nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Sous Vide Professional Capacity

josephabenhaim

Wondering what capacity of beef / filets i could potentially fit into a 30L bath. Trying to figure out required equipment needed for catering etc... using the sous vide professional series.

Find more posts tagged with

What About Tools?

Comments

Tim_Sutherland_52834

I can do 3 whole beef tenderloins (3-3.5lb ea) with one circulator - just. The big issue is leaving enough room between the product to allow the water to circulate. You would be able to SV two whole 4lb tenderloins in one bath. Bag that beef as 16x8oz individual filets are the bath would be too crowded.

If you are using SV for offsite catering, think about the number of different proteins you need to cook at once. If you have chicken breasts at 60°C and steaks at 56°C you will need two circulators regardless of the number.

lfmichaud

Try to get good isolation in your bath and pre-heat your water. (Even over your target temperature as it will come down fast when you put all that cold meat inside) I personally had no problems doing about 8 Kg of lamb shanks in a 30l cooler with a circulator with comparable specs.

com-chefsteps

I always assumed that for caterers, pasteurize-to-core cook-chill would be the way to go; you can pre-cook 30 steaks for a 25-person dinner but keep the extra five for another day. That's a serious food cost savings, and you don't have to bring your immersion circulator on site. Just re-warm the steaks in a hot sink and sear them off, no?

This is yet another reason, btw, to think that SV is the way of the future for catering and hotels.