The function of a centrifuge is to separate liquid foods such as thick soups or fruit juices into solids and liquids. Take tomatoes in French soup for example. After centrifugation, their skin and flesh will settle at the bottom of the glass bottle, forming a dense disk. The juice will aggregate into a transparent layer in the middle of the bottle, and the exceptionally delicious oil will float on top.

This is molecular gastronomy, a culinary art that explains all cooking techniques and results using scientific methods and precisely controls them with numbers. It has become a popular culinary concept both domestically and internationally in recent years.

The emergence of molecular cuisine is an important symbol for humans to truly understand food from a microscopic perspective. It will break and rebuild the thousands of years of repetitive work of cooking using modern scientific theories such as physics, chemistry, and biology.

The theory of molecular cooking studies the relationship between temperature rise and fall and cooking time in the process of food cooking, and then adds different substances to make food produce various physical and chemical changes. After fully mastering it, it can be deconstructed, reorganized and used to make cooking methods different from traditional cooking techniques and food appearance. It can make potatoes appear in the form of foam and litchi become caviar. It has the taste of caviar and the taste of litchi.

Molecular cooking has pioneered a series of revolutionary innovative technologies, such as foam method, reverse spheroidization technology, cold and hot gel, liquid nitrogen technology, low temperature slow cooking, etc. It relies on molecular cooking centrifuge to centrifuge food to achieve solid-liquid separation.