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BELL-SHAPED VACUUM MACHINE
972.30
729.23
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TECHNICAL CHARACTERISTICS:
- Voltage: 220-240 V.
- Power: 350 w.
- Vacuum: 0.9 bar
- Pump flow: 60 l./min
- Sealed length: 30 cm.
- Sealed width: 2.5 cm.
- Weight: 10 Kg
- Machine dimensions: 42 x 38 x 27 cm.
- Chamber dimensions: 30.5 x 32.2 x 8 cm.
- Roll included.
- Possibility of bags.
- Air compressor "VACUUM" TECHNIQUE OR
"SOUSVIDE"
- 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.
69352
Data sheet
- SKU
- ENVASAR PARA COCOCION AL VACÍO, MÁQUINA VACIO COCINA SOUSVIDE, C
- Location
- ENVASAR PARA COCOCION AL VACÍO, MÁQUINA VACIO COCINA SOUSVIDE, COCINA COCCIÓN AL VACÍO
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TECHNICAL CHARACTERISTICS:
- Voltage: 220-240 V.
- Power: 350 w.
- Vacuum: 0.9 bar
- Pump flow: 60 l./min
- Sealed length: 30 cm.
- Sealed width: 2.5 cm.
- Weight: 10 Kg
- Machine dimensions: 42 x 38 x 27 cm.
- Chamber dimensions: 30.5 x 32.2 x 8 cm.
- Roll included.
- Possibility of bags.
- Air compressor "VACUUM" TECHNIQUE OR
"SOUSVIDE"