Vacuum sealer Jolly Pro

Jolly Pro Professional Vacuum Sealer

The Jolly Pro professional vacuum sealer is a device designed for the complete extraction of air for the packaging and long-term preservation of food, allowing the taste, aroma, color, and various nutritional properties to remain unchanged. Designed for manual operation, which helps extend the motor’s lifespan, with a power of 400 Watts, the vacuum sealer ensures excellent resistance to heavy workloads and offers good product durability over time. The suction pump is equipped with a connector with an air inlet that allows vacuum sealing even in external containers. The new electronic board automatically deactivates the sealing bar when the external suction kit is used. The 33 cm sealing bar ensures perfect sealing of the most common bag sizes. The Jolly Pro vacuum sealer offers adjustable working time thanks to a timer that can be set according to the size of the bags and an analog vacuum gauge that, through a needle, indicates to the operator the ideal moment for sealing. The Jolly Pro food vacuum sealer features a plastic structure with overall dimensions of 370x300 mm, a height of 160 mm, and a weight of 5 kg.

Characteristics:

• Manual operation
• Plastic structure
• Analog vacuum gauge
• Liquid collection tray
• Single-body vacuum pump
• 33 cm sealing bar
• 400W motor
• Weight: 5 kg
• Dimensions: 370x300 mm
• Height: 160 mm

To be used with: 

• Vacuum bags
• Glass Vacuum Container

Note: Vacuum container not included (sold separately)

VACUUM PACKING

This means extracting the air from a container or bag, to preserve the contents from the harmful effects of oxygen, such as oxidation or the development of mould and bacteria.
In order to make the vacuum effective and to maintain it over time, the container and the bag must be correctly sealed.

VACUUM STORAGE

All objects, in contact with air, undergo changes; these changes are particularly evident in food. Air and humidity cause mould and micro-organisms to develop in foodstuffs, loss of flavour and aroma and changes in colour. Preservation systems (such as refrigeration, deep-freezing, drying, etc.) using special humidity and temperature conditions are designed to mitigate and prevent these changes. Vacuum packaging, thanks to the extraction of air, considerably extends the shelf life of both fresh and preserved foods, up to four times longer than under normal conditions. Vacuum-packing also allows the flavour, aroma, colour and nutritional qualities of food to be maintained unaltered.