Kraftfull ultraljudsgenerator som med ett titanspröt skapar chockvågor som kan användas för att homogenisera vätskor och emulsioner samt slå sönder cellväggar i bl a grönsaker.
Utilising High Powered Ultrasonic energy delivered by a titanium tipped shaft, they provide the ability to extract flavours, emulsify or modify the texture of ingredients in a short space of time and with the minimum of fuss. A few examples of their use are instant oak-aging of spirits and the production of no-egg mayonaise, but their uses are bound only by the imagination of the chefs using them.
Ultrasonic Homogenisers have historically been used in labotatories to prepare samples for further testing and it is only recently that the application of Utrasonic Cavitation ( shock waves ) has been pioneered for use in creative culinary environments. Ultrasonic devices have a huge range of applications and a proven record of performance, reliability and effectiveness. They have been used for a long time in the food processing industry, e.g. to emulsify immiscible liquids or to extract intra-cellular materials.
Modern high-tech kitchens and chefs making molecular cuisine can now use them to prepare remarkable meals, which surprise the diner with new, intensive flavours.
In March 2010 Michelin star chef Sang-Hoon Degeimbre – chef and owner of the famous restaurant L’air du temps in Noville sur Mehaigne (near Namur, Belgium) – presented ultrasound as an innovative technique to prepare extraordinary dishes on Starchefs.com. Using sonication he can extract the most aromatic and flavourful elements of each food ingredient to create a freshness of taste that would normally be destroyed during the cooking process.