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

Cleaning of mussels and clams

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

Pastry gas 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

MARINATE

Specific for marinating products, it allows the marinade to penetrate quickly and uniformly. Just one short cycle is all that is needed to obtain a result that would take over 24h using the traditional method. Available for bags and containers.

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.

FISH

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

VEGETABLES

Ideal to pack the toughest vegetables that resist the vacuum
pressure (for example asparagus, squash and carrots).

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.

Liquids

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.

THICK SAUCES

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

PASTRY BASES

Ideal for milk- and egg-based creams and sauces that tend to foam quickly. It allows the obtaining of a homogeneous and shiny product.

ICE CREAM BASES

To perfectly pack various ice cream bases: from sorbet bases to more complex ones, such as pistachio, hazelnut and others that contain dried fruit. 5 levels available.

Delicate foods

FRESH PASTA

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.

BAKERY PRODUCTS

Ideal for bread-type products that are crisp on the outside and soft on the inside. The introduction of inert gas prevents the product from being crushed even if it comes into contact with the bag.

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.

DESSERTS

Ideal for glazed sweet products. The introduction of inert gas avoids crushing of the product and contact with the bag.

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.

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.

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.

ALL THE JAR PROGRAMS

Sensor - Jars

SENSOR JARS

It allows selection of the desired vacuum level as a percentage, any extra vacuum level and to add a pause at the end of the cycle for special creations (for example: blown chocolate).

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.

Degas jars

DEGAS JARS

Only available on the Cuisson Line, it is a special deaeration process that gradually reaches the vacuum state in order to prevent the product from leaking out of the jar. It is used for processes such as the maturation of meat or fish in jars.

No Stop: for external vacuum in containers

NO STOP

During the vacuum cycle the pump continues to work without ever stopping, allowing the continuous packaging of products in jars or containers outdoors.

LINES AND PROGRAMS

LINE

Evox Hi-Line

› Infusion
› Marinating
› Mussels and clams cleaning

› Min Jars
› Med Jars
› Max Jars

LINE

Idea Hi-Line

› Ice cream bases
› Pastry bases
› Infusion
› Tenderize meat
› Marinating
› Powders and spices
› Mussels and clams cleaning
› Sauces

› Min Jars
› Med Jars
› Max Jars

LINE

Bright

› Meats
› Pastry bases
› Desserts
› Marinating
› Fresh pasta
› Fish
› Chicken
› Powders and spices
› Bakery products
› Dense sauces
› Solids and fillings
› Sauces
› Vegetables

› Sensor Jars
› Min - Med - Max - Extreme Jars
› No Stop

LINE

Cuisson

› Meats
› Ice cream bases
› Pastry bases
› Desserts
› Flours
› Gas washing
› Marinating
› Fresh pasta
› Fish
› Chicken
› Powders and spices
› Bakery products
› Mussels and clams cleaning
› Dense sauces
› Solids and fillings
› Sauces
› Vegetables

› Sensor Jars
› Min - Med - Max - Extreme Jars
› Degas Jars
› No Stop

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

Cleaning of mussels and clams

Infusion

Pastry gas washing

OVERVIEW OF JAR PROGRAMS

ALL THE CHEF PROGRAMS

ALL THE JAR PROGRAMS

SENSOR JARS

MIN - MED - MAX - EXTREME JARS

DEGAS JARS

NO STOP

LINES AND PROGRAMS

LINE

LINE

LINE

LINE

REQUEST INFORMATION

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