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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.

E-SG 420 GF

Semiautomatic tray sealer with Gas Flushing system. Customized mold and automatic sealing cycle. Complete with customized mold with profile cut.

• In stainless steel, suitable for gastronomies
• Ideal for ready meals and fresh cut products
• Compressed air not requested
• Automatic winding of the film while pushing the mould in
• Automatic sealing cycle
• Adjustable sealing time from 0 to 10 secs

cod. 1410V220

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  • Width (mm)650
  • Depth (mm)750
  • Height (mm)570
  • Max. impression (mm)380x275
  • Max. impression with profile cut (mm)

  • Max. height of the tray (mm)150
  • Max. width roll (mm)410
  • Max. ø roll (mm)220
  • Voltage230V~
  • Power (KW)1,35
  • Weight (kg)68


Art. 0404V913

Double mould with sealing plate and profile cut 180 x 180 mm x 2

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Art. FUSGF420

Customized mould with profile cut

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Art. 1410V291

Cabinet on wheels
Width (mm): 580 - Height (mm): 725 - Depth (mm):530 - Weight (Kg):29

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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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