The OCOO - PRO revolutionizes professional cooking with its innovative double boiling system, which allows you to cook with controlled temperature and pressure to extract the maximum flavour from the ingredients. This double pressure cooker offers intensely flavoured extracts, ideal for both pre-preparations and final dishes.
Features:
Aroma Preservation: Unlike traditional pressure cookers, the OCOO - PRO keeps the steam and aromas inside, concentrating all the flavours and avoiding the loss of nutrients. Low Temperature Cooking: Cooks with total precision at low temperatures, preserving the organoleptic characteristics of the food. Capacity: Equipped with a 4.5 litre inner pot, ideal for large quantity productions. Versatility: It allows a wide range of culinary techniques to be carried out.
Cooking Techniques:
Liquid-based flavouring: macerations, infusions, decoctions, extracts. Sweet or fat confits, pickles, pickles. Stews and casseroles. Fermentation of doughs, products and yoghurts. Cooking of whipped doughs, also steamed (Bao). Cooking of vegetables without pre-soaking. Cooking under pressure in liquids or steam with temperature and time control. Steam bain marie: flans, royales, pâtés and farces. Black garlic and confit of products in honey. Millenium egg.Jams and syrups. Reductions, broths and clarified consommés. Soups and creams. Pasteurisations. Black vegetables.
