Cook & Chill
Cooking and rapid chilling to preserve quality.
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Pressure cooking
Up to 0.45 bar: shorter cooking, higher yield.
The pressure versions of Cucimix, Figaro, Betterpan and Baskett cook at up to 0.45 bar. According to the manufacturer, cooking is up to four times faster (up to 70% time and energy savings), yield is up to 30% higher because less evaporates, and more nutrients stay in the food.
Safety: electronic and mechanical controls protect the operator. The system seals the vessel hermetically only after residual air has been removed, restores ambient pressure at the end of the cycle by rapid steam condensation, and allows the lid to open only when it is safe.
Book a demo with your own recipe
Write to us and we will arrange a demo, a cooking test or a quotation. For a quick reply, use the WhatsApp button as well.