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Restaurant Centrifuges

Interestingly enough, centrifuges have been making their way out of research labs and into restaurants all around the world. The creative minds behind the food industry have apparently caught on to what this powerful tool can accomplish as top chefs hailing from diverse backgrounds are exhibiting an increased demand for centrifuges. Much like any pharmaceutical lab, the kitchen is a setting for experimentation so this trend of implementing high-end analytical equipment in the food industry really shouldn’t come off as any surprise.

When you put a centrifuge’s purpose into perspective, the developing relationship between science and culinary art makes even more sense. Simply put, a centrifuge’s primary function is to separate suspended particles from the other mediums involved in the mixture. The device’s rotor spins groupings of test vials around a fixed, central point at speeds of up to 10,000 rpm. This process generates enough centrifugal force to make the separation possible. While spinning, denser materials are pushed to the bottom of the container as substances with lighter densities gravitate towards the top. When you consider a medical lab setting, centrifuges are powerful enough to extract plasma from blood.

However, the same idea can be employed in cooking as well. A centrifuge’s effective separating capabilities can drastically reduce the amount of time and effort behind food preparation. Instead of spending days attempting to extract oil from a vegetable puree, a chef can insert the concoction into a centrifugal tube and give it a whirl. In minutes, the chef is presented with a uniformly layered byproduct. From there, he or she can then select or discard certain elements.

The influence and lasting effects of centrifuges in the food industry have already been documented. For example, its advances in the industry have paved ways for new, innovative ingredients such as pea butter. This vitamin-packed spread could never exist without this type of technology being made available to culinary masterminds.

Aside from the edible, centrifuges have put a spin on the drink scene as well. One of the most practical uses includes separating the tart or bitter pulp from juices to produce a more satisfying, sweet-tasting liquid. Further, bartenders and mixologists alike can now harness centrifugal force to blend fruit flavors with spirits to deliver a -normally unobtainable- pure, smooth taste.

After closely following this booming trend, Koehler Instrument Company is now beginning to market centrifuges specifically branded and designed for the kitchen. After declaring convenience as our top priority, we’ve successfully constructed a product line that features a wide range of units with varying characteristics, offering the flexibility needed when it comes to meeting all kinds of performance requirements. Each centrifuge also boasts a sleek, modern design and streamlined LCD display, making it as attractive as it is powerful. Whether the focus is placed on speed, size, or temperature control, Koehler can provide a unique centrifugal solution to match any restaurant’s definitive needs.