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.