Pastry 33

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01

Technical specifications

VACUUM PUMP

BUSCH 16

DIMENSIONS

467 × 596 × 480 mm

VACUUM CHAMBER DIMENSIONS

345 x 434 x 205 + 190 mm

WEIGHT

69 kg

VOLTAGE

220-240V / 50-60Hz - 900W

MAX BAG DIMENSIONS

spval_300×450 mm**

SEALING BAR

310 mm

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

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.

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.

WATER-BASED PASTEURIZED PRODUCTS

Packaging method for water-based pasteurized products without leakage from the bag, ensuring a longer shelf-life when stored positively.

MILK-BASED PASTEURIZED PRODUCTS

Specifically designed for milk-based pasteurized products, limiting foaming and product spillage. Stored positively, they have a significantly longer shelf-life.

WHIPPED CREAMS

Specific vacuum packaging process that prevents volume loss in whipped products, like whipped cream, diplomatic cream, as well as mayonnaise and tuna sauce.

PANETTONE AND LARGE LEAVENED PRODUCTS

A process designed to extend the shelf-life of artisanal panettone and large leavened goods like Venetian focaccia and pandoro, maintaining softness and fragrance.

SHORTCRUST COOKIES

Ideal for baked goods with shortcrust pastry (e.g., cookies, pies). The addition of inert gas prevents crushing and preserves crispness over time.

PRALINES

Designed specifically for the world of chocolate, ensuring perfect packaging of pralines, preventing any breakage of the shell and leakage of filling.

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.

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.

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.

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.

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.

ENGLISH CREAM

Ideal for milk- and egg-based creams and sauces, allowing product packaging without leakage. Smooth, glossy creams with an extended shelf-life.

PASTRY 33

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