Preprite Sous Vide Circulators

Sous Vide Circulators for Superior Product Quality & Flavor Precise Temperature Control Cooking
Preprite alt text

WHAT IS SOUS VIDE COOKING?

Sous vide (French for “under vacuum”) is a method of cooking food slowly, in a vacuum sealed pouch at a low temperature, for maximum moisture retention and enhanced aromas.

The result is an even temperature throughout and more robust flavors due to higher liquid retention. Serve consistent and superior products in your restaurant or foodservice operation that are full of flavor, tender, and great tasting.

WHY THE PVS50-WIFI CIRCULATOR

  • Made of stainless steel (AISI 304).
  • Built-in touch screen and LCD display for cooking time display.
  • Ten integrated programs to reproduce successful recipes with a core probe for precise, uniform, and reproducible cooking.
  • Suitable for all heat-resistant containers up to 50L
  • Integrated app and remote WiFi control allows you to delay start and optimize cooking.

TEMPERATURE MANAGEMENT

The PSV50-WIFI comes with a core probe for food temperature detection that is composed of an extra fine needle and safety cap. This unique probe allows you to get directly to the core of the product, ensuring an accurate and timely  measurement during the sous vide cooking process.

Additionally, we provide Neoprene tape, which can be attached to the vacuum bag when using the temperature probe to avoid air entry and ensure excellent vacuum tightness.

ADVANTAGES OF SOUS VIDE COOKING

During sous vide cooking, food is protected by the vacuum cooking bag and does not come into direct contact with the external cooking environment. Therefore, oxygen is not able to penetrate the food and cause oxidation. Thanks to sous vide, foods do not lose their natural colors, nor their nutritional properties. Additionally, all flavors remain in the food along with vitamins and minerals.

  • Healthier, more colorful food
  • Prolong shelf life up to 3x longer, due to the absence of oxygen
  • Cook without the use of additional fats
  • Decreased bacteria proliferation
  • No evaporation means food weight is maintained

 

Sous vide cooking allows food to not be stressed by temperature shock during cooking and to slowly melt down fats that may be inside. This enhances the flavors and aromas of each ingredient being cooked.

Sous vide is a healthy, safe cooking method in compliance with with highest hygienic rules, as food is perfectly sealed and protected inside of the PrepRite cooking bags.

PSV-50 WIFI Product Details

Dimensions (ins) 6 x 9.5 x 15
Weight (lbs) 11
Electrical Supply 115-120 V/1 PH/60 Hz
Total Maximum Power (W) 1300/2000
Total Maximum Power 1300/2000 W
Programs 30
Temperature Accuracy (°F) ± 0.18
Temperature Range (°F) 32 to 203
Capacity (gal) 13.2 Gallons
Features:
  • WiFi Connectivity
  • Minimum Water Level Warning
  • Delayed Start
  • Cooking Temperature Alarm
  • Off Set to Temperature Controls
  • Eco Mode

Sous Vide Cooking Times and Temperatures

Thickness (cm) Min Temperature Min Time Max Time
BEEF, VEAL, LAMB
Tender Cuts: Tenderloin, T-Bone, Ribeye, Chops 2 134 1 hr 4 hrs
Tender Cuts: Tenderloin, T-Bone, Ribeye, Chops 5 134 3 hr 6 hrs
PORK
Tenderloin 4 134 90 min 6-8 hrs
Chops 2 134 4-6 hrs 8-10 hrs
Roast 7 160-176 12 hrs 30 hrs
Spare Ribs 7 160-176 12 hrs 30 hrs
Belly 5 185 5 hr 8 hrs
POULTRY
Chicken Breast (Bone-in) 5 147 2.5 hrs 4-6 hrs
Chicken Breast (Boneless) 2.5 147 1 hr 2-4 hrs
Turkey Breast (Bone-in) 7 147 4 hrs 6-8 hrs
Turkey Breast (Boneless) 5 147 2.5 hrs 4-6 hrs
Duck Breast 2.5 147 90 min 4-6 hrs
SEAFOOD
Tuna, Halibut, Salmon, Trout 1.25-2.5 126 20 min 30 min
Tuna, Halibut, Salmon, Trout 2.5-5 126 30 min 40 min
Lobster 2.5 140 45 min 1 hr
Scallops 2.5 140 40 min 1 hr
Shrimp Jumbo 140 30 min 40 min
VEGETABLES
Carrots, Potatoes, Beets, Turnips Up to 2 183 45 min 2 hrs
Asparagus, Broccoli, Eggplant, Cauliflower, Onions, Peas Up to 2.5 183 30 min 1 hr
FRUITS
Apples, Pears Up to 2.5 183 45 min 2 hrs
Peach, Apricot, Mango, Plum, Berries, Papaya Up to 2.5 183 30 min 1 hr

INTERESTED IN THE PSV50-WIFI SOUS VIDE CIRCULATOR? LET’S CONNECT!