SonicWand ™
Safe!
from Oil vapors, burning
Save!
Prevents spoilage and reduces cooking time
SonicWand ™
Innovative features for safe and high-quality cooking
Minimized Oil Vapour
Improve Health & Save Cost with suppressed oil vapour
Conventional deep-frying releases fine oil particles into the air, which gets inhaled and deposited in the lungs. These particles contain harmful substances that have been linked to lung cancer. A simple installation guarantees oil vapor reduction up to 75% for an improved frying area and cost savings
Minimized Oil Vapour
Improve Health & Save Cost with suppressed oil vapour
Conventional deep-frying releases fine oil particles into the air, which gets inhaled and deposited in the lungs. These particles contain harmful substances that have been linked to lung cancer. A simple installation guarantees oil vapor reduction up to 75% for an improved frying area and cost savings
Decrease Oxidation
Extend cooking oil usage and reduce harmful cooking emissions by decreasing oxidation
Cooking oil turns rancid from oxidation, altering the food quality and producing harmful byproducts such as trans fats. Ultrasonic stick helps inhibit oxidation, extending the oil shelf life and producing healthier foods.
Crispy Outside, Juicy Inside
Vibration of 35,000/second helps retain juiciness of the meat and the outside crispy.
Ultrasonic waves create micro bubbles that generate high temperatures and pressure. The high temperature crisps the outside, and the high pressure prevents moisture from escaping, resulting in delicious, moist food.
Crispy Outside, Juicy Inside
Vibration of 35,000/second helps retain juiciness of the meat and the outside crispy.
Ultrasonic waves create micro bubbles that generate high temperatures and pressure. The high temperature crisps the outside, and the high pressure prevents moisture from escaping, resulting in delicious, moist food.
Meat aging and tenderizing
From hot soups and stews to cold broths, sauces, and liquor
By utilizing the cavitation effect of ultrasound, the aging process of ingredients in broth-based dishes is accelerated, and meat tenderization is enhanced.
This technology is effective not only for high-temperature soups like seolleongtang and gomtang but also for low-temperature broths and sauces, delivering rich flavors and tender textures in a short time. It also excels at eliminating unpleasant odors, improving both cooking quality and efficiency.
CUSTOMER REVIEW
Up to 70% Oil Savings Possible
“We operate a restaurant that fries over 200 chicken/day across 3 fryers. We have seen a 50% saving since using the Ultrasonic Stick. With it, oil savings up to 70% is possible”
Owner of Fried Chicken Store
Fry Everything At Once
“I never thought that I could fry mackerel fish and chicken together in one fryer, but the Ultrasonic Stick made it possible. The smell doesn’t transfer, so it makes my job easier. I really enjoy using it”
chef owner
Great for School Kitchens
“In school kitchens, our furnace needs to reach 200°C (392°F) before we can lower the foods into the furnace. We needed a device that can help regulate the oil temperatures within 20°C (68°F) for food safety, so we gave the Ultrasonic Stick a try. It reduced oil vapour, so it is definitely worth the investment!”
High School Canteen Chief
Love the Multipurpose Use
“The minimal oil vapour while deep frying is honestly a huge benefit. It’s a big help on providing our workers with a safer kitchen environment. E.coli has been a big concern for a long time, but with the Ultrasonic Stick, disinfecting work has become much easier.”
High School Cafeteria Head
A Mission for Health & Environmental Protection
Our promise to protect the health and the environment for future generations
The carbon emissions from the distribution of cooking oil are 1.5 times higher than those from production. Moreover, fumes generated during frying can cause lung cancer. The SonicWand ultrasonic rod helps reduce oil consumption by preventing rancidity, contributing to a healthier cooking environment and higher product quality.
