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BELL-SHAPED VACUUM MACHINE
1,709.70
1,282.28
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Tax excluded
TECHNICAL CHARACTERISTICS:
- Voltage: 220-240 V.
- Power: 630 w.
- Vacuum: 0.9 bar
- Pump flow: 5 m3/h
- Sealed length: 29 cm.
- Sealed width: 4 cm.
- Machine dimensions: 54 x 48 x 47 cm.
- Chamber dimensions: 35 x 30 x 5 cm.
- Pressure indicator manometer
- Pressure time adjustment buttons (VACUUM).
- Sealing time adjustment buttons LCD display
- Translucent lid that allows you to control the interior
"VACUUM" OR "SOUSVIDE" TECHNIQUE
- Vacuum packaging machine with built-in hood, especially designed for
the vacuum cooking technique.
- For professional use.
- Ideal for SousVide cooking (long, low temperature cooking).
- Allows you to package all types of food products such as legumes, meats,
fish, vegetables, etc. It allows the aspiration of liquids and sauces in packaging,
without the need to freeze them previously.
- Packaging is carried out using an AIR COMPRESSOR. - Compressor with piston,
which has an air inlet and outlet valve.
- Its vacuum pump, since it is not oil-based, does not usually require any
maintenance.
- SOUSVIDE cooking or vacuum cooking consists of subjecting products to a
vacuum packaging process and exposing them to temperatures that never exceed
100ºC.
- Due to the pressure difference, low-temperature boiling temperatures of water
are achieved and the temperature penetration to the heart of the product is linear,
that is, since no air molecules are found, a radial reaction does not occur, so the
treatment and the results obtained with the product are perfectly controlled.
- Explained simply, it is like saying that instead of stewing, as is traditional, food
at 100ºC heat for a relatively short period, here they are cooked between 65ºC
and 99ºC for longer periods of time depending on the nature of the food and its
weight.
- It is a long and low temperature cooking.
- In a conventional oven, a piece of meat is cooked at a temperature of 200ºC,
which causes the exterior to toast. However, the temperature at the heart of the
piece rarely exceeds 50ºC.
- Therefore, a temperature equal to or slightly higher than 65ºC is only necessary
to cook a food, avoiding drying out and hardening of the muscle fiber as well as
overcooking.
69116
Data sheet
- SKU
- MAQUINA DE VACÍO CAMPANA, MAQUINA DE ENVASAR AL VACÍO CAMPANA, M
- Location
- MAQUINA DE VACÍO CAMPANA, MAQUINA DE ENVASAR AL VACÍO CAMPANA, MÁQUINA VACIO COCINA SOUSVIDE, COCINA COCCIÓN AL VACÍO, CONSERVAR
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TECHNICAL CHARACTERISTICS:
- Voltage: 220-240 V.
- Power: 630 w.
- Vacuum: 0.9 bar
- Pump flow: 5 m3/h
- Sealed length: 29 cm.
- Sealed width: 4 cm.
- Machine dimensions: 54 x 48 x 47 cm.
- Chamber dimensions: 35 x 30 x 5 cm.
- Pressure indicator manometer
- Pressure time adjustment buttons (VACUUM).
- Sealing time adjustment buttons LCD display
- Translucent lid that allows you to control the interior
"VACUUM" OR "SOUSVIDE" TECHNIQUE