CentriCook Chiller, Centrifuge for cooking and drinks with cooling function - 100% Chef
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The CentriCook Chiller is a revolutionary refrigerated centrifuge for gastronomy, created to deliver crystal clear flavors without compromising quality or naturalness. It reaches an impressive speed of 4000 RPM in less than 15 seconds and then efficiently separates juices, broths and vegetative waters without the need for pectinases, thickeners or heating.
The built-in cooling further improves results by coagulating fat and unwanted particles, making them easier to remove. In addition, chilling helps preserve color, freshness and natural flavors by minimizing oxidation, as well as helping to give a silky texture to concentrated essences and create ultra-clear juices and broths.
Perfect for creative cocktails and gastronomy
Want to create elegantly clear cocktails, refined sauces or pure vegetable and fruit essences? The CentriCook Chiller enhances your creativity by preserving the natural flavor profile of the raw material, without the acidity or texture change that enzymes and other methods can bring.
Efficient and user-friendly
Clarifies 1 liter of liquid in about 10 minutes.
Comes with 4 x 250 ml containers for flexible handling.
Automatic temperature, speed and time control via a clear front display.
Quiet and stable operation with safety system that prevents opening during operation.
Explore new possibilities in the kitchen - from crystal clear broths to innovative drinks and smooth fruit essences. The CentriCook Chiller takes your gastronomy to the next level!
Size: 57 x 67 x 37 cm, Weight: 85kg.
If you need inspiration for uses of a centrifuge with cooling function, here are some suggestions on what you can do with it:
Extraction and Clarification
1. Clear juices and essences - Separate liquids from fibers in fruits and vegetables to get ultra-clean juices and essences, such as a perfectly clear tomato essence or watermelon juice.
2. Cleaner oils - Extract and clarify flavored oils, such as basil oil or chili oil, by separating liquids and solids.
3. Alcohol-free cocktail bases - Create crystal-clear bases for mocktails by removing particles from citrus juice or ginger juice, for example.
Texture and Texture Changes
4. Condensed Milk or Cream - Separate cream fat from liquid to create a thicker, more concentrated cream or milk with richer flavor.
5. Butter in a new way - Centrifuge fresh cream at low temperature to create an ultra-clean butter emulsion, or separate the buttermilk from the butter in a controlled way.
6. Softer nut butters - By separating oils from nut butters, you can create a more homogeneous and smooth texture in, for example, almond or peanut butter.
Innovative Dessert Applications
7. Perfect sorbet base - Centrifuge fruit purees to separate excess liquid and get a more intense flavor in sorbets.
8. Dairy-free ice cream - Separate proteins and fats from vegetable sources (e.g. coconut or nuts) to create a more homogeneous and smooth texture.Clear syrups and sweeteners - Separate and purify syrups from fruits or plants to get crystal clear and intense flavors in desserts.
Gastronomic Fats & Emulsions
10. Chilled Flavored Fats - Create chilled, flavored fat bases by separating butter or oils from flavorings, such as coffee butter or vanilla oil.
11. Avocado or Nut Oil - Press and separate oil from avocados or nuts with high precision, to obtain pure and unfiltered oil with delicate flavor.
12. Vegetable butter substitutes - Separate coconut fat or cocoa butter to create innovative fat-based ingredients for vegan dishes.
Aromic Extraction & Concentration
13. Clear Broths - Faster and more efficient clarification of broths and consommés without the need to use gelatin or egg whites.
14. Concentrated Herbal Essences - Create intense extracts from fresh herbs such as basil, mint or coriander without heating them and losing aromas.
15. Natural Coloring Pigments - Extract and purify pigments from beets, turmeric or spirulina to create natural colorants without particles.
Experimental and Fine Dining
16. Flavor Enhanced Waters - Separate subtle flavors from fruits, herbs or flowers and create delicate flavored waters with pure taste.
17. Chill-stable mousse - Separating proteins from dairy or vegetable alternatives allows you to create more stable mousses and foams.
18. Centrifuged cocktails - Perfectly clarified and chilled cocktail ingredients, such as a centrifuged Bloody Mary where tomato juice is clarified but the flavor is preserved.
19. Wine reduction without heat - Separate and concentrate flavors in wine or spirits without the need to heat it, preserving volatile aromas
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Delivery and freight
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Weight: 85000 Delivered article number: 30/3022
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