🔥 Easy2Cook Introduces the “Parma” Cooking and Frying System by Atesy

Fedor Sokiryansky, Chief Technologist of Easy2Cook, has developed an experimental cooking and frying unit designed for meat, fish, and cereal-based products.The “Parma” thermal cooking system, manufactured by the Russian industrial holding Atesy, replaces several pieces of conventional kitchen equipment — including a boiling kettle, deep fryer, sous-vide bath, and pasteurizer for creams and ready meals. The effective tank volume is 50 liters.

With just two appliances — a boiler-type combi-steamer by Atesy and the Parma cooking-frying station — any type of dish can be produced on a professional kitchen line.A built-in automatic portioning dispenser for meat, fish, or dough can produce up to 30 types of products weighing 24–25 grams each.

⚙️ Economic Advantages

• 40% more energy-efficient than a conventional boiling kettle

• 25% lower cooking losses by weight

• Operated by a single chef across all cooking modes

⚡ Performance Capacity

• Mashed potatoes — 50 kg/hour

• Broths — 100 liters/hour

• Meatballs & fish balls — 1,000 pcs/hour

• Poultry sous-vide — 30 kg/hour

• Fish sous-vide — 50 kg/hour

• Fried pastries — 400 pcs/hour

• Fruit drinks (mors) — 150 liters/hour

• Scrambled eggs — 100 kg/hour

• Porridges — 100 kg/hour

🔧 Operating Modes

Boiling with Dispenser (99.9 °C):

• Chicken, turkey, and beef meatballs

• Fish balls (white and red fish)

• Rice, bulgur, and couscous meatballs

Sous-Vide (58–90 °C):

• Broths, soups, and fruit drinks in vacuum bags

• Steaks and alternative meat cuts

• Mashed potatoes

• Stuffed peppers

• All grain-based and egg dishes

Stir-Fry (190 °C):

• Mini-chebureki and fried dumplings

• Falafel

• Chicken, fish, and meat bites

• Curd balls with raisins

• PP soy-based balls

• Belyashi, chebureki

• Schnitzels, nuggets, French fries, beer snacks

Gentle Poaching (65–80 °C):

• Baked ham

• Poultry deli products

• Sausages and frankfurters

• Pâtés, terrines, rillettes

• Parma-style ham

⚙️ Technical Specifications

• Power consumption:

  
  

  • Economy mode — 5 kW

  
  

  • Standard mode — 10 kW

  
  

  • Turbo mode — 15 kW

• Thermostat adjustment step — 1 °C

• Delivery set includes:

  
  

  • Stainless steel stand-table with space for a vacuum sealer and GN 1/1 containers

  
  

  • Automatic dough and mince dispenser

  
  

  • Heated cooking bath with built-in heating system

  
  

  • Racks for vacuum bag cooking and packaging

🧪 Process Description

During a 20-minute cooking cycle for fish or meat balls, the unit simultaneously produces 50 liters of consommé broth, which can be drained through the valve directly into a vacuum bag or polymer sleeve for further use in soups.Fish balls are portioned into vacuum bags, sealed, and frozen in a shock freezer.Fruit drinks (mors) are cooked inside double-sealed vacuum bags, then chilled in ice or frozen.Meat and fish products are cooked sous-vide in vacuum bags; grains and mashed potatoes are cooked in bags submerged in water.Frying (stir-fry mode) is performed in a conventional oil medium at 190 °C.

The “Parma” system combines multi-mode functionality, compact design, and outstanding energy efficiency, making it a universal thermal processing solution for modern central kitchens, ready-meal factories, and dark kitchens.