HotmixPRO Master thermal mixers with vacuum

The HotmixPRO Master range, one of the latest innovations added to the HotmixPRO selection, once again revolutionizes the niche of dynamic preparation, with its unique and extraordinary features.

Depressurizing the working area allows to:

• Grinding in vacuum condition, thus avoiding any color changes due to oxidation
• Cooking in vacuum condition grants results that are otherwise impossible, since the low boiling temperatures do not alter flavors and colors. It is a useful method for any kind of sauce or creamy product, because it prevents air (and thus oxygen) incorporation and consequent oxidation, granting a constant specific weight and the absence of aerobic bacteria
• Concentration/reduction is a technique that intensifies flavors, modifying them as little as possible in the procedure. Concentration in vacuum condition, with vapors extraction, is a modern, simple and effective variation of the technique, since it does not change the properties of the ingredients and generates a lower loss of volatile aromatic components.
• Flavor extraction without oxidation, at low temperatures, grants amazing results
• Impregnation/marinating/emulsifying under vacuum (with or without heating) grants extraordinary results compared to the common techniques because, during the depressurization, the air inside the ingredients will get extracted just like any other air in the bowl. Using a special connector, when the user is restoring the pressure, he will be able to insert a gas (or even a liquid) in place of the extracted air, thus effectively impregnating the preparation.

With the Master range all Chefs also has the same power, reliability and versatility like in Gastro range of high-performance thermal mixers; maximum speed of 16’000 rpm, temperatures ranging from -24°C to +190° C, a perfect temperature control and a programmable recipe memory.

This HotmixPRO Master range are with no doubt some of the most versatile and innovative products for any kind of food professional.

Master - cooking with vacuum

• Cooking with temperature up to +190°C with degree-by-degree temperature control
• Always perfect results, no matter the initial quantities and temperatures of the ingredients, thanks to the special WT function (Wait Temperature), which allows the user to start the timer only when the selected temperature is reached
• From 0 to 16.000 rpm*, with 26 different speeds in between, thanks to powerful professional motors from 1.200W to 1.800W
• Able to save your own recipes and send them via e-mail. More than 400 pre-stored recipes on the SD card*
• Set different subsequent steps of a recipe without the user intervention*
• Continuous operation up to 12 hours thanks to the TURBO AIR MOTOR SYSTEM*
• Self-diagnostics information display, upload of new software programs via web
• Motor never under stress. The recipes are always completed, thanks to the dynamic system of the motor thermal protection. When the motor is too much under stress, the software automatically stops it for few seconds, while all the other operating functions are still on. Then, it starts to work again. The stop and working time may vary depending on the effective temperature of the motor at that moment.

Master Breeze - cooling with vacuum

• Vacuum freezing or chopping down to -24°C can bring you amazing results! The vacuum gives that flavor and color of the ingredients remain unchanged. It is useful in the production of ice cream, granite and cold sauces. Where there is no air there is no oxygen, where there is no oxygen there is no oxidation. It also guarantees a constant specific gravity and no aerobic bacteria.
• Marinating under vacuum refrigeration is a technique that gives amazing results. When creating a vacuum in the bowl, any air contained in the food will also be removed. Then, thanks to a special combination, while stabilizing the atmospheric pressure, it is possible to introduce a gas or a liquid in order to "soak" the preparation and in addition under cooling conditions allows for exmaple meat to maintain its flawless color and taste.
• Vacuum drying is a very efficient technique for drying food as no high temperatures are required. In this way, the volatile, heat-sensitive aromas will not be degraded. This technique can also be used to improve the "texture" - for example when drying the meringue.