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Cooking mussels and clams in vacuum

Thanks to steaming and vacuum cooking, mussels and clams are ready in 3 minutes. Salinity, softness, and sea taste are preserved and enhanced.

Cooking clams

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.

Cooking green asparagus

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

Cooking chards

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.

Cooking zucchini

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

Cooking broccoli

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

Peeling tomatoes

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

Smoker

Moduline presents Smoker, the line of low temperature ovens equipped with an external electric smoker and combine the advantages of low temperature cooking with the robust taste of smoking. To satisfy all palates, Smoker can be adjusted on three levels: soft, medium, and hard. Smoking is particularly suitable for cooking meat, but it can also be applied, at room temperature, to cold cuts, fresh dairy products, vegetables, raw meat, etc.

Cuttlefish fettuccine, low temprerature cooked, with summer gaspacho

Containing the food weight loss while cooking is very important not only for profitability, but also because it allows you to use almost all the raw material for the preparation of dishes. In fact, thanks to the greater availability of high quality raw materials, Chefs can unleash all their creativity in the creation of their recipes.

Pork shanks with beer and green apple

With a CHC082E of the Cook&Hold range you can cook up to 80 pork shanks per cycle, with a temperature of 95oC, consuming very little electricity. This static oven, thanks to its gentle heating “DELIWARM”, cooks at full load during the night, without the presence of staff in the kitchen, and, once finished cooking, passes to the holding cycle.