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.
The advantages of ultrasonic treatment..
- 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
The advantages of ultrasonic treatment..
- 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
The advantages of ultrasonic treatment..
- 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
..and sous vide cooking combined!
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
Ultrasonic treatment with two power levels, 60% and 100%
Low-temperature cooking up to 95°C
Mixed treatment (sonication and cooking)
..and sous vide cooking combined!
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
Ultrasonic treatment with two power levels, 60% and 100%
Low-temperature cooking up to 95°C
Mixed treatment (sonication and cooking)
..and sous vide cooking combined!
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
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
Unique flavours
Superior organoleptic qualities of food offered to the public, unique textures and intense flavours.
Quick cooking
Faster cooking and with lower temperatures after treatment.
Higher food yield
Higher food yield with respect to traditional food aging and maturation processes
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.
Food safety and energy saving
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.
Food safety and energy saving
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.
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.
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.