SONICOOK

The future in professional kitchens and mixology.

For the first time, it is possible to treat food with ultrasound and cook it at a low temperature, in the same basin. In separate phases, or simultaneously.

Discover the benefits!

DOWNLOAD PDF
SONICOOK

The future in professional kitchens and mixology.

For the first time, it is possible to treat food with ultrasound and cook it at a low temperature, in the same basin. In separate phases, or simultaneously.

Discover the benefits!

DOWNLOAD PDF
SONICOOK

The future in professional kitchens and mixology.

For the first time, it is possible to treat food with ultrasound and cook it at a low temperature, in the same basin. In separate phases, or simultaneously.

Discover the benefits!

DOWNLOAD PDF

It ripens the vegetables i

On vegetables, ultrasound accelerates the ripening processes, enhancing flavours, often changing the colours and textures. Ultrasonic food treatment even manages to make woody and hard textures tender.

It ages the meat i

On meat, ultrasound acts mechanically making it softer, with an effect similar to ripening, but in an extremely shorter time. The flavours also change significantly as in a ripening process.

It sanitises food i

Food treated with ultrasound is sterilised, thereby increasing the shelf life in subsequent food storage and safety. Sanitisation (sterilisation) by ultrasound is a widely used treatment at industrial and medical level: it is a very effective and reliable technique that until now was not available for professional kitchens.

It extracts the essences i

The ultrasound treatment allows to extract essential oils within very short time, thus making Sonicook a great resource in the bartender field. For example, to extract essential oils from lemon peels (classic procedure for limoncello), 1 hour ultrasonic treatment of the peels in an alcoholic bath equals the result of a maceration period higher than 3 days.

It cooks at low temperatures i

Thanks to Sonicook it is possible to cook at low temperatures in a thermostatic bath, with the standard sous-vide procedure. Cooking can be done either simultaneously with ultrasonic treatment, or as a stand-alone process. This allows you to optimise working time.

It ripens the vegetables i

On vegetables, ultrasound accelerates the ripening processes, enhancing flavours, often changing the colours and textures. Ultrasonic food treatment even manages to make woody and hard textures tender.

It ages the meat i

On meat, ultrasound acts mechanically making it softer, with an effect similar to ripening, but in an extremely shorter time. The flavours also change significantly as in a ripening process.

It sanitises food i

Food treated with ultrasound is sterilised, thereby increasing the shelf life in subsequent food storage and safety. Sanitisation (sterilisation) by ultrasound is a widely used treatment at industrial and medical level: it is a very effective and reliable technique that until now was not available for professional kitchens.

It extracts the essences i

The ultrasound treatment allows to extract essential oils within very short time, thus making Sonicook a great resource in the bartender field. For example, to extract essential oils from lemon peels (classic procedure for limoncello), 1 hour ultrasonic treatment of the peels in an alcoholic bath equals the result of a maceration period higher than 3 days.

It cooks at low temperatures i

Thanks to Sonicook it is possible to cook at low temperatures in a thermostatic bath, with the standard sous-vide procedure. Cooking can be done either simultaneously with ultrasonic treatment, or as a stand-alone process. This allows you to optimise working time.

02.

The advantages of ultrasonic treatment..

Interfaccia
  • Enhanced organoleptic food quality, with unique textures and intense flavors
  • Faster cooking and with lower temperatures after treatment
  • Greater yield in quantity of raw material compared to the normal aging and maturation processes
  • Extremely short aging and maturation times, with fast rotation in the pantry
02.

The advantages of ultrasonic treatment..

Interfaccia
  • Enhanced organoleptic food quality, with unique textures and intense flavors
  • Faster cooking and with lower temperatures after treatment
  • Greater yield in quantity of raw material compared to the normal aging and maturation processes
  • Extremely short aging and maturation times, with fast rotation in the pantry
02.

The advantages of ultrasonic treatment..

Interfaccia
  • Enhanced organoleptic food quality, with unique textures and intense flavors
  • Faster cooking and with lower temperatures after treatment
  • Greater yield in quantity of raw material compared to the normal aging and maturation processes
  • Extremely short aging and maturation times, with fast rotation in the pantry
03.

..and sous vide cooking combined!

Configurazione

SONICOOK can be used in different modes!

1) SONICATION only – with ultrasound at two power levels
2) COOKING only – with only the heating elements for heating the cooking bath in 5 different combinations
3) SONICATION + COOKING, for exceptional results in a very short time

Funzionamento

Ultrasonic treatment with two power levels, 60% and 100%
Low-temperature cooking up to 95°C
Mixed treatment (sonication and cooking)

03.

..and sous vide cooking combined!

Configurazione

SONICOOK can be used in different modes!

1) SONICATION only – with ultrasound at two power levels
2) COOKING only – with only the heating elements for heating the cooking bath in 5 different combinations
3) SONICATION + COOKING, for exceptional results in a very short time

Funzionamento

Ultrasonic treatment with two power levels, 60% and 100%
Low-temperature cooking up to 95°C
Mixed treatment (sonication and cooking)

03.

..and sous vide cooking combined!

Configurazione

SONICOOK can be used in different modes!

1) SONICATION only – with ultrasound at two power levels
2) COOKING only – with only the heating elements for heating the cooking bath in 5 different combinations
3) SONICATION + COOKING, for exceptional results in a very short time

Funzionamento

Ultrasonic treatment with two power levels, 60% and 100%
Low-temperature cooking up to 95°C
Mixed treatment (sonication and cooking)

SATISFIED
CUSTOMERS


HIGHER
FOOD YIELD


ENERGY
SAVINGS

01.

Unique flavours

Superior organoleptic qualities of food offered to the public, unique textures and intense flavours.

02.

Quick cooking

Faster cooking and with lower temperatures after treatment.

03.

Higher food yield

Higher food yield with respect to traditional food aging and maturation processes

04.

Fast and...

Extremely short aging and maturation times, with fast rotation in your pantry

Matura le verduree

Sulle verdure, gli ultrasuoni accelerano i processi di maturazione, accentuando i sapori, modificando spesso i colori e le consistenze. La sonicazione riesce a rendere tenere anche consistenze prima legnose e dure.

Frolla la carne

Sulle carni, gli ultrasuoni agiscono in modo meccanico rendendole più morbide, con un effetto simile alla frollatura ma in tempi estremamente più contenuti. Anche i sapori si modificano in modo significativo come in un processo di frollatura.

Sanifica gli alimenti

Tutti gli alimenti trattati con gli ultrasuoni vengono sterilizzati, aumentando di conseguenza la durata nella successiva conservazione e la sicurezza alimentare. La sanificazione (sterilizzazione) tramite ultrasuoni è un trattamento largamente utilizzato a livello industriale e medico, è una tecnica molto efficace ed affidabile che fino ad oggi non era disponibile nelle cucine.

Estrae le essenze

Il trattamento ad ultrasuoni permette di ottenere in tempi brevissimi l’estrazione degli oli essenziali, rendendo il Sonicook una grandissima risorsa in ambito bartender. Ad esempio, per estrarre gli oli essenziali dalle bucce di limone (classico procedimento per il limoncello), con 1h di sonicazione delle scorze in bagno alcolico si ottiene un risultato pari a un periodo di macerazione superiore a 3 giorni.

Cuoce a bassa temperatura

Con il Sonicook è possibile cucinare a bassa temperatura in bagno termostatico, con la classica procedura sous-vide. La cottura può essere fatta in contemporanea alla sonicazione, o come procedimento a sé stante. Questo consente, di ottimizzare i tempi

05.

Food safety and energy saving

Sicurezza

Restart in the event of black-out or power failure: the machine resumes treatment from its interruption, also warning about the incident

Keeping food temperature at the end of the cycle: in this case, after finishing the cooking cycle, if the food has been treated at temperatures exceeding 55°C (e.g. 64°C), the cooking bath temperature will not drop below 55°C in order to maintain food safety.

Energy savings: the good thermal insulation of the cooking basin also allows an important energy savings and, in the event of temporary power failures, it slows down the cooling of the cooking bath and of the food being treated.

05.

Food safety and energy saving

Sicurezza

Restart in the event of black-out or power failure: the machine resumes treatment from its interruption, also warning about the incident

Keeping food temperature at the end of the cycle: in this case, after finishing the cooking cycle, if the food has been treated at temperatures exceeding 55°C (e.g. 64°C), the cooking bath temperature will not drop below 55°C in order to maintain food safety.

Energy savings: the good thermal insulation of the cooking basin also allows an important energy savings and, in the event of temporary power failures, it slows down the cooling of the cooking bath and of the food being treated.

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Find out more!

Contact us for quotes, information on machines or more.
We respond within 48 hours.

In the section FAQ you can find the answers that may be useful to give you information about the machines, their use and cleaning, advice useful and much more.

At Besser Vacuum we are attentive to privacy and treat your data confidentially.

Thanks for contacting us, we'll get back to you soon!
There was an error trying to send your message. Please try again later.