The VitaPrep and Pacojet food processing equipment distributed by Magrini forms the core of its new stand-alone division called Cooking Technology and Concepts. It will source innovative, cutting-edge hardware from Europe to help chefs experiment with new ways of developing taste, texture, flavour and appearance.
For example, the new Anti-Griddle uses cold rather than heat to seal the surface of food, quickly freezing sauces and purées to preserve texture and taste; the Gastrovac provides a way of cooking under vacuum that will preserve texture and retain nutrients and flavours; while the Vacpack vacuum packing machine combined with the Roner thermostat are essential components of a sous-vide system.
Stablemates in the new division include the Gourmet Whip (a compressed-air whipper for aerating foams and sauces), Fata Paper (a high-temperature transparent cooking paper), the Fakircook Grill (a process that cooks meat quickly from within to retain the juices) and the Superbag (a porous, inert filter for separating liquid from solids without having to skim or clarify).
To buy it, call 01543 375 311