Kitchen 4.0

Sogeco is Precise.

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  Vacuum cooking

  The use of vacuum as a cooking technique enhance the flavours and aromas of the food without dispersing the vitamins and mineral salts, reduces the weight loss of the product thanks to non-evaporation of the water in the food and finally, with the use of low temperature steam, tenderer food is obtained. The use of delicate steam prevents the proliferation of all those heat-resistant bacteria that may be present in sleeping form in foods placed under vacuum. The use of a core probe, especially in the case of cooking of meat or fish, is recommended to ensure the degree of optimal temperature and to obtain the best hygienic and organoleptic results. This technique is perfectly suited to dishes like fish, red meats, white meats and vegetables.

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  Pasteurisation

  The term “pasteurisation” comes from Pasteur who in 1860 discovered that when wine was heated to 60 degrees and this temperature was maintained for a few minutes, it could be preserved for long periods. It is a heat treatment used to destroy all pathogenic forms and most vegetative ones, the micro-organisms present in the food, as well as deactivating the enzymes. Pasteurisation is not able to devitalise thermophilic micro-organisms (those that reproduce at temperatures between 50 and 60 degrees) or spores. Usually pasteurisation is combined with other systems of preservation such as refrigeration, the addition of chemical substances and vacuum packaging. The duration of treatment and the temperatures reached depend on the food and the degree of contamination.

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  Pot technique cooking

  Pot technique cooking is a culinary technique that has regained popularity, inspired by the classic preserves. It is used to produce healthy cooking and at the same time to preserve the flavours and organoleptic qualities of the foods. Being a highly effective method of cooking, it has been re-evaluated by many chefs who today use it for the preparation of a variety of dishes.

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  Hard boiled eggs cooking

  The cooking of hard-boiled eggs with the traditional method uses large quantities of water, energy and time quite unlike the very short times of a combination convection and steam oven. Thanks to our combi oven it is possible to cook eggs saving energy and time. Cooking large quantities of eggs in a single stage with steam at 100°C without the participation of operators, makes eggs softer and tastier. Moreover, thanks to the short cooking times there is no formation of iron sulphides that cause the unsightly green veining typical of overcooking.

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  Chicken cooking

  The cooking of chickens using the special grills makes the process faster thanks to the method of forced air that penetrates inside the chicken. Shorter cooking times, greater crispness and the possibility of cooking in different phases: Phase 1 - 230°C - external cooking; phase 2 - 170°C - cooking of meats. Thanks to this method of cooking, meat will be juicier and tastier.

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  Grilling

  Grilling can be considered the modern variant of one of the most ancient techniques, that performed directly over the fire. The food is cooked on a preheated grill: the high quantity of heat allows rapid browning of the food. The most important thing in grilling is the ability to reach the correct balance between the quantity of heat and the correct distance between the heat source and the dish, in relation to the thickness and type of food to be cooked.

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  Fish sanitisation

  Raw fish can be the involuntary carrier of a nematode worm named Anisakis, which is harmful to humans, that can even migrate to the new host several hours after been fished, with very serious consequences as intestine perforation. Legislation (EC Reg. 853/2004) states that anyone intending to serve raw fish may obtain supplies of product that has already undergone a pre-cleaning process or purchase fresh produce and process it directly at the place of consumption. These procedures should also be applied to marinated or salted fish and to certain species of fish (herring, mackerel, sprats, wild salmon) if cold-smoked (below 60 degrees).

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  Blast chilling

  “Blast chilling” means bringing the temperature at the core of the product from +70°C to +3°C in the shortest time possible and in accordance with the HACCP hygiene regulations. Qualitatively, blast chilling a cooked food not only prevents the growth of bacteria but also increases the shelf life of the product and it helps to maintain its original quality. It contains the weight loss of the product during the cooling phase (positive chilling) to +3°C, obtaining a succulent product that will last longer and that, after being regenerated, will be as tasty as if it had been freshly cooked. It also allows scheduling work in the kitchen using downtime to produce what will be used throughout the week.

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  Drying

  Drying removes water from foods, preventing the proliferation of microorganisms.
  At low temperature, it does not affect the nutritional value and allows the obtaining of high quality products. It is a delicate process of food preservation that preserves vitamins (except those that are most susceptible to oxidation such as vitamin C), minerals and enzymes. The ideal temperature for dehydration is between 40 and 50°C. Temperature control is essential: excess temperature fluctuations destroy enzymes whereas lower temperatures are not effective and expose food to greater oxidation, promoting vitamin loss.

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  Mixed slow cooking

  This is one of the most important and unexpected findings in the culinary industry: slow cooking was discovered in the middle of
  the 18th century by the Count Rumford. Having forgotten a pork leg in the oven overnight, the next morning he was surprised to see that the meat was perfectly cooked and juicy. Slow cooking brings out the goodness of the ingredient, preserves its essences and flavours. It also dissolves the connective tissues, leaving the meat extremely tender. Temperature control is the basis of slow cooking and it is the most important component in the success of the dish.

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  Steaming

  Steam cooking involves a cooking process that is light and natural while respecting the organoleptic qualities and the nutrient substances of foods. Steaming in a combi oven allows foods to be in contact with water in the aerial state and, unlike traditional immersion boiling, foods do not lose all those water-soluble substances naturally present such as mineral salts and vitamins. Thanks to the advantage of being able to use multiple levels inside the oven and the use of special diffusers, allowing the steam to be distributed evenly in the cooking chamber the exchange of flavours between dishes is avoided in addition to time and energy savings. Unlike boiling, healthier and lighter foods are created without the excessive use of condiments and without overcooking, typical of immersion cooking.

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  Dry cooking

  Convection cooking, it takes place through the forced circulation of hot air, which transmits to the food the heat needed for cooking. Unlike traditional methods of cooking, dry cooking confers to the food more flavour and aroma because the calorific exchange is quicker and therefore the aromas, naturally present in foods, remain inside the same. This cooking method is ideal for first courses such as meat as well as being suited to side dishes and confectionery. It is also suitable for browning, gratin baking, roasts and skewers. Thanks to the use of special bidirectional fans convection cooking is always uniform and ensures excellent results. Several foods can also be cooked at the same time given that with this method the flavours are not mixed.

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