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Low-temperature ultrasonic cooking - cm 36 x 56 x 38 h
Low-temperature ultrasonic cooking - cm 36 x 56 x 38 h
Low-temperature ultrasonic cooking - cm 36 x 56 x 38 h
Low-temperature ultrasonic cooking - cm 36 x 56 x 38 h
Low-temperature ultrasonic cooking - cm 36 x 56 x 38 h
Low-temperature ultrasonic cooking - cm 36 x 56 x 38 h
Low-temperature ultrasonic cooking - cm 36 x 56 x 38 h
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%product-name%%product-name%
Low-temperature ultrasonic cooking - cm 36 x 56...
Low-temperature ultrasonic cooking - cm 36 x 56...
Low-temperature ultrasonic cooking - cm 36 x 56...
Low-temperature ultrasonic cooking - cm 36 x 56...
Low-temperature ultrasonic cooking - cm 36 x 56...
Low-temperature ultrasonic cooking - cm 36 x 56...
Low-temperature ultrasonic cooking - cm 36 x 56...

Low-temperature ultrasonic cooking - cm 36 x 56 x 38 h

BES-SONICOOK
BES
BES-SONICOOK
€4,093.08 €4,449.00 -8%
€4,093.08 Senza tasse €4,993.56 Con tasse €4,449.00 Senza tasse
Tax excluded
Shipping times: from 3 days to 15 working days

Low-temperature ultrasonic cooking - Model SONICOOK - Capacity tank 25 Litres- Digital panel - Stainless steel frame - Dimensions machine cm 36 x 56 x 38 h - Monophase

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Low-temperature ultrasonic cooking SONICOOK model
Ideal for: Small businesses
Dimensions product Cm 36 x 56 x 38 h
Dimensions packaging Cm 40 x 70 x 40 h
Net weight 18 kg
Warranty 12 months
Standard CE
Origin Italy
TECHNICAL DATA
Delayed Start Max 24 H
Panel Digital
Capacity tank 25 Liters
Structure Stainless steel
Power 2.1 Kw
Power supply: Monophase V230-50-60 Hz
GENERAL FEATURES
Display
LED indicating whether time or temperature value is on the display
ECO function LED
ECO activation button
Program number - value selection button
Start button - work cycle pause
Program parameters selection button
Working cycle stop button
With SONICOOK, for the first time it is possible to treat food in kitchens with ultrasound, with all the advantages this technique brings, and cook it at low temperature in the same water bath. A separate or simultaneous stages.
On meats, ultrasound acts mechanically, making them softer, with an effect similar to maturing, but in an extremely shorter time, and the flavors also change significantly just as in a maturing process.
On vegetables, ultrasound accelerates the ripening processes, accentuating their flavors and thickly changing their colors and textures. Sonification succeeds in softening even previously hard and woody textures
Sonicook's Ultrasonic treatment significantly reduces the bacterial load of food, imparting a positive impact on food safety and consequently increasing shelf life
Ultrasonic treatment, allows for the extraction of essential oils in a very short time making the Sonicook a great asset in bartending and pastry as well
With the Sonicook it is possible to cook at low temperature in a thermostatic bath, with the classic sous-vide procedure. Cooking can be done at the same time as sonication or as a stand-alone procedure. This makes it possible to optimize time.

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