Perfect Sous Vide Every Time

Professional-grade optimization tools for chefs who demand precision. Calculate perfect time and temperature combinations for any ingredient.

Why Professional Chefs Choose SousSpeed

Precision Temperature Control

Calculate exact temperatures for any protein, vegetable, or fruit with scientific accuracy. All calculations assume meat starts at room temperature (25°C/77°F).

Optimized Timing

Never overcook again. Get precise timing recommendations based on thickness and desired doneness.

Recipe Analytics

Track your cooking results and improve consistency across your kitchen operations.

Mobile Ready

Access your calculations from anywhere in the kitchen with our responsive mobile interface.

Interactive Sous Vide Calculator

All calculations assume meat starts at room temperature (25°C/77°F)

Accurate weight improves Fourier's Law calculations

Recommended Settings

Temperature: 129°F (54°C)
Time: 2.5 hours
Texture: Tender & Juicy

Thermodynamic Theory

Understanding the science behind optimal sous vide cooking

Free Energy Optimization

SousSpeed uses dual thermodynamic principles:

  • Gibbs Free Energy (G = U - TS + PV): Optimizes pressure-constant cooking conditions
  • Helmholtz Free Energy (F = U - TS): Minimizes energy for temperature profile optimization

Heat Transfer Physics

Our calculations incorporate:

  • Biot Number: Relates internal and external heat transfer resistance
  • Fourier Number: Dimensionless time for heat diffusion
  • Thermal Diffusivity: Material-specific heat propagation rate

Two-Phase Acceleration

The high-temperature acceleration phase:

  • Rapidly penetrates heat to the core (25°C → Target+8°C)
  • Reduces total cooking time by 16-46%
  • Maintains food safety and texture quality

Temperature vs Time Profile

Critical Sous Vide Principle

High temperature ONLY accelerates conduction, does NOT overcook the meat.

This graph shows the optimized two-phase approach where:

  • 🔴 Red line (Core): Reaches 80% of target, then equilibrates to 100%
  • 🟢 Green line (Bath): High temp for conduction speed, then target for finishing
  • 🟡 Yellow line (Target Max): The absolute maximum core temperature

80% Rule: High-temp phase provides faster heat conduction for 80% of cooking

Using Fourier's Law of Heat Conduction: Q/t = kA((T₁-T₂)/l)

Free Energy Changes

Choose Your Plan

Free Forever

$0/forever
  • Basic calculations
  • Beef only
  • Mobile access

Pro Chef

$10/year
  • Advanced calculations
  • All meat types (chicken, pork, fish, vegetables)
  • Recipe analytics
  • Team sharing