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VALKO Line 25/415 SL

Countertop vacuum chamber packaging machine. Equipped with panel, PLC and printer with adhesive label to indicate all the necessary information. Packaging in Gastronorm trays through a special handle. Soft Air System included.

• Suitable for medium size restaurants and large-scale distributions
• Digital, in stainless steel, set of volume reducers included
• Equipped with control panel touch 4,3"with PLC and with printer for adhesive labels where ingredients, operator, batch, packing and expiry dates can be displayed
• Soft-Air included
• Sealing bar without cables for an easy and fast cleaning
• Suitable for places with many operators

cod. 1410V298

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VALKO Line 25/415 SL

Specifics

  • Width (mm)490
  • Depth (mm)680
  • Height (mm)400
  • 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)0,9
  • Weight (kg)68

Optionals

Art. 1408V090

1408V090
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Inert gas injection unit

Art. 1408V025

1408V025
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Lid fastener

Art. 1408V018

1408V018
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Inclined plane for liquid products

Art. 1408V074

1408V074
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Handle with probe for external vacuum

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


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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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