An intense scent of the sea and a softness that left us speechless. That’s what we experienced when tasting the new recipe prepared with waveco®, 

Deep red colour, a crispy texture and an aroma that brings you back to summer and the countryside.

We are talking about ‘His Majesty’ the tomato, 

Process standardisation

Thanks to focused ultrasounds, it is possible to reduce preparation time and get a final product which will be better both in terms of taste and colour.

Improvement of techniques

With this machine, it is possible to speed up production procedures, to work even on small quantities of a product and still get better results compared to the mechanical or traditional manual processing

Increase in shelf life

The process of induced maturation© ensures a drastic reduction in the microbial contamination in food, thus ensuring the longest possible shelf life of your product.

Quality preservation

With waveco® you can reshape your work in the kitchen, by matching the amount of food purchased, stored and served to the final customer. Thanks to this process, your food waste will drop and your purchase costs will decrease.

Reduction in preparation time

This focused ultrasound technique reduces the vegetable preparation time, like in the soaking process of legumes. We'll get reduced cooking time and temperatures, resulting in a better food quality and preservation of food values.

Reduction of food cost

With waveco® you can reshape your work in the kitchen, by matching the amount of food purchased, stored and served to the final customer. Thanks to this process, your food waste will drop and your purchase costs will decrease.

Reduction in waste

With induced maturation© you can use even parts that normally would be discarded, even the stringy ones, while still getting an extremely tender fish flesh.

Reduction in time

Thanks to focused ultrasound, it is possible to reduce preparation time, from aging to cooking, and cook at much lower temperatures.

Increased food safety

Thanks to focused ultrasounds, you can drastically and significantly reduce the bacterial load, thus ensuring an improved food safety and an increased shelf life of a product.

Increased tenderness

The process of induced maturation© is performed without altering the properties of food, as it is carried out at room temperature, and ensures an immediate decrease in toughness: the connective tissue loosens up and the meat cut tends to be more voluminous and tender.

Reduction in maturation time

With our focused ultrasound technique of induced maturation©, you can use a meat cut just a few hours after slaughtering. The aging process performed by this machine will enable you to save time, reduce weight loss and get soft and safe food.

Enhancement of a food product

Using a waveco® machine means that you can purchase and use even less noble meat cuts, which haven't been aged, and still get a product with increased tenderness levels and unaffected organoleptic and nutritional values.