Multiple Aperture Discharge System (MADS)

Efficient Liquid Removal System

The system features a valve and sieve at the base of the vessel, designed to work seamlessly with the Braising Bar and Recipe Manager*. This set-up effectively removes liquids and fats from meats and vegetables during braising, ensuring they remain dry.

Optimal Caramelization of Onions

When caramelising onions, the process releases a significant amount of water. Traditionally, this water collects at the bottom of the vessel, causing the onions to boil instead of braise. Our system efficiently drains this excess liquid, preventing undesirable boiling and promoting proper braising.

Enhancing Meat Searing

For meats, excess liquid can hinder achieving a desirable seared appearance and texture. By draining the liquid through the vessel’s base, our system ensures the meat remains dry, enhancing its seared look and flavour.

Versatile Liquid Management

The drained liquid can be collected and reintegrated into the product if needed. For instance, if a sauce-style product is required, the liquid can be mixed with starch and added back, providing flexibility and enhancing the final dish.

Typical usage:

• Remove excess fat from meat such as lamb, to give a better final back of pack declaration
• Superior texture, flavour and integrity to meat
• Sweeter fresher flavour of vegetables

*Recipe Manager Software is an optional extra, however braising bar is essential for this process to work.