Share the taste: the revolution in the professional kitchen

07 may 2020
Share the taste: the revolution in the professional kitchen

Share the taste, the recent payoff chosen by Firex, merge our image always linked to big size machines, able to produce large quantities of food, therefore for communities and central kitchns, with a new concept of high-quality food and taste.

Share the Taste and Quality in Quantity

Share the taste is extremely linked to Quality in Quantity: replicability and standardization of the plates but of first class. Sharing Italian taste and culinary culture with Firex is possible and simple.

All this, thanks to a proposal of machinery that allows to transform every professional kitchen into a laboratory of taste: they are easy to use, with high technology and automation and therefore the winning recipe of the chef, even a Michelin one, can be reproduced in large quantities, always with the same result. Hence it is possible to share the "taste" with entire communities, with a large audience. A good taste, however, made democratic and shared.

A new revolution called CUCIMIX

A real technological revolution made available to kitchens all over the world. A condensation of technology, saving time, manpower and energy consumption within a wide range of machines. Firex's flagship, Cucimix. It is the line of direct heating cookers with programmable mixer capable of managing process temperatures from 20 to 220 ° C. Always equipped with at least 2 temperature probes, one placed in the heated bottom, just 2 mm away from the product, the other one, in direct contact with the food. Their contemporary use, allows you to manage temperatures with the utmost precision, making Cucimix the perfect ally for both the most delicate cooking and those in which high temperatures are required. As standard, the new FTC: Firex Touch Control system that allows you to easily save multi step programs, making it possible to execute and replicate your recipes indefinitely, also assisting the operator throughout the process. The Cucimix mixer is designed to exploit the entire heated surface: the result will always be a product cooked in a uniform and homogeneous way. A single machine capable of cooking under pressure with significant savings in cooking times, energy, water and installation consumption, increasing productivity exponentially. Ideal for creating an infinite series of processes with always perfect results: stews, sauces, sauces, soups, bechamel, but also custard, jams, jams and caramel

Jason D. Hall, Certified Master Chef:”The benefits of Cucimix are truly one of a kind.  There is nothing else on the planet that lets us have the ability to fully automate a recipe to the degree of mimicking exactly how any of us cook.  The ability to have hundreds of total options available in order to handle each product that is entered into the unit to meet and exceed a hyper-consistent result every single time is unprecedented. From delicate process like pastry cream and pectin or sugar based products to savory applications like béchamel, stews and braises, we can mimic every motion, temperature and time change variable that any of us may apply to our signature recipes.  This gives us the confidence that once we have a program, no matter who the user is who pushes “start” it gives us the same result as if we were standing over the stove for the entire length of cooking.  Since this is now an automated process we are cutting labor by up to 70% in some cases. We can have anyone listen for the prompt to put the next ingredient into the unit while they are devoting their time to another task in the kitchen”. 

Do you want an example on how to use Cucimix?

Today Chef Jason offers: Chicken Curry. Download the recipe and the program for the Cucimix machine. You will get a successful dish to offer immediately to your customers.
 

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