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U plus / kitchen appliance

U plus
U plus

This is a new kitchen appliance based on ultrasonic atomization technology, which provides two main functions: high-efficiency thawing and delicate low-temperature cooking. It combines the advantages of modern sous-vide cooking and traditional steaming.
Since the ultrasonic atomization is not limited by the temperature, the user can freely adjust the temperature of the “steam”: 3-10 °C for thawing, 45-95 °C for low-temperature cooking. The diameter of the water molecule is only 0.001-0.005mm, which can easily penetrate into the food and accelerate the heat change between food and steam. The food becomes very delicate after cooking.

University

Hochschule für Künste Bremen

Hochschule für Künste Bremen
Bremen, Germany

Xueqing Jiang,
Hochschule für Künste Bremen