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  The Sonicprep Ultrasonic Homogenizer by PolyScience
The Sonicprep Ultrasonic Homogenizer by PolyScience
The Sonicprep Ultrasonic Homogenizer


 
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Our Price: $4,675.00
You'll earn 400 points

Stock Status:In Stock

Product Code: UH20AC1B

Description Technical Specs
 
The PolyScience Sonicprep emits ultrasonic sound waves or "sonicates" to extract, infuse, homogenize, emulsify, suspend, de-gas or even rapidly create barrel-aged flavor. By applying low heat vibrations of sound energy, this new PolyScience machine provides you an incredible range of techniques.

The system is comprised of just four components: a generator, converter, probe and sound box. In any low-to medium-viscosity liquid, the probe tip releases rapid, high-frequency ultrasonic vibration waves that expand and collapse microscopic bubbles at 20,000 cycle per second. The process takes just 2-3 minutes and generates only insignificant amounts of heat, preserving vivid colors, aromas and nutrients, while producing rounder and smoother overall flavors. The short processing times provide maximum operational flexibility for chefs.
Features
  • Open up even more culinary horizons:
        Make vinaigrettes without using an emulsifier
        Give wine a fuller and rounder mouth feel
        Infuse cocktails and other liquids with volatile aromas of fresh herbs or spices
        Intensify fruit or vegetable pulp for sauces and puree
        Tenderize and marinate meat in seconds
        Boost flavor without overcooking fish and other delicate proteins
  • Examples of Sonicprep™ applications:

  •     Stable Emulsions: create a very fine suspension of liquids that don't mix (vinaigrette) without using an emulsifying agent.
        Aging calvados with wood chips in less than 2 minutes with a flavor effect that would usually take 2 years.
        Degas and homogenize wine: wine treated for 1-2 minutes will appear with a much fuller and rounder mouth feel.
        Infusions and extractions: volatile aromas of fresh herbs or spices can be quickly infused into a liquid, such as a cocktail.
        Intensifying fruit or vegetable pulp for sauces and purée by cell disruption
        Tenderizing and marinating meat
        Intensify stocks: apply Sonicprep™ to shrimp stock and achieve more intense flavor without overcooking the delicate protein.

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