Anaerobic Cooking™
An idea from Atihc, a solution for everyone
Anaerobic Cooking® is based on the perfect management of oxygen inside the cooking chamber through the use of a steam rich in energy, giving rise to a new frontier of food processing.
OXYGEN, TEMPERATURE, AND TIME
Cooking is a transformation process able to modify the appearance, flavor, and nutrients contained in foods. The thermal transformation is characterized by different characteristic times according to the raw materials, which depend on temperature and oxygen.
The management of oxygen and temperature, associated with an adequate cooking time, allows you to create a healthy cooking process that increases the bioavailability of nutrients and avoids the onset of harmful substances.
The harmonious management of the oxygen, temperature, and time triad gives the food the best combination of organoleptic characteristics.
THE ANAEROBIC COOKING™
Anaerobic Cooking™ is based on the perfect management of oxygen inside the cooking chamber through the use of energy-rich steam.
Meat, vegetable, or fruit-based dishes remain rich in nutrients and will be easier to digest, and do not affect by any harmful substances.
It is not enough to use raw materials rich in nutrients, it is necessary that cooking preserves them and makes them bioavailable, therefore absorbable by our body and usable for physiological functions.
All of this is possible with Anaerobic Cooking™.
ANAEROBIC COOKING OUTCOMES™
Vegetables
| +60% | More antioxidants content than traditional steam cooking with combi-oven |
| -50% | Reduction in the content of carcinogens deriving from vegetables overcooking |
Fish
| -23% | Reduction of fatty acids oxidation in a salmon fillet |
Meat
| -41% | Reduction of fatty acids oxidation in beef |
| -91% | Reduction of the lipid content compared to traditional cooking with combi-oven |
Bakery
| +10% | Increase in volume development that you will get by completing your baking line of bread products with an Atihc system |
Vegetables
Preserving the aroma of nature right up to the table
