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.
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.
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.
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.
|Dimensions (ins)||6 x 9.5 x 15|
|Electrical Supply||115-120 V/1 PH/60 Hz|
|Total Maximum Power (W)||1300/2000|
|Total Maximum Power||1300/2000 W|
|Temperature Accuracy (°F)||± 0.18|
|Temperature Range (°F)||32 to 203|
|Capacity (gal)||13.2 Gallons|
|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|
|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|
|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|
|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|
|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|
|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|