Combining a Sous-Vide cooker with a cooler gets you a temperature control rig perfect for calibrating or normalizing a large batch of temperature sensors. And this kind of DIY setup has enough volume to handle a mixed batch of sensors from different vendors - although you will have to give them several hours at each temperature plateau if they have a lot of thermal mass. Sensors that are not water proof can be wrapped with food vacuum sealers that sous-vide chefs use for cooking.

More info at:
https://thecavepearlproject.org/2026/05/12/normalizing-a-group-of-temperature-sensors-with-a-sous-vide-cooker/