Irinox Hz362350006 Zero 36 Built-in vacuum drawer h cm stainless steel delabrè

Zero is the first built-in chamber vacuum sealer, of professional origin, capable of reaching a vacuum level close to absolute zero to really slow down the aging and oxidation of foods. An absolutely natural, extremely effective and qualitatively superior preservation technique, which allows you to keep the qualities of food intact for longer, without compromising its nutritional properties.

Zero is the tool indispensable for cooking under vacuum and increasing the shelf life of food in the refrigerator up to 5 times. The control panel, equipped with soft-touch technology, allows the rapid setting of three different vacuum levels and the use of special pre-set cycles for marinating, hanging and liquids. Zero is extremely flexible: it adapts to different needs, even the most advanced, allowing you to create personalized settings based on the nature of the foods and the result you want to obtain. With Zero it is also possible to prepare food for vacuum cooking in water, in Freddy or in a steam oven.

Vuoto light:

For the vacuum packaging of delicate products such as soft cheeses, sweets, salads and sensitive to crushing. This function allows you to hermetically seal the vacuum bags by simply sealing them, without necessarily having to create a vacuum.

Storage vacuum:

A function indicated for vacuum packing of most foods such as cooked vegetables, fruit, tender meats, pasta and liquid foods such as soups, creams, sauces and jams.

Extreme vacuum:

Ideal program for vacuum packing solid foods such as raw vegetables, hard cheeses and cold cuts and for preparing food for perfect vacuum cooking.

Aging:

Zero's maturation program allows you to soften the meat in a short time. This procedure subjects the meat to several repetitions of vacuum, in this way the fibrous structure becomes softer and ready for cooking. The number of vacuum repetitions can be varied from 2 to 15.

Marinating:

The program which allows food to be marinated perfectly. With this cycle, thanks to the vacuum process, the oil and the spices introduced into the bag containing the meat, fish or vegetables are quickly absorbed, flavoring the dishes. Marinating has an average duration of 5-10 minutes, based on the size of meat and fish, in order to be able to do what normally takes hours.

Liquids:

The vacuum program for liquids allows you to set the sealing of bags containing hot or cold liquid products, such as soups, sauces, meat sauces or jams. Designed to satisfy the desire to create a personal pantry of seasonal jams, preserves, pickles and pickles. It is the ideal function for mothers who want to prepare baby food and baby food in advance.

Technical features

The internal tank can house the traditional Bormioli jars in the required dimensions or, using the special adapter supplied, can be connected to external containers.

Indispensable for vacuum cooking, it increases the food conservation period up to 5 times, solid or liquid.

Standard equipment:

Mixed bags for vacuum packing (25 bags of 200x250mm and 25 bags of 250x300mm ), ideal for freezing, storing and cooking vacuum-packed foods at low temperatures / HDPE filling tablet / External vacuum nozzle / External vacuum connection tube.