Package your carne and preparations with a machine sous vacuum suited to a sua throughput and the dimensions of your cuts.
Our 3 best machines sous vacuum of countertop para 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
- Aspiração externa
- 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
- Lisos
Chamber 50 cm
Les mêmes usages professionnels with plus d’espace para 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
- Lisos, dont formats XXL
Comparison rapide des trois modèles
| Model | Ideal para | 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 a sua bags according to a sua machine technology.
Bags gaufrés
For les machines to aspiration extérieure.
Bags lisses
For les machines sous vacuum to cloche.
Would you rather free up a sua worktop?
Un poste de conditionnement autonome, mobile et adapté à un usage soutenu. Ideal para conserver les plans de travail disponibles dans le laboratoire.
Machine Sous Vide to Chamber sur Roues (40cm / 900W)
Une station mobile para 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
- Lisos
Which talho 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 talho?
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 para la vente, le stockage ou la livraison.
Aspiração externa 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 | Aspiração externa | Máquina of câmara |
|---|---|---|
| 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 afparadable | Higher |
Which model suits a sua talho?
Answer three questions to identify the model that best matches a sua products, their dimensions and a sua throughput.
Analysis complete.
Here is the model recommended based on a sua 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 para 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.
Perguntas frequentes sobre máquinas of vácuo para talhos
É possível embalar carne fresca a vácuo?
Yes, provacuumd that hygiene rules, the cold chain, storage temperatures and product-specific durations are respected.
Is an external machine sufficient para a butcher?
Elle peut convenir para 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 para 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 talho choose?
Mesurez la pièce la plus volumineuse and prévoyez assez of longueur para 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.
Não sabe que máquina escolher?
Expliquez-nous your products, les dimensions of your plus grosses cuts and a sua throughput quotidienne. Nous vous aiderons to identifier la solution suited to a sua talho.