GERHARDT KELLERMANN










GAGGENAU - VARIO PLUS [STUDY]
in collaboration with Dominique Beolet

These two cooking appliances open up new options for the molekular kitchen and expand
the existing gaggenau vario hob series. Shock freezing with liquid nitrogen: finger food
or desserts produced at lightning speed, with a spectacular show effect. Vaccuum cooking
at low temperatures, without wateror oxygen retains vitamins, minerals and the natural
consistency of the food.









 

ICY FRYER IC440

Activate the freezer-fryer by placing the cooking dish on it. Liquid nitrogen flows in safely,
dosed by using an adjustable switch. The developing vapour is extracted and channelled across
a corrugated aluminium tin which serves an additional cooling surface.

 

 

VACUUM COOKER VC450

The food to be simmered is suspended in the frame between two layers of foil.
The frame is placed in the vacuum station to extract the oxygen. Vitamins,
minerals and aromatic essences are locked in. On being activated, the glass
frame rises to the level of the food to be simmered and fills with water.

 

 


Samples













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