Professional cooking machines on vacuum products for industrial kitchens.

REALLY SIMPLE OPERATION!

• The product to be cooked is vacuum packed.
• The desired temperature and time are programmed.
• The bag is immersed in the water in the bucket.
• It will automatically notify us of the end of the process.

ADVANTAGE

• Vacuum cooking brings out the flavor of food.
• Vacuum-packed products are cooked at a low temperature (between 56 and 95ºC).
• Natural flavors, maintains colors and appearance of food.
• No loss of nutrients.
• Weight losses are reduced by 50%.
• Time savings, by restructuring production.

GENERAL CHARACTERISTICS

• Temperature control by microprocessor.
• Constant temperature maintenance.
• Digital display of maximum precision + - 0.2 ºC.
• convective circulation of water.
• Minimum electrical consumption.
• Very easy to handle and clean.

TECHNICAL CHARACTERISTICS

MODEL CSC-09

• Capacity (l): 9
• Dimensions (mm): 339 x 275 x 291
• Voltage (V): 230
• Power (W): 500

MODEL CSC-20

• Capacity (l): 20
• Dimensions (mm): 535 x 335 x 291
• Voltage (V): 230
• Power (W): 1000

MODEL CSC-43

• Capacity (l): 43
• Dimensions (mm): 665 x 535 x 291
• Voltage (V): 230
• Power (W): 2000

MODEL CSC-58

• Capacity (l): 58
• Dimensions (mm): 665 x 535 x 291
• Voltage (V): 230
• Power (W): 2400