Tom Press Guide (en)

e d i u G

Home-made Cooking & Food Processing Chestnut cream

Smoked salmon

Apple juice

Fruit paste

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English edition Copyright © 2016 tompress Éditions Translation: Anna Doherty Design: Myriam Montagné ISBN : 978-2-918584-14-8 Photo credits: Fotolia, Angelique Seguis Tom Press SAS Printed by BCR in November 2016.

Legal deposition November 2016.

Printed in France.

2

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All rights reserved. Apart from short excepts that may be quoted in the media, any reproduction of the contents of this guide in any form whatsoever is strictly prohibited without the express written authorisation of the publisher. For any information, please contact Tom Press SAS, ZA de la Condamine, 81540 Sorèze, France.

CONTENTS

About us The remote sales company Tom Press is located in the South-West of France and was originally a rural hardware shop which my grandparents opened in 1921.

For many years, and indeed to this day, we believe in maintaining rural know-how by offering the widest selection of items for use in areas as varied as cooking, food processing, gardening, beekeeping and small farming.

Apple juice

p.4

Making red wine

p.10

Dried sausage

p.12

Dehydrators

p.18

Fruit paste

p.22

Smoked salmon

p.28

Rotisserie spit

p.32

Asparagus in jars

p.34

Chestnut cream

p.36

Vacuum sealing

p.38

London This guide is a condensed version of Tompress Magazine (currently only available in French).

We want you to be inspired by this guide and to let it guide you as you process your own food.

Paris

You can continue your reading by visiting us at tompress.co.uk We hope you enjoy this guide,

Franรงois Louberssac, President of Tom Press

www.tompress.co.uk

Madrid

3

4

Make it at home

Eilik's apple juice After falling in love with a French woman, Eilik left his native Chili* to join his girlfriend and marry her. But having his apple and eating it wasn't enough for him!

With its back against the Andes to better contemplate the Pacific, Chili has more than one thing in common with France. If French people know how to enjoy food and drink, the people of Chili are not far behind, and although wine from Chili has a good reputation, it is also a country in which apples grow!

For Eilik, apple juice is evocative of happy childhood memories of filling beakers with juice straight from the press. Just like in France, in Chili pressing is a time for celebration. So, as soon as he has the opportunity to do so, Eilik makes his own juice and pasteurises it. Along with the apples, it is as though he is also bottling his childhood souvenirs.

1 Washing The apples are stored in latticed crates so that the fruit can be well ventilated. This is practical too, as the crates can easily be stacked and carried. Now we move on to washing the apples.

A large basin filled with water is used to clean them and remove any leaves or soil before they are returned to the latticed crate.

2 Grinding Before pressing the apples, and in order to get a decent yield, the apples need to be ground. Place a clean bucket or a watertight bin underneath the grinder and begin: the ground apples are ready to be pressed.

*Chili ranks 9th in the world for apple production (France is 7th in the world)

5

Make it at home

Eilik's apple juice (contd.)

3 Filling the press One mat, one generous layer of apples, another mat and so forth...

When the basket is full, pressing can begin. Ideally you should use a plastic shovel to handle the ground apples and spread them evenly.

4 Pressing The juice will take a little time to make its way out. It is easy at the beginning, but as the pressure increases, it becomes slower. This is why the mats are useful as they drain the liquid and facilitate its path. Have 2 buckets ready and attach a filter at the entrance to the cask.

5 Emptying the dregs Raise the pressing plate and open the basket by unlocking the bayonets. From here, everything is accessible and you simply have to shake the mats over a wheelbarrow. Put the basket back into position and the press will be ready to be filled once again.

6

PASTEURISATION Once the juice is pressed, it must be pasteurised quickly. If it is still hot, then the dregs will quickly begin to ferment and the yeast will transform the sugar into alcohol and carbon dioxide gas - this must be avoided at all costs…

6 Preparing to pasteurise Your vat is raised so that the juice can flow naturally. Fill a washtub with water and light the flame. Now immerse the coil of the pasteuriser into the water and attach it to a food hose.

Your bottles and caps should be scalded and close to hand.

Carefully prepare the material while the water is heating up.

7 Temperature adjustment When the water boils, you can begin to add the juice. The adjustment is performed by pinching the hose to prevent the juice from coming out. The longer the juice remains inside the coil, the hotter it becomes. Turn it down little by little until you reach 75°C and put whatever has not been sufficiently heated back in the vat. At 68°C, the yeasts responsible for fermentation are eradicated and theoretically, it is not necessary to heat the juice above this temperature.

75° represents the ideal compromise between preservation for storage and preservation of taste and vitamins.

8 Filling Once the temperature is set, things happen very quickly, and there is no time to lose. When the bottle is full, move onto the next one and close the previous bottle. Keep an eye on the temperature of the juice and make any necessary adjustments. Tip: pour the juice into the bottom of the bottle to limit its contact with the air. Close the bottles quickly and lay them on their side. In a horizontal position, the air bubble is better heated by the juice and any micro-organisms it may contain will also be destroyed.

They make cider in Chili too, and sometimes they drink it hot!

In the South, in the Magallanes regions, the annual average temperature is 9°C. So, to keep warm we heat it up with lemon rind.

9 Storage In a cool place away from the light! Fruit juice is acidic and if it is pasteurised correctly, it will easily keep for one year. * Enjoy alcohol responsibly.

7

Make it at home : the material

Pasteurisation

35 litre latticed food crates Can be stacked on top of each other while remaining stable. Flat protected base and carrying handles, easy cleaning, high density food grade plastic (PEHD).

Size 60x40x21 cm. Ref. bacajb35

Waterproof food containers • Cylindrical 25 litres with handles. Ø opening 14 cm. Ø 28x51 cm.

Continuous pasteurising coil

Ref. tonbal25

Pasteurise and fill your bottles in a single operation. The juice flows under the effect of gravity and the temperature rises in the coil that is immersed in hot water. For use with a 50 litre pot that is not included (Ø 36 or 40 cm). Height 54 cm. Comes with a filling hose and digital thermometer. Adjustable flow and heat of the juice in the exit hose 2.9 kg.

• Cylindrical 50 litres with handles. Ø opening 14 cm. Ø 6x60 cm.

Ref. tonbal50 • Rectangular 5 litres with handle. Ø opening 8 cm. Size 18x14x28 cm.

Ref. tonbip05 • Rectangular 11 litres with handle. Ø opening 8 cm. Size 22x18x36 cm.

Ref. tonbip11

Ref. steserpi

Juice bottles Apple graters For preparing apples for pressing, vegetables for lacto-fermentation and roots for animal fodder. The handle turns a gouged drum, not unlike a giant cheese grater. Yield of up to 40 kg/hour. Frame in painted sheet metal that is 2 mm thick. Size of drum 20x24 cm. Height 80 cm.

• Model with painted sheet metal hopper and steel drum. 6.9 kg.

Stackable food crates In high density polyethylen.

Crates with smooth bottoms for easy cleaning.

• 30 L. No handles.

Size 60x40x17 cm.

Caps included. Ø opening 48 mm.

• 1 L. Set of 20.

Ref. boicju48 • 1/2 L. Set of 33.

Ref. boicju43 Twist-off caps For juice bottles. Ø 48 mm. Set of 20.

Ref. boicju48cap

Ref. bro0rape • Model with stainless steel hopper and drum. 7 kg.

Ref. bro0rain

Ref. bacemp30 • 60 L. With handles.

Size 60x40x32,5 cm.

8

Food hose

Ref. bacemp60

Holding tray for apple grater

• 90 L. With handles.

Size 60x40x42,5 cm.

Solid untreated beechwood.

Size 22x24 cm. Thickness 2 cm.

Resists liquid temperatures up to 25°C, for transfers, for pumps with bulbs... Ø exterior 16 mm, Ø interior 12 mm. Sold by the metre.

Ref. bacemp90

Ref. bro0rapepou

Ref. remtuy12

Table presses

Capacity from 6 to 20 L

Capacity from 10 to 40 L

1 2 Wooden stirrup presses

4 5 6 Presses with swivel stirrup

3

The screw system and the swivelling stirrup allow you to remove the basket completely, considerably simplifying the emptying and filling processes. Pressing saddle and collection tray in stainless steel. Steel body and bands. Basket with wooden staves with steel bands that can be half disassembled.

Very attractive wooden stirrup presses, with sliding arm. Body and basket in solid treated beechwood.

Bands and screw in lacquered galvanised steel.

Working screw in treated steel. Stainless steel collection tray. Protective surface treatments are compliant with food norms. Wedges included.

4 6 litre vat. Ø 15 cm. H.52 cm. 15 kg.

1 10 litre vat. Ø 22 cm. H. 63 cm. 17 kg.

Ref. prvsta15

Ref. prvboa10

5 11 litre vat. Ø 20 cm. H. 70 cm. 25 kg.

2 20 litre vat. Ø 27 cm. H. 75 cm. 29 kg.

Ref. prvsta20

Ref. prvboa20

6 20 litre vat. Ø 25 cm. H. 80 cm. 30 kg.

3 40 litre vat. Ø 33 cm. H. 123 cm. 57 kg.

Ref. prvsta25

Ref. prvboa40

7 Identical to the "prvsta25" but with a stainless steel basket. 20 litre vat. Ø 25 cm. H. 80 cm. 35 kg.

Mechanical presses

Ref. prvsti25

Capacity from 9,5 to 477 L

Mechanical ratchet presses, wooden basket Capacity 9,5 l 20 l 65 l 90 l 128 l 166 l 327 l 477 l

7

Basket H of Ø basket (height) Course piston Weight 20 cm 30 cm 28 mm 19,5 kg 25 cm 35 cm 30 mm 23 kg 40 cm 52 cm 40 mm 65 kg 45 cm 57 cm 45 mm 86 kg 50 cm 65 cm 50 mm 117 kg 55 cm 70 cm 55 mm 145 kg 70 cm 85 cm 70 mm 305 kg 80 cm 95 cm 80 mm 400 kg

Reference prctrc20 prctrc25 prctrc40 prctrc45 prctrc50 prctrc55 prctrc70 prctrc80

A

Hydraulic Presses The 40, 50 and 60 cm presses are mounted on a trolley with 2 wheels and the 70 cm diameter press is on a trolley with 4 wheels. All of the models are equipped with a tiller to faciliate movement. Double effect jack. Unloading flap and pressure monitor. For electric models, the motor restarts automatically when the pressure falls. Pressostat command for consistent optimal pressure. 1 CV motor for electric models.

A

Hydraulic stirrup presses - electric

Basket H Course of Capacity Ø basket (height) piston 69 L 40 cm 55 cm 40 cm 128 L 50 cm 65 cm 50 cm 212 L 60 cm 75 cm 60 cm 327 L 70 cm 85 cm 65 cm B

Size 80x165 cm 95x190 cm 110x215 cm 125x240 cm

Weight 130 kg 200 kg 290 kg 390 kg

Reference pretie40 pretie50 pretie60 pretie70

Weight 130 kg 199 kg 280 kg 380 kg

Reference prhtic40 prhtic50 prhtic60 prhtic70

B

Hydraulic stirrup presses - manual

Basket H Course of Capacity Ø basket (height) piston 69 L 40 cm 55 cm 40 cm 128 L 50 cm 65 cm 50 cm 212 L 60 cm 75 cm 60 cm 327 L 70 cm 85 cm 65 cm

Size 80x165 cm 95x190 cm 110x215 cm 125x240 cm

9

The 7-step process

1

Destemming - crushing A

B

A Manual crusher with flywheel

Motorised destemmer-crusher Up to 1500 kg/h. Hopper 50x93 cm. 736 W electric motor. Full size 120x50x64 cm. ● Lacquered steel.

Ref. foubabm0

● Stainless steel.

Ref. foubabmi

Up to 150 kg/h. Stainless steel hopper measuring 62x52 cm and aluminium rollers. Teflon gears, steel tube runners.

Full size 116x70x52 cm.

Ref. foubisai B Small manual crusher Up to 150 kg/h. Stainless steel hopper 43x37 cm and aluminium rollers with notches. Ref. foubimin

3

Racking - Pressing

See all the presses on page 9

4

Vat or barrel malolactic fermentation

Stainless steel storage vats Flat bottom, full opening.

Lid and tap included.

Capacity Size 50 L Ø39x50 cm 100 L Ø48x69 cm 200 L Ø56x98 cm 300 L Ø66x99 cm 400 L Ø74x105 cm

Reference tonci050 tonci100 tonci200 tonci300 tonci400

Floating lids with pneumatic seals Manual destemmer-crusher Up to 1000 kg/h. With shaker. Aluminium rollers.

Hopper 50x90 cm. ● Lacquered steel.

Trestle with recipient

Ref. foubab00

● Stainless steel.

For all destemmerscrushers. Painted steel.

Size 83x35x74 cm.

Ref. foubabin

Ref. foubab00che

2

Alcohol fermentation and maceration

Floating lids with paraffin seals

Transform vats into wine storage units. Also suitable for fementation with the airlock bubbler/ fermentation valve "tonsferb". Seal and pump included.

For vats Reference 100 L tonci100cfp 200 L tonci200cfp 300 L tonci300cfp 400 L tonci400cfp

Transform your stainless steel vat into a storage unit. For use with paraffin oil.

For vats Reference 50 L tonci050cou 100 L tonci100cou 200 L tonci200cou 300 L tonci300cou 400 L tonci400cou

Fermentation lock Ball valve, specially adapted to stainless steel floating lids "tonci100cfp", "tonci200cfp", "tonci300cfp" and "tonci400cfp".

Ref. tonsferb Fermentation vats in food grade plastic

Plastic fermentation vats

For fermentation or storage. Models with tap Rotomoulded, dyed in the mass and airlock bubbler vats. Paraffin coated interior.

Airlock bubbler, tap and transport ● 30 L. Size 40x36 cm. plug included.

Ref. tonfp030 ● 30 L. Full size* 44x32x37.5 cm. ● 60 L. Size 40x61 cm.

Ref. tonba030

Ref. tonfp060

Ref. tonba050

Ref. tonfp100

Ref. tonba100

Ref. tonfp200

● 50 L. Full size* 53x37x45 cm. ● 100 L.Full size 66x45x54 cm.

10

* without tap or bubbler

● 120 L. Size 50x78 cm. ● 210 L. Size 56x97 cm.

No AIR !

Stand For stainless steel vat.

Height 40 cm.

For vats 50 L 100 L 200 L 300 L 400 L

Reference tonci050pie tonci100pie tonci200pie tonci300pie tonci400pie

Professional stainless steel vats COMPLETE - For airtight storage of wine or oil. Special bottom for completely emptying the vat. Additional pouring tap at the top to prevent draining the sediment. Stainless steel tripod, airlock bubbler and floating pneumatic lid with stainless steel pump included. Height of stand: 40 cm. Luxury stainless steel vat.

Capacity Overall size* Reference Dim. hors tout* Référence 200 L 67x67x105 cm tonin200 200 L 67x67x105 cm tonin200 300 L 67x67x138 67x67x138 cm tonin300 cm 300 L tonin300 500 L 80x80x148 cm tonin500 500 L 80x80x148 cm tonin500 * on stand

*sur pieds

for making red wine

5

Aging

7

Bottling Table corking machine For corks made of cork.

Compact, attaches to a table. For bottles of 24 to 34 cm in height. Automatic cork compression jaws in bronze. Overall size with the lever dismantled 40x19x37.5 cm.

New chestnut barrels

For cider and everyday wines. Paraffin coated interior. ● 28 L. With n°5 tap and cork. Ø at the top 30 cm, Height 50 cm.

Ref. tonfc028

● 55 L. With n°6 tap and plug. Ø at the top 35 cm, Height 62 cm.

Ref. cavbotab

Ref. tonfc055

● 110 L. With n°7 tap and plug. Ø at the top 44 cm, Height 76 cm. Ref. tonfc110

New oak barrels Models with no tap or stand. Untreated interior. ● 28 L. Ø at the top 30 cm, Height 50 cm. Ref. tonfo028 ● 55 L. Ø at the top 35 cm, Height 62 cm. Ref. tonfo055 ● 110 L. Ø at the top 44 cm, Height 76 cm. Ref. tonfo110

6

Clarification by filtering

Free-standing corking machine For cylindrical corks up to 32 mm in diameter. Corks do not need to be soaked.

System for holding the bottle during corking.

4 brass jaws.

Size 46x60x82 cm.

Ref. cavboord

7 plate stainless steel pump filter

Stainless steel pump for 6 boxes 20x20 cm. 20 mm tubes. 370 W motor, maximum pressure of 6 bars. Flow of 50 to 200 l/h depending on the viscosity of the liquid and the type of filter used.

Size 45x40x30 cm. Weight 22 kg. Cardboard filters not included. Ref. pmpfil7m Filters for pump-filters with 20x20 cm plates. Sold by 25.

1 - High mechanical resistance. Washable model.

Ref. pmpfckp0

2 - For pre-filtering wines, clarifying and removing visible debris in cloudy or viscous liquids (oil...). Ref. pmpfckp4 3 - For pre-filtering wines, clarifying cloudy and viscous liquids with high sugar content (syrup...). Ref. pmpfckp8 4 -For a liquid with no solid debris and to eliminate yeast and filter white wine and liqueurs. Ref. pmpckp16 5 -For a liquid with no solid debris, for filtering red wine and dry liqueurs. Ref. pmpckp12 6 - For final filtering of wines and sparkling wines.

0.45 micron filtration.Ref. pmpckp20 7 - For maximum filtration, allowing total elimination of bacteria. 0.2 micron filtration. Ref. pmpckp24

Bronze pump that adapts to a drill Self-starting turbine. Works in Stainless steel pump both directions. 20 mm connecPompe en370 inox Self-starting W. 20 tions. Yield of up to 20 l/min at Auto-amorçante, W.hl/ 2 300 revs/min. Stainless steel mm tubing. Flow 370 of 17 Raccordement de 20 mm.

Débit axis Ø 8 mm. Size 11x 6x13 cm. hour.

Size 17x13x13 cm. de 17 hl/heure. Dim. 17x13x13 cm.

Ref. pmpino20 Weight 1.3 kg. Ref. pmpperce Ref. pmpino20

Electric capper For heat shrink capsules.

Allows you to apply heat shrink capsules easily and quickly to add an impeccable finish to your bottles.

Size 50x15x22 cm.

Ref. cavcapth

Sealing wax Melt the wax in a water bath. When it becomes liquid, dip the bottle neck into it quickly and leave it to cool. The cork is now protected. 500 g pack. ● Red. Ref. cavcirou ● Yellow. Ref. cavcijau ● Black. Ref. cavcinoi

Wine bottles Ideal for wine, cider, juice...

Dark green. Mouth measuring 29 mm. Set of 12. 75 cl.

Ref. boivin29 Natural corks Set of 50. ● Solid cork Suitable for wines to enjoy after 2 to 3 years in a cellar.

Size of one cork 45x24 mm.

Ref. cavblq45 Heat shrink capsules They can be applied with the help of a kettle of hot water, or ideally, with a capper such as "cavcapth". Height 5.5 cm. Ø 31 mm. Set of 100. ● Satin black. Ref. cavcaptn ● Satin gold. Ref. cavcapto ● Satin red. Ref. cavcaptr ● Green. Ref. cavcaptv ● Special cider and champagne. Ø 33 mm.Ref. cavct33b

● Press-filled corks, natural cork and cork powder, for use with wines that will be consumed rapidly (under 1 year). Size of one cork 45x24 mm.

Ref. cavblc45

● Short corks in natural press-filled cork for corking expected to last less than one year and liquids that do not exceed 12°. Size of one cork 38x24 mm.

Ref. cavblc38 11

Dried sausage made by Gilles

12

Make it at home Hello Gilles!

The best stories often begin with an unexpected encounter.

A few words are exchanged, a smile, you find out you have a common interest, and you end up with a telephone number scribbled on a piece of paper in your pocket. Gilles is a nice person, both decided and simple. He is one of those people who can open you up to new horizons. Everything is easy with him, as long as you are willing to roll up your sleeves.

He is interested in everything.

"You know, we're slaughtering 2 pigs this weekend. You can come by if you like.

- Perhaps not a whole pig, but if you're making a little saucisson...

- Of course, there's plenty to go round. How do you fancy making Lyonnais sausage?..."

Of course we fancy it. We dream about it. The appointment is made and our photographer AngĂŠlique goes to see Gilles with a list of recommendations as long as your arm.

Lyonnais sausage The whole family is here, or at least several of them. The welcome is warm and the relaxed atmosphere makes you want to get involved right away.

Ingredients: For one kilogramme of meat: - 26 g of salt - 2 g of pepper - 2 g of pink salt - 5 g of sugar - 1 quarter of garlic scapes - 1/2 teaspoon of saltpeter - 1/2 glass of good wine (a nice Burgundy in this case) - pepper kernels depending on people's preferences

1 Cutting and seasoning It's very quick; lean and fat are simply cut into strips so that they go through the mincer more easily. Although the conversation is merry, everyone is concentrated on their task and they work quickly. The material is carefully cleaned between each operation. Some cut and others clean while Gilles carefully weighs each ingredient.

2 Seasoning and chopping To save time, the meat is seasoned before it is minced. "It prevents 'clumps' and it can be spread more easily", explains Gilles. The wine is also poured directly onto the strips and they are kneaded to allow the wine to soak in. Everything is ready and the large Tre Spade 22 meat grinder equipped with a n° 8 plate is ready to swallow up the strips.

13

Make it at home

Dried sausage made by Gilles (contd.)

3 Preparing the casing You need something big for Lyonnais sausage. Gilles uses pork large intestine in 25 cm blocks that he rinses in a basin of warm water to remove the salt and make it more supple. A knot is made at the end and it is ready to be rolled onto the funnel of the stuffer.

4 Filling the stuffer Gilles has chosen a horizontal 15 litre Tre Spade model. The large stainless steel cylinder comes out easily and he fills it by throwing in large packs of the mixture by hand to keep out the air.

Once full, the cylinder easily reverts to its working position. With a turn of the handle to bring the piston into contact with the mince, the stuffer is ready.

5 Casing By turning the handle gently, the meat is brought forward into the funnel. Gilles quickly rolls the knotted casing over the funnel and he begins to push slowly. The intestine is irregular by nature. Gilles regularly presses the sausage with his left hand to spread the meat evenly. A little knot is made at the end when the casing has been filled and all that remains is to string it in the same way as a roast to support its weight and to hang it up.

Gilles also tells us some stories about when he started out: “We kill our pigs the old fashioned way, and during one of our first attempts we didn’t tie the animal up properly. When the time came for the slaughter, it set off across the fields… with us running after it ! The, when making the sausages, we had tied up the casing but the knots were not very solid and the inevitable happened: after just one hour, all the sausages were on the floor…

It goes to show that even in casing it’s hard to keep a pig tied up !”

14

6 Sweating, drying As you can imagine, Gilles and his family did not just make sausage today. While they were at it, they also made hams, pâtés, cooked sausage, chipolatas, rillettes...

So, with all that cooking and sterilising, the big sausages can benefit from the heat and humidity in order to sweat.

They soon take on a nice red colour: the sign that lactic fermentation has begun. This is a good sign as the fermentation will make the sausage more acidic, adding to its aromas and ensuring that it will keep. Afterwards, the sausages must be allowed to dry, while keeping an eye on them, feeling them with your thumb, and remaining patient until the day when the first slice can be cut.

An extra tip from Gilles « Drying sausage is a personal choice, depending on how you like your dried sausage - not too dry or very dry.

The little thing in our family, when the sausage begins to take on the grey outer veil that shows it is drying, when it becomes a little firm to the touch, we put it into a crate filled with sifted ashes. The sausages should not touch each other and should have some ashes between them. The minimum storage time in the ashes before eating them is 2 months. We leave our sausages in the ashes all the time.

They don't become aerated, so they stop drying and this prevents them from becoming too hard… They go on to develop an incomparable taste that only our taste buds can appreciate » 15

Make it at home : the material Electric meat grinders

Reference

FOR TYPE 5

A Steel

hac05rebcou

knife

Steel plate

Type 5 Tompress by Reber 400 W. Aluminium body. Nylon pinions on self-lubricating copper case. Plastic hopper. Comes with a knife, a tempered steel 6 plate and a pestle. Yield: 30 to 50 kg/h. 120 revs/min. Weight 7 kg.

Ref. hac05reb Type 12 Eco Tre Spade Economy model.

Asynchronous 600 W motor, 160 revs/ min, body and worm screw in hot tinplated cast iron, comes with a 6 mm plate and a tempered steel knife, 1 tray and 1 food grade plastic pestle. Weight 11.5 kg. Ref. hac12eco

C Ø holes: 3 - 4.5 - 6 - 8 -

hac05rebg

10 - 12 - 14 - 16

E Plastic

hac05rebent

funnels

Exit Ø 10,19, 25 mm

F Strut

hac05rebsup Reference

FOR TYPE 12 A Steel knife B Stainless steel

hac12rebcou hac12rebcoui

knife

Steel plate C Ø holes: 3 - 4.5 - 6 - 8 10 - 12 - 14 - 16 -18 -20 Stainless steel plate D Ø holes: 4,5 - 6 - 8 - 10 -12 - 14 - 16 -18 -20 E Plastic F Strut I Reber

hac12rebg hac12rebgi hac12rebent

funnels

Exit Ø 11, 25 mm

hac12rebsup hac12rebpre

strainer

Reference

FOR TYPE 22

Type 22 Tre Spade - long body

1000 W. Nylon pinions. Hopper, stand and casing in stainless steel.

Tin-plated iron body. Comes with a knife, one 8 mm tempered steel plate and a food grade plastic pestle.

Yield: 80 to 120 kg/h. Reverse gear.

80 revs/min. Weight 17 kg.

Ref. hac22elg N. 32 Reber - short body

1100 W, stainless steel casing and

hopper, tin-plated steel body. Oil bath gearbox and long life metal pinions.

Comes with a knife, 10 mm plate in tempered steel and food grade plastic pestle. Yield: 100 to 150 kg/h. Reverse gear. 120 revs/min. Weight 30 kg.

Ref. hac32reb

A Steel knife B Stainless steel

A B C D E

Steel knife Stainless steel knife Steel plate Stainless steel plate Funnels In food grade plastic for putting your minced meat in casing

F

Strut Used instead of the plate and knife with funnels or biscuit cutter accessories

16

knife

Steel plate C Ø of holes: 3 - 4,5 6 - 8 10 -12 - 14 - 16 -18 -20 Stainless steel plate D Ø of holes: 4,5 - 6 - 8 10 -12 - 14 - 16 -18 -20 E Plastic

hac22rebg hac22rebgi hac22rebent

funnels

Exit Ø 10, 19, 25 mm

F Strut

hac22rebsup Reference

FOR TYPE 32

A Steel knife B Stainless steel

hac32rebcou hac32rebcoui

knife

Steel plate C Ø of holes: 3 - 4,5 6 - 8 10 -12 - 14 - 16 -18 -20 Stainless steel plate D Ø of holes: 4,5 - 6 - 8 10 -12 - 14 - 16 -18 -20 E Plastic

Accessories for meat grinders

hac22rebcou hac22rebcoui

hac32rebg hac32rebgi hac32rebent

funnels

Exit Ø 11, 22, 30 mm

Manual meat grinder

G

Biscuit cutter

H

Pasta accessory

Type 8 Porkert

Aluminium body.

Comes with 12 plates.

Comes with a knife and a 4/5 mm plate. Diameter 60 mm. Attaches with a clamp.

Tomato strainer accessory

Ref. ham08por

I

Varnished cast iron body, resin screw, cone, hopper and collection tray in stainless steel except for the "hac05rebpre" model with a body in food grade acetal resin

Reference

FOR TYPE 8 A Steel

knife

Steel plate

B Ø of holes : 4,5 - 6 - 8 -

ham08porcou ham08porg

10 -12 - 14 - 16 - 18 C Plastic

funnels

E Biscuit

press

hac08yngent Exit Ø 10, 20 mm

ham08porpat

The full range of meat grinders and sausage stuffers can be found on www.tompress.co.uk

Black pudding spices 1 kg. Ref. epiboudn

Horizontal and vertical sausage stuffers

Back pepper kernels 500 g. Ref. epipoiv5 1 kg. Ref. epipoiv1

All the sausage stuffers have 2 speed rack and pinion mechanisms in ground steel. Stainless steel cylinder and air evacuation system for rapid and regular filling. Comes with a set of food grade plastic funnels (TRE SPADE : exit diameter: 10, 20, 30, 40 mm)

Saltpeter

A

Bag weighing 250 g.

Ref. episalpe

B

Dried sausage preservative 250 gr - Ref. episaus2 1 kg - Ref. episausb Nitrate salt Salting, processed meats, foies gras. 5 kg bag.

Ref. episelni

Natural casing The casing comes in bags of brine. the recommended use by date is indicated on the bag.

Casing (ø 3.7/4 cm) - beef.

C

3 six metre packets.

Ref. epiboybm Intestine pieces (ø 6/6,5 cm) - pork.

25 pieces measuring 24 cm.

D

Ref. epiboych Intestine pieces (ø 6/6,5 cm) - pork.

25 pieces measuring 24 cm.

Ref. epiboymo Medium casing (ø 3.4/3.8 cm) - pork.

25 metres. Ref. epiboymm

E

Fat ends - pork.

2 fat ends measuring 120 cm of non-calibrated pork colon. Ref. epiboyfu

Narrow casing (ø 3.2/3.4 cm) - pork.

25 metres. Ref. epiboypm

A

B

C

D

Capacity in litres

15

7

5

5

7

Number of speeds

2

2

2

2

Stainless steel

Steel

Steel

Treated steel

2 Steel and stainless steel Treated steel

Treated steel

TR Steel

TR Steel

38 kg

20.7 kg

11 kg

7 kg

9 kg

At the back

At the side

At the side

At the side

At the side

Body material Mechanism material Weight Position of handle Position Brand Reference

Stainless steel

E

Vertical

Vertical

Vertical

Horizontal

Horizontal

Tre Spade

Tre Spade

Tre Spade

Tre Spade

Tre Spade

pom015vi

pom0007v

pom005vi

pomstar5

pomstar8

17

A closer look at‌

Tompress food dehydrators Tompress offers a range of food dehydrators (dessicaters or dryers) manufactured in food grade plastic or in stainless steel. Individuals and occasional users such as small farmers looking for robust and adaptable appliances are sure to find a dehydrator to suit their needs.

Good food drying respects the organoleptic and taste qualities and the benefits of the food. Tompress tunnel dehydrators offer many advantages in this respect.

Drying baskets Air entrance

Moist air exit

Power unit

Homogenous dessication

A temperate and constant flow of air is ventilated inside the dryer tunnel to ensure even dehydration of the food.

The air that contains the moisture from the food is evacuated through a grid at the opposite end of the tunnel. The trays slide inside the tunnel on runners. Their base is a grid that resembles a sieve. Air circulation is optimal.

18

Economical Tompress dehydrators are designed for minimal energy consumption from 15 to 495 W. Maximum is 495 W and this is for specific uses only: drying meat or making meringues‌

Programming The programmes were designed to facilitate use. Each of the 7 programmes simultaneously manages a temperature and a drying time.

1 : universal 2 : mushrooms / thinly sliced fruit 3 : vegetarian, optimised to 39 degrees 4 : very hot, 68 degrees, ideal for meat, etc.

5 : pasta 6 : economy, maximum power 260 W 7 : silent for use at night, reduced noise level of around 80%

A gentle end to the programme Tompress has deliberately chosen dryers that continue to work gently at the end of the programme, so there is no timer.

Experience has taught us that appliances that are piloted by a timer stop too often before the user is ready to package the food. This has two consequences that can be damaging: - the food rehydrates in contact with the damp air and preservation may be compromised.

19

A closer look at‌

Tompress food dehydrators

Modular units The tunnel appearance of the tompress appliances offers, in some models, the advantage that they can be extended by one of the two complementary models. The air propulsion power of the dehydrator is sufficient to accommodate these additional lengths of tunnel that can double or triple the appliance's capacity. The drying time will simply have to be increased.

Dehydrator + Additional tunnel = Drying capacity doubled

+

Ideal for small and large production Tompress horizontal dryers, depending on the model, have 5 to 12 trays that allow users to choose the one that is best suited to their needs or wishes.

20

Small scale processing

Jocelyne's cep and bay bolete mushrooms I love mushrooms: there's nothing like a nice walk in the forest with my husband to gather them.

Generally, we find the most mushrooms in a pine forest near our home. On our last walk, we filled half a basket - what a feast we had!

I don't cut the mushroom, I gather it*. On the spot, I clean it roughly with the help of my mushroom knife and my brush.

Once I get home, I dry the mushrooms carefully, I sort them and remove any damaged or bruised parts. Then I separate the heads from the stalks. It's much more attractive to see just heads on your plate and I use the stalks to make soup. Then I chop them up.

Placing them on a dehydrating tray, I am careful not to mix the slices of cep and the slices of bolete. Once they are dried, it can be very difficult to distinguish between these 2 varieties.

I choose programme 2 (the special mushroom programme) on my food dryer, at a temperature of around 50°C. After 8 to 12 hours they are ready. They should be hard and I cut one of the slices in 2 to check that there are no signs of moisture. Drying time varies depending on the thickness of the slice, the density of the mushroom and the moisture level in the air.

Once the mushrooms are dried, I store them in plastic boxes by variety and always separate the heads from the stalks.

Throughout the year, I can dip into my reserve to prepare a sauce or soup... or when we slaughter a pig as a family, I add the mushrooms to our pâtés and terrines to add even more flavour. (*) Gathering (or pulling up) mushrooms is an increasingly common practice in mycological circles. However, when gathering, you need to respect two rules: • Pull the mushroom up delicately by pulling gently or by twisting it on itself to pull up the least amount of mycelium.

• Fill in the hole that is left by the mushroom with substrate so that the myceliums are not exposed as they may dessicate or dry out.

Source: http://www.mycologique.com/2012/doit-on-couper-ou-arracher-leschampignons/

21

Jean-Louis's fruit paste

22

Make it at home After growing grapes for wine for 15 years, Jean-Louis has found an altogether new passion: growing trees. When he invited us to his orchard, he also explained that for him, respect for trees and for working the soil also means making the best use of fruit, even when the harvest is bountiful.

He had to come up with different ways to preserve his fruit.

At Tom Press he discovered a dehydrator, a pasteuriser and a slow juicer. These tools have become his best allies!

1 Gathering Apart from the coolness and quiet that are to be found in the orchard in the morning, "all fruit benefits from being harvested early in the morning, before it is warmed by the sun.

Not only will it keep better, but above all the aromatic quality of the fruit is better at this time of the day". Before touching the pieces, he observes them to avoid handling them unnecessarily. To find out if they are ripe, he exerts a single, gentle squeeze. They must be handled delicately and as little as possible. Otherwise, the fruit becomes damaged.

To pick the fruit, take it in the hollow of your hand and exert a circular movement to break the stem.

Transporting and storing fruit Avoid bumping the fruit and packing the pieces too tightly so that they don't get damaged, and lay paper at the bottom of the crates to protect from shocks.

2 Preparing the fruit Wash the fruit in clean water, remove the stones and cut into quarters.

23

Make it at home

Jean-Louis's fruit paste (contd.)

3 Pressing Place the fruit in the steam juicer. Recover the pulp and add the juice of ½ a lemon to prevent the pulp from oxidising. Don't throw the juice away - bottle it!

4 Préparing the 2 mixtures for 1 litre of fruit pulp (measure the quantity after it comes out of the juicer) 1st mixture: - 250 g of sugar - 150 g of glucose 2nd mixture: - 250 g of sugar - 25 to 30 g of pectin depending on the fruit (for ex. for peaches add 28 g) - 15 g of citric acid or the juice of one lemon

5 Cooking: duration of 30/40 mins Jean-Louis insists that it is essential to keep stirring throughout the cooking time.

Heat the pulp and incorporate the 1st mixture.

Once the temperature reaches 50/60°, add the 2nd mixture.

Leave to cook, stirring constantly, until the temperature reaches 103°/104°C. It should not caramelise.

When sufficient water has evaporated, the paste should be thick and should easily come away from the bottom of the saucepan.

When the temperature above has been reached, you can turn off the heat.

Note: never add pectin alone to avoid lumps.

24

6 Drying You must be careful during this stage because the mixture is very hot. Be sure to wear oven gloves to avoid burns. Cover the bottom and the sides of the trays of your food dryer with wax paper and pour the paste into the tray, being careful not to let it overflow. Jean-Louis makes his paste about 1 cm thick. He has made his own drying frames to optimise his production while waiting to acquire additional trays. Choose a programme with a temperature of 55°/60° C and allow to dry for around 12 hours.

To check whether the paste is ready, it should come away from the tray easily. If it is still too soft, extend the drying time, but check progress regularly.

7 Removing from the mould When the paste is ready, Jean-Louis cuts it into strips and then into squares. As a treat for the children, you can also cut the pieces into shapes and give them different characters.

8 Conservation Simply place the fruit paste in a dry airtight container separating each layer with wax paper so that the pieces don't stick together.

Ideally, they can be vacuum packed so that you can enjoy them for even longer!

• Place the squares of fruit paste on your cheese board instead of using jam - it's original and tasty!

• Serve with the coffee at the end of a meal - an original and surprising way to enjoy fruit paste!

Other uses for the tunnel dehydrator

Dried fruit

Fruit strips

Cereal bars

Spices

Dehydrated vegetables 25

Make it at home: the material

Steam juicers Cold handles, triple diffusion base in stainless steel. Glass lid. GUARANTEED 3 YEARS. ● 8 litre fruit basket model. Ø 26 cm. 3.2 kg.

Ref. Extinoxe

● 10 litre fruit basket model. Ø 28 cm. 3.7 kg.

Ref. Extino28

Combined stoner/pitter for cherries and plums Heavy metallic base. Stones 2 cherries at a time or stones plums and cuts them into 4 pieces. Up to 20 kg of cherries per hour. Stone collection tray included. Dim. 33x10x31 cm.

Guaranteed 5 years.

Ref. denstein Enamelled steam juicers Fill the vat with water and place your fruit (or vegetables) in the basket. Under the effect of the heat, the steam breaks through the cells of the fruit and the juice flows out. Enamel guarantees perfect nutrality so that all the flavours of your food remain intact. Ø 28 cm. Capacity of 9 kg of fruit or vegetables. ● Model for all hobs including induction hobs.

Cherries

es and oliv

Stoner/pitter tongs Anodised aluminium with spring and closing ring. Dim. 19 cm.

Ref. denolima

Ref. extema10

● 1500 W electric model.

Ref. extele10

Steam juicer 24 litre fruit basket.

Cold handles. Comes with a tap and transfer hose.

Stainless steel vat and lid.

H. 54 cm. Ø 38 cm. 10.7 kg.

Suitable for all hobs except induction hobs.

Ref. extvap24

26

TOUS FEUX DONT Cold handles INDUCTION Aluminium and stainless steel stewpots

● 2,4 L. Ø 16 cm. Height 12 cm.

Weight 0,9 kg. Ref. gaifai16 ● 4,4 L. Ø 20 cm. Height 14 cm.

Weight 1,3 kg. Ref. gaifai20 ● 7,2 L. Ø 24 cm. Height 16 cm.

Weight 2 kg. Ref. gaifai24 ● 11,1 L. Ø 28 cm. Height 18 cm.

Weight 2,4 kg. Ref. gaifai28 ● 16,1 L. Ø 32 cm. Height 20 cm.

Weight 3 kg. Ref. gaifai32

Programmable tunnel dehydrators/dryers Designed to respect and preserve the qualities of fresh food.

Low consumption: from 15 to 495 W. The maximum power is reserved for dessicating cooked meats, or for making biscuits or meringues. Temperature control to preserve the maximum amount of vitamins and nutrients and 7 dehydrating programmes.

● 5 tray food grade plastic body

● 6 tray stainless steel body

Ref. secbio05

Ref. secbiopm

● 10 tray food grade plastic body

● Optional food grade plastic tunnel with 10 baskets

Ref. secbio10

Ref. secbio10tun

● 12 tray stainless steel body

● Optional stainless steel 12 tray tunnel

Ref. secbioin

Ref. secbiointun

Non-stick sheets for tunnel dehydrators

Electronic kitchen scales

Sold by 6. Easily dry liquids and sticky materials: fruits purées, tomatoes, strawberries, pollen, saffron and anything that may fall through the holes in the tray. Food contact up to 200°C. Can be used thousands of times! Size 34.2x22.5 cm.

Weighs from 3 g to 3 kg.

Precise to 1g. Transparent removable bowl measuring 17x21 cm. Works with 2 AA batteries (not included). Ø tray 13 cm.

Dim. 21.5x15x9.3 cm.

Ref. secbio10feu

Ref. pescui03 27

Make your own smoked salmon

28

Make it at home

Welcome to Didier's house The end of year celebrations are the ideal opportunity to treat yourself to your own home-smoked salmon. It's easy if you smoke gently and you are guaranteed to have a quality product. Didier was kind enough to open his door to us to offer us a demonstration...

With a big smile and a warm welcome, Didier invited us to head straight for the kitchen and was keen to point out that he is no expert. What he knows, he learned by referring to our advice pages and from the book "fumage & fumaisons". He got started and obtained some excellent salmon on his trial run. That is why he accepted to renew the experience for our photographer's lens. "When you make something for the first time, you are always a little apprehensive" he assures us. "That is why, as a beginner, I am happy to address myself to other beginners".

1 Preparing the fillet The fillet is laid on a board skin side down. Cut cleanly into the back fin and the fleshy part of the belly. Put your hand in to feel the bones; they are easy to feel and simply pull them out using a tongs.

"For the photos I ordered 2 fillets weighing 1.5 kg. My fishmonger's mistake was to cut them! If this happens to you, remember to adapt the salting and smoking time in relation to the weight of the whole fillet. The thickness is what counts - the thicker the fillet, the more time will be required..."

2 Salting I use a gastronorm tray with a drain. A layer of kitchen roll, a bed of salt, I place the salmon on top and cover it with a thick layer of table salt.

Smoking a salmon fillet - average time required Weight Salting Rinsing Desalting

500 g 1 kg 1,5 kg 2 kg 2,5 kg 3 kg

1h00 2h00 2h30 4h00 5h00 5h00

required required required required required required

NO NO 30 mn 1h00 1h00 1h30

Smoking

1h30 2h30 3h00 3h30 4h00 4h and more

29

Make it at home

Smoked salmon (contd.)

3 Rinsing and drying After the salt bath, I rinse the salmon carefully in clear water. For large fillets, I leave them to steep as though I were desalting cod. Like the majority of flavours, smoke carries through the fat and water, which does not blend with fat, prevents the smoke from penetrating. Once patted dry with a teatowel, I leave my salmon in the fridge for a few hours without covering it.

4 Smoking I am lucky enough to have a smokehouse that can be used in 2 ways, with a cold smoking accessory and a sawdust lighter. I wanted to treat myself and I don't regret it! I place my fillet flat on a grill, I close the door, and when it comes to the sawdust, I simply fill the drawer and switch on the timer. Nothing could be simpler. With the cold smoking accessory, the heat source is no longer inside the smokehouse. The smoke is far less hot, but I check on it regularly.

Salmon should be cold smoked and should not 'cook'.

TIPS AND INFORMATION

What I discovered...

The first time, I wanted to taste the salmon right away. Frankly, it's not nice! If you slice it as soon as it comes out of the smokehouse, the smoke will not have penetrated to the heart. Slice it when you are going to serve it. Vacuum packed in the fridge, it will keep for 2 weeks without any problem!

30

5 Maturing When the smoking is completed, I delicately remove the salmon and leave it to mature so that all the flesh is perfumed. Do not slice it ahead of time! Cover it in cling film or vacuum seal it and leave it in the fridge for at least 2 days.

6 Slicing Use an alveolated knife to cut the salmon and follow along the skin to finish your slices.

Chopping board in bamboo with edges - Dim. 58x38 cm. Thickness 4 cm.

Ref. couplb58

The material - For his smoked salmon, Didier used: Stainless steel vertical / horizontal smokehouse Entirely made from stainless steel. Comes with 1kg of sawdust and 10 'S' hooks. Optional additional grills available. Dim. 21.5x28.5x103 cm. Grills not included.

(3 grills are required for horizontal smoking)

Stainless steel fishbone tongs

Easily removes fish bones. Can also be used for plucking. Dim. 11.3 cm.

Ref. coupinar

Ref. fumtpilo Additional grills Smoke horizontally using the entire surface of your smokehouse. Aisi 304 stainless steel. Sold individually. Dim. 23x20 cm.

Ref. fumtpilogri Cold smoking kit Composed of a lid and 3 attachment tubes.

Vacuum sealing set

Ref. fumtpilofro

- 1 vacuum sealing machine "vids9348" - 2 rolls measuring 20x600 cm "vids9340ro2", - 2 rolls measuring 30x600 cm "vids9340ro3", - 20 bags measuring 20x30 cm "vids9340223", - 1 suction hose "vidfamil727", - 1 vacuum seal box 20x13 cm "vidfamil756". Weight 5.2 kg. GUARANTEED 2 YEARS. Tompress after sales service.

100% beechwood chips

Guaranteed with no chemical products. High temperature sterilisation, dust-free and calibrated. Compliant with professional norms.

1 kg. Ref. fuminores01 5 kg. Ref. fuminores05 15 kg. Ref. fuminores15

Ham or salmon knife 30 cm

Large straight blade with a rounded tip to prevent piercing the flesh. This is a long knife that you be glad to use every time you want to make clean slices! Blade 30 x 2.5 cm.

Length 42.5 cm.

Ref. vidf9348

Ref. cousau30 Gold and silver boards for vacuum bags Cardboard, 1 gold side and 1 silver side. Sold in packs of 50.

Gastronorm set Sawdust lighter element Start the heating without embers using the timer while you install the products to be smoked. A 16 mm is sufficient for all smokehouses. Can be left in place during the smoking process. Dim. 38x7x6 cm.

Ref. fumres20

Stainless steel. GN 1/1 (Dim. 53x32.5x70 cm.).

Compliant EN631-1. â—? Drain - height 1.5 cm.

Ref. gasidr11

â—? Tray - height 15 cm.

Ref. gasi1115

Size 34x11 cm 59x18 cm 24x16 cm 34x26 cm 44x26 cm 19x11 cm

Reference vidpl154 vidpl226 vidpl203 vidpl304 vidpl305 vidpl152

31

Start turning those spits!

I don't know why a good time has to involve sitting at a table with a glass in your hand. That's just the way it is. When we have visitors, to make the most of these special occasions, we go to great lengths when it comes to table arts with several glasses and sets of cutlery.

Take things to the next level. Start turning those spits and offer your guests a truly tasty show!

Spit rack

Grill spit

It holds long pieces tightly together using a robust system of springs and knuckles. 80 cm for 60 cm working length. Ref. touhm200ang

Chrome steel. For chops, sausages, fish... without having to turn them as you would on a barbecue.

Length 70 cm. Grill 50x20 cm.

Ref. touhm200gri

Digital probe thermometer Umbrella spit

32

Spit with 4 steel ribs for use with small poultry, rabbits, hare or stuffed roasts that will no longer come apart and will cook more evenly. 95 cm for 80 cm working length. Ref. toufupar

From -50°C to +200°C. Precise to 0.1°C. Stainless steel probe for taking the temperature at the heart of the meat.

Waterproof, holding clip and case. 1.5V battery included.

Length 20 cm.

Ref. thedigit

The "bouffadou" When you blow through it, the "bouffadou" revives the embers without burning you or sending ash flying. Made in a traditional artisanal way from the hollowed-out tip of a forest pine. 80 cm.

Vertical hearth

Easy to refill during cooking if there are not enough embers, enabling you to control the cooking. No more risk of burning roasts under a flame, saving space in the hearth. Can be freestanding or attached to the back of the fireplace. Painted steel, 12 mm logs with 20 mm spacing, metal is 3 mm thick.

Size 60x20x40 cm. Weight 18.5 kg. Ref. chefoy60

Ref. chebouff Basting

Known as a flamboir, capucin or flambadou depending on the region of France, this is a very old utensil that is used to easily baste roasting meat. It has a long handle with a cone at the end that you heat until it turns red. Once hot, add a piece of lard that will then melt. Now pour the juice over the meat as it turns to add flavour and prevent it from becoming dry. The taste is beyond compare.

Ref. touflamb Stainless steel drip tray 50x25 cm. Ref. tougli50

Electric rotisserie spit Electric rotisserie spit - Capacity of up to 8 kg One 5 W motor turns one triangular stainless steel rod.

Rotation of 2 turns/ min. Comes with 1 rod (7x7x600 mm), stainless steel skewers and rack and pinion stand.

Size12x17x30 cm. Weight 3.5 kg.

Ref. touele01

Electric rotisserie spit - Capacity of up to 2 x 8 kg

Two 5 W motors that can turn up to 8 kg each, spacing of 8 cm between the skewers. The 2 motors can work separately. Comes with 2 rods (5x5x800 mm and 7x7x800 mm), skewers and rack and pinion stand.

Size 21x16x35 cm. Weight 5 kg.

Ref. toueleco

Stainless steel and steel drip trays

Electric rotisserie spit - Capacity of up to 30 kg High quality

Entirely made of stainless steel, feet and handles in wrought steel. ● 56x18,5 cm. Ref. toufli56 ● 68x20 cm. Ref. toufli68 2 mechanisms that can turn up to 12 kg in total, spacing between rods of 11 cm. Once it is wound up, it works for approximately 15 minutes. Comes with 2 rods (7x7x1000 mm and 5x5x1000 mm), skewers and a rack and pinion stand. Size 26x22x47 cm. Weight 11.5 kg.

One 28 W motor (upper motor) and one 5 W motor (lower motor) that can respectively turn 30 kg and 8 kg of load, spacing between rods - 18 cm.

The 2 motors can work separately.

Comes with 3 rods (10x10x1000mm, 7x7x1000mm and 5x5x1000mm), skewers and rack and pinion stand.

Size 26x22x47 cm. Weight 11.3 kg.

Ref. toucar06

Ref. toueles6

Clockwork rotisserie spit

Copper drip trays Entirely made of copper, handle in wrought steel. ● 45x19 cm. Ref. touflc50 ● 60x25 cm. Ref. touflc60 ● 75x25 cm. Ref. touflc70

33

Small scale processing

Asparagus in jars Making the most of asparagus season to put it in jars ensures you the joy of being able to eat it all year round whenever you feel the urge. Green asparagus is much appreciated, as it is more tender and has a more pronounced taste.

First step - clean the asparagus under running water to remove any soil residue.

Remove lumps and bumps if necessary.

Green asparagus does not need to be peeled unlike white asparagus which contains more strings. Now cut about 2 centimetres off the bottom of the stalk.

When the asparagus is thoroughly clean, blanch it in boiling water for 3 minutes.

As soon as you remove it, plunge it into cold water (you can even add some ice cubes) to halt the cooking process. Above all, this helps the asparagus to retain its nice green colour. The colder the water, the greater the thermic shock and the more colour will be retained.

Once well-drained, place the asparagus standing with the tips pointing upwards

into jars leaving a little space between the tip and the top of the jar. Cover with salted water: 1 teaspoon of salt for 1 litre of water. Hermetically seal the jars and sterilise them for at least 1 hour (or 40 minutes in a pressure cooker).

You can store them for up to 1 year.

While you wait for the next asparagus season to arrive!

When you open the jars, rinse the asparagus in warm water and cook it whatever way you prefer.

Surprise guests by making aromatic juice with the asparagus stalks that you cut off!

Cook the asparagus in boiling salted water, with a few pieces of fennel and a hint of aniseed for around 20 minutes.

Insert the tip of a knife to check whether it is cooked. When cooked with fennel, the taste of the water disappears and the asparagus reveals all its flavours.

Without drying it, place the asparagus immediately into your juicer. When it is turned into juice, you can enjoy it by itself - it is delicious. You can also use this juice to make an original sorbet or to make a sauce that goes well with fish... let your imagination run free!

34

Tompress enamelled electric sterilisers 27 L (fourteen 1 litre jars). Ø 35 cm. H. 48.5 cm.

Tompress stainless steel electric sterilisers

With thermostat, tap and timer.

Fast and practical - attaches to the side of a table with a clamp.

Its different blades allow you to easily peel asparagus in one movement.

With thermostat, tap and timer.

With digital display and tap.

Ref. matepasp

Ref. steinotrm

Ref. stemadir

27 L (fourteen 1 litre jars). Ø 35 cm. H. 48.5 cm.

Ref. stematrm

Asparagus peeler

Jar tongs For removing jars without getting burnt!

Length 20 cm.

Ref. stenapak

Asparagus cooker 4 L. stainless steel Ø16x21 cm pot, triple encapsulated base in stainless steel/aluminium/ stainless steel. Glass lid with stainless steel edging and a hole to release steam. Tin-plated steel wire basket. Suitable for all hobs including induction hobs.

Ref. ustcuasp

1/2 litre Weck jar especially for aspragus Tall and straight, set of 6 jars with seals and lids. Ø 60 mm, H. 210 mm.

Hooks not included.

Ref. boiwbasp

Weck hooks Set of 12. Ref. boiwpin8

Digital enamelled electric steriliser 16 L. Double layer of enamelled steel.

Temperature and timer adjustment on the digital panel.

Ref. stemad16

35

Small scale processing

Chestnut cream If you have some nice chestnuts and would like to enjoy them all year round, why not make your own home-made chestnut cream?

For 1 kilo of chestnuts: syrup composed of 20 cl of water, 1 kg of sugar and ½ a vanilla pod (steep in the syrup if you like the taste of vanilla) First, make an incision in your chestnuts to prevent them from bursting when they boil.

Then immerse them in a large pan of cold water and bring to the boil for 2 to 3 minutes in order to remove the brown outer skin quickly.

Once peeled, it's time to cook your chestnuts over a low heat in ½ litre of water. As soon as they are soft enough to mash, your chestnuts are cooked enough. You can also steam cook them or vacuum cook them for 1 hour at 80°C if you have packed them in a single layer.

This is where the strainer springs into action, even if you may associate this machine with tomatoes or summer fruit. If you have never used a strainer to remove the second skin or pellicle, you will soon see what a difference it makes. As you turn the handle, the pulp comes out through the holes in the cone and the waste is automatically evacuated at the bottom. This considerable time saving is not the only interesting thing about the strainer.

The calibration of the pulp as it comes through the holes means that you will have the perfect texture - not too fine, not too thick.

In contrast to a mixer, you will not get a stodgy mixture that will clog your tastebuds, but a fine purée that will heighten all the flavour of this autumn fruit. Now it's time to make the syrup.

To do this, dissolve the sugar in the water and bring it to the boil without heating too much.

36

Leave it to bubble to concentrate the sugar and the temperature reaches 115 / 120°C. Lower the heat, add the chestnut purée and stir. Your cream is ready.

Allow the temperature to rise again, stirring constantly, and now fill your jars. With just a few turns of the spoon, your cream will come together.

You will also notice that when they have been put through the strainer and mixed with the syrup, your chestnuts will cook extremely quickly. This is another advantage. The flavours remain intact and the scent is strong.

You can store the jars for up to one year in a dark place… or for a much shorter time if anybody with a sweet tooth spots them!

Manual strainers 1

2

3

Other uses for the strainer

1 Hopper and collection tray material Body material Mechanism Cone material Size of hopper opening Attaches with a clamp Maximum height of press Weight Small fruit cone Guarantee (in years)

2

Every time you need to remove pips or remove skin, the strainer will easily prove how efficient it can be. It is also very practical when making fish soup. It removes bones and cartilage and presses the meat.

For jellies and jams made with small fruit, the strainer has a cone with smaller holes (as the pips to be filtered are also smaller) allowing you to rapidly make a coulis with no skin or pips.

Chestnuts can also be put through the strainer, whose name is not entirely suitable in this case. Once the chestnuts have been boiled and the hard outer skin removed by hand, the second skin will not resist the strainer!

3

Food grade Food grade Stainless steel plastic plastic Double tin-pla- Double tin-plaAluminium ted cast iron ted cast iron Double tin-plated Double tin-plated Aluminium screw cast iron screw cast iron screw Tin-plated steel Tin-plated steel Tin-plated steel 19 cm 19 cm 15.5 cm yes yes yes 3.7 cm 3.7 cm 4.1 cm 3.9 kg 4 kg 1.7 kg YES (optional) YES (optional) NO 1 1 1

Reference

ptoclamm

ptoclaii

ptoecomm

Electric strainers 1

3 1 Tompress fruit/vegetable strainer 200 to 400 kg/hour - 600 W.

600 W motor. 120 revs/min. Yield of 200 to 400 kg of tomatoes/hour. On-Off switch, capacitor and fan in self-extinguishable plastic. Axial oil bath gearbox.

Perforated cone, 27 cm wide hopper and collection tray in stainless steel.

Worm screw in acetal food grade resin.

Varnished cast iron body. Metal gears on self-lubricating bronze sockets. Splash guard. Size 67x32x43 cm. 18.7 kg.

Ref. pto5elii Special cone for small fruit Stainless steel. 1.1 mm holes.

Ref. pto5elii125

2

3 2 Tompress fruit/vegetable strainer 70 to 150 kg/hour - 400 W.

400 W motor. 120 revs/min. Yield of 70 to 150 kg of tomatoes/hour. On-Off switch, capacitor and fan in self-extinguishable plastic. Axial oil bath gears. Perforated cone, 22 cm wide hopper and collection tray in stainless steel. Worm screw in highly resistant acetal resin and cast iron body. Nylon gears on self-lubricating copper sockets. Splash guard.

Size 50x25x35 cm. 8.7 kg.

Ref. pto3elii

3

3 3 Fruit/vegetable strainer 80 to 170 kg/hour - 390 W.

Tin-plated cast iron body.

Stainless steel hopper and cone. Rotating speed at the gearbox exit: 160 revs/min.

Size 53x33x23 cm. 9 kg.

Ref. ptosprto Special cone for small fruit Tin-plated steel. 1.25 mm holes.

Ref. ptoclamm125

Special cone for small fruit Stainless stee. 1.1 mm holes.

Ref. pto3elii125

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A closer look at‌

The 10 advantages of vacuum sealing Simultaneously a container, a means of preservation and a cooking method, vacuum sealing offers nothing but advantages.

1 Annihilate bacteria

Bad bacteria cannot get in when food is vacuum packed. Those that are already present require air and they will not survive. And that's not all! Bacteria that do not require air are annihilated by the lactic fermenting agents.

2 3, 4, or even 5 times longer!

If you vacuum seal your food and keep it in the fridge or freezer, then you can keep your products up to 5 times longer.

One example: cold meats usually keep in the fridge for 4 to 6 days. Vacuum sealed, they will keep for 20 - 25 days...

or not: the same texture 3 Frozen

When you freeze food, very abrasive ice crystals are formed. The water in the cells freezes and they burst. Once defrosted, the food loses its water and tends to dry out when it cooks.

Meat becomes tougher and less appetising simply because there is no more water in the cells to dissolve the collagen. When food is vacuum sealed, you will no longer notice the difference between fresh and frozen.

4

More vitamins

Oxygen and heat are the main causes that kill vitamins. As soon as you cut into a fruit or a vegetable, air takes its toll. If you overcook the food, then it becomes disastrous.

When you vacuum seal, you preserve the nutrients and if you cook at low temperatures, then your meal will be even richer than in traditionally cooked food.

5 Flavours intact

Aromas do not get lost in the air (which is why coffee is usually vacuum sealed). Tastes are not altered by the surrounding air nor are they diluted in the cooking process. As for meat, the fats are not altered by the oxygen. (According to scientists, if you remove all the fat from meat it is no longer possible to tell the difference between beef and chicken!)

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6 Greater exchange of flavour

In the absence of oxygen, the exchanges perform better, and there is also a mechanical effect. If you add spices, a marinade or a few sliced carrots to meat, the meat undergoes the effects of atmospheric pressure. The flavours penetrate to the heart and bind together more quickly.

7 Ideal for foie gras

No weight loss! Foie gras can lose up to 1/3 of its mass during cooking. When vacuum sealed, the loss is minimal. Not only does vacuum cooking reveal incomparable flavours, there is also a certain economic interest.

matures when vacuum sealed 8 Meat

Maturation is the time required for the muscle to transform into meat and acquire its flavours and its tenderness. When placed in a vacuum, meat matures somewhat better than when in natural air, without the phenomenon of fats turning rancid and no risk of bacterial contamination.

9 Hygienic

If you place your fresh product in a vacuum, if you freeze or defrost it, and if you cook it before opening the bag, you will only have touched it once!

10 Save space

If you have ever tried looking for something in your over-stuffed freezer full of bags covered in ice, you have dreamed of buying a second one. If you vacuum seal your food products your freezer will immediately appear much bigger - around 30% more space will be free.

A closer look at…

Low temperature cooking Option : Store directly in the freezer for long-term preservation.

1 Vacuum seal fresh foods.

Place in the low temperature cooking tray.

3

Option: Finish cooking on a barbecue, in a casserole dish, pan or on a placha cooking plate...

Enjoy your dishes immediately.

The material

TAKAJE vacuum sealing machine Works automatically once the lid is closed, "vaccum only" and "seal only" modes. Suction of 16 litres per minute, pressure of -800 mbars. Comes with 2 valves. Dim. 36.5x18x10 cm. 32 cm sealing bar.

Weight 3.1 kg. GUARANTEED 2 YEARS. Tompress after sales service ● Red model. Ref. vidtakro ● Blue model. Ref. vidtakbe ● White model. Ref. vidtakbl ● Stainless steel model.

Ref. vidtakau

2

Set of 2 Thickness: n 105 micro

2 triple layer rolls Size Reference 20x600 cm vids9340rc2 30x600 cm vids9340rc3

Vaccum cooker

Gourmet Insulated ABS vat with double walls: ● 10 L. 28x20x16,5 cm. Ref. vidcab10 ● 17 L. 35x25x16,5 cm. Ref. vidcab17

Set of 30 Thickness: n 100 micro

30 double layer padded bags Size 12x55 cm

Reference

vids1255

Gourmet stainless steel Single wall ABS vat with stainless steel lining ● 10L. 28x20x16,5 cm. Ref. vidcin10 ● 17L. 35x25x16,5 cm. Ref. vidcin17

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Atlas 150 Italian tradition

Using the Atlas 150 pasta machine and its accessories, give free rein to your imagination and create a multitude of delicious home-made pasta shapes.

Discover our range of pasta machines and more than 15 accessories at www.tompress.co.uk

ISBN 978-2-918584-14-8

3,90 â‚Ź www.tompress.co.uk