As many professionals know, the best cooking results of low-temperature vacuum-sealed foods are obtained by cooking them in water using the roner.

Friulinox laboratories’s research gave us Submarine, which, thanks to the Submarine Fine Tuning, replicates, as shown in the graph below, exactly the same results obtained with the roner. Perfect homogeneity in the increase in cooking temperatures with almost the same times.

A further advantage of Submarine is that when the cooking point is reached, it automatically passes to the blast chilling and subsequent storage phase without any need for an operator to perform these steps manually. Therefore, everything can be done safely when the kitchen is not being used.

Finally, the amount of load that can be handled with Submarine compared to the use of the roner are considerably higher. Submarine, the multifunctional equipment that should not be missing in a modern kitchen.