UltraBag is ideal for preparing consommés, making stocks and in general, cooking large quantities of ingredients; in these processes it reduces the amount of water the cook needs to use and saves a great deal of time, since there is no need to strain or clarify consommés, fruit puree’s etc.

Also available in 100um

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We currently have stock of Black and Multicoloured units – please advise colour choice when ordering.

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• The spheres float on the surface of liquid in open tank and thereby greatly reduce the exposed liquid surface area – up to 90%.
• Dramatically diminish objectionable fumes and odours.
• A blanket of spheres also insulates heated liquid reducing evaporation and heat requirements.
• Spheres are hollow and will float on any liquid. Being smooth they ensure a much tighter surface cover.
• Polypropylene, non-toxic and able to withstand continuous working temperatures of 110° C (230°F).

Freight to be charged if applicable

Warranty for the Sous Vide Thermal Blanket is 12 months for manufacturer parts.

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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 Micro is a new example of technology applied 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 as it is humid, which means that it allows to 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.

It can be used to extract the alcohol from alcoholic beverages obtaining an excellent spirit, to obtain reductions and to carry out reflux cooking.

Multiple applications can be used to:

• extract the alcohol from alcoholic beverages obtaining an excellent spirit,
• obtain reductions where cooking and oxidation of the 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.

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• 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
• 2 litre stainless steel bowl with blades

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The Gastrovac is a compact appliance for cooking and impregnating in a vacuum. It is patented in over 160 countries and developed with the Universidad Politécnica de Valencia and the cooks Javier Andrés (La Sucursal Restaurant, Valencia) and Sergio Torres (El Rodat Restaurant, Jávea).

It functions as follows: by creating an artificial low pressure, oxygen-free atmosphere, the Gastrovac considerably reduces cooking and frying temperatures, maintaining the texture, colour and nutrients of the food. Moreover, the Gastrovac creates the “sponge effect”: when the atmospheric pressure is restored, the food absorbs the liquid around it, allowing infinite combinations of foods and flavours.

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