Removes cooking emissionsSonicWand ™
Innovative features for safe and high-quality cooking
Deep-fried dish
Reduces oil fumes and smoke for a healthier kitchen environment!
The oil fumes (TVOC) generated during deep frying contain harmful substances that can cause various diseases, including lung cancer.
With simple installation, the ultrasonic rod reduces oil vapor emissions by 75%, total hydrocarbons (THC) by 80%, and total volatile organic compounds (TVOC) by up to 47%, thereby improving the cooking environment and helping protect the health of workers.
Minimized Oil Vapour
Improve Health & Save Cost with suppressed oil vapour
Conventional deep-frying releases fine oil particles into the air, which gets inhaled and deposited in the lungs. These particles contain harmful substances that have been linked to lung cancer. A simple installation guarantees oil vapor reduction up to 75% for an improved frying area and cost savings
Deep-fried dish
Control oil rancidity to use longer and cook safer!
When heated to high temperatures, cooking oil oxidizes and produces peroxides, which not only degrade flavor and quality but may also generate harmful compounds such as trans fats.
Ultrasonic cooking technology suppresses peroxide formation by over 28% compared to conventional methods, helping create healthier meals and extend the usable life of cooking oil.
Crispy Outside, Juicy Inside
Vibration of 35,000/second helps retain juiciness of the meat and the outside crispy.
Ultrasonic waves create micro bubbles that generate high temperatures and pressure. The high temperature crisps the outside, and the high pressure prevents moisture from escaping, resulting in delicious, moist food.
Aged Cuisine
Ideal for sauce and liquor aging, and meat tenderization.
Ultrasonic cavitation generates micro-vibrations and bubbles within liquids, promoting the breakdown and blending of ingredients in sauces and liquors. This shortens aging time, while enhancing and deepening the aroma and flavor more quickly and smoothly. In particular, ultrasound softens the harsh scent of alcohol and improves harmony among sauce ingredients, resulting in a more refined and well-rounded taste.
Soups and Stews
Perfect soups and stews with fast cooking and rich, refined taste!
Ultrasonic cavitation quickly draws out the rich flavor of broths, efficiently extracts the taste and nutrients from ingredients, and removes unpleasant odors to deliver a clean and deep flavor.
Additionally, the micro-vibrations and bubbles produced by ultrasound improve heat transfer efficiency, reducing cooking time by over 30% and helping lower energy costs.
CUSTOMER REVIEW
Up to 50% Oil Savings Possible
“We operate a restaurant that fries over 200 chicken/day across 3 fryers. We have seen a 50% saving since using the Ultrasonic Stick. With it, oil savings up to 70% is possible”
Owner of Fried Chicken Store
Fry Everything At Once
“I never thought that I could fry mackerel fish and chicken together in one fryer, but the Ultrasonic Stick made it possible. The smell doesn’t transfer, so it makes my job easier. I really enjoy using it”
chef owner
Great for School Kitchens
“In school kitchens, our furnace needs to reach 200°C (392°F) before we can lower the foods into the furnace. We needed a device that can help regulate the oil temperatures within 20°C (68°F) for food safety, so we gave the Ultrasonic Stick a try. It reduced oil vapour, so it is definitely worth the investment!”
High School Canteen Chief
Love the Multipurpose Use
“The minimal oil vapour while deep frying is honestly a huge benefit. It’s a big help on providing our workers with a safer kitchen environment. E.coli has been a big concern for a long time, but with the Ultrasonic Stick, disinfecting work has become much easier.”
High School Cafeteria Head
A Mission for Health & Environmental Protection
Our promise to protect the health and the environment for future generations
The carbon emissions from the distribution of cooking oil are 1.5 times higher than those from production. Moreover, fumes generated during frying can cause lung cancer. The SonicWand ultrasonic rod helps reduce oil consumption by preventing rancidity, contributing to a healthier cooking environment and higher product quality.
