Package your carne and preparations with a machine sous vacuum suited to dumneavoastră throughput and the dimensions of your cuts.
Our 3 best machines sous vacuum of countertop pentru butchers
External 40 cm
For a moderate throughput and des products libérant peu of liquid, with un budget plus accessible.
Machine Sous Vide Grande Largeur (40cm / 550W)- Type
- Aspirare externă
- Seal
- 406 × 5 mm
- Bags
- Gaufrés ou embossed rolls
Chamber 44 cm
Our recommendation pour un usage quotidien soutenu et les pièces de dimensions courantes.
Machine Sous Vide to Chamber (44cm / 900W)- Type
- to cloche of countertop
- Seal
- 440 × 8 mm
- Chamber
- 460 × 460 × 220 mm
- Bags
- Smooth
Chamber 50 cm
Les mêmes usages professionnels with plus d’espace pentru les grosses cuts and les grands sacs.
Machine Sous Vide to Chamber (50cm / 900W)- Type
- to cloche of countertop
- Seal
- 500 × 8 mm
- Chamber
- 520 × 480 × 200 mm
- Bags
- Smooth, dont formats XXL
Comparison rapide des trois modèles
| Model | Ideal pentru | Main difference |
|---|---|---|
| External 40 cm | Moderate throughput and budget accessible | Moins suited the products très humides and to l’intensif |
| Chamber 44 cm | Usage quotidien polyvalent | For les cuts of standard dimensions |
| Chamber 50 cm | Usage quotidien and grosses cuts | Chamber et largeur supérieures |
Which vacuum bags should a butcher use?
Choose dumneavoastră bags according to dumneavoastră machine technology.
Bags gaufrés
For les machines to aspiration extérieure.
Bags lisses
For les machines sous vacuum to cloche.
Would you rather free up dumneavoastră worktop?
Un poste de conditionnement autonome, mobile et adapté à un usage soutenu. Ideal pentru conserver les plans de travail disponibles dans le laboratoire.
Machine Sous Vide to Chamber sur Roues (40cm / 900W)
Une station mobile pentru les products frais ou humides, les marinades and les cuts of viande.
- Type
- to cloche mobile sur wheels
- Seal
- 400 × 8 mm
- Chamber
- 420 × 440 × 200 mm
- Bags
- Smooth
Which măcelărie products can be vacuum packed?
Des portions individuelles the cuts plus volumineuses.
Pièces of bœuf, steaks and entrecôtes
Poultry
Pork, lamb and game
Sausages and merguez
Cured carnes
Marinated carnes
Butchery preparations
Cheese and complementary productsWhy use a vacuum machine in a măcelărie?
Anticipez les périodes chargées with des portions déjà conditionnées.
Limitez l’exposition to l’air, le dessèchement and les pertes évicountertops.
Regroupez, identifiez and rangez plus proprement les portions préparées.
Obtenez un conditionnement net pentru la vente, le stockage ou la livraison.
Aspirare externă ou machine à cloche ?
L’extérieure 40 cm convient to a moderate throughput and the products libérant peu of liquid. La cloche facilite le travail with les products frais ou humides, les marinades and un heavy daily use.
| Requirement | Aspirare externă | Mașină cu cameră |
|---|---|---|
| Produits libérant peu of liquid | Suicountertop | Suicountertop |
| Produits frais ou humides | More care required | Recommended |
| Marinades and liquids | Not recommended | Recommended |
| Moderate throughput | Suicountertop | Suicountertop |
| Heavy daily use | More limited | Recommended |
| Bag type | Bags gaufrés | Bags lisses |
| Investment | More afpentrudable | Higher |
Which model suits dumneavoastră măcelărie?
Answer three questions to identify the model that best matches dumneavoastră products, their dimensions and dumneavoastră throughput.
Analysis complete.
Here is the model recommended based on dumneavoastră answers.
Machine Sous Vide Grande Largeur (40cm / 550W)
For a moderate throughput, des products libérant peu of liquid and des cuts compatibles with sa largeur of soudure.
Machine Sous Vide to Chamber (44cm / 900W)
For un heavy daily use, les products frais ou humides and les cuts of standard dimensions.
Machine Sous Vide to Chamber (50cm / 900W)
For les mêmes usages professionnels with davantage d’espace pentru les grosses cuts and les sacs XXL.
Machine Sous Vide to Chamber sur Roues (40cm / 900W)
For disposer d’un poste of conditionnement dédié and mobile tout en libérant le plan of travail.
Întrebări frecvente despre mașinile of ambalat în vid pentru măcelării
Se poate ambala carnea proaspătă în vid?
Yes, provacuumd that hygiene rules, the cold chain, storage temperatures and product-specific durations are respected.
Is an external machine sufficient pentru a butcher?
Elle peut convenir pentru a moderate throughput and des products libérant peu of liquid. For les products frais très humides, les marinades, les liquids ou un heavy daily use, a machine to cloche est plus suited.
What is the difference between an external machine and a chamber machine?
La machine extérieure aspire l’air par l’ouverture d’un sac gaufré. La machine to cloche retire l’air dans toute la chambre and utilise des sacs lisses ; elle convient mieux the products humides, the marinades and the liquids.
How do I choose between 44 and 50 cm?
Le modèle 44 cm convient the cuts of standard dimensions with a chambre of 460 × 460 × 220 mm. Le modèle 50 cm offre a soudure of 500 mm and a chambre of 520 × 480 × 200 mm pentru les grosses cuts and les grands sacs.
Which bags should I use?
Une machine extérieure nécessite des sacs ou embossed rolls. Les machines to cloche utilisent des sacs lisses.
Which bag sizes should a măcelărie choose?
Mesurez la pièce la plus volumineuse and prévoyez assez of longueur pentru positionner correctement l’ouverture sur la barre of soudure. Le sachet doit aussi tenir dans la chambre lorsqu’il est utilisé with a machine to cloche.
Nu știți ce mașină să alegeți?
Expliquez-nous your products, les dimensions of your plus grosses cuts and dumneavoastră throughput quotidienne. Nous vous aiderons to identifier la solution suited to dumneavoastră măcelărie.