Dehydrators for gastronomy
Drying machines were basically machinery used for preserving food but with their entry into gastronomy in 2002 (Charlie Trotter, El Bulli) they became an essential tool for modifying the flavours and textures of a wide variety of products by extracting the water. The learning and control of drying allows us to turn very simple foods such as fruit puree or yoghurt into authentic delicacies, marinated meats or fish into luxury snacks, oblat with an infinite number of flavours, shapes and fillings, chocolate and coffee papers, delicious crunchy sponges based on egg white, fruit skins, crystallised flowers, etc.
But beyond this, we can also use them to make a wide variety of products with a variety of textures and flavours.
But beyond gastronomy, a dehydrator can become one of our best investments such as the production of natural yoghurts in hotels or rural houses always with the own seal of each establishment.
But beyond gastronomy, a dehydrator can become one of our best investments such as the production of natural yoghurts in hotels or rural houses always with the own seal of each establishment.
Discover our options and try their effects on different ingredients. See how the flavours appear concentrated and surprise your customers.
Are you ready to start experimenting with this technique?
What are you waiting for?
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