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
- Decreased bacteria proliferation
- No evaporation means food weight is maintained
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.
PSV-50 WIFI PRODUCT DETAILS
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Dimensions (ins) 6 x 9.5 x 15
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Weight (lbs) 11
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Electrical Supply 115-120 V/1 PH/60 Hz
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Total Maximum Power (W) 1300/2000
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Total Maximum Power 1300/2000 W
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Programs 30
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Temperature Accuracy (°F) ± 0.18
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Temperature Range (°F) 32 to 203
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Capacity (gal) 13.2 Gallons
Features:
- WiFi Connectivity
- Minimum Water Level Warning
- Delayed Start
- 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 |
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