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Thank you for your interest in our product! IceDuo units ordered by Kickstarter backers are expected to ship out in November. Afterward, we will launch sales on our website and platforms like Amazon as soon as possible. We will notify you once they are available. In the meantime, you can join our Facebook group to receive updates: facebook.com/TheSpaceTecGlobal/

@@thespacetec thank you. I look forward to it becoming available. Instant purchase for me.

It is 33.4" (848 cm) tall. May be not for under counter. The lid opens from the top. When it is closed, it serves as a counter.

The dimensions of the device are 9.3x14.7x15.0 inches (235x374x382 mm), and it weighs 27.56 pounds (12.5 kg).

From June 14 to July 13, you can get IceDuo for only $269 or $299, depending on how early you back our project on Kickstarter . That's over 50% off the regular price! Here is the link: www.kickstarter.com/projects/thespacetech/iceduo-craft-large-crystal-clear-ice-in-various-shapes

Someone explain to me why it doesn't make crushed ice

Small bullet ice: 5 minutes for 9 pieces. Big bullet ice: 7 minutes for 9 pieces. Why does making clear ice take more than 10 hours? It takes time to remove the air and impurities from the water to form bubble-free crystal clear ice. The longer it takes to form the ice, the more transparent the ice is. As mentioned on our Kickstarter page, it typically takes over 36 hours to make clear ice in a refrigerator or a freezer. However, we reinvented the directional ice-forming process to shorten the time. We developed a special program to monitor and control the ice-making process. Inside the clear ice chamber, the water control system and cooling system work together precisely to remove the air and impurities from the water and then form perfect clear ice. In 10 to 14 hours, IceDuo can create crystal clear ice. But if a machine is programmed to make large ice cubes in 2 hours, 4 hours, or 6 hours, the ice it produces won't be clear.

@@yolandaowens9924 IceDuo is the world's first machine to make both clear ice and bullet ice. Its main advantage is the ability to produce large, crystal-clear ice in various shapes.

Yeah. If you’re waiting that long, just do it yourself in the freezer with an insulated cooler. It’s the same amount of effort and time. This doesn’t really solve anything.

@@GetOutSmore If you do it with molds in the freezer, it typically takes over 36 hours to get crystal clear ice. IceDuo shortens the time to 1/3 of the way you do with freezers.

10 to 16 hours is already short in terms of making crystal clear ice cubes in large sizes. If you do it your own in the freezer, it will take over 36 hours.

@@thespacetec takes me 24. Which isn’t that far from 16. It’s a cool device, but for me, is just another single task device taking up counter space when I could just do it myself with a cooler

@@GetOutSmore IceDuo is a 2-in-1 device. The IceDuo brings excitement to drink enthusiasts with truly crystal clear ice cubes in larges sizes and perfect shapes, while offering bullet ice for quick drinks. And bullet ice itself is common and people can buy a bullet ice machine easily. But having bullet ice function integrated in the clear ice machine, we believe, is a plus. As IceDuo is for home use, it would be better if it can also cater those family members who just need a quick drink with bullet ice, as well as the Enthusiasts themselves for other uses. The quality of clear ice made with IceDuo is of bar-quality or even better than what many whiskey bars use.

32 spheres / 60 cubes / 48 Collins / 60 diamonds in one cycle.

@@thespacetec what is the cost of this unit? I am interested

@@naliniran1 Where are you from? I need to check if it is available in your place.

@@thespacetec in India. If not available, I might import it if the price suits my budget.

@@naliniran1 the retail price is about 5500USD

It will be available on Kickstarter June 14. The Super Early Bird price is $269, 55% off the future retail price. You can click below link to follow the campaign on Kickstarter. www.kickstarter.com/projects/thespacetech/iceduo-craft-large-crystal-clear-ice-in-various-shapes

Was excited man come on lol

Teflon is widely used in various non-stick cookware, considered safe as long as the temperature does not exceed 260°C/500°F. (Neovide's maximum temperature is 210°C/410°F.) However, we are also exploring alternative materials for our pots.

@@thespacetec Well, I guess if it really truly doesn't sluff off at lower cooking temperatures then yea, that would be great then. People are skeptical about Teflon but I'm going to research it some more because I'd like to buy your product. For me, personally, the entire reason I found your product because I'm trying to avoid the plastic bags. Not much use to me if you ingest Teflon instead but like I said I'm going to do more research hoping to find good news because it seems like a pretty slick way to cook a steak!

Thank you for your interest! We recommend trying the NSV100 for this new cooking method. @@NotAffiliated

Neovide is a versatile cooking device that combines vacuum technology with temperature sensors for precise temperature control. This makes it perfect for sous vide cooking, from marinating to precise heating and searing, all in one device.

Yes

Yes, in the Neovide's Sear mode, the lid should be kept open.

Thank you!

Thanks for the kind words! ❤

It's great to hear that you're enjoying the NSV 100 and putting it to good use! If you have any specific concerns about the app, please don't hesitate to reach out to our customer support team via service@thespacetec.com

Thank you for your suggestion! I have forwarded it to our team.

Thank you for your input. We're committed to improving our cooking skills and bringing you better-quality videos. If you're considering buying Neovide, we suggest giving the NSV100 a try!

The NSV500 is currently the largest model. I have forwarded your feedback to our product development team.

What do you think we could have done better?

@@thespacetec higher heat on the sear, you want that Maillard reaction for the crust, it looks like you seared it for too long too, if you "sous vide" it to like 125- 135 before hand it was gray not pink in the middle for the end result

It's not an air fryer. It uses induction heating (thermal radiation). The Dreo Chef Maker is an air fryer.

It's expected to be available in our online store store.thespacetec.com/ for seven European countries (Spain, Italy, Portugal, Belgium, Germany, France and the Netherlands) in March, and in a Amazon store for the US in May.

Literally! Not to mention where’s the goddamn water. You can’t call it sous vide without water like come on

Teflon is considered safe as long as the temperature does not exceed 260°C/500°F, and Neovide's max temperature is 210°C/410°F. However, we are exploring alternative materials for our pots.

@@thespacetec Please do! I'd love to buy a stainless or carbon steel one! Even ceramic!

Will consider! Thanks for your suggestion.@@jonathanwarner4720

​@@thespacetecdo this in stainless and you will have a ton of interest

If cooking for a long time, wrap the protein in foil and it will keep moist. 😊

We mean, in traditional sous vide, the machine only shows the temperature of the water, not the meat. And it's a kind of guess as to how long it will take for the core of the food to reach the same temperature. Whereas Neovide heats the food directly, it includes a probe for users to read the food temperature in real time.

@@thespacetec " And it's a kind of guess as to how long it will take for the core of the food to reach the same temperature" a very simple algorithm solves your guessing 😏

Yes, in Sous Vide mode, the food is cooked under vacuum. It cooks foods in their own juices, thus retaining their natural flavors and moisture. By reducing oxygen in the chamber, it protects the food from bacteria and microorganisms while cooking at low temperatures for a long time. Also, the vacuum accelerates the marination, which is another function of Neovide. In Marinate mode, Neovide runs a vacuum-release-vacuum cycle every 5 minutes.

@@thespacetec I'm sorry, that is all scientifically incorrect. There is no reason to expect a vacuum to cause food to retain its "natural flavors and moisture" any more or less than cooking without a vacuum (in fact, for certain things, the vacuum could conceivably promote off-gassing of aromatic compounds). It is also well-established that a vacuum does not enhance marinade penetration in most meats and cycling the vacuum doesn't help either. Although reducing oxygen will prevent growth of some bacteria, it will actually promote the growth of other bacteria (although I suppose it could control the growth of certain temperature-resistant but food safe bacteria that can cause off flavors, but is generally only a problem in very long sous vide cooks >8hr since they grow very slowly at these temps). Bacterial growth should be controlled by using a sufficiently high temperature, >126.1°F. I was hoping you would say that the vacuum creates creates a high water vapor environment using moisture from the food to cook the side of the food not in contact with the heating surface. That would have been interesting, and actually make sense.

@@bostonbesteats364 Thanks for sharing your views! Anyway, it works 😃

@@thespacetec That answer will not make me spending 490€ for it. Really not.

Hi Kenny, the food probe is not detachable. If you don't need to use it, you can attach it to the clip under the lid. If it needs to be replaced, please contact a professional. 😊

The heat comes not only from the bottom, the whole chamber is warm and thermal radiation is from all around. The meat itself can transfer heat as well, and we control the temperature at the bottom of the chamber at a constant level by temp sensors and algorithms. It just takes some time for the whole meat to be cooked, and we armed the machine with a probe so users can see the food temperature in real time. There may be a slight difference between the top and bottom surfaces, but it does not affect the final result at all :)

Hi Pokeron, what country do you live in? We ship goods to most countries in Europe. ☺

Hi, Ziamira. Neovide is now available on Kickstarter: kck.st/3D1AR1W

There are two models and here are the specs for your reference. NSV 500 chamber dimensions: 380 mm (L) x 260 mm (W) x 90 mm (D) , NSV 100 chamber dimensions: 260 mm (L) x 180 mm (W) x 65 mm (D) 🙂 You may also follow our Facebook page for some updates.

Thank you! That's so nice of you 🥰

Hi Artur, Neovide is different from an oven. In Neovide's Marinate and Sousvide modes, the machine creates a vacuum space in the chamber. And in Marinate mode, the machine runs vacuum-release-vacuum cycles per 5 min, which can infuse the steak with ingredients!

@@thespacetec it would be fun to see someone try this and make a direct comparison to sois vide. For now I still believe sois vide with vacuume bags and 24h infusion of spices is a unique experience, but if you get 90% of the result with 10% of the mess... it might be interesting.

why would anyone care?

Sure, it's PFOA free! It has FDA, REACH, ROHS, and LFGB certifications.

Thanks for your suggestion. We use safe and stable non-stick coating, which is also widely applied.🙂