The Cliftonfoodfuge centrifuge separates particulates from liquids extracting all the flavour; separating the components of food by density so that heavier components are at the base and liquid at the top.
When foods are spun down, flavours alter and colours change dramatically. For example, tomatoes are separated into three layers and create an intense clear transparent liquid.
The number of components produced can vary on the food type. For example peas separate into three items, the shells at the base, a thin layer of a puree type substance and then the clear pea liquid.
If you’d like to learn more about the Cliftonfoodfuge and see it in action, please contact us here