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Met deze technologie kan men een warm gerecht of een gerecht op kamertemperatuur snel koelen en op 3° C (koelkasttemperatuur) brengen.
Via deze functie kunt u de bereiding voor het rijzen programmeren en de vochtigheid van het deeg onder controle houden, voor een perfect resultaat.
Brings the food to the desired temperature in a slow and progressive way, maintaining its texture, crispness and appearance. It is also possible to program the temperature of ready-to-eat foods.
Brings the food to -20°C by freezing it with microcrystalline technology. When it is heated again, there isn’t any water, there is no drop in weight and it can be cooked without defrosting.
A professional-type device with a bell-shaped tank, allows almost maximum vacuum level to be reached (99.9%), compared to 80-85% which can be achieved by low-cost machines with external extraction. Its particular shape allows you to place different sized food inside, from a single ortion to half a chicken, always maintaining high machine efficiency.
From a gentle seal for baked goods and soft fruit, to the elimination of 99% of the air for long-term storage or Sous Vide cooking.
The high suction power is among the highest in its category and ensures maximum machine efficiency is always maintained, with foods of all sizes.
Vacuum dilates the pores of meat, fish and vegetables, allowing the aromas and seasonings to penetrate deeply into the fibres, before Sous-Vide cooking.
Very low maximum power input (230 W) to reduce energy consumption without sacrificing professional performance.
The internal box has a height of 140 mm, which provides an ideal volume (7.5 litres) even for large dishes, but at the same time allows the vacuum packing machine to be inserted in a drawer with standard height (150 mm).
