Idea 41

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01

Technical specifications

VACUUM PUMP

DIMENSIONS

531 × 614 × 461 mm

VACUUM CHAMBER DIMENSIONS

448 × 440 × 190 mm

WEIGHT

61,9 Kg

VOLTAGE

220-240V / 50-60Hz - 1200W

MAX BAG DIMENSIONS

spval_400 × 450**

SEALING BAR

410

02

Kits

Digital panel

4 jar cycles

DEGAS CYCLES

Customizable progressive vacuum processes, with the option to create vacuum ramps or sequential steps. Ideal for standardizing customized deaeration processes and optimizing process quality.

User programs

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.

SHELLFISH 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 41

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Idea 41

01

Technical specifications

VACUUM PUMP

DIMENSIONS

VACUUM CHAMBER DIMENSIONS

WEIGHT

VOLTAGE

MAX BAG DIMENSIONS

SEALING BAR

02

Kits

03

TENDERIZE MEAT

SHELLFISH CLEANING

INFUSION

MARINATION & CROCKPOT MARINATION

MARINATION & CROCKPOT MARINATION

POWDERS AND SPICES

PASTRY CREAMS

PASTEURIZED ICE CREAM

SAUCES

IDEA 41

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