The Idea Line was created with the intention of offering the public a packaging machine capable of adapting to the needs of the customer, which is compact to offer flexibility in terms of space and ensure an impeccable vacuum in every situation.
Everything you thought impossible, we have achieved.New 5" smart-touch interface, just one touch to scroll through the screens, select a chef program or set custom parameters
The robust chamber with rounded steel edges allows easy cleaning after use.
Power is in your hands: set without limits, choose the vacuum you prefer, the rest will do Idea Hi-Line.
The Idea Line was created with the intention of offering the public a packaging machine capable of adapting to the needs of the customer, which is compact to offer flexibility in terms of space and ensure an impeccable vacuum in every situation.
Everything you thought impossible, we have achieved.New 5" smart-touch interface, just one touch to scroll through the screens, select a chef program or set custom parameters
The robust chamber with rounded steel edges allows easy cleaning after use.
Power is in your hands: set without limits, choose the vacuum you prefer, the rest will do Idea Hi-Line.
Stainless steel
10mc/h / 12mc/h
415x603x460h mm
429x338x195h mm
46,5 kg
220-240V / 50-60Hz - 700W
300 x 400 mm
315 mm
counter top
Select scrolling programs, choose parameters, always create a perfect vacuum, thanks to the scrolling interface.
Thanks to the modified atmosphere (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.
Hydroformed vacuum chamber made of a single piece without joints and with rounded corners to ensure smooth surfaces and absolute strength.
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.
Designed to clean and eliminate sand and internal residues of shellfish, preparing them perfectly for subsequent cooking.
For the packing of volatile products. In the vacuum phase, it prevents the powders from rising and coming out of the bag.
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.
It captures the aromas of herbs and spices, reducing the oxidation of the product and extending its shelf-life. The alternation of vacuum and pause will extract the richest aroma without altering the essential oils, ensuring a unique and intense flavour.
Specific to tenderise meats and prepare them for subsequent sous-vide cooking. It creates different intensities of pressure on the meat to tenderise it, without losing weight or quality.
Ideal for milk- and egg-based creams and sauces that tend to foam quickly. It allows the obtaining of a homogeneous and shiny product.
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.
"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."
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