OCOO - PRO applies the principle of double boiling and cooks with controlled temperature and pressure to extract the maximum flavor. It allows obtaining extracts with an intense taste, suitable to be used as pre-elaborations and also as finished dishes. Unlike conventional pressure cookers, the steam created inside of OCOO - PRO does not escape. The vapor bonds with the aromas of the food, locked inside the pot. OCOO-PRO works at a low temperature with extreme precision, preserving the organoleptic properties of food.
OCOO - PRO is equipped with a 4.5L inner pot for large quantity productions. It offers a range of possibilities never explored before for hospitality and signature cuisine and allows the production of unique recipes that would be practically impossible without this system.
Cooking techniques with OCOO – PRO:
Aromatization with liquid: maceration, infusion, decoction, extract
Syrup or oil confit, pickles, and escabeche
Stews and hot pots
Fermentation of dough, produce or dairy (yogurt)
Cooking any kind of dough, even steamed (Bao)
Cooking legumes without soaking them previously
Pressure cooking with liquid or steam with controlled temperatures and time
Bain Marie: custard, Royale custard, pâtés and stuffing
Black garlic and honey confit
Jams and syrups
Clarified reductions, broths, and consommés
Soups and vegetable creams
On the official website ocooeurope.com and on YouCook you will find more information about OCOO-PRO, with recipes and techniques for professional use.