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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.

TVG 60

Vacuum pack tray sealer. MAP and Skin-Pack vacuum packaging. Customizable mold. Suitable for 115 mm tray. Without sealing plate, molds or air compressor. 60m³/h vacuum pump.

• 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 3 cycles per minute
• Suitable for trays with a maximum height of 115 mm
• Maximal overskin* height 20 mm
• In stainless steel and on wheels

*Protrusion of the product from the cardboard or above the edge of the tray

• Quick mould changing
• Automatic film waste collection
• Control Panel with 5 pre-set programs
• No. 3 volume reducers
• Storage gas tank for modified atmosphere packaging (MAP)

cod. 1410V286

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  • Width (mm)685
  • Depth (mm)1150
  • Height (mm)1500
  • Max. impression (mm)350x275
  • Max. impression with profile cut (mm)

  • Max. height of the tray (mm)115
  • Max. width roll (mm)410
  • Max. ø roll (mm)250
  • Vacuum pump (m³/h)60
  • Voltage230V 3~ - 400V 3N~
  • Power (KW)2,8
  • Weight (kg)260


Art. 0404V254

Single mould with sealing plate and profile cut 315 x 260 mm / GN ½

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Art. 0404V255

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

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Art. 0404V253

Double mould with sealing plate and profile cut 160 x 260 mm x 2 / GN ¼ x 2

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Art. 0404V260

Four trays mould with sealing plate and profile cut 160 x 130 mm x 4 / GN 1/8 x 4

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Customized mould with profile cut

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Customized mould with profile cut for Skin-Pack / OVERSKIN on tray 10 mm

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Customized mould with profile cut for Skin-Pack / OVERSKIN on tray 20 mm

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Customized mould with profile cut for Skin-Pack / OVERSKIN on cardboard 20 mm

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Skin-Pack option

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Art. 0401VA23

Maximal tray height 135 mm
*Neither the automatic drawer nor the automatic tray lifter is available with this option.

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Art. 0401VL37

Maximal tray height 145 mm
*Neither the automatic drawer nor the automatic tray lifter is available with this option.

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Art. 1408V077

Safety vane for high oxygen gas mixtures (O2 > 21%)

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Art. 1408V097

Automatic tray lifter

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Art. 1408V098

Automatic drawer

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Art. 1408V101

Double gas inlet

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Art. 1408V099

System for pre-printed film usage

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Art. 0404V252

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

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Art. 1408V043

Silent external compressed air generator with air tank 15 L

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Art. 1408V087

Integrated remote maintenance module

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Art. 1408V111

Additional hardware module for remote monitoring, with data saving on the proprietary Cloud

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Art. 000CLOUD

Cloud Storage, annual fee

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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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