Low-temperature cooking

Enhances flavours, safeguards nutritional values,
increases the quality of foods

Enhancing the organoleptic qualities of raw materials

Meat, fish, vegetables: the dishes will be enhanced with low-temperature cooking. A technique for the preservation of the flavours,
colours, and consistency of the dishes, which, thanks to the slow and non-aggressive cooking, gives surprising results.
Combined with the electronic ventilation and humidity control of Nortech Plus,
it allows you to cook the product evenly without drying it.

Night cooking/blast chilling cycle

Optimize work by taking advantage of dead times such as the night hours, with pre-set and customizable
and customizable cycles that, after the low-temperature cooking of Nortech Plus, will automatically proceed to the blast chilling
and preservation of the food.

Vacuum and jar cooking

Low-temperature cooking is ideal for Vacuum and Jar cooking,
delicate processes that do not attack the product, enhancing its nutritional and organoleptic characteristics.
In Vacuum cooking, the use of the Nortech Plus core probes makes it very effective
to simultaneously prepare different foods that require different temperatures at the heart.

"Delta T" cooking

The delta t cooking allows to keep unchanged the temperature difference
between the cavity and the heart of the product, allowing a slow and delicate
cooking and enhancing the quality of the food without compromising the structure.

Our series of low-temperature cooking:

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