e-Cooking

e-Cooking® combines in a smart way the effects of electroporation and pulsed ohmic heating in the preparation of food products. This results in better conservation of the original nutritive value and the original flavor, colour, structure and taste.

 

Reference chicken filet after preparation in a frying pan

Outside layer reached temperature > 150°C to reach inside temperature  75°C.

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Chicken filet after e-Cooking®

Homogeneous cooking at low temperature (75°C).

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