OCOO - PRO

OCOO - PRO applies the principle of double boiling and cooks with controlled temperature and pressure to extract the maximum flavor. It allows to obtain 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. It functions 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 
Millennium Egg 
Jams and syrups 
Clarified reductions, broths, and consommés 
Soups and vegetable creams 
Pasteurization

On the official website ocooeurope.com and on YouCook you will find more information about OCOO – PRO, with recipes and techniques for professional use.