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FAVOLA 415/25 SL

Countertop vacuum chamber packaging machine. Removable 415 mm sealing bar without cables. Equipped with printer for adhesive labels on which to report all the necessary information.

• Suitable for caterings, restaurants and labs
• Digital, stainless steel made, set of volume reducers included
• Control panel with PLC
• Full optional machine with MAP, Soft-Air and lid fastener
• Equipped with printer for adhesive labels where ingredients, operator, batch, packing and expiry dates can be displayed
• Suitable for places with many operators

cod. 1410V197

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FAVOLA 415/25 SL

Specifics

  • Width (mm)490
  • Depth (mm)650
  • Height (mm)390
  • Chamber (mm)422x503xH220
  • Tank height (mm)120
  • Lid height (mm)100
  • Number of sealing bars1
  • Sealing bar (mm)415
  • Maximum bag dimension (mm)400x500
  • Vacuum pump (m³/h)25
  • Voltage230V~
  • Power (KW)1,1
  • Weight (kg)72

Optionals

Art. 1408V018

1408V018
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Inclined plane for liquid products

Art. 10140001

10140001
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Adhesive paper roll LINERLESS 21 m

Art. 1408V074

1408V074
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Handle with probe for external vacuum

Art. 1408V053

1408V053
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Double parallel sealing bar set, horizontal (L = 415 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

Art. 1410V033

1410V033
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Stand on wheels with intermediate shelf
Width (mm): 490 - Height (mm): 530 - Depth (mm):650 - Weight (Kg):13

Art. SL-IND40

SL-IND40
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Additional hardware module for remote monitoring, with data saving on the proprietary Cloud

Art. 000CLOUD

000CLOUD
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Cloud Storage, annual fee


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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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