Bright 18

Table-top vacuum chamber machine, completely made of stainless steel, equipped with a smart vacuum sensor and the innovative Chef Programs technology for a perfect vacuum of any food and non food product.

Digital control panel, waterproof, with 32 programs, including exclusive preset programs by professional Chefs, de-aeration programs (Degas) and vacuum programs for internal or external containers. The H2Out pump dehumidification cycle guarantee a perfect maintenace of the 25 mc/h vacuum pump. It is equipped with a wireless sealing bar, length 415 mm. Possibility of an additional sealing bar for the packaging of several products at the same time. Gas flush system included to pack delicate or soft products in modified atmosphere (MAP). Exclusive soft-air function, for the packaging of sharp products (e.g. meat with bone).

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IT CAN PACK:

Liquids Solids Delicate foods

IDEAL FOR:

restaurants, hotels, catering, butcheries, dairies, food laboratories

01

Technical specifications

BODYWORK

Stainless steel

VACUUM PUMP

25mc/h

MAX VACUUM LEVEL

2 mbar

DIMENSIONS

589 x 587 x 501h mm

VACUUM CHAMBER DIMENSIONS

440x448x200h mm

WEIGHT

76 kg

VOLTAGE

220-240V / 50-60Hz - 1600W

MAX BAG DIMENSIONS

400 x 500 mm

SEALING BAR

415 mm

INSTALLATION

counter top

02

Details

Vacuum chamber

Vacuum chamber made of high quality stainless steel, resistant to external agents and oxidation. Characterized by rounded corners and constant thickness for easy cleaning and resistant over time.

Map

Thanks to the vacuum-gas (MAP), even the most delicate and soft products can be easily vacuum packed. The gas will prevent any kind of damage or breakage of the product, ensuring always a perfect vacuum.

Digital panel

It guarantees advanced performance and always accurate and uniform results. The electronic parts are protected from humidity and dirt ensuring an ease of cleaning thanks to an internal waterproof case in fireproof material.

03

Kits

Digital panel

USB port

User programs

Chef programs

Pump dehumidification

Easy external vacuum

Gas Vacuum (MAP)

Double sealing

Vacuum sensor

Detachable counterbar

On request:

Cut-of-seal

Vacuum in external containers

Softair

Double date display

WI-FI Module

04

SMART PROGRAMS

Chef programs

MARINATING

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.

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.

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."

GAS WASHING

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.

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.

MEATS

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.

FISH

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

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.

VEGETABLES

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

DESSERTS

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

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.

Jar programs

05

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BRIGHT 18

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Bright 18

IT CAN PACK:

IDEAL FOR:

01

Technical specifications

BODYWORK

VACUUM PUMP

MAX VACUUM LEVEL

DIMENSIONS

VACUUM CHAMBER DIMENSIONS

WEIGHT

VOLTAGE

MAX BAG DIMENSIONS

SEALING BAR

INSTALLATION

02

Details

Vacuum chamber

Map

Digital panel

03

Kits

On request:

04

MARINATING

SAUCES

DENSE SAUCES

SOLIDS AND FILLINGS

GAS WASHING

PASTRY BASES

ICE CREAM BASES

MEATS

CHICKEN

FISH

FRESH PASTA

BAKERY PRODUCTS

VEGETABLES

DESSERTS

POWDERS AND SPICES

NO STOP

MIN - MED - MAX - EXTREME JARS

SENSOR JARS

05

Focus

06

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BRIGHT 18

Brochure

Request information