Preprite Sous Vide Circulators

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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 Supply115-120 V/1 PH/60 Hz
Total Maximum Power (W)1300/2000
Total Maximum Power1300/2000 W
Programs30
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 TemperatureMin TimeMax Time
BEEF, VEAL, LAMB
Tender Cuts: Tenderloin, T-Bone, Ribeye, Chops21341 hr4 hrs
Tender Cuts: Tenderloin, T-Bone, Ribeye, Chops51343 hr6 hrs
PORK
Tenderloin413490 min6-8 hrs
Chops21344-6 hrs8-10 hrs
Roast7160-17612 hrs30 hrs
Spare Ribs7160-17612 hrs30 hrs
Belly51855 hr8 hrs
POULTRY
Chicken Breast (Bone-in)51472.5 hrs4-6 hrs
Chicken Breast (Boneless)2.51471 hr2-4 hrs
Turkey Breast (Bone-in)71474 hrs6-8 hrs
Turkey Breast (Boneless)51472.5 hrs4-6 hrs
Duck Breast2.514790 min4-6 hrs
SEAFOOD
Tuna, Halibut, Salmon, Trout1.25-2.512620 min30 min
Tuna, Halibut, Salmon, Trout2.5-512630 min40 min
Lobster2.514045 min1 hr
Scallops2.514040 min1 hr
ShrimpJumbo14030 min40 min
VEGETABLES
Carrots, Potatoes, Beets, TurnipsUp to 218345 min2 hrs
Asparagus, Broccoli, Eggplant, Cauliflower, Onions, PeasUp to 2.518330 min1 hr
FRUITS
Apples, PearsUp to 2.518345 min2 hrs
Peach, Apricot, Mango, Plum, Berries, PapayaUp to 2.518330 min1 hr

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