Description

Zero is the first recessed bell vacuum, derived professional, able to reach a vacuum level close to absolute zero to really slow aging and oxidation food. An absolutely natural preservation technique, extremely effective and qualitatively superior, which allows keep food quality intact longer, without compromise its nutritional properties.

Zero is the tool indispensable to make vacuum cooking and increase up to 5 times the shelf life in the refrigerator. The panel controls, equipped with soft-touch technology, allows quick setting of three different vacuum levels and the use of special cycles presets for marinating, frolling and liquids. Zero is extremely flexible: adapts to different needs even the most evolved, allowing you to create custom settings based on nature of food and the result you want to achieve. With Zero it is also possible to prepare food for vacuum cooking in water, Freddy or steam oven.

Technical characteristics
It is available in three heights: 45, 36 or 15 cm.
The indoor tub can accommodate in the due dimensions, the traditional pots Bormioli or via a special adapter provided, can be connected to external containers.
Indispensable for vacuum cooking, it increases up to 5 times the retention period of food, solids or liquids.

Technical data
Vacuum pump 8 m3/h
Voltage 220 - 240 V / 50 - 60 Hz
Power Max absorbed: 500 W
Maximum weldable width: 300 mm
Vacuum capacity: 99.9 %
Residual vacuum < 10 mbar
AISI 304 stainless steel tank - 18/10
Stainless steel construction AISI 304 - 18/10
Net machine weight: 45 kg
Volume vacuum chamber: 14 liters

Series equipment:
Bus mixes for vacuum (25 envelopes from 200x250mm and 25 envelopes 250x300mm), ideal for freezing, storage and cooking food vacuum at low temperatures / filling table in PEHD / Ugello for external vacuum / external vacuum connection tube.

Empty light:
For vacuum packaging of delicate products such as cheese soft, sweet, salads and crushing sensitive. This is it function allows to close the vacuum envelopes tightly with the only welding, without necessarily having to create the vacuum.

Empty storage:
One function indicated for vacuum packaging of the most part of foods such as cooked vegetables, fruit, tender meat, pasta and liquid foods such as soups, creams, sauces and jams.

Extreme vacuum:
Programme ideal for vacuum packaging solid foods such as vegetables raw, hard and sliced cheeses and to prepare food to perfect vacuum cooking.

Frollatura:
The programme in a short time, it allows to soften the meat. This procedure puts the meat into multiple empty repetitions, in this way the fibrous structure becomes softer and ready for cooking. You can vary the number of vacuum repeats from 2 up to 15.

Marinatura:
The program that allows perfect marinating of food. With this cycle, thanks to the process of vacuum, the oil the spices introduced in the envelope containing the meat, fish or vegetables, absorb quickly by flavoring dishes. The marinade has an average duration of 5-10 minutes, depending on the meat and fish, in order to do what normally requires hours.

Liquids:
Vacuum Liquid Program allows to set the welding of bags containing liquid products hot or cold, such as soups, sauces, ragù or jams. Thought to satisfy the desire to create a personal pantry of season jams, preserves, sublimes and pickles. It is the function ideal for mothers who want to prepare in advance homogeneized and for their little ones.Available models:

• HZ362350001
  Width: 60 cm
  Depth: 58 cm
  Height: 36 cm
• HZ362350002 OTHER
  Width: 60 cm
  Depth: 58 cm
  Height: 36 cm
• HZ3623500
  Width: 60 cm
  Depth: 58 cm
  Height: 36 cm
• HZ362350004
  Width: 60 cm
  Depth: 58 cm
  Height: 36 cm
• HZ3623500
  Width: 60 cm
  Depth: 58 cm
  Height: 36 cm
• HZ362350006
  Width: 60 cm
  Depth: 58 cm
  Height: 36 cm
• HZ362350007
  Width: 60 cm
  Depth: 58 cm
  Height: 36 cm
• HZ362350008
  Width: 60 cm
  Depth: 58 cm
  Height: 36 cm