Smart programs
Smart programs are pre-set automatic procedures designed to simplify a number of manual processes that usually require a lot of time or the supervision of a person. Dedicate yourself to what you love: we'll take care of the rest.
From the cleaning of ingredients to the more complex processes, from dressage to sous vide. More than a machine, a superpower.
LOVE FOR COOKING
A program that allows the marinade to penetrate evenly, in just a few hours and without wasting any of the product.
An example? Beef stew in Barolo wine with few minutes and a glass of wine are all that is needed, compared to the traditional forty-eight hours and a whole bottle.
5 min
Chef programs
48 h
Traditional method
A program that eliminates sand and residues from shellfish, simply by activating the vacuum when the product is immersed in a solution of water and salt. Mussels, clams, razor clams etc. will be ready to cook in just eight minutes.
8 min
Chef programs
48 h
Traditional method
It captures the aromas of herbs and spices, reducing the oxidation of the product and extending its shelf-life. The automatic vacuum and pause operation will extract the richest aroma without altering the essential oils, ensuring a unique and intense flavour.
5/20 min
Chef programs
3/40 d
Traditional method
An ideal program for the sous vide of finished pastry products with varying internal and external textures. It prevents the soft or creamy interior from leaking out or breaking the casing in pralines thanks to the injection if inert gas.
OVERVIEW OF JAR PROGRAMS
With the Jars Programs, you can pack delicate or soft products in vacuum-resistant containers. Six levels of packing are available, based on the type and quantity of product to be packed.
Makes mixtures and fillings more compact and homogeneous. Perfect to better mix fillings such as that needed for cannelloni or to prepare the meat for burgers.
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.
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.
Specific process for marinating dry products as well as liquid products. The marination rapidly penetrates the product for an intense and uniform result. For bigger pieces or consistent textures, the cycle can be repeated automatically.
For the perfect packing of raw meats: it slows down the oxidation and loss of liquids from meat.
To perfectly pack meat with hollow, delicate and fragile bones (for example chicken or rabbit). Avoids the breaking and blackening of bones.
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.
It avoids the excessive loss of liquids from fresh fish and maintains their freshness, quality and aesthetic appearance.
For the packing of volatile products. In the vacuum phase, it prevents the powders from rising and coming out of the bag.
Specifically designed for milk-based pasteurized products, limiting foaming and product spillage. Stored positively, they have a significantly longer shelf-life.
Packaging method for water-based pasteurized products without leakage from the bag, ensuring a longer shelf-life when stored positively.
Process specifically designed to package pasteurized products without spillage from the bag and with a much longer duration.
Ideal for milk- and egg-based creams and sauces, allowing product packaging without leakage. Smooth, glossy creams with an extended shelf-life.
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.
Designed for the preparation of creamy products, such as squash or vegetable purée. The purée mixes, making the result smooth and shiny.
The innovative inert gas injection process enables impeccable packaging that prevents breakage and the consequent leakage of filling from tortelli, ravioli, etc.
A process designed to extend the shelf-life of artisanal panettone and large leavened goods like Venetian focaccia and pandoro, maintaining softness and fragrance.
Ideal for baked goods with shortcrust pastry (e.g., cookies, pies). The addition of inert gas prevents crushing and preserves crispness over time.
Designed to clean and eliminate sand and internal residues of shellfish, preparing them perfectly for subsequent cooking.
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.
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.
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.
Designed specifically for the world of chocolate, ensuring perfect packaging of pralines, preventing any breakage of the shell and leakage of filling.
4 levels of jar emptying, depending on the filling of the same. If the pot is very full and there is little air to be extracted, choose "Min". Vice versa, if there is a lot of air to be extracted, choose "Extreme".
These cycles are mainly used for cooking: "Min" for liquid, creamy or in oil products; “Extreme” for products in pieces such as meat or fish fillets.
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