boiling Italy

... FUEL CONSUMPTION. IN THE BATH, THE PRODUCT IS COMPLETELY IMMERSED IN BOILING WATER, ALLOWING IT TO COOK EVENLY. ONCE COOKED, THE PRODUCT PASSES ONTO THE DRAINAGE BELT WHERE IT IS DRAINED AND THEN DIRECTED TO THE NEXT PROCESSING STAGE. THE GOOD PERFORMANCE OF THE MACHINE IS GUARANTEED BY AN APPROPRIATE PROGRAMMING OF THE BLANCHER BASED ON THE SPECIFIC PRODUCT TO BE PROCESSED, AND ITS STRENGTH LIES IN THE CONTINUOUS NATURE OF THE WORK CYCLE. PRODUCTION CAPACITY RANGES FROM 5 TO 20 QUINTALS/H.

...Fresh Tuscan tagliatelle to be cooked in salted boiling water for 3 minutes, drain and season to taste.

... anywhere. Compared to other sterilization autoclaves from Frigojollinox, STERYCOOK can also be used like a regular cooking kettle for boiling, steaming, and simmering. The double-walled design with thermal fluid ensures even heat distribution on the walls and bottom, providing consistent temperature control. Preparing roux, soups, sauces, and more is very straightforward, thanks to the extreme ease with which the system can handle large quantities.

Since 1985, Frama has been processing beef tripe, boiling it and further preparing typical Florentine dishes such as tripe Florentine style, lampredotto with various ingredients, ribollita, braised cheek, peposo, and more. These preparations are also available in elegant Weck glass jars of various sizes, sterilized to preserve their unmistakable flavor for a long time at room temperature.