The Clarimax is a compact device used to clarify broth. It was developed as the result of a joint effort between the chef Ángel León (Aponiente Restaurant) and the University of Cádiz. It is based on the clarifying power of microscopic algae. The process is by means of controlled pressure; the broth passes through a pressed tablet of diatom algae that clarifies the broth which seconds later comes out of the other tube. The tablets have the power to degrease and clarify, and the remains can then be discarded without any alteration to the taste of the product. Liquids can be clarified at any temperature.