International Cooking Concepts (ICC) is the Spanish company that since 1998 has been bringing laboratory and industrial technology into the professional kitchen. It started with iSi siphons in collaboration with Ferran Adrià and the elBulli team, and in 2000 it put on sale the first units of the Roner, the immersion circulator that started low-temperature sous vide cooking in restaurants. Then came the Gastrovac, patented in more than 160 countries, the Rotaval, the Nitral and the Clarimax, developed with chefs such as Joan Roca, Jordi Herrera, the Torres brothers and Ángel León and with the Polytechnic University of Valencia, the University of Cádiz and the Alícia Foundation. At Hiperchef we have sold ICC equipment since 2015: the Roner models, the Gastrovac, the Rotaval Micro, the Vacpack chamber vacuum sealer and the Superbag straining cloths.

These are professional machines that are ordered from the factory and supplied to order, with a 1-year warranty as professional equipment, except for the Superbag, which we keep in stock and which carries a 3-year warranty. They all run on 230 V and 50 Hz and come with a European plug (type F/Schuko), so in the United Kingdom they need an adapter or a plug change to type G. What our customers buy most is the Superbag and, among the machines, the Roner 20.

Which ICC equipment we offer at Hiperchef

Roner: low-temperature sous vide cooking

The Roner is an immersion circulator: it clamps to the edge of a tub of water, heats it to the exact temperature you set and keeps it moving so that vacuum-packed food cooks evenly throughout. Its name combines the surnames of Joan Roca and Narcís Caner, the chefs who conceived it.

• Roner 20: the current model, developed with Joan Roca of El Celler de Can Roca for the 20th anniversary of the first Roner. It works from room temperature to 95 ºC with a stability of ±0.1 ºC, moves 10 litres of water per minute and is optimised for tubs of 20 to 30 litres. 1,200 W, manual and automatic modes with 10 programmes, timer up to 99 h 59 min, IPX7 protection, automatic shut-off if the water runs low or it overheats, height-adjustable double-anchor clamp and removable bottom cap for cleaning. It weighs 1.2 kg.
• Roner (classic model): from 5 to 150 ºC, up to 20 litres at maximum temperature, 2,060 W, real-time temperature reading with 0.1 ºC resolution, connection for an external PT-100 probe, high and low temperature alarms, low liquid level warning, RS-232 output and boss-head clamp fixing to the tub with a minimum depth of 14 cm. Made in Spain.
• Roner R: from 40 to 115 ºC with ±0.3 ºC accuracy, optimised for up to 50 litres, 2,000 W, circulation fan, countdown timer, 16.5 cm working depth and all components in AISI 304 stainless steel. It locks out if it detects overvoltage, overtemperature or dry running.
• Roner Touch: the most complete model, with calendar clock, up to 10 programmes of 6 segments, power control from 10 to 100 %, alarm and mains failure log, software and mechanical safety thermostats, automatic 10-point calibration, USB, RS-232 and Ethernet outputs and PC software. From 5 to 200 ºC, up to 20 litres, 2,060 W. Made in Spain.
• Roner Compact 20 litres and Roner Compact 45 litres: circulator and tub in a single unit, with a closed water circuit, circulation pump, PT100 probe, rear drain and minimum level control. From 5 to 85 ºC; 2,100 W and 26 × 37 × 67 cm for the 20-litre model, 2,400 W and 26 × 70 × 62 cm for the 45-litre model. The parts in contact with the water are AISI 304 stainless steel.
• Roner insulated tub: insulated 20-litre AISI 304 stainless steel tub, with lid and handles, 26 × 37 × 26 cm, recommended for the Roner and the Roner Touch because it retains the heat, improves accuracy and reduces power consumption.

Gastrovac: cooking and impregnating under vacuum

The Gastrovac is a 10.5-litre pot with a vacuum pump and a 2,000 W heat source, developed with the Polytechnic University of Valencia and the chefs Javier Andrés (La Sucursal, Valencia) and Sergio Torres (El Rodat, Jávea). By working without oxygen and at low pressure (down to −0.8 bar depending on the temperature) it cooks and fries at much lower temperatures, so the food keeps its texture, colour and nutrients; and when the pressure is restored the ‘sponge effect’ occurs: the product absorbs the liquid around it, which makes it possible to impregnate a fruit with a syrup or a vegetable with a stock. It has a basket that is raised and lowered with the pot closed, a temperature probe in the base and a timer from 1 to 99 minutes with an audible alert. It measures 40 × 26 × 46 cm and weighs 11 kg. Made in Spain.

Rotaval Micro: distilling aromas at low temperature

The Rotaval Micro adapts the rotary evaporator of chemistry laboratories to the kitchen: it distils under vacuum and at low temperature any moist product, solid or liquid, to capture its aroma without cooking or oxidising it. Developed with the Alícia Foundation, it is used to extract the alcohol from a drink and obtain a spirit, make reductions without cooking, cook under reflux, impregnate solids with liquids and make jams. 1,800 W, 64 × 43 × 42 cm and 34 kg. Made in Spain.

Vacpack: chamber vacuum sealer

The Vacpack vacuum sealer is a chamber machine with a 260 mm sealing bar, a 4 m³/h pump and a 270 × 350 × 75 mm chamber, which seals nylon, polythene and cryovac bags evenly. Because the vacuum is created inside the chamber, it accepts liquids and semi-liquids (soups, sauces, juices), which makes it suitable for preparing the bags that are then cooked in the Roner.

Superbag: the straining cloth for consommés

The Superbag is a 100-micron nylon filter, inert, flexible and heat-resistant, with a stainless steel ring and a handle. It is used to strain and clarify consommés, stocks and juices without going through the chinois and filter paper, and for the textures technique and freeze-dripping. We stock it in two sizes: 1.3 litres (Ø 11 cm, 26 cm long) and 8 litres (Ø 18.5 cm, 46 cm long). It is the best-selling ICC product in the shop: 20 units in 17 orders.

How to choose the Roner you need

For a restaurant that cooks sous vide every day in tubs of 20 to 30 litres, the Roner 20 is the current and most compact model, with ±0.1 ºC accuracy and the 10 programmes. If you need to work with a larger volume, the Roner R is optimised for up to 50 litres. For production with data logging (schools, production kitchens, central kitchens), the Roner Touch stores multi-segment programmes and exports the data via USB, RS-232 or Ethernet. And if you would rather not depend on a separate tub, the 20- and 45-litre Roner Compact models have it built in, with a drain. In every case an insulated tub with a lid, such as the 20-litre Roner insulated tub, is advisable, because uncovered water loses heat and makes the unit work harder.

Roner units are ordered from ICC and shipped from the factory; before placing the order we check the lead time with you. You will find all the immersion circulators we sell, including the domestic models, under sous vide cooking; the vacuum sealers under vacuum sealers; the stainless steel gastronorm containers that fit the Roner under gastronorm containers; and the Superbag, together with the chinois and strainers, under colanders and strainers. The siphons and chargers with which ICC began are under the iSi brand, and the rest of the avant-garde kitchen tools (spherification, smoking, nitrogen) under 100 % Chef.

Using and caring for ICC equipment

The Roner is always filled above the minimum mark and emptied and dried when you finish; the Roner 20 and the Compact models switch themselves off if the water runs low, but limescale from tap water builds up on the heating element, so it is worth descaling with a specific product every few weeks in hard-water areas. On the Gastrovac, the lid gasket is the part that holds the vacuum: it is cleaned after every use and checked if the machine does not reach its usual pressure. The Superbag is washed by hand or in the dishwasher and hung up to dry; over time the 100-micron mesh gradually clogs and, when the consommé no longer passes through freely, it is time to replace it.

Frequently asked questions about ICC (International Cooking Concepts)

What is ICC (International Cooking Concepts)?

It is a Spanish company founded in 1998 that develops equipment for the professional kitchen from industrial and laboratory technology: the iSi siphons with Ferran Adrià and elBulli, the Roner for sous vide cooking (first units in 2000), the Gastrovac with the Polytechnic University of Valencia, the Rotaval and the Nitral with the Alícia Foundation and the Clarimax with the University of Cádiz, in collaboration with chefs such as Joan Roca, Jordi Herrera, the Torres brothers and Ángel León.

What is the difference between the Roner 20, the Roner R and the Roner Touch?

The Roner 20 is the current and most compact model: from room temperature to 95 ºC, ±0.1 ºC, 1,200 W, 10 programmes and optimised for 20 to 30 litres. The Roner R works from 40 to 115 ºC with ±0.3 ºC, 2,000 W and up to 50 litres. The Roner Touch reaches 200 ºC, stores up to 10 programmes of 6 segments and logs data via USB, RS-232 and Ethernet. The 20- and 45-litre Roner Compact models have the tub built in.

How many litres of water can a Roner heat?

It depends on the model: the Roner 20 is optimised for tubs of 20 to 30 litres with an insulated tub; the classic Roner and the Roner Touch heat up to 20 litres at their maximum temperature; the Roner R, up to 50 litres; and the Roner Compact models have a built-in tub of 20 or 45 litres. With the tub covered and insulated, the unit holds the temperature with less power consumption.

What is the Gastrovac for?

For cooking and frying under vacuum at low temperature and for impregnating food. By lowering the pressure to −0.8 bar and removing the oxygen, it cooks at much lower temperatures and preserves texture, colour and nutrients; when the pressure is restored, the food absorbs the liquid around it (sponge effect): a fruit with a syrup, a vegetable with a stock or a piece of meat with a marinade. It has a capacity of 10.5 litres and 2,000 W.

What is the Superbag and what sizes does it come in?

It is a 100-micron nylon straining cloth with a stainless steel ring and a handle, for straining and clarifying consommés, stocks and juices in a single pass and for the textures and dripping techniques. We sell it in 1.3 litres (Ø 11 cm and 26 cm long) and 8 litres (Ø 18.5 cm and 46 cm long). It is washed by hand or in the dishwasher and hung up to dry.

What warranty and lead time does ICC equipment have?

The Roner models, the Gastrovac, the Rotaval Micro and the Vacpack are professional equipment with a 1-year warranty; the Superbag carries 3 years. The machines are ordered from the factory and supplied to order: when we receive your order we confirm availability with ICC and tell you the dispatch date before finalising it. The Superbag is in stock and ships with the rest of the order.