Parkers Food Machinery Plus

300mm Impulse Sealer with Cutter

Table top plastic bag sealer with built in cutter to trim excess bag

300mm bag sealer with bag cutter.

Idea for sealing vacuum pack bags, excel poly bags a perforated bread bags.

Specifications

Volts: 220 Volt

Consumption: 50 Hz

Powder: 400w

Maximum seal length: 300mm

Maximum seal thickness: 0.4mm

Heat time: 0.2 to 1.5 seconds

Sealing width: 3mm

Weight: 4.5kg

Dimensions: 8.2 x 45 x 18cm

 

Picture for illustration purposes only & brand may vary

PFM37023: Impulse Sealer PCS 300mm (with cutter)

300mm Seal External Vacuum Packer Caso VC15 Stainless Steel

This compact external vacuum sealer has a 300mm seal bar and ideal for sous vide cooking, protecting against freezer burn and can extend food life by up to 5 times.

External vacuum sealers require special textured/embossed bags due to the textured surface drawing the air out of the bag.

PRODUCT DESCRIPTION

Caso VC15

Designed to vacuum-pack food of any sort, is highly recommended for domestic use or semi-professional use. Total vacuum guaranteed when using specific embossed bags for solid food or specific jars for liquids. Manual or automatic functioning. 100% made in Germany.

Designed to vacuum-pack food of any sort, is recommended for domestic (mod. VC10) or professional use (mod.VC15). Total vacuum guaranteed when using specific embossed bags for solid food or specific jars for liquids. Manual and automatic functioning.

DIMENSIONS: L 355 mm X 90 mm X 155 mm

STRUCTURE: Inox

VACUUM PUMP: l/m 09

Sealing bar: 300 mm

CONSUMPTION: 110 watt

WEIGHT: 1,3 kg

The product supplied may vary slightly from the image shown.

Call: 0330 058 4650

Email: sales@pfmplus.co.uk

Visit our website

300 x 600 Dry Age Vacuum Pouches Per 50

Dry Age Beef Bags

Dry aging beef bags employ a specially formulated combination of polymers that create a single layer material that is both moisture- and oxygen-permeable, very much like a membrane. Fragile when first sealed, the dry aging beef bag will form a bond with the most proteins on the surface of the meat within the first several days.

Once bonded, it provides the protection against off flavours and contamination, allowing you to dry age in any commercial refrigeration unit without the need for UV lighting or specialized humidity control. Although the bag itself It is not a vacuum material it is possible and preferred to Vacuum Pack the Meat inside and create a perfect bond.

This method does NOT pose the same risk of anaerobic bacterial growth as in other methods.

The main benefits of Dry Aging Beef are the mouth-watering concentrated flavour, the extreme tenderness of the finished product and the beautiful marbled appearance. (Especially on Sirloins and Rib-Eyes)

Meat can also be smoked through the dry aging bag.

We now have 5 sizes available which you can buy via PayPal;

Please find below instructions on how to use the Dry Age Bags with either a Chamber Vacuum Packer or a Chamberless/Desktop Vacuum Packer;

Instructions-for-Chamberless-Desktop-Sealer

Instructions-Chamber-Vacuum-Sealer

Stacking Trays 600x400x145 WHITE 24LTR

Product Details:

External dimensions: 600 x 400 x 145mm

Internal dimensions: 537 x 358 x 140mm

Capacity: 24 Litres HDPE food-grade material Smooth internal surfaces

Rounded corners and drain holes in rim

Exceptionally easy to clean

Flat base for smooth conveyor running Solid integral handles for easy manual handling

Range of sizes available Stack and interstack – with or without lids Available in blue, red or white

PFM16072: Stacking Trays Hygienic White 600x400x145 25ltr

Call: 0330 058 4650

Email: sales@pfmplus.co.uk

Visit our website

330mm Seal External Vacuum Packer Swedlinghaus Svstarr33 230v

Stainless Steel

This compact external vacuum sealer has a 330mm seal bar and is ideal for sous vide cooking, protecting against freezer burn and can extend food life by up to 5 times.

External vacuum sealers require special textured / embossed bags due to the textured surface drawing the air out of the bag.

It's able to guarantee a perfect vacuum in the inside of bags for solid foods in the containers or in the case of liquids. All machines can work in automatic or manual mode.

Product Specification

Number of Pumps : 1 Pump: I/m 16

Max. Vacuum : 0,80 bar

Width of sealing bar: 330 mm

Display: 3 LED

Measurement: 390x300x180 mm

230V AC 50Hz mono, 38kw

Contruction: Inox

Weight: 6.5 kg

Instruction Manual Svstarr 33

PFM37061:  Vacuum Sealer External Stainless Steel - SVSTAR33 330mm

350 x 450 Dry Age Vacuum Pouches Per 50

Dry Age Beef Bags

Dry aging beef bags employ a specially formulated combination of polymers that create a single layer material that is both moisture- and oxygen-permeable, very much like a membrane. Fragile when first sealed, the dry aging beef bag will form a bond with the most proteins on the surface of the meat within the first several days.

Once bonded, it provides the protection against off flavours and contamination, allowing you to dry age in any commercial refrigeration unit without the need for UV lighting or specialized humidity control. Although the bag itself It is not a vacuum material it is possible and preferred to Vacuum Pack the Meat inside and create a perfect bond.

This method does NOT pose the same risk of anaerobic bacterial growth as in other methods.

The main benefits of Dry Aging Beef are the mouth-watering concentrated flavour, the extreme tenderness of the finished product and the beautiful marbled appearance. (Especially on Sirloins and Rib-Eyes)

Meat can also be smoked through the dry aging bag.

We now have 5 sizes available which you can buy via PayPal;

Please find below instructions on how to use the Dry Age Bags with either a Chamber Vacuum Packer or a Chamberless/Desktop Vacuum Packer;

Instructions-for-Chamberless-Desktop-Sealer

Instructions-Chamber-Vacuum-Sealer

37x70mm A-Grade Paper Till Roll Box 40

NON THERMAL

You can use our rolls in the full confidence that they are produced using only the highest quality High White, Grade A, Dustfree paper. Plain paper rolls must always use a ribbon to produce the image on the receipt. All our rolls are tightly wound and precisely cut for smooth jam-free running. Each and every roll has a strong end of roll indicator mark.

PFM26054:  Paper Till Rolls 37x70mm (For Use In Till With Ink Ribbon) (per box 40)

400mm Impulse Sealer

Tabletop plastic bag sealer with a built-in cutter to trim excess bag

400mm bag sealer.

Ideal for sealing vacuum pack bags excel polybags a perforated bread bags.

Features of the IS400

Seal width 2mm

Maximum seal length 400mm

Maximum seal thickness 2 x 150-micron film

Power consumption 750W

Productivity - 100 seals per shift

Weight 5.5kg

Picture for illustration purposes only & brand may vary

PFM37022: Impulse Sealer PCS 400mm (no cutter)

400mm Impulse Sealer with Cutter

Tabletop plastic bag sealer with built-in cutter to trim excess bag

400mm bag sealer with bag cutter.

Ideal for sealing vacuum pack bags, excel poly bags a perforated bread bags.

Features of the IS400C

Seal width 2mm

Maximum seal length 400mm

Maximum seal thickness 2 x 150 micron film

Power consumption 750W

Productivity - 100 seals per shift

Weight 5.5kg

Picture for illustration purposes only & brand may vary

 

PFM37024: Impulse Sealer 400mm (with cutter)

400 x 700 Dry Age Vacuum Pouches Per 50

Dry Age Beef Bags

Dry aging beef bags employ a specially formulated combination of polymers that create a single layer material that is both moisture- and oxygen-permeable, very much like a membrane. Fragile when first sealed, the dry aging beef bag will form a bond with the most proteins on the surface of the meat within the first several days.

Once bonded, it provides the protection against off flavours and contamination, allowing you to dry age in any commercial refrigeration unit without the need for UV lighting or specialized humidity control. Although the bag itself It is not a vacuum material it is possible and preferred to Vacuum Pack the Meat inside and create a perfect bond.

This method does NOT pose the same risk of anaerobic bacterial growth as in other methods.

The main benefits of Dry Aging Beef are the mouth-watering concentrated flavour, the extreme tenderness of the finished product and the beautiful marbled appearance. (Especially on Sirloins and Rib-Eyes)

Meat can also be smoked through the dry aging bag.

We now have 5 sizes available which you can buy via PayPal;

Please find below instructions on how to use the Dry Age Bags with either a Chamber Vacuum Packer or a Chamberless/Desktop Vacuum Packer;

Instructions-for-Chamberless-Desktop-Sealer

Instructions-Chamber-Vacuum-Sealer