Why waveco
4 different cusines, one machine
waveco is a professional machine, the result of a long technological development process carried out by our team, Next Cooking Generation, an innovative PMI that operates in research, engineering and building of highly technological machines destined to the food sector.
When we first imagined our waveco concept, we started from the core need of people working in kitchens: finding a better and more profitable way to perform culinary techniques, in order to shift the focus back to the food product and fully enhance it.
Applications
Meat
The meat is softer and juicier
Waveco standardises the meat handling process, allowing faster maturation by limiting weight loss without penalising nutritional properties. The process takes place at room temperature and results in a softer, juicier meat.
Advantages in the kitchen
Increased juiciness and taste
The pushed ripening process©of waveco® avoids the loss of liquids and all those organoleptic characteristics of the cut of meat that are essential for increasing quality.
Reduced cooking times
The high degree of fibre distension of the food after thorough ripening©enables chicken, for example, to be vacuum-cooked at a low temperature in 18 minutes at 68° compared to the traditional method which generally takes place at 68° for two hours.
Greater Tenderness
Focused ultrasound massage increases the tenderness of any cut of meat. The technique makes it possible to enhance and soften even those parts of the animal that are less valuable or considered to be of lower quality.
Kitchen Innovation
With waveco® it is possible to speed up routine processes and preparations by saving processing hours and better organising staff in the various tasks, avoiding waste and unnecessary costs.
Food safety and shelf life
Focused ultrasound breaks down the bacterial load in the food, making it safer and allowing longer storage.
Reduction in food cost
The use of waveco® makes it possible to purchase meat 48 hours after slaughtering and to carry out maturing independently thanks to push maturing©. Purchasing costs are reduced compared to a matured meat, as weight loss, storage and supply chain costs are not affected.
Fish
Fish is fresher and safer
The pushed maturation process preserves all the delicate nutritional qualities of the fish, allowing unparalleled results in terms of tenderness, shelf life and food safety.
Advantages in the kitchen
Increased food safety
The decontaminating effect of focussed ultrasound enables a food that is safe for the consumer Thanks to the bactericidal action of waveco® , for example, listeria is neutralised in smoked salmon.
Reducing waste
The use of waveco® enables a virtuous conduct within the business that leads to an alignment between the amount of food purchased, processed and served to the end consumer
Speeding up processes
The technological aspect of the machine allows a better reorganisation of work by reducing preparation and cooking times. For example in marinating, the chef will have a marinated salmon in one hour, compared to the traditional 8/12 hours needed.
Improving techniques
Induced maturation© improves the techniques used, such as marinating the fish. The process will be homogenous, will not dry out the food and will make it soft with a delicate taste.
Increase in Shelf life
The reduction of the bacterial load allows a considerable increase in the shelf life of the product, which retains its characteristics for longer.
Raw material valorisation
The machine increases the quality of the final product by allowing the chef to use foods or parts of foods that are not normally used in the kitchen, thus reducing waste and offering his customers a dish that fully enhances the raw material.
Vegetables
Crispy and colourful vegetables
With waveco you enter a new concept of vegetable consumption: all vegetables during push ripening are not cooked, thus preventing rapid oxidation and loss of the vitamins and minerals they contain.
Advantages in the kitchen
Product quality
Focused ultrasound preserves the fundamental characteristics and properties of plants, reducing temperature and preparation time and preventing the dispersion of thermolabile properties.
Lower food costs
The machine’s high production capacity allows a clear reduction in operating and raw material procurement costs.
Time reduction
Preparation techniques are reduced with waveco®. For example, it is possible to speed up the soaking of legumes such as chickpeas, by carrying out the process in 2.5 hours compared to the traditional method that takes about 12 hours. The time is also reduced in the subsequent cooking phase, which will be much shorter and will result in an equally soft and digestible vegetable.
Reducing waste
Induced maturation©allows even the most tenacious parts or those considered to be of lesser quality of a vegetable to be used in the production process, such as, for example, the leaves of artichokes, rather than the stalks as they are harder and very often not used in the preparation of the dish.
Increased taste
Waveco® enhances the organoleptic qualities of foods by making them more palatable to new ways of consumption, allowing the true flavours and different notes of vegetables to be rediscovered.
More experimentation
The focused ultrasound process allows complex and time-consuming processes such as infusions or flavour extractions to be carried out and accelerated. For example, oils can be aromatised without heat in less than an hour, compared to the traditional method that requires temperatures close to 60°, which naturally reduces the quality of the final product and changes the structure of the oil.
Patisserie
Best-tasting desserts
The technological innovation of waveco improves the techniques of the ancient art of pastry making: thanks to push ripening, long preparation processes are accelerated and greater food safety is ensured.
Advantages in the kitchen
Longer shelf life
The reduction of the bacterial load allows a considerable product shelf life and increased food safety.
Time reduction
With the machine, preparations are speeded up. As in candying, where only a few hours of processing are required to obtain a soft, non-chewy food compared to the traditional method, which requires several days to produce the final product.
Amplified organoleptic qualities
waveco® improves the infusion and aroma extraction process. Time and quantity of raw material are reduced while the final product will be better in terms of taste and colouring. Taking infusion liqueurs such as limoncello as an example, thanks to the action of focused ultrasound, we will have the final product in 4 hours of maturation push© and 5 days of rest, compared to about 30 days for the traditional method.
New cooking solutions
The compactness of the machine allows even small quantities of product to be processed, making it possible to experiment more profitably with new products or recipes.
Final product quality
The pushed ripening© process allows the production of purer products due to the low processing temperatures and different sweet structures from those that can be obtained with traditional processing.
Improving techniques
Ultrasound technology makes it possible to improve the execution of cooking techniques such as emulsions, which are much more stable and interesting from an organoleptic and sensory point of view. For example, ganaches can be made without bringing cream to the boil.
Ours Ambassador
Cracco Portofino, Portofino
Chef Carlo Cracco
My career has been dictated and it is dictated by the continuous research, by the avant-garde: that’s why waveco® had to be in my kitchen.
Don Alfonso 1890 Sant'Agata sui Due Golfi
Ernesto Iaccarino
After using waveco®, it is impossible to go back. You can not do without it anymore and now it is an integral part of our brigade.
Krèsios, Telese
Giuseppe Iannotti
Innovation and technology are the basis of everything, waveco® helps us in the Krèsios Lab allowing us to make a difference and distinguish ourselves.
Gambero Rosso Academy
Igles Corelli
My vision of cooking, I call it “circular kitchen” of a food must use 100% without any waste. That’s why waveco® is a fundamental part by now.
Innocenti Evasioni, Milano
Tommaso Arrigoni
I am firmly convinced that the only way to be able to evolve is to be open to change: that’s why, waveco® is now part of my kitchen
Il Piccolo Principe, Viareggio
Giuseppe Mancino
waveco technology is a valuable ally for us Chefs to offer our customers experiences always at the top, keeping the roots well rooted in what is the vision of the kitchen
L'angolo d'Abruzzo, Carsoli
Valerio Centofanti
Ultra good ultrasound. Because the increase in softness and flavor that the machine gives to the food is phenomenal: that’s why waveco ® is an integral part of my kitchen.
Italica Taberna, Oulu
Marta Bello
The first Chef Donna to be Ultrasonic. From Parma to Oulu but not without waveco ®:technology in the kitchen today is fundamental if you want to be iconic.
Dime Bistrot, Marghera
Serena Bergamo
Making simplicity extraordinary has never been easier. With waveco ® my fish menu, has new shades and new textures, bringing to the table simple elements
Il Visibilio, Castelnuovo Berardenga
Daniele Canella
Today waveco® somebody. is an integral part of Il Visibilio but also supports us in the management of other restaurants, helps us a lot on the management of time in the kitchen, food cost and especially on shelf life and food safety.
Chef Angel's
Fabio Moschini
From Italy to the UK without forgetting its origins. That’s why I decided to join the waveco ® family and become Chef Angel’s in England.
Ercoli Parioli, Roma
Andrea Di Raimo
Innovation must be at the service of us Chefs to give a new life to tradition. That’s why I decided to have waveco ® in our restaurant, in the heart of Rome.
La Mescola, Civitanova Marche
Massimo Garofoli
Technology in the kitchen is used to create new combinations that are sometimes even unthinkable. I am a visionary and have found in waveco ® a valuable ally.
Norcineria Massatani 1913, Foligno
Davide Massatani
My studies in Food Science and Technology have led me to have a different and very technological approach to my kitchen project. Innovation is nothing but the tradition that is renewed through technology, that’s why, I decided to have waveco ® in my brigade
Cheffo By Garabato, Roma
Andrea Marconi
The results I get with the intense maturation of waveco®, and the subsequent CBT, left me surprised as they were excellent for maintaining the nutritional and organoleptic principles of the final product without excluding the extraordinary texture of the food itself.
Laboratorio del Gusto, Pescara
Alessandro Di Marzio
Technology meets us to facilitate our work in the kitchen and support us in an optimal management of our raw materials. And waveco ®, does it very well.
Locanda San Cipriano, Atena Lucana (SA)
Antonio Giordano
For me, waveco® is: Essential, our skill brings out the best in every single ingredient. Indispensable, in modern catering regardless of the target audience; Necessary, like other kitchen equipment, but especially Nodale, for the philosophy of no waste.
Food cost
Food-cost is the totality of production, management, storage and service costs needed in order to make the food available for the consumer. It is a value that sets the ratio between the cost of the raw material used and the ancillary costs for the preparation of a dish and its selling price.
The exact calculation of food-cost is key to your business’ success: we offer you a quick and simple tool where you’ll be able to compare your current costs with the savings you could get by using waveco everyday.
Calculate your Food Cost
Calculate your Food Cost Through a simple and quick calculation you’ll be able to compare your current costs with the savings you could get by using waveco everyday. Enter your costs.
Your Current Food Cost
Based on the information you provided, the monthly expense of your restaurant is: 10000
Your New Food Cost with Waveco®
Using Waveco®, your food cost will decrease to approximately: 10000
for an average saving of: 50%
Food Cost Details
Here are the two comparative tables showcasing your monthly food costs: one reflecting your current expenses and the other highlighting the potential savings you could achieve by adopting Waveco technology.
Current
With Waveco®
Your savings in one year are
10000
Your savings in 10 years are
10000
Request a demo!
Would you like to know more about Waveco® and how it can help you save on your food costs?
What are you waiting for? Request a demo in one of our laboratories right away.
Want to see
waveco® in operation?
Book a demo in one of our workshops in Rome, Milan, Teramo or London, to see live how it works
