Cooking technology
and concepts
Innovative food preparation equipment
Cooking technology and concepts, A division of Magrini was formed to
specifically provide chefs with innovative food preparation equipment.
The CTC portfolio includes a new and extensive range of thermal
circulators and water baths as well as such cutting edge equipment
as the Pacojet, the Vita-Prep food mixer, the Gastrovac and the
Anti-griddle. CTC is dedicated to introducing new technology
into the kitchen to enable modern chefs to develop new signature
recipes, cooking techniques and presentation methods.
18/6/08 New products arriving
CTC have just added a new line of competitively priced Vacpack
machines to their portfolio from Minipack Torres.
As well as this comes the mighty 'Mycook'. The definitive food
processor that has a broad spectrum of functions, and enables
you to create surprising and elaborate dishes in much less time.
Please email us for prices.
27/5/08 Mistakes make good television!
For those who have watched this years 'The Great British menu'.
You may have seen the Pacojet being used and abused.
Just to set the record straight. The night before one of the
chefs from Scotland tried to Pacotise his ice cream, the freezer
was switched off resulting in the mix not being frozen enough.
For the Pacojet to work properly the mix has to be frozen
between -20ºC to 24ºC for a period of 24 hours – most
Pacojet
users will know this. However the chef didn't and the Commentator
blamed the Pacojet.
Also when using a Pacojet you must ensure that the blade is attached
properly before operating the machine. If not, this can damage the
blade and the blade holder as seen on 'The Great British Menu'.
We think it is very important to be trained properly when operating
any piece of equipment, especially the Pacojet. Please click here
to download Pacojet do's and don'ts.