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In compliance with the art. 13 of the Italian Legislative Decree no. 196 dated 2003 and with the art.13 GDPR 679/16 I hereby authorize the use and process of my personal data
Sending you this form which I personally filled in, pursuant to the articles 7, 13 and 23 of the D.Lgs. n.196/2003, I declare to be aware of the privacy policy by Sartoria Saintandrews Milano spa, to be exhaustively informed about my rights and to be aware of how and where to exercise them, therefore I GIVE MY CONSENT to Sartoria Saintandrews Milano spa for the treatment of the information released for the specified purposes in the aforementioned policy.

TS2

Hermetic manual thermo-sealer with quick mold changing system. Extremely low maintenance. Ideal for smaller gourmet food stores, catering businesses and ready meals suppliers.

cod. 1410V030

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Specifics

  • Width (mm)515
  • Depth (mm)555
  • Height (mm)385
  • Max. impression (mm)200x180
  • Max. height of the tray (mm)100
  • Max. width roll (mm)190
  • Max. ø roll (mm)200
  • Voltage230V~
  • Power (KW)0,6
  • Weight (kg)15

Optionals


Art. 0404V095

Single mould tool for trays 140x195 mm

0404V095
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Art. 0404V094

Single mould tool for trays 180x180 mm

0404V094
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Art. 0404V096

Double mould tool for trays 95x140 mm x 2

0404V096
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Art. TSSPECIA

Customized mould

TSSPECIA
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Art. 1410V057

Cabinet on wheels
Width (mm): 550 - Height (mm): 900 - Depth (mm):650 - Weight (Kg):29

1410V057
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Art. 1408V027

Front door for cabinet

1408V027
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Art. 1408V028

Intermediate shelf for cabinet

1408V028
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Offer requested


If there is one thing that more than 25 years of history has taught us, it is that the extraordinary success of our machines comes largely from the quality of the products they are able to return. Simple but tasty dishes that are able to meet any need and generate, today just like in the past, sincere and universal appreciation. If the future is what you are looking for, don’t worry, just ask for a no-obligation quote!

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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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