Sous Vide Thickness Heating Time (Slab / Cylinder) & Pasteurization Calculator

Scale sous vide water-bath time accurately when doubling steak or roast thickness.

Total Sous Vide Bath Time
162.07 minutes
Core Thermal Conduction Time 127.07 min
Pathogen Pasteurization Hold Time 35 min
Total Bath Time in Hours 2.7 hours
Inputs
mm
Thickest cross-sectional dimension of the cut in millimeters (25.4 mm = 1 inch).
factor
Shape factor (1.0 flat steak/slab, 0.70 cylinder/tenderloin, 0.50 sphere).
min
Pathogen log-reduction hold time at core temperature (minutes).
Results & Graph
Total Sous Vide Bath Time
162.07 minutes
Core Thermal Conduction Time
127.07 min
Pathogen Pasteurization Hold Time
35 min
Total Bath Time in Hours
2.7 hours

Total Sous Vide Bath Time

Graph 1 • Meat Thickness Mm Sensitivity Recalculates the domain equation across 50% to 150% of the primary input while holding other parameters constant.
0 minutes 173.3 minutes 346.6 minutes 50%: 66.77 minutes 66.8 50% 75%: 106.48 minutes 106.5 75% 100%: 162.07 minutes 162.1 100% 125%: 233.55 minutes 233.6 125% 150%: 320.91 minutes 320.9 150%
Graph 2 • Primary & Supporting Metric Comparison Compares the primary output alongside supporting domain benchmarks.
Total Sous Vide Bath Time 162.07 minutes Core Thermal Conduction Time 127.07 min Pathogen Pasteurization Hold Time 35 min Total Bath Time in Hours 2.7 hours
Graph 3 • Exact Output Table & Units Displays each calculated output in its exact domain unit.
Total Sous Vide Bath Time162.07 minutesCore Thermal Conduction Time127.07 minPathogen Pasteurization Hold Time35 minTotal Bath Time in Hours2.7 hours
Summary: A 38 mm (1.5") cut requires ~127 minutes for core thermal conduction plus 35 minutes pasteurization hold = 162 minutes (2.7 hours).
Summary: A 38 mm (1.5") cut requires ~127 minutes for core thermal conduction plus 35 minutes pasteurization hold = 162 minutes (2.7 hours).
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Interactive chart & math engine powered by CalculatorGraph

Formula & Mathematical Methodology: Sous Vide Heating Time Formula

CoreHeatMinutes ≈ ShapeFactor × (Thicknessmm / 25)² × 55
TotalBathTime = CoreHeatMinutes + PasteurizationHoldmin
CoreHeatMinutes ≈ ShapeFactor × (Thickness_mm / 25)² × 55; TotalBathTime = CoreHeatMinutes + PasteurizationHold_min
  • meatThicknessMm: Meat Thickness Mm (mm)
  • shapeGeometryFactor: Shape Geometry Factor (factor)
  • pasteurizationHoldMinutes: Pasteurization Hold Minutes (min)

Rounding: Physical package counts round up where appropriate; continuous measurements round to 2 decimal places.

Worked Example: Practical Benchmark: Sous Vide Heating Time

Scale sous vide water-bath time accurately when doubling steak or roast thickness.

  1. Enter your project dimensions, machining speeds, or recipe weights.
  2. Compute the governing equation: CoreHeatMinutes ≈ ShapeFactor × (Thickness_mm / 25)² × 55; TotalBathTime = CoreHeatMinutes + PasteurizationHold_min.
  3. Review the primary result, supporting dimensions, and 3 SVG visualizations.
Result: Computes Sous Vide Heating Time via CoreHeatMinutes ≈ ShapeFactor × (Thickness_mm / 25)² × 55; TotalBathTime = CoreHeatMinutes + PasteurizationHold_min.

Frequently Asked Questions

How does the Sous Vide Thickness Heating Time (Slab / Cylinder) & Pasteurization Calculator calculate results?

It evaluates CoreHeatMinutes ≈ ShapeFactor × (Thickness_mm / 25)² × 55; TotalBathTime = CoreHeatMinutes + PasteurizationHold_min directly in your browser and plots three custom SVG visualizations.

Can I compare different material dimensions or batch sizes side by side?

Yes. Click "Compare (0/3)" in the results toolbar to pin up to 3 scenarios side by side.

Can I print a clean shop or kitchen reference sheet?

Yes. Click the Print button in the results toolbar for a distraction-free worksheet.

Everyday Life · Kitchen & Culinary

Sous Vide Thickness Heating Time (Slab / Cylinder) & Pasteurization Calculator: inputs, method, and how to read the result

Scale sous vide water-bath time accurately when doubling steak or roast thickness.

Choose inputs for the case you are checking

The defaults are illustrative. Replace them with values for your case and keep the units shown beside each field.

  • Meat Thickness Mm: Thickest cross-sectional dimension of the cut in millimeters (25.4 mm = 1 inch).
  • Shape Geometry Factor: Shape factor (1.0 flat steak/slab, 0.70 cylinder/tenderloin, 0.50 sphere).
  • Pasteurization Hold Minutes: Pathogen log-reduction hold time at core temperature (minutes).

What the calculation includes

With the default values shown, Total Sous Vide Bath Time is 162.07 minutes. The calculation follows Sous Vide Heating Time Formula; the formula and variable definitions above show how the inputs combine.

One-input check: With the other defaults held constant, changing Meat Thickness Mm from 38 mm to 42 mm changes Total Sous Vide Bath Time from 162.07 minutes to 190.23 minutes. This is a comparison inside the calculator's stated model, not a prediction.

Where to use caution

  • Uses standard North American & metric trade dimensions, Machinery’s Handbook formulas, and culinary weight ratios.
  • Verify local municipal building codes, tool manufacturer limits, and food-safety time/temperature tables before execution.

Scope: Trade, Shop & Culinary Science Reference Standard Check the assumptions and limitations against your situation before relying on the estimate.

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