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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.

UNICA 20 SKIN

Vacuum pack tray sealer. Skin-Pack vacuum packaging. Customizable mold. Suitable for 100 mm tray. Up to 2 cycles per minute.

• In stainless steel, on wheels, with no. 3 volume reducers included
• Skin Vacuum packaging
• Customizable moulds
• Suitable for trays with a maximum height of 100 mm
• Control Panel with 5 pre-set programs
• Up to 2 cycles per minute

cod. 1410V217

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Specifics

  • Width (mm)450
  • Depth (mm)800
  • Height (mm)1340
  • Max. impression (mm)300x210
  • Max. impression with profile cut (mm)

    300x210
  • Max. height of the tray (mm)100
  • Max. width roll (mm)350
  • Max. ø roll (mm)220
  • Vacuum pump (m³/h)20
  • Voltage230V~
  • Power (KW)2,2
  • Weight (kg)146

Optionals


Art. 0404VD29

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Single mould with sealing plate and profile cut / OVERSKIN on tray 10 mm / 250 x 180 mm / B6

Art. 0404VC96

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Double mould with sealing plate and profile cut / OVERSKIN on tray 10 mm / 230 x 145 mm x2 / B5 x 2

Art. UNISKFUS

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Customized mould with profile cut / OVERSKIN on tray 10 mm /

Art. UNISKI20

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Customized mould with profile cut / OVERSKIN on tray 20 mm

Art. UNISKI20

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Customized mould with profile cut / OVERSKIN on cardboard 20 mm

Art. 1408V127

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Silent compressed air generator to be placed into cabinet with air tank 6 L

Art. 1408V132

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Silent external compressed air generator with air tank 12 L


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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