Vacuum sealer drawer, 60 cm

Vacuum sealer drawer, 60 cm

COD. ECSIR01

Dimension
W x H x D (cm): 59,7 x 14 x 57,6

Finishings
Burnished Brass / Polished Brass / Satin Nickel / Polished Chrome / Satin Chrome / Gunmetal / Copper

Material
Painted Steel – Custom colour

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Professional built-in vacuum sealer drawer capable of achieving vacuuming levels close to absolute zero to slow down the oxidation and
ageing of food. This preservation technique is completely natural and extremely effective, enabling foods to maintain their qualities
for longer without compromising the nutritional properties. A vacuum bell is essential for sous vide cooking and increasing the
duration of chilled foods up to 5 times longer. The control panel with soft-touch technology enables three different vacuum levels
to be set quickly as well as the use of special preset cycles for marinating, flavoring and liquids. The built-in vacuum is extremely
flexible, adapting to even the most advanced requirements, allowing personalized settings based on the food and the desired
result. Food can also be prepared for vacuum cooking in water or in a steam oven.

Programs

GENTLE VACUUM
For vacuum packing delicate food such as soft cheese, cakes, salads and anything that easily crushes. This function is used to hermetically seal vacuum bags by simply heat sealing them without necessarily creating a vacuum.
PRESERVATION VACUUM
This function is used for vacuum packing most food, such as cooked vegetables, fruit, tender meat, pasta and liquids like soup, cream, sauces and jam.
EXTREME VACUUM
The ideal programme for vacuum packing solid food such as raw vegetables, hard cheese and cold cuts, and for preparing food for perfect sous-vide cooking.
MEAT AGEING
The meat ageing programme takes just a short time to tenderise meat. With this procedure the meat undergoes repeated vacuum cycles so that its fibres become softer and ready for cooking. The vacuum cycle can be repeated 2 to 15 times.
MARINATING
This programme is used to marinate food perfectly. The vacuum created in this cycle ensures that the oil and spices in a bag containing meat, fish or vegetables are quickly absorbed to flavour the food. On average marinating lasts 5 minutes, but the time can vary from 1 to 15 minutes according to the cut of meat or size of the fish.
LIQUIDS
The vacuum programme for liquids is used to seal bags containing cold liquids, such as soup, sauces, ragout or jam. Designed to help you create a personal stock of seasonal jam, preserves and pickled produce. It’s the ideal function for mothers who want to prepare their own baby and infant food.

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