cooking mussels and clams in vacuum

With Pressure the blanching is perfectly uniform on all tomatoes, resulting all easily and equally peelable while remaining raw inside.

With Pressure the broccoli are cooked perfectly and in 1 minute they are ready! Flavors and colors are enhanced.

Cooking zucchini perfectly, keeping its texture and taste intact is a delicate operation. Pressure makes it simple and immediate.

Cooking chards means maintaining the color and integrity of the leaf, enhancing its delicate taste. Pressure allows this and more, with uniform and consistent results.

Whether white or green, asparagus is one of the most delicate vegetables and requires careful cooking. Pressure preserves its color, taste, and texture.

With Pressure you can prepare 1 clam sauté in about 1 minute. You just need the clams rinsed in water, without the need to leave them to soak. Pressure with the force of pressure and steam combined opens and cook all the clams. The texture remains hydrated and soft even when cooled. With Pressure you can steam up to 100 kg mussels in an hour.

The strength of the pressure combined with the ability to transmit the heat of steam make Pressure the best healthy cooking system in the market. While pressure helps to reduce time, reducing the loss of nutritional values of foods, steam penetrates foods by forcing liquids into them. The result? Reduced weight loss; no loss of nutritional values; unparalleled color quality; natural flavor.

Pressure is the ideal tool to cook the cod and prepare it for creaming. The fish remains soft and compact, absorbing no excess water. A smooth creaming is assured.