Attention Fake E-Mails in circulation!

Increasingly, we are receiving messages that e-mails in our name ask people to purchase vouchers or similar from mail-order companies in order to support us. These do not come from GSR!


Here you can book an appointment with our sales department.
Skip to main content

Application area cryogenic

Molecular cuisine

Molecular gastronomy or molecular cuisine deals with the biochemical and physico-chemical processes in the preparation and consumption of food and beverages, in order to create dishes with completely new properties. With the help of liquid nitrogen, at extreme temperatures of almost -200 ° C, for example, delicious sorbets with an extremely fine structure can be conjured up in a flash in front of the guests' eyes. Iced cocktails and creamy dishes that remain liquid at the core, but form a solid shell – all this delights the guests.

GSR valves control the removal of nitrogen from the storage tanks when preparing these special dishes in larger restaurants.

Um unseren Ventil Scout nutzen zu können, müssen Sie Cookies erlauben. Bitte ändern die Sie Ihre Cookie-Einstellungen und erlauben Sie die Service-Cookies.