Automatic thermo tray sealer. Vacuum chamber. Single, double or triple impression mold. Operator touch-screen panel. Max impression 400 x 285 mm. 100 m³/h vacuum pump.
ADVANTAGES: • Suitable for butcheries, pasta factories, large scale distributions and laboratories • Type of packaging: MAP (modified atmosphere packaging) and SkinPack on cardboard and tray • Up to 5 cycles per minute • Suitable for trays with a maximum height of 100 mm • Maximal overskin* height 10 mm • Automatic cycle start • In stainless steel • Moulds and vacuum chamber made by aluminium Peraluman
*Protrusion of the product from the cardboard or above the edge of the tray
INCLUDED: • Quick mould changing • 1 customized mould with profile cut (MAP or overskin* 10 mm on tray) • Automatic film waste collection • Control panel touch screen with 5 pre-set programs • Storage gas tank for modified atmosphere packaging (MAP) • Safety vane for high oxygen gas mixes (O2 > 21%) • Tray presence detector on the loading belt • Air filter (polyester) • Wheels with brakes • System for pre-printed film usage
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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!
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.