The funniest thing was that he clearly has no reason *not* to be good at cooking. It's just using equipment and following instructions -- maybe a little research beforehand -- and we saw him do all of that for the first part of the video. It's just when he switched to cooking that he said "Oh, and I'm not very good at this, so I'm just going to eyeball some ingredients into a bowl. No biggie." Like, dude, can you imagine if I tried to put my computer together like that? Literally the only thing holding you back is that your preconceived ideas about your own abilities :)
I just started watching Matt's videos a couple of days ago. His videos are almost soothing to watch. They give me peace a serenity that I have never experienced by watching any other UA-cam videos.
Note that for some manufacturers the hot side is the one with text. If that happens to you, just swap the polarity, no need to reassemble "the correct way". For extra control on the elements, use a constant current capable bench psu. You can also use other peltier elements, they are available in different current ratings, so lower current for lower heat pumping (also meaning less heat to dissipate on the hot side). You might also be able to use a constant current buck converter like the one in the flashlight video. A nice big lead acid battery works fine as a power source too if you are not that picky about the exact performance. For increased performance use better ways to dissipate the heat, like more water, water flow etc. One word of warning though: since peltier elements are semiconductor devices, they do not share current very well (just like LEDs in parallel) so depending on the exact setup you might see quite different performances of the single elements. In that case either try to match them in their forward voltage, or put load sharing resistors in series with each element before paralleling them.
Not really much. As an improvement, I'd add a switch on the green wire (soft power on/off) so that you can switch off the power supply without exposing the (not really dangerous) 12 volts.
You could make a churned version using a stainless steel pot instead of a tray, and it wouldn't need salt either. Also you could use one peltier, a small fan, and a USB power bank to make a coaster that keeps your drink cold.
Quick tip: The recessed surrounding of the XT60 connector's pins (from the cable/soldering side) fits 3mm shrink wrap perfectly, and it can be fit right up to the end (recessed inside the connector housing), making a very secure connection. That's the size if anyone watching is wondering. Order some when you buy them :) Pretty standard and cheap, protects more, looks a ton better, and doesn't get sticky with time.
Superb! As always! Matt, looking at the comments below, some people want to know whether it can be used to cool a beer or sodas and such. The answer is "Yes" because I too have made a small chiller, using the same idea of a heat sink and peltier units. I used a small thermocol ice box , the kind they use to keep medicines cool during transportation. To the cool side of the peltier, which I placed facing downwards inside of the box, I added a CPU heatsink with it's attached cooler fan, to disperse the cold air within the box. A bigger heat sink which was modded to have a raised border, was mounted on the hot side of the peltier(the top), which I kept exposed to the outside atmosphere, and further heat dissipation was achieved by pouring some water on this part of the heat sink,(the raised edges/border help to hold the water), and then blowing air onto this side of the Heat sink. Power was supplied using an SMPS, and thermal cutoff was managed by a 12 volt Digital Thermostat module. It works just fine. The lowest temperature I have been able to get inside of the box is around 10 degrees Centigrade when ambient temperature was around 27 degrees centigrade. It takes about and hour or so to get down to 10 degrees inside the box. Dimensions of the box are around 12"X8"X8" (LxWxH in inches). Have lined the inside of the thermocol box with some metal foil to spread and retain the cold inside. Hope this helps.
I love your videos, always so interesting to watch! I wish I had the skills, tools and space to make stuff like this too! Also I can't help but notice how beautiful the place you live in is. Keep those videos coming!
we have one of those ice cream makers but it takes +- 45 min for a bigger batch to turn into ice cream intresting project! you could also place a glass with drinks on it and keep stirring for a few minutes to get a cold drink that tastes better than with ice!
Reminds me of a chain of ice cream shops that freezes the ice cream on super chilled marble slabs while the customer watches. The texture is achieved by constantly scraping and moving the mixture around as it freezes.
Simon WoodburyForget i actually have to make homemade ice cream as my eatung habits prevent me from buying anything off the shelf. electicity means nothing when restoring a delicious treat to my menu.
@@Manawyrm actually, the compressor heat pump on the ones on amazon overheat and the machine can't but used continuously whereas this design in this video can be used continuously as long as you put ice in the water tray to maintain it being cold. so this one can be a better design than the lower cost compressor based ones and cheaper to obtain as well.
As a bachelor I'd like to ask, what was the purpose of transferring the mixture from the large bowl to the smaller one? You just used an extra bowl that won't be cleaned for three days when all the rest are sitting in the kitchen sink!
You can get away with a lot less thermal paste per unit and it will give you better performance. The paste is filling in microscopic defects, so you want it to do that but not much more because then it's inhibiting thermal transfer. Love the vids :)
Great Idea! I'm thinking about getting two Gastronorm Containers that that Fit inside each other. so that the Bottom one would have the Heatsink and Peltiers and the Inside one could be easily removed. It might even be sturdy enough to use the whisker on the lowest setting to get some air into the Cream while it's freezing.
Brilliant idea Matt. I would like to see a version where pouring in too much cooling water into the reservoir would not short the peltiers. I really like the idea of trying new recipes. Thanks
Very interesting idea and its execution. I like it. :) BTW. Matt has dressed really elegantly for a food making video. I really appreciate his ability to make food in video and not get the clothes covered in food splashes. :) Congrats on the skill!
Matt, you do awesome videos. I wish they were coming out more frequently. The quality of footage is outstanding despite youtube messing things up a bit.
RastaRocker614(2.0):D 2 vids this month is great, but before that I haven't seen anything from Matt for quite some time. And that's a pity giving the guy is very talented.
This might be a really good idea for me professionally. I work in pathology and often need to freeze specimens before sending them on to the lab, but the freezer is a bit slow. Perhaps I could build a version of this with a metal container on top and get things frozen in under an hour. I might give it a try.
The key to good ice cream is to freeze it as quickly as possible. I tasted ice cream that was made with liquid nitrogen, it was really ceamy and had a nice flavor
One possible upgrade could be to use a big metal bowl with a flat bottom instead of a tray. It would allow you to mix it properly while it is cooling down, improving the texture a lot. Cheers
Hey, you could put a second tray in the first one and seperate them with a very thin layer of alcohol. This way you can remove the upper tray quick once the ice is ready and the two trays will not freeze together.
5 minutes to make ice sounds very good.I think if it wasnt so cumbersome, it would make a pretty good camping gadget. One side to boil your water and the other to make your cooler ice .If you used a bit of non stick parchment you could grab the cold item instantly and save it warming up as you turn off the peltiers and your tray wouldnt get dirty.
Yes. What Matt made was frozen sorta-whipped cream. The churning is a critical part for making ice cream. What you are trying to do is freeze it as quickly as possible so as not to allow the ice crystals to grow too large or incorporating too much air. You want to start with your cream mixture chilled to as close to the freezing point as possible to reduce the churning time. Ice cream is actually graded by the amount of air entrained. Superpremium has the least amount of "overrun" (air), followed by premium, regular, and economy.
I've been seeing adverts online for instant icecream pans that you need to cool in the freezer before use and thought 'surely you could just use peltiers for this' - glad to know I wasn't wrong! Good to know exactly what I would need if I was to go for it!
Brilliant! You've actually made a DIY mini anti-griddle. That's some modernist cuisine/molecular gastronomy equipment there! Think Heston Blumenthal. There should be some videos of the full size very expensive anti-griddle on UA-cam somewhere. Check it out, you might be inspired to try something more adventurous recipe-wise! Love the channel too.
Really cool. What you made does have a technical name. Anti-Griddle. Basically it's the opposite of an electric griddle you would cook hotcakes/pancakes on.
Great video. Just a little suggestion: You need to add air to the mix in order to get more "professional" ice cream. Commercial ice cream usually contains up to 50% of air ( That's why a 1 liter can of ice cream sometimes just weights 500 or 600 grams).
Moin Matt! You should use a bigger bowl and put in a mixer apparature, so that the cooled mixture is stirred all around. It will take some more time, but instead you have a much bigger amount of ice cream :)
This has a lot of potential. You could use a PC fan instead of the water or build a mechanism that stirrs the ice cream while its getting frozen. Maybe that would improve hte texture.
lol, you should use a small spatula to spread the ice cream out thinly while it's forming, then chop it up and respread it. that way you can mix everything on the tray, and you won't have to rush when peeling it off
Another amazing vid! I need to move to a tropical climate to make the ice cream more enjoyable. At my current state I would probably use the heat sink heated water to make a bowl of soup to enjoy after shoveling out the driveway ;-) God I miss Hawaii lol
I have only watched one other video and if I am being honest from his voice I imagined a retired old man that had a whole bunch of time to think up these elaborate ideas. Turns out he is a young, attractive British man.
Hmm, I wonder if it would be possible to make a table/plate that could keep an exact temperature no matter the surrounding temp. Like putting several Peltier elements in both directions, having a few temperature sensors and a microcontroller. This could be used for example to work with chocolates, melted sugar and such.
Hey Matt, so I'm a very new subscriber and I have to say, I absolutely love your channel, all of your ideas are totally original like... an instant ice cream maker?!?! and even if you're ideas aren't completely original, your projects are SOOO much better done and have your own totally awesome spin on it. you deserve way more attention. keep up the good work!
I thought I might suggest a related build if you're not working on it already: Ever heard of the JOBO film processors? They are expensive home based film processing setups whose central component is a temperature regulated bath that is especially useful for color film processing. The plate cooling/heating components in this ice cream build might be useful for a JOBO CPP like processor? Why? As a photographer/filmmaker I have observed curiously the recent popularity of film including the re-release of ektachrome and a even new Super 8 camera to boot! A build of this sort would be just it. Hope you can wrangle something together oh mighty DIY wrangler. Thanks!
matt is so competent at tech that its hilarious to see him try to cook
"So wel'll jut mix this toghether" *BEGINS TO STIR USING UNPOWERED MIXER*
The funniest thing was that he clearly has no reason *not* to be good at cooking. It's just using equipment and following instructions -- maybe a little research beforehand -- and we saw him do all of that for the first part of the video. It's just when he switched to cooking that he said "Oh, and I'm not very good at this, so I'm just going to eyeball some ingredients into a bowl. No biggie."
Like, dude, can you imagine if I tried to put my computer together like that? Literally the only thing holding you back is that your preconceived ideas about your own abilities :)
2:49 Isn't cooking just DIY food, though?
hmm never thought of it that way :D
2:49 BUT THAT BECAME ONE DIDNT IT MATE?
I just started watching Matt's videos a couple of days ago. His videos are almost soothing to watch. They give me peace a serenity that I have never experienced by watching any other UA-cam videos.
Note that for some manufacturers the hot side is the one with text. If that happens to you, just swap the polarity, no need to reassemble "the correct way". For extra control on the elements, use a constant current capable bench psu. You can also use other peltier elements, they are available in different current ratings, so lower current for lower heat pumping (also meaning less heat to dissipate on the hot side). You might also be able to use a constant current buck converter like the one in the flashlight video. A nice big lead acid battery works fine as a power source too if you are not that picky about the exact performance.
For increased performance use better ways to dissipate the heat, like more water, water flow etc.
One word of warning though: since peltier elements are semiconductor devices, they do not share current very well (just like LEDs in parallel) so depending on the exact setup you might see quite different performances of the single elements. In that case either try to match them in their forward voltage, or put load sharing resistors in series with each element before paralleling them.
This is cool! I really like it!
pun intended?
+Harvard Ford (Miguel) lolll
This is cool and very nICE
I am thinking of building this inside a home, so will a wall outlet will do?
I just love your videos. They are clear straightforward and well organized
This is overall my favourite video from him, most of if not all of it done in one take ☺️ Really brings out how calm and sweet he is
If you want better texture, like you would get with churned ice cream, simply stir as you freeze.
Came here to suggest just that.
Like ice cream roll?
Ah, power supplys and water. What could go wrong?!
mmm idk 😂
Not much really. Psu would probably blop out if you submerged it.
At 12 volts very little can go wrong.
Not really much. As an improvement, I'd add a switch on the green wire (soft power on/off) so that you can switch off the power supply without exposing the (not really dangerous) 12 volts.
+Ed R (Oran) 12v output but still 240v input.
You could make a churned version using a stainless steel pot instead of a tray, and it wouldn't need salt either. Also you could use one peltier, a small fan, and a USB power bank to make a coaster that keeps your drink cold.
Quick tip: The recessed surrounding of the XT60 connector's pins (from the cable/soldering side) fits 3mm shrink wrap perfectly, and it can be fit right up to the end (recessed inside the connector housing), making a very secure connection. That's the size if anyone watching is wondering. Order some when you buy them :) Pretty standard and cheap, protects more, looks a ton better, and doesn't get sticky with time.
Superb! As always! Matt, looking at the comments below, some people want to know whether it can be used to cool a beer or sodas and such. The answer is "Yes" because I too have made a small chiller, using the same idea of a heat sink and peltier units. I used a small thermocol ice box , the kind they use to keep medicines cool during transportation. To the cool side of the peltier, which I placed facing downwards inside of the box, I added a CPU heatsink with it's attached cooler fan, to disperse the cold air within the box. A bigger heat sink which was modded to have a raised border, was mounted on the hot side of the peltier(the top), which I kept exposed to the outside atmosphere, and further heat dissipation was achieved by pouring some water on this part of the heat sink,(the raised edges/border help to hold the water), and then blowing air onto this side of the Heat sink. Power was supplied using an SMPS, and thermal cutoff was managed by a 12 volt Digital Thermostat module. It works just fine. The lowest temperature I have been able to get inside of the box is around 10 degrees Centigrade when ambient temperature was around 27 degrees centigrade. It takes about and hour or so to get down to 10 degrees inside the box. Dimensions of the box are around 12"X8"X8" (LxWxH in inches). Have lined the inside of the thermocol box with some metal foil to spread and retain the cold inside. Hope this helps.
Definitely your coolest project to date!
The only thing to do for a good texture is keaping it moving while freezing. That way it doesn't get these crunchy ice parts.
I love your videos, always so interesting to watch! I wish I had the skills, tools and space to make stuff like this too! Also I can't help but notice how beautiful the place you live in is. Keep those videos coming!
we have one of those ice cream makers but it takes +- 45 min for a bigger batch to turn into ice cream intresting project! you could also place a glass with drinks on it and keep stirring for a few minutes to get a cold drink that tastes better than with ice!
I find myself watching this channel every day - all day 💡💡💡💡💡🤔🤔🤔🤔 love it all
Reminds me of a chain of ice cream shops that freezes the ice cream on super chilled marble slabs while the customer watches. The texture is achieved by constantly scraping and moving the mixture around as it freezes.
Find these things all over Asia as streetfood vendors. There's videos all over.
Didn't realize they were this simple to build. Nice.
those are a little bit better made, and use a proper compressor as the heatpump....
Was about to mention those same vendors as well. Guess I'll build something like this and try to see if I can make Ice Cream treats like those Asians.
Simon WoodburyForget i actually have to make homemade ice cream as my eatung habits prevent me from buying anything off the shelf. electicity means nothing when restoring a delicious treat to my menu.
@@Manawyrm actually, the compressor heat pump on the ones on amazon overheat and the machine can't but used continuously whereas this design in this video can be used continuously as long as you put ice in the water tray to maintain it being cold. so this one can be a better design than the lower cost compressor based ones and cheaper to obtain as well.
his voice...lovely
DUDE make a company! You're a great inventor! I mean we all know those stuff already exist but this mobility? you're so great!
Don't forget to choose a thick wire between the Peltier modules and the PSU!
400W / 12V = 33 Amps
Thin wire will belt/burn.
You are such an inventor. I like all your videos, all of them are great!
As a bachelor I'd like to ask, what was the purpose of transferring the mixture from the large bowl to the smaller one? You just used an extra bowl that won't be cleaned for three days when all the rest are sitting in the kitchen sink!
I think he could experiment with another flavour by using the large one repeatedly and smaller one for each new flavour..
Lucky That would make sense. What other flavors can be made by just adding a few drops of flavoring?
hot chili extract for example
So adding chili would make it hot and cold at the same time.
In other words... its either "Burning coldness!" or "Frosty Fire!!" lol
Was thinking that too.
Enjoying looking through the back-catalogue, lots of fun little projects :)
You can get away with a lot less thermal paste per unit and it will give you better performance. The paste is filling in microscopic defects, so you want it to do that but not much more because then it's inhibiting thermal transfer. Love the vids :)
I have no use for the things you make in your videos, I just watch them because they're good quality and your voice is nice.
A very neat summer project, for an ice cream party!
Very "COOL" Project
Specific Love Creations yeah
Delete this
nICE pun
Are you proud of yourself?
Ummmmm……………… No…………Just No
I just started making sound pannels with pizza box covers. Feels good man, thanks for your ideas there.
OMG, I could be looking and listening to this guy the whole day : |
Great Idea! I'm thinking about getting two Gastronorm Containers that that Fit inside each other. so that the Bottom one would have the Heatsink and Peltiers and the Inside one could be easily removed. It might even be sturdy enough to use the whisker on the lowest setting to get some air into the Cream while it's freezing.
Brilliant idea Matt. I would like to see a version where pouring in too much cooling water into the reservoir would not short the peltiers. I really like the idea of trying new recipes. Thanks
Your builds are awesome
0:26 This may sound a little complicated, but it's actually super simple, barely an inconvenience.
oh, really?
Keep these coming m8 you are easily one of my top 5 favorite UA-camrs. Looking forward to the next one!
Very interesting idea and its execution. I like it. :) BTW. Matt has dressed really elegantly for a food making video. I really appreciate his ability to make food in video and not get the clothes covered in food splashes. :) Congrats on the skill!
Matt, you do awesome videos. I wish they were coming out more frequently. The quality of footage is outstanding despite youtube messing things up a bit.
2 vids in one month and you still asking this
RastaRocker614(2.0):D 2 vids this month is great, but before that I haven't seen anything from Matt for quite some time. And that's a pity giving the guy is very talented.
Very cool, thank you for sharing your amazing story. God bless you and your family
This might be a really good idea for me professionally. I work in pathology and often need to freeze specimens before sending them on to the lab, but the freezer is a bit slow. Perhaps I could build a version of this with a metal container on top and get things frozen in under an hour. I might give it a try.
The key to good ice cream is to freeze it as quickly as possible.
I tasted ice cream that was made with liquid nitrogen, it was really ceamy and had a nice flavor
One possible upgrade could be to use a big metal bowl with a flat bottom instead of a tray. It would allow you to mix it properly while it is cooling down, improving the texture a lot. Cheers
great diy! gotta try that one! my daughter will absolutely love it!
A very unique approach to making ice cream... KUDOS!
Hey, you could put a second tray in the first one and seperate them with a very thin layer of alcohol. This way you can remove the upper tray quick once the ice is ready and the two trays will not freeze together.
60p looks so beautiful
5 minutes to make ice sounds very good.I think if it wasnt so cumbersome, it would make a pretty good camping gadget. One side to boil your water and the other to make your cooler ice .If you used a bit of non stick parchment you could grab the cold item instantly and save it warming up as you turn off the peltiers and your tray wouldnt get dirty.
That's pretty cool! And it just so happens I love ice cream! Great video as always!
I am thinking of building this inside a home, so will a wall outlet will do?
Love it! :D Would the texture would be more like shelf ice-cream if you stirred it while it froze over?
Same thought here
Yeah it would.
Yes. I wonder wy Perks didn't have this idea, too. :D Perhaps it was too hot this day he videoed it.
+BloodySword I also asked myself the same question. As he said he's not that good at cooking he might not know.
Yes. What Matt made was frozen sorta-whipped cream. The churning is a critical part for making ice cream. What you are trying to do is freeze it as quickly as possible so as not to allow the ice crystals to grow too large or incorporating too much air. You want to start with your cream mixture chilled to as close to the freezing point as possible to reduce the churning time. Ice cream is actually graded by the amount of air entrained. Superpremium has the least amount of "overrun" (air), followed by premium, regular, and economy.
Hey Matt you or your parents have a beautiful garden .
A good little project.
Nice build. And what a sound quality.... listen to those birds chirping (4:15) in stereo headphones
picture and audio quality is gorgeous good job :)
This could be totally COOL... gonna try it...
God every one of these videos has such insane quality. You really should be getting more attention.
I've been seeing adverts online for instant icecream pans that you need to cool in the freezer before use and thought 'surely you could just use peltiers for this' - glad to know I wasn't wrong! Good to know exactly what I would need if I was to go for it!
Lets make ice cream, for that we need a Computer psu and a heatsink. Yeah, that is what I always use for ice cream
Brilliant! You've actually made a DIY mini anti-griddle. That's some modernist cuisine/molecular gastronomy equipment there! Think Heston Blumenthal. There should be some videos of the full size very expensive anti-griddle on UA-cam somewhere. Check it out, you might be inspired to try something more adventurous recipe-wise! Love the channel too.
hey Matt!
have you considered making an electric skateboard?
OR
making a lithium ion battery pack
I feel like you can do something like that
he already made an electric longboard
+Thijs Jager uhhh I don't think so, have you even looked through his videos?
MrJewripper ooh wait srry was thinking about an other good electronic diy youtuber (greatscott)
+Thijs Jager that's okay, I've seen that video. I wanted to see Matt's take on it
ok
thanks Matt 😊
Really cool. What you made does have a technical name. Anti-Griddle. Basically it's the opposite of an electric griddle you would cook hotcakes/pancakes on.
Great video. Just a little suggestion: You need to add air to the mix in order to get more "professional" ice cream. Commercial ice cream usually contains up to 50% of air ( That's why a 1 liter can of ice cream sometimes just weights 500 or 600 grams).
actually the lower the air the more premium the ice cream and richer in flavor I read
hey matt, A really nice and practical idea.
bro u a hero i really needed a video like dis.... glad i SUBSCRIBED to yo channel
Moin Matt! You should use a bigger bowl and put in a mixer apparature, so that the cooled mixture is stirred all around. It will take some more time, but instead you have a much bigger amount of ice cream :)
at 3:56 I was like "c'mon, lick it! Quick! Or you'll spill it on the table" haha :)
This is refreshing
Thank you for the project video
Damn son where do you live. The weather look soo good.
DIY heaven
Obviously not England, that's for sure...
The weather is actually nice where he is!
He does live in England, we've had some nice days being summer and all.
+Ohmycosh probably is we have 30c today and roasting
+savvadev bloody hell guys it was sarcasm, he has an English accent. I'm saying this in 30 degree weather in London.
This has a lot of potential. You could use a PC fan instead of the water or build a mechanism that stirrs the ice cream while its getting frozen. Maybe that would improve hte texture.
I'd be interested in a video about your video camera rig, Matt. Your videos always have a great look.
Cool! I have a big peltier element that I got from an old instrument. I might have to do this a keep in my makerspace for events! :)
Recorded and uploaded in 60fps ,thumbs Up for that :)
Btw: really nice projekt ;)
Nice one Matt, thank you!!
Fantastic! I guess those Lineman's pliers were left outside in all that UK rain. :-)
Very cool concept!
OK Matt that was Great? I shall have to make one of this design to impress my great grandson. Thanks again, pierre from New Mexico
Nice..Now I want to make small fridge that can carry anywhere
your videos has improved. its been a long time since the last time i watched your video. thumbs up :)
lol, you should use a small spatula to spread the ice cream out thinly while it's forming, then chop it up and respread it. that way you can mix everything on the tray, and you won't have to rush when peeling it off
who wants ice cream?? this is perfect for parties!! instant ice for drinks,.. that'd be awesome!
Double cream in the UK is heavy whipping cream in the US.
this reminds me of those ice cream stones you find in some places,
With a larger heat sink and a baking sheet, this could be just like them
I'm pretty sure you could make anything and I'd watch... LOL Thanks for the video!
Another amazing vid! I need to move to a tropical climate to make the ice cream more enjoyable. At my current state I would probably use the heat sink heated water to make a bowl of soup to enjoy after shoveling out the driveway ;-) God I miss Hawaii lol
He seem like a very nice person
I have only watched one other video and if I am being honest from his voice I imagined a retired old man that had a whole bunch of time to think up these elaborate ideas. Turns out he is a young, attractive British man.
Haha, this was different. Great video and project!
Hmm, I wonder if it would be possible to make a table/plate that could keep an exact temperature no matter the surrounding temp. Like putting several Peltier elements in both directions, having a few temperature sensors and a microcontroller. This could be used for example to work with chocolates, melted sugar and such.
Quite a package on this guy
fantastic matt!
very nice matt!
Hey Matt, so I'm a very new subscriber and I have to say, I absolutely love your channel, all of your ideas are totally original like... an instant ice cream maker?!?! and even if you're ideas aren't completely original, your projects are SOOO much better done and have your own totally awesome spin on it. you deserve way more attention. keep up the good work!
you can do ice cream and spaghetti at the same time... awesome!
I thought I might suggest a related build if you're not working on it already: Ever heard of the JOBO film processors? They are expensive home based film processing setups whose central component is a temperature regulated bath that is especially useful for color film processing. The plate cooling/heating components in this ice cream build might be useful for a JOBO CPP like processor?
Why? As a photographer/filmmaker I have observed curiously the recent popularity of film including the re-release of ektachrome and a even new Super 8 camera to boot! A build of this sort would be just it.
Hope you can wrangle something together oh mighty DIY wrangler. Thanks!
I left this product alone and this is now so coo
l
That's pretty *COOL*
Ah maaaannnn.. I loved this video
Cool video
I like this, it is really cool, Good job.