Cuisine Innovation has its own research centre
specialised in culinary technologies
(working on textures, sensory analysis, etc.)
The laboratory allows us to answer the specific questions of our customers
in term of culinary innovation.
The company is also carrying there its own research, with, among others,
the following directions: textures, physico-chemical mechanisms involved
in the preparation of food.
Thus, we deepen our scientific knowledge to offer our customers new creative axes
for their products, the menus of their restaurants, etc.
While carrying this process of research, we identify new needs in term of kitchen
equipment and offer new kitchen utensils.
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Nitrogen liquid fountain
Preparing ice cream, coating products at the moment, etc., thanks to nitrogen liquid.
With the intention of security and practical, Elisabeth Rubin (designer) and Anne Cazor
have manufactured a fountain for nitrogen liquid use.
This fountain is composed by a transparent protection, by a 12L tank and by a foot control.
For more information : contact us :
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Anne Cazor, Elisabeth Rubin and the nitrogen liquid fountain
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