Vacuum sealer Jolly

It is a reliable and robust product, as it is made with 100% Italian mechanical components and labour. With its 33 cm sealing bar it guarantees perfect sealing for the most common formats of vacuum pouches. The power of this machine (400 Watts) allows the air to be completely sucked in and enables professional use as it can withstand high work loads. Like all professional machines, it is equipped with manual operation. In this mode the life of the motor is prolonged, as it is not subjected to excessive strain and guarantees total air suction, which is not guaranteed in automatic operation. The sealing is regulated by a timer, which ensures that it can be adapted to the various thicknesses of bags available on the market. Other instruments include an analogue vacuum gauge, which uses a pointer to allow the operator to determine the ideal moment for sealing. Vacuum compartment with a dedicated opening, as it is separate from the rest of the machine. Its vacuum pump is of high quality, single-body and self-lubricating. This type of machine, like the Takaje model, also allows vacuum sealing in containers, such as glass jars, by means of an air inlet connection.

Characteristics:

• plastic structure
• analogue vacuum gauge
• adjustable sealing time
• liquid collection tank
• dry vacuum pump
• sealing bar: 330 mm
• Power: 400 W
• Weight: 5 kg
• overall dimensions: 370 x 300 x 160h mm

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.