Idea 32

Request information Compare

01

Technical specifications

VACUUM PUMP

BUSCH 10

DIMENSIONS

415 × 603 × 460 mm

VACUUM CHAMBER DIMENSIONS

343 × 434 × 195 mm

WEIGHT

46,3 kg

VOLTAGE

220-240V / 50-60Hz - 600W

MAX BAG DIMENSIONS

300×400 mm

SEALING BAR

310 mm

02

Kits

Touch panel

The touch control panel offers simple operation and immediate selection of the ideal process for optimal packaging, enabling even less experienced users to use the machine effectively.

4 jar cycles

5 automatic degas cycles

Automatic alerts

User programs

Assistance menu

Softair

The controlled and gradual air return at the end of the cycle ensures gentle settling of the bag on the packaged product. This system is perfect for packaging aged cheeses or bone-in meats.

Vacuum gas (map)

Vacuum sensor

Ensures a consistently perfect and stable vacuum, optimizing packaging times based on the size and moisture of the product.

03

SMART PROGRAMS

Chef programs

TENDERIZE MEAT

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.

MUSSELS AND CLAMS CLEANING

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

INFUSION

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.

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.

MARINATION & CROCKPOT MARINATION

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.

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.

PASTEURIZED ICE CREAM

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

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.

IDEA 32

Request information

* required fields

First name

SURNAME*

Message

Phone number

Company

COUNTRY

prov**

TOWN

Zip code

The data entered and sent through the following form are collected, recorded, stored and managed in order to make it possible to carry out the supply and/or service relationship pursuant to article 13 of Regulation (EU) 2016/679; they will not be transferable to third parties. They can be used for the sending of data, newsletters and information.

read the complete information

I HAVE READ AND GIVE MY CONSENT

PHILOSOPHY

AIMS

BACKGROUND

CERTIFICATIONS

Idea 32

01

Technical specifications

VACUUM PUMP

DIMENSIONS

VACUUM CHAMBER DIMENSIONS

WEIGHT

VOLTAGE

MAX BAG DIMENSIONS

SEALING BAR

02

Kits

03

TENDERIZE MEAT

MUSSELS AND CLAMS CLEANING

INFUSION

MARINATION & CROCKPOT MARINATION

MARINATION & CROCKPOT MARINATION

POWDERS AND SPICES

PASTRY CREAMS

PASTEURIZED ICE CREAM

SAUCES

IDEA 32

Request information