Sous Vide Poultry Pasteurization Time Calculator

It uses a fixed table rather than a changing model or an opaque formula. Choose one supported temperature, measure the thickest part of the sealed poultry, and receive the table time in minutes and hours. The calculator rounds thickness upward to the next available band, making the lookup explicit and reproducible.

Measure thickness and select the bath temperature

Set the water bath to one of the temperatures offered by the calculator, then measure the poultry at its thickest point before it enters the bath. Thickness matters more than weight because heat must travel from the surface to the center. A wide, thin portion can heat faster than a compact piece with the same mass. Enter the maximum thickness in millimeters, including both sides of a folded or stacked piece if it will remain folded or stacked while cooking. Do not enter the bag width, the package weight, or an average taken from several portions. If pieces differ, calculate using the thickest piece or separate the batch into groups. The accepted temperature rows are 55, 57.5, 60, 62.5, 65, 67.5, and 70 degrees Celsius. The table is limited to pieces no thicker than 60 millimeters. Keeping the temperature on an exact supported row avoids giving interpolation a precision that the underlying schedule does not claim.

Understand the fixed-table lookup

The calculator first validates both values, finds the exact bath-temperature row, and then rounds the entered thickness upward to the next ten-millimeter band. For example, a 28-millimeter piece uses the 30-millimeter column, while a 30-millimeter piece remains in that same column. The returned thickness_band_mm field shows which column was used, so the estimate can be audited later. The response also gives the scheduled time in whole minutes and in hours rounded to two decimal places. No network request, random value, current date, or user history affects the answer. Identical inputs therefore produce identical outputs. The time represents the complete fixed schedule associated with that temperature and thickness band, including the table's allowance for the center to heat and remain under the pasteurization schedule. It is not merely a holding time that should be started after an unmeasured core temperature is reached. Values between table bands are deliberately rounded up rather than averaged down.

Apply the estimate safely in a real kitchen

Treat the result as a planning estimate for intact poultry handled with sound food-safety practices, not as a substitute for a validated process in a regulated kitchen. Begin timing only after the bath has recovered to its set temperature, keep pieces fully submerged, avoid crowding that blocks circulation, and use intact heat-safe bags with as little trapped air as practical. The calculator cannot inspect bath calibration, starting temperature, pathogens, stuffing, bones, mechanically tenderized meat, bag contact, chilling, storage, or cross-contamination. Those conditions can require a different process or expert review. A reliable thermometer and a properly circulating bath remain essential. Do not use the table for temperatures outside the listed rows, food thicker than 60 millimeters, whole birds, rolled preparations, or non-poultry foods. If local health rules, your equipment manufacturer, or an approved food-safety plan specifies a longer time or higher temperature, follow that requirement. After cooking, serve promptly or chill rapidly using an appropriate controlled method before refrigerated storage.