Saro Vacuum forming machine SE-416 230V

Product details

The Saro vacuuming machines of the SE series are suitable for the professional vacuuming of food in gastronomy, large kitchen, food processing, catering and other commercial work areas. They support hygienic preparation, storage and portioning of food in the daily kitchen routine.

The devices are made of stainless steel and are therefore designed for use in professional kitchen environments.The robust design and the closed chamber design enable clean work in different vacuuming tasks.

The digital control system supports simple operation. Depending on the model, the vacuum machines have different sized vacuum pumps, welding beams and chambers, so that they can be selected according to the respective packaging requirements.

vacuum bag are available on request.The product line includes several versions with different device sizes and power levels for different applications in commercial operation.

Product advantages

• Vacuum pump: 19 m3/h
• Welding beams: 420 mm
• Digital control
• vacuum bag on request
• Dimensions chamber: W 430 x D 415 x H 180 mm

Technical data

• Material: stainless steel
• Vacuum pump: 19 m3/h
• Welding beams: 420 mm
• Digital control
• vacuum bag on request
• Connection: 230 V - 60 Hz - 1 Ph - 0.55 kW
• Dimensions: W 484 x D 529 x H 448 mm
• Dimensions chamber: W 430 x D 415 x H 180 mm
• Weight (net/gross): 50.8/59.2 kg
• NO on-site service

Service

No on-site service according to manufacturer

Documents & Downloads

• Technical data sheet (PDF)

Safety & manufacturer's instructions

Manufacturer: SAMMIC SL - Polgono Basarte, 1 - 20720 Azkoitia, Gipuzkoa - SPAIN - Tel.: +34 943157236 - www.sammic.com

EU responsible person: Not required. Manufacturer is located in the EU.

• Only operate the device on a stable, horizontal surface.
• Ensure that the mains voltage matches the information on the type plate.
• Keep children and unauthorized persons away from the device during operation.
• Do not operate or move with wet hands.
• During operation, there is a risk of injury due to hot surfaces – be careful when handling the chamber.
• Before cleaning, turn off the device, pull the plug and let it cool completely.
• Clean the chamber and seals daily with a soft, damp cloth and mild cleaning agent. Do not use abrasive cleaning agents.
• Never clean the device with a jet of water or dip it in water.
• In the event of visible damage or malfunctions, immediately stop operation.
• Have repairs and maintenance carried out only by qualified personnel.
• The device is intended exclusively for vacuum packaging of food; misuse can cause damage.