Ultra-fast cooking

Two exchange surfaces instead of one

The product is in contact with the wall of the bowl and with a heated inner cylinder: the heat-exchange surface reaches 120 cm²/kg, against the 40–63 cm²/kg of a traditional braising pan. That's where the times come from.

It allows you to cook a wide range of products up to 5 times faster than any other machine or tilting pan.

Whether you are preparing 500 kg of Bolognese ragù or risotto for arancini, the cycle completes in a fraction of the time a traditional braising pan needs.

Outstanding performance

CookTymix brings water to the boil (from 15°C) in just 9 minutes at full load.

The secret is not brute force, but smart efficiency in heat transfer.

CookTymix system

By optimising intelligent heat transfer over a larger heat exchange surface, you obtain better results in the quality of the finished product, with less oxidation and lower weight loss.

CookTymix delivers a meat yield 11% higher. From the same load of meat, an ordinary braising pan gives back about 70 kg of braised meat. CookTymix gives back 78. Eight kilos more of sellable product per hundred, from every single cook. Meat that is more tender, more hydrated and richer in micronutrients.

CookTymix technology

The technological heart

The technological heart of CookTymix is the internal cylindrical element heated by steam, unique in its kind.

The combination of external heat (double jacket of the bowl) and internal heat (double jacket of the central cylinder) ensures superior results.

Cooking times comparison

The table below shows a comparison based on internal tests and real application data.

Product Quantity Cooking time with CookTymix Cooking time with traditional systems Reduction (%)
Bolognese ragù 250 kg 20 min 120 min -83%
Vegetable cream soup 250 kg 20 min 60 min -66%
Risotto 250 kg 15 min 55 min -73%
Custard 250 kg 10 min 25 min -60%
Polenta 250 kg 30 min 60 min -50%
Legume soup 250 kg 25 min 55 min -55%
Béchamel 250 kg 9 min 35 min -74%

⚠️ The times indicated for traditional systems refer to machines with wall-only heating and without internal agitation systems or central heating elements. CookTymix works with wall heating + internal cylinder and closed lid.

The benefits of this innovative technology

  • Faster and more even cooking
  • Better temperature control
  • Lower heat losses
  • Consistent quality of the finished product
CookTymix results

CookTymix works with a heat exchange surface of up to 120 cm²/kg and maintains efficiency even at full load. By contrast, many traditional kettles and tilting pans, often with flat bottoms and wall-only heating, do not ensure uniformity and require partial loads to operate correctly.

Try it with your own recipe.

In our demo kitchen there's a CookTymix at your disposal for a day. Bring your recipe and your ingredients: together we measure times, consumption and yield, and we leave the numbers with you.

Book your day