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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.
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LINEA 520-SAP

Semi-automatic pneumatic thermo tray sealer. Vacuum chamber. Single, double or triple impression mold. Operator touch-screen panel. Max impression 420 x 300 mm.

cod. 1410V196

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LINEA 520-SAP

Specifics

  • Width (mm)2500
  • Depth (mm)990
  • Height (mm)1660
  • Max. impression (mm)420x300
  • Max. impression with profile cut (mm)

    420x300
  • Max. height of the tray (mm)100
  • Max. width roll (mm)520
  • Max. ø roll (mm)220
  • Voltage400V 3N~
  • Power (KW)1,7
  • Weight (kg)410

Optionals

Art. 1410V241

Automatictray denester

1410V241
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Art. 0404V662

Automatic output queuing system

0404V662
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Art. 1408V067

Extendable roller conveyor in stainless steel on wheels (ext. Up to 3.5 meters)

1408V067
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Art. 1410V240

Output conveyor belt

1410V240
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Art. 1410V239

Automatic labelling machine with conveyor

1410V239
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Art. 1408V087

Remote maintenance integrated module

1408V087
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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!

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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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