SMART PROGRAMS

Superpowers for your kitchen.

Smart programs are pre-set automatic procedures designed to simplify a number of manual processes that usually require a lot of time or the supervision of a person. Dedicate yourself to what you love: we'll take care of the rest.

CHEF
PROGRAMS

JAR
PROGRAMS

From the cleaning of ingredients to the more complex processes, from dressage to sous vide. More than a machine, a superpower.

Lines and Programs

LOVE FOR COOKING

More time for your recipes, less time for the mundane tasks.

Vacuum marinating

A program that allows the marinade to penetrate evenly, in just a few hours and without wasting any of the product.
An example? Beef stew in Barolo wine with few minutes and a glass of wine are all that is needed, compared to the traditional forty-eight hours and a whole bottle.

OPERATION TIME

5 min

CHEF
PROGRAMS

48 h

TRADITIONAL
METHOD

Shellfish cleaning

A program that eliminates sand and residues from shellfish, simply by activating the vacuum when the product is immersed in a solution of water and salt. Mussels, clams, razor clams etc. will be ready to cook in just eight minutes.

PROCESSING TIME:

8 min

CHEF
PROGRAM

48 h

TRADITIONAL
METHOD

Infusion

It captures the aromas of herbs and spices, reducing the oxidation of the product and extending its shelf-life. The automatic vacuum and pause operation will extract the richest aroma without altering the essential oils, ensuring a unique and intense flavour.

OPERATION TIME

5/20 min

CHEF
PROGRAMS

3/40 d

TRADITIONAL
METHOD

Praline washing

An ideal program for the sous vide of finished pastry products with varying internal and external textures. It prevents the soft or creamy interior from leaking out or breaking the casing in pralines thanks to the injection if inert gas.

OVERVIEW OF JAR PROGRAMS

Jar programs

With the Jars Programs, you can pack delicate or soft products in vacuum-resistant containers. Six levels of packing are available, based on the type and quantity of product to be packed.

SENSOR JARS

MIN - MED - MAX - EXTREME JARS

NO STOP

DEGAS JARS

ALL THE CHEF PROGRAMS

Solids

SOLIDS AND FILLINGS

"Makes mixtures and fillings more compact and homogeneous. Perfect to better mix
fillings such as that needed for cannelloni or to prepare the meat for burgers."

BREAD & LOAFS

Ideal for baked goods that are crusty on the outside and soft on the inside. The addition of inert gas prevents the product from crushing inside the bag.

PIZZA & FOCACCIA

The process is specifically designed for vacuum-packing pizza bases and airy products (e.g. roman-style pinsa, focaccia from Bari). The addition of inert gas prevents the product from crushing.

MARINATION & CROCKPOT MARINATION

Specific process for marinating dry products as well as liquid products. The marination rapidly penetrates the product for
an intense and uniform result. For bigger pieces or consistent textures, the cycle can be repeated automatically.

MEAT

For the perfect packing of raw meats: it slows down the oxidation and loss of liquids from meat.

CHICKEN

To perfectly pack meat with hollow, delicate and fragile bones (for example chicken or rabbit). Avoids the breaking and blackening of bones.

PASTA FRESCA

It prevents the crushing and breaking of fresh pasta, even if it comes into contact with the bag, thanks to the introduction of inert gas.

FISH

It avoids the excessive loss of liquids from fresh fish and maintains their freshness, quality and aesthetic appearance.

POWDERS AND SPICES

For the packing of volatile products. In the vacuum phase, it prevents the powders from rising and coming out of the bag.

Liquids

MILK-BASED PASTEURIZED PRODUCTS

Specifically designed for milk-based pasteurized products, limiting foaming and product spillage. Stored positively, they have a significantly longer shelf-life.

WATER-BASED PASTEURIZED PRODUCTS

Packaging method for water-based pasteurized products without leakage from the bag, ensuring a longer shelf-life when stored positively.

PASTEURIZED ICE CREAM

Process specifically designed to package pasteurized products
without spillage from the bag and with a much longer duration.

ENGLISH CREAM

Ideal for milk- and egg-based creams and sauces, allowing product packaging without leakage. Smooth, glossy creams with an extended shelf-life.

SAUCES

It reduces foaming and the leaking of vegetable- and meat-based sauces and liquid products from the bag. Ideal for making tomato sauce, meat sauce and fruit juices.

DENSE SAUCES

Designed for the preparation of creamy products, such as squash or vegetable purée. The purée mixes, making the result smooth and shiny.

Delicate foods

CREAMS IN PASTRY BAGS

Specific process for the sous vide packaging which prevents volume loss in pre-prepared creams (like Chantilly or pistachio cream) ready to use in a pastry bag.

PASTRY CREAMS

Ideal for milk and egg-based creams or cooked sauces, allows for packaging a larger quantity of product while preventing leaks from the bag. Homogeneous and glossy creams always ready-to-use.

PASTRY GAS WASH

Ideal for finished pastry products, which have different internal and external textures. It prevents the soft or creamy interior from leaking out, or breaking the casing in pralines thanks to the injection if inert gas. The two levels, "mild" and "strong", differ according to the delicacy of the product filling.

PASTA WITH FILLING

The innovative inert gas injection process enables impeccable packaging that prevents breakage and the consequent leakage of filling from tortelli, ravioli, etc.

PANETTONE AND LARGE LEAVENED PRODUCTS

A process designed to extend the shelf-life of artisanal panettone and large leavened goods like Venetian focaccia and pandoro, maintaining softness and fragrance.

SHORTCRUST COOKIES

Ideal for baked goods with shortcrust pastry (e.g., cookies, pies). The addition of inert gas prevents crushing and preserves crispness over time.

Special foods

CLEANING MUSSELS AND CLAMS

Designed to clean and eliminate sand and internal residues of shellfish, preparing them perfectly for subsequent cooking.

INFUSIONS

It captures the aromas of herbs and spices, reducing the oxidation of the product and extending its shelf-life. The alternation of vacuum and pause will extract the richest aroma without altering the essential oils, ensuring a unique and intense flavour.

SANDWICHES

Allows a perfect packaging that prevents from filling spillage (e.g. tunna sandwiches or russian salad), thanks to an innovative process of inert gas modulation.

MEAT TENDERISATION

Specific to tenderise meats and prepare them for subsequent sous-vide cooking. It creates different intensities of pressure on the meat to tenderise it, without losing weight or quality.

PRALINES

Designed specifically for the world of chocolate, ensuring perfect packaging of pralines, preventing any breakage of the shell and leakage of filling.

ALL THE JAR PROGRAMS

Min - Med - Max - Extreme Jars

MIN - MED - MAX - EXTREME JARS

4 levels of jar emptying, depending on the filling of the same. If the pot is very full and there is little air to be extracted, choose "Min". Vice versa, if there is a lot of air to be extracted, choose "Extreme".

These cycles are mainly used for cooking: "Min" for liquid, creamy or in oil products; “Extreme” for products in pieces such as meat or fish fillets.

LINES AND PROGRAMS

LINE

Evox

› Mussels and clams cleaning
› Sauces
› Infusions
› Marination & crockpot marination

LINE

Idea /Idea Pro

› Tenderize meat
› Shellfish cleaning
› Infusions
› Marination & crockpot marination
› Powders and spices
› Pastry Creams
› Pasteurized Ice Cream
› Sauces

LINE

Cuisson

› Shellfish cleaning
› Marinating
› Sauces
› Infusions
› Tenderize meat
› Pasteurized Ice Cream
› Fish
› Chicken
› Pasta with filling
› Fresh pasta
› Pastry Creams
› Powders and spices
› Soft desserts
› Pizza & focaccia
› Sandwiches
› Creams in pastry bags
› Bread & Loafs
› Dense sauces

LINE

Pastry

› Soft desserts
› Pastry Creams
› Water-based pasteurized products
› Milk-based pasteurized products
› Whipped creams
› Shortcrust cookies
› Pralines
› Panettone and large leavened products
› Infusions
› Sandwiches
› Creams in pastry bags
› Pizza & focaccia
› Bread & Loafs
› Powders and spices
› English Cream

PHILOSOPHY

AIMS

BACKGROUND

CERTIFICATIONS

SMART PROGRAMS

From the cleaning of ingredients to the more complex processes, from dressage to sous vide. More than a machine, a superpower.

LOVE FOR COOKING

Vacuum marinating

Shellfish cleaning

Infusion

Praline washing

OVERVIEW OF JAR PROGRAMS

ALL THE CHEF PROGRAMS

ALL THE JAR PROGRAMS

MIN - MED - MAX - EXTREME JARS

LINES AND PROGRAMS

LINE

LINE

LINE

LINE

REQUEST INFORMATION

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