Sous vide cooker · PreserVide
Product code PSV-HM-B1200PreserVide HydroMix Black Sous Vide Cooker
1,200W sous vide cooker for 6 to 15 litres, no app needed.
- W power
- 1,200
- °C precision
- ±0.1
- litres of water
- 6–15
- hours timer
- 99
Precise sous vide cooking with the PreserVide HydroMix Black
The PreserVide HydroMix Black is a 1,200W sous vide stick (immersion circulator) that heats and circulates water to an exact temperature, so steak, fish, chicken and vegetables cook evenly from edge to centre, every time.
PreserVide is one of LAVA Australia's trusted partners.
Explore our full range of sous vide cookers.
Key features
- 1,200W fast heat-upHeats up to 15 litres of water quickly and holds the temperature steady during long cooks.
- Precise temperature controlSet Up to 90 °C with ±0.1 °C accuracy for perfectly repeatable results.
- LCD touch displaySet temperature and time right on the stick.
- Even water circulation8L/min: the whole bath at the same temperature, no hot or cold spots.
- Built for long cooksTimer up to 99 hours for slow-cooked brisket, ribs and more.
Technical specifications
- Power
- 1,200W
- Temperature range
- Up to 90 °C
- Accuracy
- ±0.1 °C
- Water volume
- 6 to 15 litres
- Circulation
- 8L/min
- Timer
- Up to 99 hours
- Display
- LCD touch display
- Waterproofing
- IPX7
- Safety
- Low-water alarm
- Mounting
- Adjustable quick-release clamp
- Colour
- Black and stainless steel
- Size
- 32.5×8.5×5.5cm
- Weight
- About 1kg
- In the box
- Cooker, instruction manual
Best results: vacuum seal first
Sous vide literally means “under vacuum”. Vacuum sealing removes air so the water bath transfers heat directly and evenly to the food, the bag stays submerged, and juices and marinades stay locked in. LAVA's R-Vac and RS-Vac bags take up to 95 °C (sous vide for up to 2 hours) and are made in Switzerland.
Sous vide temperature guide
| Food | Doneness | Temperature | Time |
|---|---|---|---|
| Beef steak (2.5cm) | Medium | 56 °C | 45 min |
| Chicken breast | – | 65 °C | 40 min |
| Salmon fillet (2–3cm) | Medium | 55 °C | 15 min |
| Vegetables (carrots, potatoes) | – | 85 °C | 50 min |
Guide values only. Always follow food-safety guidelines and the manufacturer's instructions. More foods and thicknesses: sous vide cooking times.
Compare our sous vide cookers
| Model | Power | Temp. range | Accuracy | Control |
|---|---|---|---|---|
| PreserVide SmartPro Sous Vide Cooker | 1,200W | 0–90 °C | – | LED display, touch controls |
| LaVide LX.20 Sous Vide Stick | 1W | 0 to +90°C | ±0.1°C | LCD touch display |
| PreserVide HydroMix Black Sous Vide Cooker (this one) | 1,200W | Up to 90 °C | ±0.1 °C | LCD touch display |
| LaVide LB.20 Sous Vide Cooker BEEF! Stick | 1W | 0 to +90°C | ±0.1°C | LCD touch display |
Recommended accessories
All sous vide →- A water bath with a fitted lid, 11L or 22LPreserVide Sous Vide Container with Lid$149.90Choose size
- Keeps several bags upright and apartPreserVide Divider Rack (Stainless Steel)$29.90
- Less heat and water loss on long cooksSous Vide Insulation Balls$39.90
- 20×30 and 25×35cm are the most popular for sous videR-Vac Bags (Universal Fit, 90 Microns)$11.90Choose size
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