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Description
This design is a universal kitchen device that allows you to simultaneously cook different types of foods in the same container, regardless of their shape, size or cooking point, easily separating and removing them . The development of this project has been mainly motivated by the desire to design an inclusive product that can help gluten intolerant people in their daily lives. This device allows you to cook suitable pasta for gluten intolerant people along with non-suitable pasta, which implies a significant saving in time, money and resources.Other information
Number of researchers:
2
Development status:
In prototype phase
Intellectual Property Rights:
Patent
Differentiation in the market:
Novelty
Applicability of technology:
Yes
Companies and markets:
Hotel industry. Private and domestic use. Industrial kitchen. School cafeterias.
Advantages:
‒ Saves time, money and resources by boiling food in the same container and at the same time, spending optimal resources and contributing to the family economy with a simple gesture. ‒ Prevents cross-contamination of foods. Through the ELISA testing technique it has been confirmed that pasta can be cooked with and without gluten in the same container and at the same time, demonstrating that no cross-contamination of foods is possible under any condition. ‒ It can be adapted to different cooking containers and the desired portion of each user can be adjusted.- Facilitates food access while cooking and works as a colander at the same time. ‒ Enables use with one single hand.
Additional Information:
Premio Prometeo 2014 (Award organized by the University of Valladolid)
UNESCO Code:
3399 - Other technological specialities
Other members:
Vanesa Urizarna Núñez
OBJECTIVESThe general purpose of the GIR in Nutrition and Food Microbiology is research, teaching, and knowledge transfer on issues related to nutrition and dietetics, clinical nutrition, food handling, food safety, and food microbiology.The general ... Read more >
PROCEREALtech research group, from the University of Valladolid, is a multidisciplinary team made up of researchers from the Food Technology Area, who carry out their activity both in the E.T.S. of Agrarian Engineering of Palencia as in the LUCIA Bui... Read more >
Rest is a container to be used when cooking. It purpose is to work as support for one or more utensils at a time, with the difference that they are not going to touch each other nor to stain one with another. This feature is especially interesting wh... Read more >
The research group in charge of this technological offer has an extensive experience in the field of cereal technology and industrialization. As such, it has developed or is developing different research projects in which the following technological ... Read more >
