This thermostat, developed by Joan Roca (El Celler de Can Roca, Girona) and Narcís Caner (La Fonda Caner, Girona), can create a bain marie with a constant, identical temperature in the whole container. It can also control low temperature cooking, between 5° and 100° C. It can be adapted to any kind of container with a maximum capacity of twenty litres.
Because of its characteristics, the Roner is particularly useful for cooking products which have previously been vacuum packed —meat, fish, poultry, vegetables, terrines, patés, jams, preserves—, for pasteurising food prepared with traditional techniques and for thermal regeneration of vacuum packed finished preparations.


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