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 60 mc/h vacuum pump. It is equipped with two wireless sealing bars, length 860 mm each. 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).
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 60 mc/h vacuum pump. It is equipped with two wireless sealing bars, length 860 mm each. 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).
catering, butchers, dairies, food laboratories
Stainless steel
60mc/h
2 mbar
1044 x 606 x 1033h mm
903x463x200h mm
197 Kg
400V 50/60Hz 3ph +PE 2200W
spval_Variabile**
2 x 860 mm (alternative: 2 x 415 mm)
wheeled
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.
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.
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.
For the packing of volatile products. In the vacuum phase, it prevents the powders from rising and coming out of the bag.
Ideal for glazed sweet products. The introduction of inert gas avoids crushing of the product and contact with the bag.
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.
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.
Designed for the preparation of creamy products, such as squash or vegetable purée. The purée mixes, making the result smooth and shiny.
For the perfect packing of raw meats: it slows down the oxidation and loss of liquids from meat.
To perfectly pack meat with hollow, delicate and fragile bones (for example chicken or rabbit). Avoids the breaking and blackening of bones.
It avoids the excessive loss of liquids from fresh fish and maintains their freshness, quality and aesthetic appearance.
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.
"Ideal to pack the toughest vegetables that resist the vacuum pressure (for example asparagus, squash and carrots)."
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.
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.
Ideal for milk- and egg-based creams and sauces that tend to foam quickly. It allows the obtaining of a homogeneous and shiny product.
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.
"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."
During the vacuum cycle the pump continues to work without ever stopping, allowing the continuous packaging of products in jars or containers outdoors.
"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."
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).
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