Do not Buy Oven 2.0 Until the Fix Serious Water Fill Issues, Serious Breach of Safety Standards

Anova Precision® Oven
1

I bought the 1.0 delivered in the first batch. Had lots of issues (light ‘buzzing’ ; had to pay for a replacement water tank even though it was a design flaw ; boiler longevity issue ; door wiring failure fixed by me etc. etc.).
Despite that I loved the cooking results.

This new 2.0 oven however has a new host of design issues:

  1. The oven will not work without the tank inserted and water above a level - these are two new and ridiculous points of failure. The oven should be able to work as an oven even when water is not available but this is not through an entirely software enforced limitation that is unsafe. Stagnant water is a huge food safety issue. By enforcing the water tank requirement Anova is developing a situation where they encourage very poor food safety practices. In fact the food safety issues are so bad they require a recall if not fixed with a software update. It is worthy of a lawsuit to enforce proper food safety practices. I am already researching this pending a reply from Anova.
  2. The 1.0 oven uses the last cooking setting - the 2.0 does not. EVERY time you have to adjust the cooking settings because who cooks at 130f sous vide or 212f rear fan??? The oven assumption is that you use the phone app not the manual control and that is unacceptable.
    3)The rear fan setting is much louder than 1.0. Unless it is a safety issue can’t we turn it down by 10% or 20%.
    4)In my case the water tank arrived broken - 2 business days and zero response.
2

LOL, what planet are you living on?

3

The planet I live on is the food industry and my post was to help keep people safe. Do you have a single piece of research to counter my post?

I suspect not. The issue with the oven is it requires people to keep the reservoir filled – close to a source of heat. That increases the risk of bacteria. If you want to do a 120f sous vide cook after the water sitting there for a few weeks good luck. I’d call it natural selection for you – get the next Darwin Award. That is my point. Fill your water tank, wait 8 weeks. Do a sous vide on 120f – see you on the other side…

https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart

I really want Anova to modify the software to make this setting so there is no requirement for the tank to be in place or has a minimum water level requirement.

Why do you think this is a good thing as a requirement for the oven to function?

Why would you even post when it is clear I am trying to look after people’s health and safety? As I say, Darwin Award incoming, you just cannot help some people.

4

LOL, I’m a medical professional, I own one of the first APO1.0’s ever sold (and a 2.0) and founded the largest steam oven group in the world. I also long ago learned not to argue with people who need to use google to pretend like they know what they are talking about. Sayonara