp that takes too long to setup / touch controls are not very responsive (a bit of a delay forcing me to click buttons slower than id like) Rodoni: Slightly quieter than the Joule but still annoying / A similar form factor as the Joule / Inexpensive at around $70 USD Inkbird: Very quiet / Inexpensive at around $80 USD / Has WIFI function / Its somewhat large and bulky but the pot clamp is quick, easy, and works well / Has ability to manually calibrate temp sensor Fityou: ULTRA QUIET / The most inexpensive of all at $60 USD!! / Small-ish formfactor / The pot clamp is lower profile than the Inkbird making the overall unit a bit easier to pack when I travel to other kitchens / Touch controls are responsive with satisfying beeps. The Fityou is astonishingly quiet. With my ear next to the motor its barely a low hum. The Inkbird is a close 2nd on the sound scale. Kitchen boss was 3rd place on quietness and Rodoni/Joule were both unacceptably loud at a higher pitched tone. Summary: My primary desire is quiet sound. The Fityou is ULTRA quiet with a simple and responsive touch control interface. It circulates/heats water just as well as every other 1000w circulator on the market since they all use very similar heat coils and metal spinny parts. My only one desire would be for the Fityou to be waterproof to avoid getting moisture on the upper electronics. All in all its a well designed, no frills $60 circulator that does its job well. If Anova ever sells a circulator this quiet I will gladly pay $200+ dollars for it. But until then Im sticking with Fityou.
D**N
A good, inexpensive Sous vide cooker
I’ve waited a few months to write this review to have a chance to use this Sous vide cooker more than a couple of times. My first thoughts are it’s great for the money. I found this that was the cheapest Sous vide on Amazon at the time I bought it (around $35 or $40). It appears to hold the set temperature very well and the temperature is fairly accurate when I initially tested it and compared the water temp with a digital kitchen thermometer we have. It’s really simple to set both cook time and temperature with only 5 total buttons on the unit, on/off, up, down, time, temp. My only annoyance with it has been that the buttons are a touch sensitive type of button and sometimes I have to press a button multiple times to have it register the touch or the touch and hold to quickly raise or lower values doesn’t work reliably so I end pressing a button dozens of times to change the values. It’s a minor thing but prevents me from giving it a 5 star rating.
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