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Gentle warmth more suited to Sanitary and Gastronomic standards
The gentle heat is a heat of restitution which diffuses passively ( disconnected way) unlike an activated heat by contact and permanent connection.. The gentle heat is more suited to the texture of all foods, more homogeneous, stable and neutral (without electromagnetic waves, micro-wave)with no added moisture. The efficiencyon the sanitary and gastronomic standards is confirmed by the cooks and the veterinary controls..
The characteristics of the gentle heatare assets on the sanitary & gastronomic aspects.
It is suitable for all foods to offer all the necessary variety.