SONICOOK

Gourmet technology

Discover innovation in high cuisine and mixology.

Sonicook brings ultrasound technology to professional kitchens, in a practical and effective way: the new frontier in experimentation allows you to achieve unique textures and flavors.

Amazing results, blazingly fast!

DOWNLOAD PDF
SONICOOK

Gourmet technology

Discover innovation in high cuisine and mixology.

Sonicook brings ultrasound technology to professional kitchens, in a practical and effective way: the new frontier in experimentation allows you to achieve unique textures and flavors.

Amazing results, blazingly fast!

DOWNLOAD PDF
SONICOOK

Gourmet technology

Discover innovation in high cuisine and mixology.

Sonicook brings ultrasound technology to professional kitchens, in a practical and effective way: the new frontier in experimentation allows you to achieve unique textures and flavors.

Amazing results, blazingly fast!

DOWNLOAD PDF

Ripen 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.

Age 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.

Sanitise 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.

Extract 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.

Cook 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.

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.

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.

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.

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.

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
I vantaggi della sonicazione
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
I vantaggi della sonicazione
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
I vantaggi della cottura sous-vide con Sonicook
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)

I vantaggi della cottura sous-vide con Sonicook
I vantaggi della cottura sous-vide con Sonicook
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

It ripens the vegetables

On vegetables, ultrasound accelerates ripening processes, accentuating flavors, often changing colors and textures. Sonication can also tenderize tough textures.

It "ages" the meat

On meats, ultrasound acts mechanically, making them softer, with an effect similar to aging but in an extremely shorter time. Flavors also change significantly as in a maturing process.

It sanitizes food

All food treated with ultrasound is sterilized, thereby increasing shelf life in successive storage and food safety. Sanitization (sterilization) by ultrasound is a widely used treatment at industrial and medical levels; it is a very effective and reliable technique that until now has not been available in kitchens in an accessible and practical way.

It extracts the essences

The ultrasonic treatment can achieve the extraction of essential oils in a very short time, making the Sonicook a great resource in bartending. For example, to extract essential oils from lemon peels (classic process for liquors like the italian “limoncello”), 1h of sonication of the peels in an alcohol bath results equal to a maceration period of more than 3 days.

It cooks at low temperature

With the Sonicook it is possible to cook at low temperature in a thermostatic bath, using the classic sous-vide procedure. Cooking can be done at the same time as sonication, or as a stand-alone procedure. This allows, to optimize time and experiment with innovative combinations of the two treatments.

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.