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Clarification at the touch of a button
The Clarimax is based on the clarifying power of microscopic algae and can be used for both cold and hot preparations. This saves cooking time when clarifying; the temperature does not have to be increased as stock can be clarified when cool.
Specifications
Size: h43 x w28.5 x d41 cm
Net weight: 15 Kg
Power consumption: 90 W
Voltage: 230 V
80031 Diatom algae – tablets
80032 Diatom algae – powder
Infusion vacuum cooking
The Gastrovac allows for cooking, frying and impregnating flavour under vacuum. It has a probe that connects the base of the vacuum cooking pot to a microprocessor, enabling precise temperature control. The temperature is displayed on an LCD screen. Another of its special features is a frying basket lift system that prevents food from being impregnated by oil.
Specifications
Size: w40 × h26 × d46 cm
Pot capacity: 10.5 L
Approx. weight: 11 Kg
Vacuum level: 90%
Operating temperature: up to 100°C
Features: Timer/ Pressure control gauge/Vacuum breaker control/separate heat and vacuum sources
Material: AISI 304 stainless steel
Heat source output: 2000 W
Voltage: 220 V/ 50 Hz
This is the natural evolution within the range of thermal effect syphons, which can keep foams, whipped cream, sauces and soups at the right temperature, and with the degree of texture and lightness the cook desires.
Their greatest virtue is their simplicity: thanks to an innovatory rising tube system the syphon works at the touch of a button.
Thermo XPress Whip is a perfect dispenser because of the stability provided by an anti-slip base, ideal for the kitchen and for the bar, so versatile that it can even be used by the customer… and clean, since it comes with an anti-drip tray.
A whole revolution is taking place in the kitchen: no more dependence on the refrigerator or the bain marie. The Thermo Whip is the first cream whipper with thermal properties: it conserves the temperature of the preparations it contains, which makes it indispensable for use not only in the kitchen, but anywhere where cooks have to serve their dishes.
Inside it, sauces, soups and hot or warm foams are kept at the ideal temperature for three hours, and preparations that have to be served cold for eight hours.
From a conventional cream whipper modified to supply new applications, since 1994 Ferran Adria(El Bulli, Girona) has been developing a technique for making foams and preparing sauces of all kinds.
The Gourmet Whip syphon is a cream whipperto which air is added by means of compressed aircapsules. Thanks to that simple principle we canturn practically any mixture into foam, sweet or savoury, cold or hot. It is all a matter of filling the syphon with the desired mixture, screwing on the top, loading it with the air capsules, shaking it,leaving it to rest in the refrigerator or bain marie, and our foam is ready for tasting.
Heat assisted food blender
• The chef ’s professional heat assisted kitchen blender, chop, blend, emulsify, grind, mill and mix whilst you electronically monitor your process
• Time, temperature and speed are easily controlled
• 1800 watt motor is powerful enough to take the strains of the modern industrial kitchen
• Induction system of heating reduces cooking time
• Efficient power consumption
• Safe to use as it does not output direct heat
• Two 2 litre stainless steel bowls with blades
Specifications
Dimension: 42 x 30 x 26 cm
Weight: 5 Kg
Motor: 1800W
Heat assisted food blender
• Time, temperature and speed are easily controlledby dialing a knob
• Induction system of heating reduces cooking time
• Efficient power consumption• One 2 litre stainless steel bowl with blade
• Dishwasher safe (except blade)
• Measuring cup in lid
• Paddle insert for gentle stirring and whipping
• Basket which fits inside bowl for straining
• Steamer attachment
• Scales
• Cookbook and DVD
Specifications
Dimension: 42 x 30 x 26 cm
Weight: 5 Kg
Motor: 1600W
30% longer use of nitrogen
The container designed by the Food and Science Foundation (ALICIA). It is especially recommended for preparations using liquids at very low temperatures, such as nitrogen.
The Nitral bowl is 100% stainless steel to preventcracks; its inner coating is made of rubber and Teflon to minimise liquid evaporation and temperature transfer.
Turn any liquid into a soft, light cloud
It may seem incredible, but this small spray can turn any kind of liquid, as dense as oil, into a soft,light cloud. Indeed it is especially practical for spraying liquids like vinegar and any kind of oil;we can use it to dress salads cheaply and tastily and it is also excellent for healthy cooking with little oil.
Moreover, it is easy to operate — it is activated by an easy-to-use piston — and can be washed with soap and water, which makes it a highly recommendable product.
Water circulatory device with accurate temperature control
The Roner Compact is a 20lt bench top unit for sous vide cooking. The unit has evolved from the Roner digital and is the combination of a thermostat and a bowl in a single device, perfect for quantity sous vide cooking. The Roner 20lt has the added function of a countdown timer and a closed water circulation system to guarantee temperature stability for sous vide.
Time range from start up 1 – 24 hours operating 1 minute to 99 hours. All components in contact with liquid are made from AISI 304 stainless steel.
Specifications
Dimension: 26 x 37 x 67 cm
Weight: 15 kg
Power consumption: 2100W
Max volume at max temp: 20 lt
Temp range: +5° to 75°C
Stability: ± 0.5°C
Homogenity: ± 1%
Margin of error: ± 1%
Voltage: 230V / 50 Hz
Water circulatory device with accurate temperature control
The Roner Compact is a 45lt bench top unit for sous vide cooking in large quantity. The unit is the combination of a thermostat and a bowl in a single device, perfect for quantity sous vide cooking. The Roner 45lt has the added function of a countdown timer and a closed water circulation system to guarantee temperature stability for sous vide.
Time range from start up 1 – 24 hours operating 1 minute to 99 hours. All components in contact with liquid are made from AISI 304 stainless steel.
Specifications
Dimension: 26 x 70 x 67 cm
Weight: 21 kg
Power consumption: 2400W
Max volume at max temp: 45 lt
Temp range: +5° to 75° C
Stability: ± 0.5°C
Homogenity: ± 1%
Margin of error: ± 1%
Voltage: 230V / 50 Hz
The thermostat, developed by Joan Roca (El Cellerde Can Roca, Girona) and Narcís Caner (La Fonda Caner, Girona), can create a bain marie with a constant, identical temperature in the whole container perfect for sous vide cooking. The unit can control low temperature sous vide cooking, between 5° and 95°C and can be adapted to any kind of container with a maximum capacity of twenty litres. Because of its characteristics, the Roner is used for sous vide cooking and for pasteurising food prepared with traditional techniques.
• Temperature control & microprocessor LED screenMax. volume at max.temperature : 20 litres
• Circulation pump
• Adjustable flow for external stirring and tempering
• All components in contact with liquid are made from AISI 304 stainless steel
• Safety level floater that disconnect heater in case oflow liquid level
Specifications
Dimension: 28 x 18 x 19 cm
Weight: 3.9 kg
Power consumption: 2000W
Voltage: 230V
H20 flow: 12 L/min
Operating temperature: 5 to 1000
Pump pressure: 150 Mbar
This is the natural evolution of the model launched in the year 2000. It consists of an all-in-one thermostat and bain-marie container. It has the added function of a countdown timer and owing to its 5-litre capacity, a closed water circulation system is not necessary. As its predecessors, the Roner and Roner compact, the Roner Domo is perfect for cooking small portions by sous vide or reheating previously cooked sous vide food.
Specifications
Dimensions: 26x37x26
Power consumption: 600w
Weight: 5.1kg
Max volume at max temp: 5lt
Temp range: +5° to 75°C
Stability: ± 0.5°C
Homogenity: ± 1%
Margin of error: ± 1%
Voltage: 230V / 50 Hz
Distils and impregnates. The only limit is that of the imagination.
Rotaval distils solids and liquids at low temperature enabling the purest aromas to be captured and the best essences obtained. Rotaval distils, reduces and impregnates.
The Rotaval is a new example of technology application in the kitchen, an instrument that uses the technique of solid distillation at low temperatures using a vacuum pump.
Developed in collaboration with the Alicia Foundation (Food and Science),it evolved from the Rotavapor. The Rotaval, used in chemical laboratories,permits the distillation of any type of product be it liquid or solid, as long asit is humid, which means that it allows the capture of the purest aromas and essences of almost everything, up to the point of being used to impregnate products with hints of sand and sea.
Multiple applications can be used to:
• extract the alcohol from alcoholic beverages obtaining an excellent spirit,
• obtain reductions where cooking and oxidation ofthe product is avoided,
• carry out reflux cooking,
• impregnate some solid products with liquids,
• make marmalades and jams where all the original taste is pre-served as the product isn’t cooked.
Specifications
Evaporation capacity: 50/300ml
Rotation speed: 20/200rpm
Power consumption: 1800W
External dimension: 58 x 45 x 79 cm
Weight (nett): 37kg
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