火 fire · professional kitchen

Water is the first ingredient.

A broth, a dough, a coffee. Water goes into them all and it's the only variable almost no one controls. Here you do.

Looking for the water for your home kitchen? Then yours is home. This page is about professional kitchens.

You buy the best produce and cook it in nobody's water.

In a kitchen everything is controlled: the origin of the produce, the temperature to the degree, the time to the second, the salt to the gram. And then tap water goes in, which changes from one city to another and one season to another, in 90% of preparations.

Water isn't neutral. Its mineralisation changes how a broth extracts, how a gluten behaves, how a coffee tastes. A water menu turns that variable into one more decision on the pass.

Vegetables and seafood

Aox-Diet protects fresh flavours: for vegetables, green juices and cooking seafood while respecting its taste.

Pasta and rice

Essential brings pasta and rice to the perfect al dente, and keeps vegetables tender and crisp.

Broths, coffee and infusions

Okinawa keeps broths and consommés clean and enhances coffee and infusions without adding flavours.

The dish's secret ingredient →

produce & cleaning

And the water you wash the vegetables with.

Fruits and vegetables absorb elements dissolved in water very easily, especially chlorine. Washing them with tap water is putting into them exactly what was added to make it drinkable.

Aox-Diet is far more suitable for washing and also enhances the produce's natural flavour. And the VOLVY model generates ozonated water, with high cleaning and disinfecting power for food and the dishwasher.

world first

EXO 602: water as a parameter.

Only for chefs with research teams. Total control of the water: pH, minerals one by one, temperature and carbonation at will. It's not a service device: it's an experimental cooking instrument, for those who want to compose water the way they compose a dish.