OCOO-PRO Automatic Double Cooking & Pressure Machine

(Availability 2-3 weeks)

OCOO-PRO Automatic Double Cooking and Pressure Machine

Red or Black?

The OCOO-PRO revolutionises professional cooking with its innovative double boiling system. This double pressure cooker offers intense flavour extracts from ingredients.

The OCOO-PRO revolutionizes professional cooking with its innovative double boiling system, which allows you to cook with controlled temperature and pressure to extract the maximum flavour from the ingredients. This double pressure cooker offers intensely flavoured extracts, ideal for both pre-preparations and final dishes.

Inspired by ancient Korean cooking techniques
Unlike in conventional pressure cookers, the steam inside the OCOO does not escape and so the vapours and aromas stay locked inside the pot.  It functions at low temperature with extreme precision and so preserves the organoleptic properties of the food. Ocoo enables the creation of  extracts, syrups, fermentations and other preparations, which would be virtually impossible to achieve without using this sytem.

Features:

Aroma Preservation: Unlike traditional pressure cookers, the OCOO - PRO keeps the steam and aromas inside, concentrating all the flavours and avoiding the loss of nutrients.

Low Temperature Cooking: Cooks with total precision at low temperatures, preserving the organoleptic characteristics of the food.

Capacity: Equipped with a 4.5 litre inner pot, ideal for large quantity productions.

Versatility: It allows a wide range of culinary techniques to be carried out.

Cooking Techniques:

• Liquid-based flavouring: macerations, infusions, decoctions, extracts.
• Sweet or fat confits, pickles, pickles.
• Stews and casseroles.
• Fermentation of doughs, products and yoghurts.
• Cooking of whipped doughs, also steamed (Bao).
• Cooking of vegetables without pre-soaking.
• Cooking under pressure in liquids or steam with temperature and time control.
• Steam bain marie: flans, royales, pâtés and farces.
• Black garlic and confit of products in honey.
• Millenium egg.
• Jams and syrups.
• Reductions, broths and clarified consommés.
• Soups and creams.
• Pasteurisations.
• Black vegetables.
• Find out more about the OCOO-PRO, including recipes and professional techniques, on the official ocooeurope.com website and on YouCook.