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Crown XLS1002 Pro Amplifier Review

'maters will be coming in soon, @Sal1950, way up here in northern New England!
We've had a few cherry tomatoes, but no big ones yet. Things are looking pretty good down in the garden (other than some weeds, but the 'maters are keeping them largely beaten back).

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Yes indeed the Crown XLS are very good subwoofer amps. I have 5x XLS2502 in bridge mode and I love their power delivery together with a very quiet operation.

But in this case I'm very curious how the XLS 1002 behaves with it's basic crossover for active purposes.

I have the XLS1002 as a subwoofer amp for stereo diy subs. I use the internal lowpass filter and it is working just as expected: that is, easy and fast to configure. I believe the slope is 24db/oct but Im not 100% sure about it. Also I think there's some delay because of the internal dsp. Never tried the high pass function tho.
 
There's something to be said for a tomato counter-motif.
I don't have an XLS-1002, but we do have tomatoes (well... during the growing season*).

We do dry them here, too, but on a small(er) scale... mostly, we eat them raw ;) -- and do this with them...









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* Which is nigh. Our seedlings, started a few weeks back, are doing well so far; almost time to start hardening them off outside. Planting time for tomatoes here is the end of May. :facepalm:


(photo from 2023, but that's about what it looks like out back right now :) )
I happen to live
I have the XLS1002 as a subwoofer amp for stereo diy subs. I use the internal lowpass filter and it is working just as expected: that is, easy and fast to configure. I believe the slope is 24db/oct but Im not 100% sure about it. Also I think there's some delay because of the internal dsp. Never tried the high pass function tho.
Yes it should be 24db/oct-- why delay ? Dsp doesn't mean delay ?
 
If it really is just 1.3ms it should not be a problem.

If I've understood correctly, the latency between main speakers and subwoofer becomes detectable around 5-10ms depending on the source quoted.

edit: typo
 
'maters will be coming in soon, @Sal1950, way up here in northern New England!
We've had a few cherry tomatoes, but no big ones yet. Things are looking pretty good down in the garden (other than some weeds, but the 'maters are keeping them largely beaten back).

View attachment 466052
Getting the beginning of the peak harvest now from the polytunnel here in Brittany, France.
noir de crimée (left and top); marmande (right), and coeur de boeuf (bottom).
noir de crimée is the favourite so far, but plenty more blind (taste) testing ahead!

20250827_192250.jpg
 
Getting the beginning of the peak harvest now from the polytunnel here in Brittany, France.
noir de crimée (left and top); marmande (right), and coeur de boeuf (bottom).
noir de crimée is the favourite so far, but plenty more blind (taste) testing ahead!

View attachment 472581
 

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Getting the beginning of the peak harvest now from the polytunnel here in Brittany, France.
noir de crimée (left and top); marmande (right), and coeur de boeuf (bottom).
noir de crimée is the favourite so far, but plenty more blind (taste) testing ahead!

View attachment 472581
Calling from Central Umbrian Hills. Made 26 kilos of San Marzano in jarred sauce. Cant stand store boughts. Very hi end. Low distortion......
 

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First big harvest from the polytunnel:
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about 10kg (22 lb) of heirloom tomatoes: noir de Crimée, marmande, and coeur de boeuf

Made about 20 lb of passata for the freezer

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Ok, but can you send me your recipe?
Because this tomato sauce I just made is delicious and I have enough to feed me and my family into 2026
We use San Marzano-Roma-Perini tomatoes, cut in half, on a very big pot with just 3 inches of water at the bottom, let it boil and cook, no salt, no nothing, the good tomatoes dont release a lot of water, beforehand I sterilize the glass jars in the dishwasher, I then put the tomatoes with a chinese sieve on a blender, the following thick paste is then put in the glass jars. those jars will then be submerged in water and let it boil 40 minutes, to sterilize and sort of vacuum them, one pound paste each, for our lasagne, spaghetti, pizzas, parmigiana, a far cry from the store boughts, which I despise, = no freezing, Americans are obsessed with freezing and Alaska (!) eheheheh so to say, politically correct---OK enjoy. We do.
 
Is this amp good for bass up to 250hz in a 15” driver of 95 db efficiency ?
Is there a better amp for the job or this is enough
Thanks
Asking in behalf of friend
 
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