Deaerator and Vacuum Cooking The structural typology of the DCD vacuum thermosealing tunnel allows easy insertion in production lines of products intended for cooking that use both traditional (deaeration) and vacuum cooking (thermosealed bags) technologies, in any case without renouncing the easy molding of products, whether anatomical or reconstructed. A loading conveyor belt allows the easy positioning of the bags to be heat-sealed, while at unloading it will be possible to insert another conveyor belt or an idle roller conveyor. The DCD machine is produced in different models to satisfy the most different needs. The sealing bars are equipped with sealing resistances conformed in such a way as to maximize the sealing pressure, making sealing less burdensome both in the presence of folds and micro-folds and in the presence of traces of product on the internal surface of the bag. Moreover, two parallel welds are made, as a greater guarantee of vacuum maintenance. The sealing bars, depending on the model, can be 1.40 m long, 1.80 m long, and the DCD-D version has 2 consecutive sealing bars of 1.40 m each, for higher productions, for which we also offer a solution with 2

tunnels side by side, with automatic loading and unloading. The position of the sealing bars is adjustable, both in the version with lateral bars and in the version with bars positioned above the product, which is particularly suitable for products with zero shrinkage. All the machines of the DCD series can handle traditional molds and our Legostampi multi molds, for the production of bars intended for slicing. Vacuum management is another feature of our vacuum thermo welding tunnels; in fact, it is possible to have a continuous or stepped vacuum realization, i n order to reduce the risk of displacement...