100% Chef Multi-functional Smart Fermenter ENZYME+

The multi-functional Smart Fermenter ENZYME+ 100% Chef is the product that takes controlled fermentation to the next level.

ENZYME+ 100% CHEF FERMENTER: USE

Fermentation has been a well-established technique among chefs for a number of years, but only Enzyme+ makes it possible to produce fermented food easily and virtually automatically in a very short time.
With a compact and intuitive design aimed at convenience and work efficiency, it makes it possible to ferment through preconfigured programs. It is possible to perform drying and simmering processes due to the uniform and precise performance in all processing, with the guarantee of offering homogeneous results, being able to control the time and temperature to experience different results.
Some of the processing possible with the 100% Chef fermenter: garlic, natto (a typical Japanese fermented food), enzymes, yogurt, pickles, fruit vinegars, sourdough, sweet rice and fruit wines, as well as spring onions and small apples.

100% CHEF ENZYME+ FERMENTER: REASONS TO CHOOSE IT

Some of the reasons to choose the multi-functional ENZYME+ 100% Chef Fermenter:

• Precise and uniform performance
• Effectiveness and efficiency in work
• Maximization of production
• Easy and automatic fermentation
• Built-in disinfection and sterilization system

ENZYME+ 100% CHEF FERMENTER: FEATURES

Enzyme+ includes a two-tier stainless steel basket for maximized production, which allows good air circulation and ensures easy cleaning and even cooking. Here are its other main features:

• 220-240V 50/60Hz
• Maximum capacity 2kg
• Temperature control
• Maintains heat for 288 hours
• Sanitization and sterilization system

ENZYME+ 100% CHEF FERMENTER: THE WORD FROM THE CHEF

"Enzyme+ is a perfect machine for any temperature-controlled fermentation process, operating in different programs for different purposes (at low temperatures you can make vinegars, kombucha, pickles, lactic fermentations,...) and, at high temperatures, even cooking (although it is particularly interesting for the production of black garlic).

As for rice sourdough, it is undoubtedly an excellent tool because it allows you to maintain controlled temperatures around that of fermentation (22-27ºC) in different programs, even having one designed for natural leavening (preset at 4 hours and with a temperature range to choose between 7 and 31ºC). In this sense I would recommend working around 23-25ºC.

Another advantage is the total isolation of the product (which is protected inside the machine), which in the world of gluten-free preparations is very important.

In addition, the Enzyme+ is a perfect tool for producing tempeh, because its ability to maintain a stable temperature will standardize productions and make them easy and smooth. The only thing to keep in mind is its capacity in terms of capacity, but if you are preparing small productions, it is a good method. Regarding machine temperatures, there are several programs that work at different temperatures. For tempeh, the temperature should be around 30ºC (especially during the first 12 to 24 hours), so the best preset mode would be the fruit wine mode (preset at 26ºC for 2 days, but programmable from 2 to 15 days and 22 to 34ºC).

Other options are:

- Fruit vinegar (6 to 12 days at 24 to 34ºC)

- Enzyme (6 to 12 days at 22 to 34ºC)."

>>> Read RGLife's in-depth article: ENZYME+, press and sprouter: the kitchen appliances of the moment.