New flavors, innovative textures, and extraordinary yields: with SonicAger every dish becomes “ultra”
SonicAger represents a breakthrough that redefines food preparation standards. This revolutionary device harnesses ultrasonic technology to generate thousands of micro-bubbles in the cooking bath that implode, creating microscopic water jets at extremely high pressure on the food.
ENERGY EFFICIENCY AND SUPERIOR YIELDS
The result? An extremely energetic micro-massage that activates cellular assimilative processes, promoting myofibrillar protein denaturation and connective tissue gelification. Just one hour of ultrasonic treatment with SonicAger equals four weeks of traditional dry aging, but with zero weight loss, ensuring exceptional raw material yields.
FOOD SAFETY
SonicAger significantly reduces surface bacterial load, allowing cold treatments that preserve colors and nutrients. This translates into never-before-experienced textures, intense aromas, and the ability to enhance less noble cuts: beef shoulder treated with ultrasound can achieve fillet tenderness while maintaining more decisive and characteristic flavors.
ITALIAN EXCELLENCE
Designed by Italynnova S.r.l., SonicAger stems from a company specialized in developing innovative products for the HoReCa sector, with several patents and international awards.
HEAR FROM THE EXPERTS
“Since using SonicAger, we’ve seen a remarkable improvement in our meat dishes. Customers specifically request our SonicAger-aged steaks.” Chef Diego Beretta, Rome – Italy.
“New textures and flavors for my dishes and extended shelf-life for raw materials: this is what SonicAger has brought to my kitchen.” Chef Daniele Sera – Casole Castle – Italy.
“SonicAger was instrumental in winning the gold medal at the Italian Cuisine Championships. It allowed me to achieve perfect results in record time.” Chef Manuel De Pasquale, Chioggia – Italy
