Description

The Besser Vacuum Sonicook introduces ultrasound technology to professional kitchens, opening new possibilities for experimentation with unique textures and flavours. This innovative approach enhances the organoleptic quality of food, delivering distinct textures and intense flavours. It operates in different modes—SONICATION only, COOKING only, or SONICATION + COOKING. In vegetable preparation, ultrasound accelerates ripening processes, intensifies flavours, and alters colours and textures, while in meat, it mechanically tenderizes, mimicking a longer aging process in a fraction of the time. Ultrasound treatment sterilizes all food, extending shelf life and ensuring food safety. The Sonicook cooks at low temperatures in a thermostatic bath using the sous-vide procedure, either simultaneously with sonication or as a standalone process. This allows chefs to save time and experiment with innovative combinations of the two treatments. Furthermore, the ultrasonic treatment efficiently extracts essential oils; for example, it can extract lemon peel essential oils in just one hour, which is equivalent to over three days of traditional maceration, making the Sonicook a valuable resource in bartending.