Available models
Compare the technical specifications and available options.
Sonicook
±0.5 °F
32 °F - 203 °F
Hightlights
Professional use
Compact models ideal for professional use, easy to use and store.
10 programmes
Preset vacuum and sealing parameters for maximum flexibility.
LCD display
Immediate and precise control of all functions, with simple and intuitive operation.
Functions
Guided functions such as tenderising, sanitising and maturing.
Cooking and preservation programmes
Programmes designed for cooking and preserving food.
Discover innovation in haute cuisine and mixology
Sonicook brings ultrasonic technology into professional kitchens in a practical and effective way: a new frontier in culinary experimentation that allows you to achieve unique textures and flavors.
Vegetable maturation
When applied to vegetables, ultrasound accelerates the ripening process, enhancing flavours and often altering colours and textures. Sonication can even soften textures that were previously woody and hard.
Meat tenderization
On meat, ultrasound acts mechanically, making it more tender with an effect similar to aging but in significantly shorter timeframes. Flavor profiles are also enhanced, comparable to traditional aging processes.
Food sanitization
All foods treated with ultrasound are sterilized, increasing shelf life during subsequent storage and improving food safety. Ultrasonic sanitization (sterilization) is widely used in industrial and medical applications and represents a highly effective and reliable technology, now available for kitchen use.
Essential oil extraction
Ultrasonic treatment enables rapid extraction of essential oils, making Sonicook a valuable tool in the bartending field. For example, extracting essential oils from lemon peels (as in traditional limoncello preparation) can be achieved in 1 hour of sonication in an alcohol bath, delivering results comparable to more than 3 days of maceration.
Low-temperature cooking
With Sonicook, it is possible to perform low-temperature cooking in a thermostatic bath using the standard sous-vide process. Cooking can be carried out simultaneously with sonication or as a standalone process, allowing optimization of processing times.
Tech specifications
Machine dimensions
Weight
Consumption
Number of programmes
Voltage
Maximum capacity (liters)
Temperature resolution
±0.5 °F
Temperature range
32 °F - 203 °F
Delayed start
Cooking temperature alarm
Temperature control offset
Frobe Probe
Frobe is our integrated food temperature monitoring system, designed for precise and continuous monitoring, which uses wireless technology for data transmission. It comprises a set of probes, a dedicated gateway and a Bluetooth smartphone app.
Embossed Bags and Rolls
High-performance and Compostable
Transparent and available in a range of weights and sizes, embossed bags are ideal for vacuum-sealing solid, liquid and delicate products.
Faster cooking and higher yield
Thanks to improved raw material yield, reduced cooking times and temperatures, extended shelf life, and more intense flavors, SONICOOK enables significant savings in time and energy, resulting in higher customer satisfaction and increased profitability for your restaurant.
Operation
Ultrasonic treatment with two power levels (60% and 100%) and low-temperature cooking up to 95°C. Combined ultrasonic and thermal processing.
The thermal insulation of the cooking tank ensures energy efficiency and, in case of temporary power interruptions, slows down cooling of both the bath and the product.
Food safety
At the end of the cooking cycle, if the product has been processed at temperatures above 55°C (e.g. 64°C), the bath temperature is maintained above 55°C to ensure food safety and hygiene.
Configuration
SONICATION ONLY – ultrasonic treatment with two power levels
COOKING ONLY – heating elements for the cooking bath with 5 different configurations
SONICATION + COOKING – combined mode for exceptional results in a very short time
Sonicook
Frequently asked questions
It is not recommended to vacuum pack hot food, as the steam generated by heat may affect the bag or sealing film and create moisture that compromises sealing quality.
Removing air from the bag eliminates oxygen. This causes red meat to darken and take on a brownish color after a short time, without affecting its quality or taste. To restore its original color, simply open the bag and leave the meat exposed to air for a few minutes.
Liquids can be vacuum packed in bags using a chamber machine. External suction machines are not suitable for vacuum sealing liquids in bags; however, dedicated Besser Vacuum containers can be used for liquid storage.
All foods can be vacuum stored except those prone to fermentation in the absence of oxygen (such as potatoes, avocado, etc.). It is also essential to ensure that the sealing area of the bag is completely dry before starting the vacuum cycle.
Virtually all foods can be cooked sous-vide; however, meat, fish, vegetables, fruit, and eggs yield particularly effective results. Sauces become smooth and well emulsified.