Vacuum chamber machine, completely made of stainless steel, equipped with 2 additional vertical chamber for easy packaging of liquid products. It is characterized by the innovative Chef Programs technology for a perfect vacuum of any food and non food product.
Cuisson is the most comprehensive line of “all in one” food processing machines currently on the vacuum packing market, the only truly “full-optional” one; designed for the most demanding Chefs.
Vacuum chamber machine, completely made of stainless steel, equipped with 2 additional vertical chamber for easy packaging of liquid products. It is characterized by the innovative Chef Programs technology for a perfect vacuum of any food and non food product.
Cuisson is the most comprehensive line of “all in one” food processing machines currently on the vacuum packing market, the only truly “full-optional” one; designed for the most demanding Chefs.
restaurants, hotels, catering, pastry shops, butchers, cheese factories, food laboratories
Digital control panel, waterproof, with 36 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 106 mc/h vacuum pump. It is equipped with two wireless sealing bars, length 630 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).
Stainless steel
106mc/h
2 mbar
821x722x1033h mm
1x 680x575x200h mm + 2x 600x100x190h mm camere verticali
246 Kg
400V 50/60Hz 3PH 2700W
481mm
variable
2 x 630 mm
wheeled
Vacuum chamber made of high quality stainless steel characterized by rounded corners and constant thickness for easy cleaning and resistant over time. The additional vertical chamber facilitates the packaging of vacuum bags with liquid products..
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.
"Ideal to pack the toughest vegetables that resist the vacuum pressure (for example asparagus, squash and carrots)."
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.
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.
It avoids the excessive loss of liquids from fresh fish and maintains their freshness, quality and aesthetic appearance.
To perfectly pack meat with hollow, delicate and fragile bones (for example chicken or rabbit). Avoids the breaking and blackening of bones.
For the perfect packing of raw meats: it slows down the oxidation and loss of liquids from meat.
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."
Designed for the preparation of creamy products, such as squash or vegetable purée. The purée mixes, making the result smooth and shiny.
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.
Designed to clean and eliminate sand and internal residues of shellfish, preparing them perfectly for subsequent cooking.
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.
During the vacuum cycle the pump continues to work without ever stopping, allowing the continuous packaging of products in jars or containers outdoors.
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.
"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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