The incredible, unique feature of HotmixPRO Master is its ability to create a vacuum in its bowl while working, so in addition to all the great features of the
Gastro model, it allows you to:
-Vacuum cooking or chopping with amazing results! Vacuum lowers boiling temperatures, so the taste and colours of your ingredients stay 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 oxidation. Also,
it guarantees a constant specific weight and the absence of aerobic bacteria (no air, no aerobic bacteria).
-Vacuum chopping with no chromatic alterations due to oxygen.
-Vacuum reducing, thanks to the low temperatures. It concentrates the flavours of the ingredients with a process that does not change the colours and
volatile aromatic components do not get lost.
-Vacuum soaking is a technique that 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”
-Vacuum drying is 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.