Cuisson 41h

Vacuum chamber machine, completely made of stainless steel, equipped with a patented vertical chamber for easy packaging of liquid products. It is characterized by the innovative Chef Programs technology for a perfect vacuum of any food and non food product. Cuisson is the most comprehensive line of “all in one” food processing machines currently on the vacuum packing market, the only truly “full-optional” one; designed for the most demanding Chefs.

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IT CAN PACK:

Liquids Solids Delicate foods

IDEAL FOR:

restaurants, hotels, catering, pastry and butcher shops, cheese factories, food laboratories

OTHER DETAILS

Digital control panel, waterproof, with 36 programs, including exclusive preset programs by professional Chefs, de-aeration programs (Degas) and vacuum programs for internal or external containers. It includes a smart system to print the data directly on the bag, without any need of ink or external printers. The H2Out pump dehumidification cycle guarantee a perfect maintenace of the 25 mc/h vacuum pump. It is equipped with a wireless sealing bar, length 415 mm.

Gas flush system included to pack delicate or soft products in modified atmosphere (MAP). Exclusive soft-air function, for the packaging of sharp products (e.g. meat with bone). Can package: liquid, solid and delicate products

01

Technical specifications

BODYWORK

Stainless steel

VACUUM PUMP

25mc/h

MAX VACUUM LEVEL

2 mbar

DIMENSIONS

589x602x1025h mm

VACUUM CHAMBER DIMENSIONS

448x440x200h + 190h mm (camera verticale)

WEIGHT

105 Kg

VOLTAGE

220-240V / 50-60Hz - 1600W

MAX BAG DIMENSIONS

400 x 500 mm

SEALING BAR

415 mm

INSTALLATION

wheeled

02

Details

Vertical vacuum chamber

Vacuum chamber made of high quality stainless steel characterized by rounded corners and constant thickness for easy cleaning and resistant over time. The additional vertical chamber facilitates the packaging of vacuum bags with liquid products..

Map

Thanks to the vacuum-gas (MAP), even the most delicate and soft products can be easily vacuum packed. The gas will prevent any kind of damage or breakage of the product, ensuring always a perfect vacuum.

Digital panel

It guarantees advanced performance and always accurate and uniform results. The electronic parts are protected from humidity and dirt ensuring an ease of cleaning thanks to an internal waterproof case in fireproof material.

03

Kits

Digital panel

USB port

User programs

Chef programs

Double date display

Pump dehumidification

Easy external vacuum

Gas Vacuum (MAP)

Double sealing

Vacuum sensor

Detachable counterbar

On request:

Vacuum in external containers

WI-FI Module

04

SMART PROGRAMS

Chef programs

MARINATING

Specific for marinating products, it allows the marinade to penetrate quickly and uniformly. Just one short cycle is all that is needed to obtain a result that would take over 24h using the traditional method. Available for bags and containers.

MUSSELS AND CLAMS CLEANING

Designed to clean and eliminate sand and internal residues of shellfish, preparing them perfectly for subsequent cooking.

SAUCES

It reduces foaming and the leaking of vegetable- and meat-based sauces and liquid products from the bag. Ideal for making tomato sauce, meat sauce and fruit juices.

DENSE SAUCES

Designed for the preparation of creamy products, such as squash or vegetable purée. The purée mixes, making the result smooth and shiny.

SOLIDS AND FILLINGS

"Makes mixtures and fillings more compact and homogeneous. Perfect to better mix fillings such as that needed for cannelloni or to prepare the meat for burgers."

GAS WASHING

Ideal for finished pastry products, which have different internal and external textures. It prevents the soft or creamy interior from leaking out, or breaking the casing in pralines thanks to the injection if inert gas. The two levels, "mild" and "strong", differ according to the delicacy of the product filling.

PASTRY BASES

Ideal for milk- and egg-based creams and sauces that tend to foam quickly. It allows the obtaining of a homogeneous and shiny product.

ICE CREAM BASES

To perfectly pack various ice cream bases: from sorbet bases to more complex ones, such as pistachio, hazelnut and others that contain dried fruit. 5 levels available.

MEATS

For the perfect packing of raw meats: it slows down the oxidation and loss of liquids from meat.

CHICKEN

To perfectly pack meat with hollow, delicate and fragile bones (for example chicken or rabbit). Avoids the breaking and blackening of bones.

FISH

It avoids the excessive loss of liquids from fresh fish and maintains their freshness, quality and aesthetic appearance.

FRESH PASTA

It prevents the crushing and breaking of fresh pasta, even if it comes into contact with the bag, thanks to the introduction of inert gas.

BAKERY PRODUCTS

Ideal for bread-type products that are crisp on the outside and soft on the inside. The introduction of inert gas prevents the product from being crushed even if it comes into contact with the bag.

VEGETABLES

"Ideal to pack the toughest vegetables that resist the vacuum pressure (for example asparagus, squash and carrots)."

DESSERTS

Ideal for glazed sweet products. The introduction of inert gas avoids crushing of the product and contact with the bag.

POWDERS AND SPICES

For the packing of volatile products. In the vacuum phase, it prevents the powders from rising and coming out of the bag.

Jar programs

NO STOP

During the vacuum cycle the pump continues to work without ever stopping, allowing the continuous packaging of products in jars or containers outdoors.

DEGAS JARS

Only available on the Cuisson Line, it is a special deaeration process that gradually reaches the vacuum state in order to prevent the product from leaking out of the jar. It is used for processes such as the maturation of meat or fish in jars.

MIN - MED - MAX - EXTREME JARS

"4 levels of jar emptying, depending on the filling of the same. If the pot is very full and there is little air to be extracted, choose ""Min"". Vice versa, if there is a lot of air to be extracted, choose ""Extreme"". These cycles are mainly used for cooking: ""Min"" for liquid, creamy or in oil products; “Extreme” for products in pieces such as meat or fish fillets."

SENSOR JARS

It allows selection of the desired vacuum level as a percentage, any extra vacuum level and to add a pause at the end of the cycle for special creations (for example: blown chocolate).

05

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CUISSON 41H

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