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FAVOLA 540

Vacuum chamber packaging machine on wheels with 500 mm sealing bar with sealing wire and waste trimming. Ideal for butcher shops, large-scale retail chains and labs.

• Suitable for butcheries, large-scale distribution, labs
• Maximum bag dimension 500x550 mm
• Digital, stainless steel made, set of volume reducers included
• Soft-Air included
• Wide chamber
• Easy to move thanks to the 4 pivoting wheels
• Electronic board with vacuum control

cod. 1410V128

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FAVOLA 540
FAVOLA 540

Specifics

  • Width (mm)576
  • Depth (mm)725
  • Height (mm)900
  • Chamber (mm)506x558xH265
  • Tank height (mm)145
  • Lid height (mm)120
  • Number of sealing bars1
  • Sealing bar (mm)500
  • Maximum bag dimension (mm)500x550
  • Vacuum pump (m³/h)40
  • Voltage400V 3N~
  • Power (KW)1,8
  • Weight (kg)113

Optionals

Art. 1408V045

1408V045
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Inert gas injection unit

Art. 1408V069

1408V069
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Lid fastener

Art. 1408V019

1408V019
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Inclined plane for liquid products

Art. 1408V023

1408V023
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Programmable electronic board with sensor and 5 memories

Art. 1408V088

1408V088
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Safety vane for high oxygen gas mixtures (O2 > 21%)

Art. 1408V054

1408V054
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Double parallel sealing bar set, horizontal (l = 500 mm)

Art. 1408V082

1408V082
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Double parallel vertical sealing bar set (L = 550 mm)

Art. 1408V057

1408V057
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Triple sealing bar set U shape (L = 500 mm)

Art. 1408V096

1408V096
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Single additional sealing bar, left side (L = 500 mm)

Art. 1004V020

1004V020
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Inox gastronorm tray GN1/1 h100 mm with lid for external vacuum

Art. 1004V021

1004V021
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Inox gastronorm tray GN1/1 h150 mm with lid for external vacuum

Art. 1004V025

1004V025
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Inox gastronorm tray GN½ h100 mm with lid for external vacuum

Art. 1004V023

1004V023
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Inox lid for gastronorm tray GN1/1 for external vacuum

Art. 1004V024

1004V024
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Inox lid for gastronorm tray GN½ for external vacuum


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Discover the vacuum cooking equipment!

Passion for food

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From its birth until today the low temperature sous vide cooking has become a reality, able to blend with different cooking techniques, from traditional ones to the most innovative ones, with indisputable advantages. First of all, the possibility of obtaining uniform and extremely precise cooking results, without any dispersion of the precious nutritional food properties. Thereby the aromas of the raw material are kept intact, ensuring exaltation of taste and a soft and juicy consistency. Secondly, this choice offers a clear reduction in consumption, especially for considerable productions that are daily scheduled for the kitchen line, with an opportunity to keep on cooking even at night.

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