HOTMIXPRO MASTER

HOTMIXPRO MASTER

Kitchen appliance for professional vacuum cooking

From 24°C to 190°C, 16’000 rpm, 12 hours of continuous work… and the incredible ability to make vacuum in its bowl while working!

The incredible, unique feature of HotmixPRO Master is its ability to create vacuum in its bowl while working.

It has a powerful motor (1800W), capable of very high speeds (up to 16’000 rpm), and it can cook up to 190°C (374°F) with degree-by-degree temperature control (1°C increments).
Thanks to these features, HotmixPRO Master is suitable for almost every recipe, such as creams, jams, sauces, doughs, reductions… its high temperatures even allows caramelization of sugars!

What’s more, it comes with a few revolutionary features, that will really improve your workflow.

Features such as the WT function, NEXT, and the programmable recipe memory.
On top of that, vacuum opens many new paths in your kitchen:

• Vacuum cooking or choppingcan lead to amazing results! Vacuum lowers boiling temperatures, so taste and colors of your ingredients stays unaltered. It is useful in the production of sauces and all creamy products. Where there’s no air there’s no oxygen, where there’s no oxygen here’s no oxydation. Also, it guarantees a constant specific weight and the absence of aerobic bacteria (no air, no aerobic bacteria).
• Vacuum reducingleads to intensification of your recipes taste, thanks to the low temperatures. It concentrates the flavors of the ingredients with a process that does not change the colors, and the volatile aromatic components do not get lost.
• Vacuum soakingis a technique which offers amazing results. During the creation of the vacuum in the bowl, any air contained in the food will be eliminated as well.
  Then, thanks to a particular connection, when stabilizing the atmospheric pressure it’s possible to insert a gas or a liquid to “soak” your preparation.
• Vacuum dryingis a very efficient technique to dry food, because high temperatures are not necessary. This way, the volatile, heat-sensitive aromas won’t deteriorate. This technique can be used also to improve a “texture” – for example, when drying a meringue