Funded! This project was successfully funded on July 18, 2012.

Update #32

Project Update XIV: Nearing Mass Production

Dear Backers,

We know you’re excited to see Nomikus come off the production line. We can’t wait either. Unfortunately, designing and manufacturing a new product is not as predictable as we would like. We were ravenously heading towards the finish line and got blocked by red tape.

While Nomiku passed 100% of the ETL testing, as we reported before, the documentation we submitted in April was not thoroughly reviewed by the testing agency until recently. While we passed the tests, we needed to make a modification to our power PCB to meet the written requirements. This required weeks of 4-party talks where we convinced the factory and their vendor to make things in compliance with the requirements of the testing facility. Our original shipping announcement was based on the fact that we thought we could ship by passing our testing and unfortunately that is not enough. While we believe we’re back on track, we won’t have complete confidence for another two weeks until we receive our full ETL certification in writing. This means the Nomiku will be on your doorsteps in the fall instead of in August. We will update you on a more solid shipping timeline just as soon as it becomes more clear.

One of the changes on the PCBs we needed to make to satisfy the underwriters was to drop the official support for higher voltages from the ETL (US and Canada) certified boards. They will be rated just to 120V instead of 120V-240V, although the board design will not change. For international travellers, you may prefer the CE version, which should still be rated with the full voltage range of 120V-240V.

We've been training our line and testing our builds rigorously at our factory and our results have been positive. There have been much progress made in regards to assembly that will increase the lifetime of your Nomiku. Our on-going temperature stability testing has yielded fantastic results. You can see below some of the data on temperature stability at 73 degrees C and on temperature convergence to 80 degrees C. We've seen similar data over the full range temperatures, and we're working on collecting more long-term data.

Thank you for standing behind us through this process and we are sorry to disappoint you with this news. Please let us know if you have any questions by leaving a comment or emailing us at info@nomiku.com We also regularly update on Facebook and our blog to save your inboxes.

Dedicated,
Lisa, Abe, and Bam

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Comments

    1. Fixer_hawaiian.small

      Creator Robert Fixer Smith on September 4, 2013

      It will be interesting to see if the comparisons between Nomiku vs Sansaire end up like Pebble vs Kreyos smartwatches, where the first funded is the loser in functions, features and respect

    2. P1070484.small

      Creator Lisa Q. Fetterman on August 19, 2013

      ETL is still working on getting us the written certification but we have fulfilled all of their requests to a T.

      Good point Jeff. We're really in a huge crunch at the moment but you're right that critical moments do not negate your right to visibility and they are times when transparency should be most upheld. This week was all about sub assembly and we are smoothing out the last cosmetic issues before we enter MP. We have high confidence we will receive approval because we have sat down with all parties involved in testing and gone through our requirements line-by-line and are moving forwards.

      We also make updates on our FB facebook.com/eatnomiku you can always email me at Lisa@Nomiku.com.

    3. Missing_small

      Creator Jeff Tubb on August 19, 2013

      Did you and up getting the "full ETL certification in writing" a couple of weeks ago as you hoped? Would love to see some more detailed info and updates on milestones so we can follow along on the progress rather than wait a month between status updates. I'm sure it's just as frustrating for you guys when you run into delays, but I think more visibility into the process might be helpful for backers who don't know what all goes on behind the scenes.

    4. P1070484.small

      Creator Lisa Q. Fetterman on August 8, 2013

      We will ship before they do, that's a guarantee. We won't leave you with a bad feeling and appreciate you backing us and the honest feedback.

    5. Fb_profile_picture.small

      Creator Jason Kadushin on August 8, 2013

      +1 on maarten's comment. I'm behind y'all but if the soon to be year delay actually happens and the competition ships for $100 cheaper and on time it doesn't leave a great feeling. is there a shipping update?

    6. 580040_10150944325097521_112587504_n.small

      Creator maarten on August 7, 2013

      Hi guys, what do you think about this product?
      It 33% cheaper and should be delivered sooner: http://www.kickstarter.com/projects/seattlefoodgeek/sansaire-sous-vide-circulator-for-199

    7. P1070484.small

      Creator Lisa Q. Fetterman on July 29, 2013

      @Phillip Glaeser, I'm sorry to have have put a raincloud over your household!! Thank you very much for the encouragement and letting us know we're on the right track communication-wise. We will keep pushing and we refuse to let a setback put a damper on our stamina. Ballpark... early fall. We want to update when the Noms are on the plane and hopefully that won't be long from now. We do update quite often on our facebook.com/eatnomiku page and you can reach me directly at Lisa@Nomiku.com

    8. Fb_profile_picture.small

      Creator Phillip Glaeser on July 26, 2013

      This is devastating news. My wife will tell you I moped around the house for 2 days after getting your last email. It's an indicator of just how excited I am for your product.

      Please keep your heads up and continue the communication. If the comments on this and your other updates are a good sample of the early Nomiku community as a group, we are understanding and appreciate that you are doing the best you can.

      While I realize nothing is set in stone... do you have a ballpark idea of when you'll be able to provide another update?

    9. P1070484.small

      Creator Lisa Q. Fetterman on July 25, 2013

      @Mike Bogdan, thanks for standing behind a revolution Mike! The answer is not November, we don't want it to be November and we are doing everything we can not push it out anymore.

      @James Furth, definitely the process has been demanding and infuriating. Nobody wants to ship more than us, thanks for your understanding and support.

      @Dan Abdinoor, got it!

    10. 481087_10150495575529567_130018601_n.small

      Creator mike bogdan on July 25, 2013

      What are we looking at for "the fall"? Do you estimate September...or November? Just wondering...normally I'd be furious if this was a geeky product like some android device, where it would be outdated by now vs when we pledged...but this is still going to revolutionize home chef sous vide cooking...and I'm still super excited!

    11. Albert%20einstein-rare-pics15.small

      Creator JAMES FURTH on July 24, 2013

      Disappointing, absolutely.
      But think what Lisa, Abe and Bam have been going through. They may all be bald by now, Fascinating to be able to see what it takes to produce a quality product.
      Things in China operate much differently than here in the West, but it is a delightful place to visit and the people are wonderful.

    12. Fb_profile_picture.small

      Creator Dan Abdinoor on July 24, 2013

      This is really disappointing. But I'd rather have it late and perfect than early and buggy. I hope you really are doing everything possible to hurry this process along. We are eagerly waiting.

    13. P1070484.small

      Creator Lisa Q. Fetterman on July 24, 2013

      @Ryan Jones: The SF class will be the first scheduled immediately after we ship, we've already scouted out the location (Somarts) and will host multiple ones to accommodate everyone's schedule.

      @Ariel Fogel: you will receive the CE version, it will come with the plug of the country you put down in your shipping form. If you need to update your address please email your address to info@nomiku.com

      @Cosmicirony thank you very, very much for your words of encouragement. Very cool you have a controller and have been hacking sous vide!

      @Alexis Brito thank you for the graph comment, we will do further testing and all of testing happens at room temperature. Our factory was audited before we started working with them, if you have any more questions or would like to clarify what you mean by "factory inspection" you can contact me directly at Lisa@Nomiku.com

      @andros thank you! As well it should. :-D

      @Mark England really don't know what we'd do without you.

      @JBW we hope when you receive your Nomiku you will never look back at your old units and sous vide with delight

      @Oliver we know, this is not what you wanted to hear. We're sorry.

      @Joseph Kim we do use max volumes but the surface is covered with either a plastic cutting board with a hole in it or cling wrap.

      @Diego Truyen yes we have but it is separate from our stability testing, like @JBW says it does range depending on the temperature variation between what is being dropped in and the temperature set. If you put in a frozen steak at you are cooking at 80 C heaven forbid, then the recovery time will be up to 10 minutes longer than putting in a room temperature steak in at 57 C which should take less than 10 minutes to come back to temp depending on volume of steaks. In general the reaction time of Nomiku recovering from temperature changes had been quite fast!

    14. Missing_small

      Creator Ryan Jones on July 24, 2013

      I have not heard about the classes. When are those going to be scheduled? Thanks!

    15. Fb_profile_picture.small

      Creator Ariel בר-לבב Fogel on July 24, 2013

      If we opt for the CE version, what kind of plug will be on the end?

    16. Fb_profile_picture.small

      Creator CosmicIrony on July 24, 2013

      Thank you for keeping us informed - these updates give me a view of the complex process of turning an idea into a product. Progress is rarely as direct and efficient as we hope! We have been using a crockpot with an Auber controller to cook sous vide, and are very excited at the prospect of using the Nomiku.

    17. Missing_small

      Creator Alexis Brito on July 24, 2013

      Have you completed the factory inspection yet? We have had new requirements pop up after that step. Mostly testing related. (Ground bond testing)

      Otherwise, those graphs look hot! Any chance we can see room temp to 80? My crockpot took a few hours to get to temp last weekend. Nomiku looks like it does 2decC every 50 seconds or so, much better.

    18. Missing_small

      Creator andros on July 24, 2013

      oh my god those temp graphs look amazing. sure will beat the pants off my crockpot temp controller.

    19. _dsc1242-2.small

      Creator Mark England on July 24, 2013

      Don't despair. At least you're keeping us updated. You are showing your commitment to quality which in the end will be the thing we will all remember.

      More than happy to still wait.

    20. Missing_small

      Creator JBW on July 24, 2013

      @Diego - I assume that the convergence time to 80C is some indication of what you would see when food goes in. The bath temp shouldn't drop dramatically unless the food contains ice, so it looks like it recovers pretty quickly. Nice to see - I am replacing a massively powerful unit with the Nomiku and was worried that I would miss the power (but this looks encouraging).

    21. Oliver.small

      Creator Oliver on July 24, 2013

      Boo.

    22. Missing_small

      Creator Chris Kim on July 24, 2013

      Hi Lisa!

      Sorry to hear about the delay. What kind of volumes are you using on those graphs? I'm actually pretty curious about the to-temp time in max volume conditions, since the humble (extra insulated) brew-bucket is probably going to be the vessel for most of the sous vide-ing.

    23. Fb_profile_picture.small

      Creator Diego Truyen on July 24, 2013

      Looks very stable, and practically no overshoot. Have you also done testing to see how long it takes for the temperature to recover after dumping in the food? It takes way too long with the slow cooker setup I have now.

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