Centrifuges for gastronomy

Our gastronomy centrifuges are essential for innovative cooking and cocktail making. They allow you to extract the purest essence from food and separate clarified juices, transforming seemingly simple ingredients into differential components for creative dishes and cocktails.

Explore our range of centrifuges with different capacities and our refrigerated centrifuge capable of reaching -20C.

Designed to meet the production requirements of the professional kitchen and optimize your preparations.

Specially designed to meet the production requirements of the professional kitchen and optimize your preparations.

CentriCook

CentriCook

High performance uncooled centrifuge reaching  CentriCook is a high-performance, non-refrigerated centrifuge that reaches 4000 RPM in under 15 seconds. It's ideal for clarifying juices, broths, or vegetative waters without the need for pectinases, thickeners, or heat. Designed for high-precision work in both the kitchen and the bar, CentriCook separates juice from suspended fibers, concentrating the solids at the bottom and leaving a clear, clarified liquid at the top.

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CentriCook XL

CentriCook XL

CentriCook XL is an advanced, non-refrigerated centrifuge, clarifies 3 liters It reaches 4000 RPM in less than 15 seconds. It clarifies all types of juices, broths, or vegetative waters without the need for pectinases, thickeners, or heat. Designed for highly precise work in both the kitchen and the bar, CentriCook XL separates juices from suspended fibers, concentrating them at the base—where the purest essence of the ingredient remains, with a silky, almost imperceptible texture (the pomade). The clarified juice rises to the top, making it especially useful in mixology for creating crystal-clear cocktails free of floating particles.

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CentriCook Chiller

CentriCook Chiller

High-Performance Refrigerated Centrifuge CentriCook Chiller is a high-precision refrigerated centrifuge that reaches 5000 RPM in under 15 seconds. It clarifies juices and vegetative liquids without the need for pectinases, thickeners, or heat. Thanks to its cooling system, it enhances the quality of the result by promoting the coagulation of fats and residues, making them easier to separate. It efficiently separates suspended fibers, leaving at the base the purest essence of the ingredient, with a silky and almost imperceptible texture.

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Centrifugation and the Best-Kept Secret

There are several ways to prepare clarified broths, juices, or vegetative waters. If you're aiming for high-level clarification, you’ll need to consider a few essential methods: manual, mechanical, or a combination of both.

Many liquids can be easily clarified using enzymes, agar-agar, paper filters, claribags, or simple decantation. However, if you're looking for outstanding results with high efficiency, the best option is undoubtedly the use of centrifuges. Thanks to centrifugal force, they allow for precise and almost instantaneous separation. The CentriCook family represents a true breakthrough in culinary centrifugation and mixology.

If you want to learn all the methods firsthand from our chefs and mixologists, download our CentriCook Culinary and Mixology Guide. Inside, you’ll find an extensive overview of techniques, methods, enzymatic ingredients, tools, and equipment — plus recipes and brilliant ideas to explore.

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