Description
Technical specifications
VACUUM PUMP
BUSCH 25
DIMENSIONS
580 × 690 × 485 mm
VACUUM CHAMBER DIMENSIONS
450 × 520 × 220 mm
WEIGHT
98 Kg
VOLTAGE
220-240V / 50-60Hz – 1200W
MAX BAG DIMENSIONS
400×500 mm
SEALING BAR
410
02
Kits
Vacuum sensor
MUSSELS AND CLAMS CLEANING
Designed to clean and eliminate sand and internal residues of shellfish, preparing them perfectly for subsequent cooking.
MARINATING
Specific for marinating products, it allows the marinade to penetrate quickly and uniformly. Just one short cycle is all that is needed to obtain a result that would take over 24h using the traditional method. Available for bags and containers.
SAUCES
It reduces foaming and the leaking of vegetable- and meat-based sauces and liquid products from the bag. Ideal for making tomato sauce, meat sauce and fruit juices.
INFUSION
It captures the aromas of herbs and spices, reducing the oxidation of the product and extending its shelf-life. The alternation of vacuum and pause will extract the richest aroma without altering the essential oils, ensuring a unique and intense flavour.
TENDERIZE MEAT
Specific to tenderise meats and prepare them for subsequent sous-vide cooking. It creates different intensities of pressure on the meat to tenderise it, without losing weight or quality.
PASTEURIZED ICE CREAM
Process specifically designed to package pasteurized products without spillage from the bag and with a much longer duration.
FISH
It avoids the excessive loss of liquids from fresh fish and maintains their freshness, quality and aesthetic appearance.
CHICKEN
To perfectly pack meat with hollow, delicate and fragile bones (for example chicken or rabbit). Avoids the breaking and blackening of bones.
PASTA WITH FILLING
The innovative inert gas injection process enables impeccable packaging that prevents breakage and the consequent leakage of filling from tortelli, ravioli, etc.
FRESH PASTA
It prevents the crushing and breaking of fresh pasta, even if it comes into contact with the bag, thanks to the introduction of inert gas.
PASTRY CREAMS
Ideal for milk and egg-based creams or cooked sauces, allows for packaging a larger quantity of product while preventing leaks from the bag. Homogeneous and glossy creams always ready-to-use.
POWDERS AND SPICES
For the packing of volatile products. In the vacuum phase, it prevents the powders from rising and coming out of the bag.
SOFT DESSERTS
This process is designed to avoid squishing of soft desserts like sponge cake, plum cake, and apple pie. The gas vacuum packaging preserves the product for a long time and, by evenly distributing its moisture, prevents the drying of the outer parts.
PIZZA & FOCACCIA
The process is specifically designed for vacuum-packing pizza bases and airy products (e.g. roman-style pinsa, focaccia from Bari). The addition of inert gas prevents the product from crushing.
SANDWICHES
Allows a perfect packaging that prevents from filling spillage (e.g. tunna sandwiches or russian salad), thanks to an innovative process of inert gas modulation.
CREAMS IN PASTRY BAGS
Specific process for the sous vide packaging which prevents volume loss in pre-prepared creams (like Chantilly or pistachio cream) ready to use in a pastry bag.
BREAD & LOAFS
Ideal for baked goods that are crusty on the outside and soft on the inside. The addition of inert gas prevents the product from crushing inside the bag.
DENSE SAUCES
Designed for the preparation of creamy products, such as squash or vegetable purée. The purée mixes, making the result smooth and shiny.
