Vacuum packaging machine for use in restaurants, retail shops, supermarkets, butchers shops, deli and small production
Extends product shelf life, reduces spoilage, maintains product quality and decreases operating costs
Uses a reliable 16 m3/hr Busch vacuum pump for rapid evacuation of the air in the chamber
Has 1 x 410 (Standard) or 2 x 410 mm long double seam seal bars.
Digital control panel for setting the vacuum time,
seal time, and conditioning the vacuum pump
Vacuum (timer control)
Stainless steel chamber
High transparent lid.
SOUSVIDE SYSTEM is the innovative device to cook at low temperature all kind of food products packed in vacuum bags.
The working cycle of this new equipment is characterized by two distinct phases: the operator can set the desired temperature of the water in the tank through the control board (normally temp won’t be set higher than 60°) and at a second stage, he may set the cooking time.
The static water together with the constant monitoring through the sensor/probe – which helps keeping the temperature uniform and constant in the bath – allow to reach excellent cooking results: food is extremely soft and tasty, flavours are exalted and ‘weight loss’ will be definitely reduced.
That is why, Lavezzini SOUSVIDE SYSTEM is considered the essential tool for any professional kitchen.