OCOO PRO automatic double-cooking pressure cooker

The OCOO PRO by 100% Chef is a professional double-cooking, automatic-pressure cooker of Korean origin: it combines pressure, probe-controlled low temperature and the radiant heat of its inner ceramic pot with germanium components. It has a 4.5-litre capacity, measures 36 x 35 x 40 cm, weighs 13 kg, runs on 230 V and is available in two colours (red and black). Unlike a traditional pressure cooker, it lets no steam or aromas escape: everything is concentrated inside the ceramic pot.

How OCOO double cooking works

A small amount of water added to the bottom of the outer dome heats up and, at the same time, pressure-seals the earthenware pot held inside it. The steam produced by the food's own moisture confits, cooks or ferments with no risk of scorching the product. The water and aromatic particles are trapped in the ceramic pot and concentrate inside it, preserving the organoleptic and nutritional characteristics of the food.

The idea stems from an ancient Korean technique used to produce extracts of medicinal plants — such as ginseng — while keeping their properties intact.

Fully programmable, with a temperature probe

OCOO features a built-in temperature control probe that allows precise cooking cycles. The menu includes programmes with preset temperatures and pressure levels for soups, creams and clarified stocks (these are not made by boiling, so you obtain golden stocks with no need to roast bones or vegetables). It cooks pulses with no prior soaking — nuts too — to perfect creaminess, without lifting the skins or breaking the food's structure, and retaining all the starch.

What techniques it allows

These are the cooking techniques documented with the OCOO:

• Aromatisation in a liquid base: macerations, infusions, decoctions and extracts.
• Sweet or fat-based confits, escabeches and pickles.
• Stews and casseroles.
• Fermentation of doughs, yoghurts and black garlic.
• Cooking of whisked or heavy batters and doughs, steamed too (bao).
• Pressure cooking in liquid or with steam, with controlled temperature and time.
• Steam bain-marie: crème caramels, royales, pâtés and forcemeats.
• Century eggs, jams and syrups.
• Reductions, stocks and clarified consommés.
• Extracting the water from fruit and vegetables: concentrated juices with no added water, "black vegetables" with no bitterness.
• Pasteurisation.

Many more techniques remain to be explored from a gastronomic and scientific standpoint: OCOO makes possible recipes that would be practically impossible with any other system.

Technical specifications

Frequently asked questions

How does it differ from a pressure cooker?

A pressure cooker cooks by boiling and releases steam through the valve. The OCOO cooks inside a ceramic pot pressure-sealed by the outer dome: the steam and aromas do not escape, they concentrate in the food, and the probe allows precise low-temperature work.

Can it make black garlic?

Yes, it is one of its signature techniques: it offers long fermentation programmes for making black garlic and honey-confit products, as well as yoghurts and dough fermentation.

Can I cook pulses without soaking them first?

Yes. The combination of pressure and controlled temperature cooks pulses with no prior soaking, without lifting the skins and retaining the starch, for a beautifully bound texture.

Is it for domestic or professional use?

It is a piece of professional equipment (6-month guarantee as a professional product), designed for restaurants, production kitchens and gastronomic R&D, although any advanced enthusiast can use it: it is fully programmable and simple to operate.

What colours are available?

Two finishes: red (EAN 8436020300202) and black (EAN 8436020300219). Both with identical performance.

Discover more equipment in the electric stock pots category, such as the Gastrovac vacuum cooker by ICC. We also stock the spare XL lid for the OCOO and the full creative cooking catalogue from 100% Chef.