ShareLiquid nitrogen for French cuisine
The system uses the natural pressure of nitrogen during evaporation according to a vertical discharge principle.
In 2009, industrial designer Elisabeth Rubin created her company Deliza, specializing in making devices using cryogenic temperatures for gastronomy. The company is present in the liquid nitrogen fountain niche with a safe and user-friendly concept.
The system uses the natural pressure of nitrogen during evaporation according to a vertical discharge principle. The tank remains straight which avoids projections, however it stays mobile without requiring any power junction. Pedals linked to valves allow for a precise dosage of the amounts required. The installation releases a cloud of condensed vapour, which makes for a spectacular preparation.
This is all the more striking as liquid nitrogen tends to solidify foodstuffs, thus unleashing the cook’s full creativity.
Le Monde du Surgelé (Jan/Feb 2015).
The system uses the natural pressure of nitrogen during evaporation according to a vertical discharge principle. The tank remains straight which avoids projections, however it stays mobile without requiring any power junction. Pedals linked to valves allow for a precise dosage of the amounts required. The installation releases a cloud of condensed vapour, which makes for a spectacular preparation.
This is all the more striking as liquid nitrogen tends to solidify foodstuffs, thus unleashing the cook’s full creativity.
Le Monde du Surgelé (Jan/Feb 2015).