MASTER-COOK

Double-walled heating uses a heat transfer fluid (water or thermal oil) circulating between two walls for even heat distribution, ideal for products sensitive to burning. Direct heating uses electric heating elements in contact with the product, offering faster heating but requiring constant stirring. Double-walled heating eliminates hot spots and preserves the quality of delicate preparations such as creams and sauces, while direct heating is better suited to less sensitive products and quick cooking times.

Optimization depends on the type of preparation: for bread dough, a gradual temperature increase (1-2°C/min) up to 35-40°C; for pastry creams, strict control at 85±1°C with constant stirring; for thick sauces, a reduced stirring speed (20-40 rpm) to avoid incorporating air. The ideal starting temperature is room temperature for preparations containing starch, with a gradual increase to activate gelatinization without lump formation.

The PID controller maintains the temperature with an accuracy of ±1°C, eliminating variations that can affect the texture and stability of products. This precision allows for perfect cooking of creams without the risk of coagulation, precise tempering of chocolate with optimal crystallization, and effective pasteurization without overcooking. For sensitive products such as yogurts or egg-based sauces, this guarantees consistent quality and reduces losses by 15-20% due to temperature variations.

Variable agitation allows you to adjust the mixing intensity according to the viscosity: low speed (20-40 rpm) for thick pastes and products prone to breakage, medium speed (40-80 rpm) for standard creams and sauces, and high speed (80-150 rpm) for fluid preparations and homogenization. The integrated scrapers perfectly follow the contours of the bowl, eliminating stagnant areas and ensuring uniform heat transfer across the entire surface, reducing cooking times by 15-25%.

Pastry creams and dairy desserts particularly benefit from precise control to prevent coagulation. Bread doughs and pastries achieve controlled and reproducible fermentation. Emulsified sauces (mayonnaise, cold sauces) maintain their stability without emulsion breakdown. Chocolate and confectionery reach perfect tempering with controlled crystallization. Starch-based preparations (thickened sauces, purées) avoid lump formation and obtain a smooth and homogeneous texture.

Integrated clean-in-place (CIP) reduces cleaning time by 60-70% and eliminates the risk of contamination during disassembly. Automated programs ensure perfect cleaning reproducibility, essential for HACCP and IFS/BRC standards. The system uses 40-50% less water and detergent thanks to optimized cycles. For productions with frequent recipe changes, this allows for increased flexibility and reduces downtime between batches.