Cuisson 43

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01

Technical specifications

VACUUM PUMP

BUSCH 25

DIMENSIONS

580 × 690 × 485 mm

VACUUM CHAMBER DIMENSIONS

450 × 520 × 220 mm

WEIGHT

98 Kg

VOLTAGE

220-240V / 50-60Hz - 1200W

MAX BAG DIMENSIONS

400×500 mm

SEALING BAR

410

02

Kits

VERTICAL TANK

Touch panel

The touch control panel offers simple operation and immediate selection of the ideal process for optimal packaging, enabling even less experienced users to use the machine effectively.

4 jar cycles

5 automatic degas cycles

Automatic alerts

User programs

Multifunctional sealing bar

Assistance menu

Softair

The controlled and gradual air return at the end of the cycle ensures gentle settling of the bag on the packaged product. This system is perfect for packaging aged cheeses or bone-in meats.

Detachable counterbar

Wi-fi absolute

By connecting to the company network, advanced features become accessible, such as downloading packaging data, software updates, program uploads, maintenance history consultation, and remote intervention.

Vacuum gas (map)

Vacuum sensor

Ensures a consistently perfect and stable vacuum, optimizing packaging times based on the size and moisture of the product.

03

SMART PROGRAMS

Chef programs

MUSSELS AND CLAMS CLEANING

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

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.

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.

INFUSION

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.

TENDERIZE MEAT

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.

PASTEURIZED ICE CREAM

Process specifically designed to package pasteurized products without spillage from the bag and with a much longer duration.

FISH

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

CHICKEN

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

PASTA WITH FILLING

The innovative inert gas injection process enables impeccable packaging that prevents breakage and the consequent leakage of filling from tortelli, ravioli, etc.

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.

PASTRY CREAMS

Ideal for milk and egg-based creams or cooked sauces, allows for packaging a larger quantity of product while preventing leaks from the bag. Homogeneous and glossy creams always ready-to-use.

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.

SOFT DESSERTS

This process is designed to avoid squishing of soft desserts like sponge cake, plum cake, and apple pie. The gas vacuum packaging preserves the product for a long time and, by evenly distributing its moisture, prevents the drying of the outer parts.

PIZZA & FOCACCIA

The process is specifically designed for vacuum-packing pizza bases and airy products (e.g. roman-style pinsa, focaccia from Bari). The addition of inert gas prevents the product from crushing.

SANDWICHES

Allows a perfect packaging that prevents from filling spillage (e.g. tunna sandwiches or russian salad), thanks to an innovative process of inert gas modulation.

CREAMS IN PASTRY BAGS

Specific process for the sous vide packaging which prevents volume loss in pre-prepared creams (like Chantilly or pistachio cream) ready to use in a pastry bag.

BREAD & LOAFS

Ideal for baked goods that are crusty on the outside and soft on the inside. The addition of inert gas prevents the product from crushing inside the bag.

DENSE SAUCES

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

CUISSON 43

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