Rocook
Interested in discovering low-temperature cooking with El Celler de Can Roca?
“We will be talking a lot about flavour, about textures, about respect towards the food, about method and about versatility. I hope you enjoy this adventure.” - Joan Roca.
Awaken your senses
Hood
Purifyer DREAM
Dimensiones de la estancia: 30m²
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Caudal de aire limpio 200 m³/h
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Modo Desinfección
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Pantalla TFT 2.8”
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Mínimo nivel sonoro 40 dB
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Consumo máximo 85 W
Purifyer HOME
Dimensiones de la estancia: 60m²
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Caudal de aire limpio 400 m³/h
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Modo Desinfección
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Pantalla TFT 2.8”
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Mínimo nivel sonoro 40 dB
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Consumo máximo 95 W
CATA Purifyer HOME PRO
Dimensiones de la estancia: 120m²
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Caudal de aire limpio 600 m³/h
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Modo Desinfección
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Desinfecta superficies
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Pantalla TFT 2.8”
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Mínimo nivel sonoro 40 dB
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Consumo máximo 190 W
CATA Purifyer PRO
Dimensiones de la estancia: 120m²
-
Caudal de aire limpio 600 m³/h
-
Modo Desinfección
-
Desinfecta superficies
-
Pantalla TFT 2.8”
-
Mínimo nivel sonoro 40 dB
-
Consumo máximo 190 W
Awaken your senses
Awaken your senses
Awaken your senses
Stunning textures
You will be amazed. With low temperature, there is a before-and-after transformation in the texture of food. Meats become more succulent, vegetables juicier and fish can almost be eaten with a spoon. Thanks to gentle cooking, foods retain their juices and their flesh becomes more tender without losing its original flavour.
Healthy eating
With low temperature, you’ll prevent foods from losing the most temperature-sensitive nutrients and help them retain their nutritional qualities better. Additionally, if you cook ingredients such as vegetables sous vide, they do not come into direct contact with the water, so the foods retain all their natural vitamins and mineral salts. This means you avoid the need to add salt.
Night mode
Sound level less than 40dB(A)
Enjoy a safe rest, free from viruses and bacteria.
Breathe peacefully, in any environment
Hood
It removes 100% Coronavirus
It guarantees 100% effectiveness in destroying viruses and bacteria thanks to NONVIRAIR® technology
Surface disinfection
It projects an airflow capable of disinfecting both the environment and fabrics and surfaces (floors, walls, furniture ...).
Certificates
Product certified by official laboratories and universities
Self-diagnosis
The built-in sensors continuously analyze the air and are capable of automatically turning on the device ensuring that clean air is always circulating.
Without maintenance
The symbiosis between the different filter technologies, in correct conditions of use, lengthens the useful life of the filters avoiding their replacement in the long term.
Dual system
Thanks to the different filtering processes, CATA Purifyer® achieves the elimination of bacteria, Coronavirus, and all types of viruses.
Air quality diagnosis in real time
LOW TEMPERATURE
Understanding low-temperature cooking
When we talk about low-temperature cooking, we simply mean cooking at gentle temperatures. That is, temperatures ranging between 50° and a maximum of 100°C.
There are different ways to cook at low temperatures, but the most commonly used are four: dry – usually using the oven – in liquids – immersing food in a liquid like oil, broth, marinade or sauce – steaming, or in recipients – sous vide or otherwise.
But what is more important in the four techniques is knowing precisely at what degrees and for how long we will cook the food to achieve its best cooking point.
How?
By trying to ensure that the cooking temperature closely resembles the temperature we are aiming for inside a food (at the core) when we consider it to be at its optimum cooking point. The time and temperature charts tell us how to do this easily.
Benefits of low temperature
Precision in cooking
The most evident advantage of low-temperature cooking is the precision achieved through time and temperature (T&T) control. The goal is to reach the optimum cooking point and forget about overcooking food, compromising its flavour, texture and nutritional qualities.
Stunning textures
One of the most surprising aspects is the variety of textures we can achieve. Meats become more succulent, vegetables juicier and fish can almost be eaten with a spoon. Thanks to gentle cooking, foods retain their juices and their flesh becomes more tender without losing its original flavour.
Genuine flavours and healthy foods
Low temperature helps preserve the nutritional qualities of foods by preventing the loss of nutrients sensitive to high temperatures. Additionally, if you cook ingredients such as vegetables sous vide, they do not come into direct contact with the water, so the foods retain all their natural vitamins and mineral salts. This means you avoid the need to add salt.
