On Thursday, December 3, 2020 at 11:05:00 AM UTC-5, TimR wrote:
7 amps seems like a lot. A sous vide maintains water at a set point, and I tend to doubt that takes much power once the water is hot (and most people start with hot water). I suspect it's more like 1 amp continuous.

I doubt it's continous, far more likely it's full on/off. 7 amps would be a750Watt heater,
which is reasonable. It's just going to be on for short periods compared to the off.

I saw a show last night showing the kitchen at the Venetian Hotel in Las Vegas.
The do servings for groups as large as 4 thousand. They were Sous Viding short ribs,
two tons at one time.





The mechanism for shock would have to be an internal short that makes the case hot, right? The case is in a water bath that you don't touch because it's hot - 150 F or so. You fish out your cooking bags with tongs. So the path is from an internal hot wire, through the water, through tongs with rubber handles, through the human body, through the shoes and out the feet into a floor at ground potential. It's certainly theoretically dangerous but maybe not highly probable to cause harm.

I would want it on a GFCI or grounded if I was using it in my kitchen. The path is from any
internal short to the metal case. I'm sure there are plenty of failure possibilities that don't
need to go through the water.