I am currently going through a series of experiments based on the use of Sonicators-Ultrasonic Homogenizers for any quantifiable improvements in culinary process. The equipment is essentially composed of 2 parts, the generator and the processor which has a sonotrode attached to it.Sonotrodes are often referred to as the horn. The sonotrode transfers the oscillations into the medium to be sonified. We will publish some of the avenues we have explored but initial experiments with basic emulsions are flawless. Sonicated flavor transfer is also spectacular. While there are several manufacturers on the market we formed a partnership with HIELSCHER ULTRASONICS of Germany who are solely dedicated to the field of Ultrasonic Processing.

This model above is the UIP 1000-hd which is capable of being operated 24 hrs/day. 1000Watts @24Khz. Below is the actual trasnducer and sonotrode.

There is a video here at STARCHEFS.COM of Chef Sang-Hoon Degeimbre using this  exact set-up to make shrimp stock. We will be updating next week with some of the results of our experiments.