PROFESSIONAL VACUUM PACKAGING MACHINES

Content Why vacuum pack food products? Marlin series Jumbo series Chef’s Choice – Chef Jannis Brevet Inter Scaldes Seal systems Gas and aeration Advanced Control System: Options & Functions Boxer series Vacuum packaging cycle Control systems Titaniumlaan 10 5221 CK ’s-Hertogenbosch The Netherlands Must-have for sous-vide cooking New series: Neo With touch panel and app About Henkelman

Why vacuum pack food? It’s possible to extract up to 99.8% of the air from a food product, food package and vacuum chamber. This requires a professional vacuum packaging machine. Start optimizing your kitchen now. 1 EXTEND SHELF LIFE OF FOOD PRODUCTS Vacuum packing your product reduces bacterial growth and thereby extends the shelf life of your food products. You then have the advantage of using, selling and serving your products for an extended period of time. 2 ENSURE FOOD QUALITY IMPROVE FOOD SAFETY Hermetically sealing the bag prevents crosscontamination of your product from external influences...

The chamber dimensions listed refer to the usable space in the vacuum chamber (length x width x height).  The machine dimensions listed refer to length x width x height. Other voltages available. Textual and printing errors reserved Basic functionality can be programmed on the Neo vacuum packaging machine. To be in control of all other options and functions, Henkelman developped the VacAssist app, available for free in the App Store and Google Play. Easy to use and a great support for efficiency in your everyday packaging process. With its new Neo series, Henkelman brings vacuum packaging technology...

Vacuum packaging cycle Control systems Vacuum packaging is an efficient way to extend the shelf life of food products and to protect both food and non-food products against external elements. The vacuum packaging cycle has 4 steps. Control of the vacuum packaging cycle is crucial to obtain an optimal and deep end vacuum. Henkelman technology enables you to control the vacuum packaging cycle in three different ways. TIME CONTROL The air is extracted from the product, the bag and the chamber up until the pre-set time or vacuum percentage has been reached or the boiling point has been detected....

Fully equipped, complete series to vacuum pack many different food products of all shapes and dimensions. Boxer table-top models ensure an easy and secure vacuum packaging process. With the unique possiblity to store your settings in the 10-program memory, standard on every Boxer table-top model. The chamber dimensions listed refer to the usable space in the vacuum chamber (length x width x height).  The machine dimensions listed refer to length x width x height. Other voltages available. Textual and printing errors reserved “Nothing comes close to the reliability and ease of use of Henkelman’s...

Boxer BOXER 42XL Standard Chef’s choice OPTIONS SENSOR CONTROL, LIQUID CONTROL, ACS, GAS FLUSH, 1-2 CUT-OFF SEAL, 2ND SEAL BAR PUMP CAPACITY 21 m3/h MACHINE CYCLE 15-35 sec CHAMBER DIMENSIONS 410 x 520 x 180 mm (B52) 360 x 620 x 180 mm (B62) MACHINE DIMENSIONS 530 x 700 x 440 mm SEAL BAR 410 mm (B52), 620 mm (B62) WEIGHT 81 kg VOLTAGE 230V-1-50Hz POWER 0,8 KW STANDARD TIME CONTROL, DOUBLE/CUT-OFF/ WIDE SEAL (8 MM), SOFT AIR OPTIONS SENSOR CONTROL, LIQUID CONTROL, ACS, GAS FLUSH, 1-2 CUT-OFF SEAL HOSPITALITY “n the past we often I experienced a soup explosion in the vacuum chamber. With the Liquid...

Advanced Control System (ACS) It’s advanced. It’s next generation. It’s the future of control. Henkelman’s ACS is more than a control system. The Advanced Control System includes unique features, special options and intelligent functions that bring more tools to your professional kitchen. 8 HACCP COMPLIANCE • Possibility to log and export maintenance activities and machine maintenance history • Accessible on dealer level • Service data storage SEQUENTIAL VACUUM • Detailed oil warning indicator (possibility to shut down, reactivation by distributor is needed) • Clean pump program with maintenance...

Sous-vide cooking SERVE Cooking vacuum packed food at a consistent low temperature. That’s the basic principle of sous-vide. The main steps to take: preparation, vacuum packing, cooking and cooling down. Meat, fish, fruit and vegetables are cut, peeled and placed in a bag with extra herbs and spices, then vacuum packed, cooked, cooled, served or stored. Consistent high-quality 100% natural, healthy cooking A true time saver Cost efficient cooking method Optimized kitchen organisation Suitable for small and large groups Optimal hygiene #georgepralus #cookingmethod #lowtemperature #easycooking...

“Long lasting quality and a lot of options in terms of operations, size and performance.” Perfect fit for greater packaging needs and high volumes, both for food storage and sous-vide cooking. Absolute must-have for large-sized restaurants, hotels, caterers and retailers. Standard equipped with Time control and a 10-program memory. Wide range of options available, such as the Advanced Control System and Liquid control. Option (no extra costs) H200 mm The chamber dimensions listed refer to the usable space in the vacuum chamber (length x width x height).  The machine dimensions listed refer to...

MINI JUMBO/JUMBO PLUS Basic series of table-top models equipped for professional usage, at the best available price. Perfect fit for first time vacuum packaging experiences. Cover your packaging needs. Let Jumbo convince you! STANDARD TIME CONTROL, DOUBLE/ CUT-OFF SEAL OPTIONS SENSOR CONTROL, HIGH LID (H 130 MM) The chamber dimensions listed refer to the usable space in the vacuum chamber (length x width x height).  The machine dimensions listed refer to length x width x height. Other voltages available. Textual and printing errors reserved “Compact machine, ‘Jumbo’ results. Easy to use, easy...