Technical department. Multicooker VES

I do not call on anyone to disassemble the saucepan, but suddenly the need will force (someone Lebanon something inside out of everyday forgetfulness)

There is a screw on the lid near the hinge, behind the polyethylene moisture trap. By unscrewing it, you can remove the lid

The lid has two projections at the bottom, so you need to start removing at the top

After that, two wiping holes are available through which moisture enters the moisture receptacle

And by unscrewing the long screw (the only one) at the base (in the bottom), you can also detach the base.
If it is not clear - ask, I will try to correct it.

Malex
And how physically in SK-A14 is the attachment of the temperature sensor to the spring-loaded platform in the center of the heater performed?

Any thoughts on improving heat transfer and, as a consequence, lowering the cooking temperature?

The most affordable (self-explanatory) mechanical way to lower the cooking temperature is to improve the thermal contact between the sensor and the pan and deteriorate that between the sensor and the environment. Attaching the sensor to the cap does not cause any comments, except that the contact point can be additionally coated with thermal paste or hot glue, and a piece of mineral wool, basalt wool, etc., can be shoved into the cap. As an additional perversion, you can put a drop of thermal paste on the cap under the pan.

As an additional perversion, you can put a drop of thermal paste on the cap under the pan.

There is a spring inside the cap. Not in the diagram, but clearly visible to the right of the silver "thick" wire in the photo (4: 2 thin black, red and silver wires). Therefore, with the "insulation" inside the cap is not so simple, but certainly possible.

I understand that the upper sensor should react to the opening of the pan (especially the long ones), and heat should be added accordingly. And there is also the thought that you cannot cook six tablespoons of porridge with the most correct ratio of water and cereals, or cook 1 serving of soup. That is, there is a minimum.

Continuing tuning (so far without processing the product and its components), you can ballast the heater, for example, by connecting in series with it (and the relay) an integral power regulator (for a current up to 5A) and providing the possibility of adjusting the regulator with a screwdriver through the technological hole in the bottom cover.
In this way we can limit (within reasonable limits) the power of the heater, reducing the temperature gradient at the bottom of the pan and, which is typical, between the sensor and the heater. This reduces the likelihood of burning the product, as well as the risk of failure of the power board from the "warranty" overheating

I read with pleasure. Then I'll give it to my husband to read. Well, I'm tired of eating everything too fried. It is necessary to somehow reduce the cooking temperature And the VES representatives are not up to the users

And VES representatives have no time for users

If we start writing in all forums "everything burns in the VES multicooker" and when searching on the Internet it will be every fifth message, then the sellers will notice our comments, and now there is no time to ship it. The question was asked to the Russian VES, also without an answer. And what can they answer? "Yes, it is burning"? In the best case, they will change something in subsequent batches, but now they need to sell what has already been done and ordered from the manufacturer. Business. They will sell these, throw some money into advertising and there will be an "improved, revised version, taking into account the wishes of users ...", etc.
In the meantime, they are simply discrediting the idea of ​​delayed cooking.Any recipes 3 minutes one mode, 5 minutes another, and then 15 minutes a third - I don't take it seriously. IMHO

So far I only use the "m. Fire" mode. Everything else BURLITES. I don't bake - I'm just afraid of "fried" results.

If we start writing in all forums "everything burns in the VES multicooker" and when searching on the Internet it will be every fifth message, then the sellers will notice our comments, but now there is no time to ship it.

The fact that in the "VES SK-A12 multicooker" everything either burns out or runs away, it's true

integrated power regulator (for current up to 5A) and providing the ability to adjust the regulator with a screwdriver through the technological hole in the bottom cover.

It sounds scary and difficult. I wish I could "solder a <XX> ohm resistor"

The fact that in the "VES SK-A12 multicooker" everything either burns out or runs away, it's true
... "integral power regulator" ...
It sounds scary and difficult. I wish I could "solder a <XX> ohm resistor"

About the work of the VES multicooker.
Everything below is written IMHO.
The VES multicooker works as follows:
The multicooker modes correspond to certain temperature values, which is measured by a sensor (spring-loaded) in the center of the bottom and a sensor in the lid. Whether the lower sensor is always used - I do not know, but the upper one is not used in the frying (according to the instructions) and slow fire (from experience) modes.
Unfortunately, we have to admit that there is no more intelligence in VES than in a simple iron. The temperature and time controls are simple. Everything is primitively simple, unfortunately. Unlike stories about the wise "Panasonic", the time is not determined by the temperature reached, but is rigidly set by the cook. If 30 minutes is set in soup mode, then it does not matter for VES whether one liter of soup is being cooked or four, and how much time has passed after boiling, after turning on after 30 minutes the mode will end, VES will go into heating mode. And what is written in the instructions "Calculation of the required time, temperature control is taken over by the microprocessor ..." - a marketing move or a blatant lie, who likes what more. There is also an option that this is the indifference of the performers who wrote off the description of the microprocessor pan without hesitation.
Heating mode.
Heating in VES is controlled by the on time of the heater, which is always on at full power. Therefore, at the end of any mode, the heating is turned off and the content cools down. As soon as the temperature of the sensor drops to ~ 45 degrees, heating is turned on. The heating element heats up over 200 degrees and the saucepan is heated from it, and the lower sensor, pressed against the bottom of the saucepan, measures the temperature of the saucepan. As soon as the temperature on the sensor reaches ~ 70 degrees, the heater turns off, but heating continues for some time, since the heater is heated to a temperature much higher (well, it is very similar to an iron). If the amount of food in the pan is small, it may boil, and if there is a large amount, it will only heat up by 5-8 degrees until the temperatures of the heater and pan equalize. If it is a soup, then the heat is easily transferred in the entire volume, and if it is something not very liquid, then it will easily "fry" or burn. Therefore, the descriptions feature completely different temperatures.
The "m / fire" mode works in a similar way, only the temperatures are 15-20 degrees higher.
Accordingly, the temperature spread will be observed in other modes as well. And besides, the temperature depends on how well the sensor is pressed against the bottom of the pan. (The instructions recommend rotating the saucepan clockwise)
In addition, in the modes "porridge", "soup", "stewing", the manufacturer apparently did not take into account a number of nuances, so the temperature of the sensor does not reach the set point and the heater is on all the time. The contents of BURLIT are like a volcano, but the boiling point of water, according to the laws of physics, does not rise above ~ 100 degrees. If you look at the reviews of other users, then my saucepan is no exception.
In other modes, the upper sensor is also involved.According to the logic of the names and recipes for these modes, their temperature is higher than the temperature of "porridge", "soup", "stewing". I don’t know exactly what the manufacturer was planning in other modes, but the VES website honestly says that the control is electronic, not microprocessor, which, I believe, was partially reflected in the price. Thus, I believe that, in comparison with a full-fledged microprocessor multicooker, the VES capabilities are very limited, the pan cooks for a set time in the selected mode, trying to reach a certain temperature mode. That is, if the cook put a piece of frozen meat and turned on "stewing" for 40 minutes, then after 40 minutes the pan will go into heating mode, regardless of whether the meat is burnt or just melted and not even boiled.