Vacuum sealer Zero 45
Item specifics
Dimensions
- Depth min. 575 mm
- Height min. 450 mm
- Width min. 597 mm
Product Description
Attractive on the outside, fresh on the inside.
Zero is the first built-in professional-standard vacuum sealer that can reach a vacuum close to absolute zero, which truly slows down the ageing and oxidation of food. This is a superior quality, absolutely natural process that is extremely effective in keeping the properties of food intact longer, without compromising nutrients.
Finishes available
BRUSHED STEEL WITH MATT BLACK HANDLE BLACK GLASS WITH AN ANODIZED STEEL HANDLE
All products in the collection can be customized with any material of the De Castelli range,
in which case they come with a black glass control panel and a steel handle.
All products in the collection can be customized with any material of the De Castelli range,
in which case they come with a black glass control panel and a steel handle.
#Zero'sFunctions
Vacuum above all
Zero is indispensable for vacuum cooking and preserving food in the fridge up to five times longer. The soft-touch control panel is used for quickly setting three different degrees of vacuum and for selecting pre-set cycles for marinades, meat ageing and liquids. Zero is extremely flexible: it adapts to different needs, even the most demanding, to create customised settings according to the type of food and the required result. Zero also makes it possible to prepare food for sous-vide cooking in water, with Freddy or in a steam oven.
Mild manners are appreciated by the most delicate.
For vacuum packing delicate food such as soft cheese, cakes, salads and anything that easily crushes. This function is used to hermetically seal vacuum bags by simply heat sealing them without necessarily creating a vacuum.
Removing the air.
The ideal programme for vacuum packing solid food such as raw vegetables, hard cheese and cold cuts, and for preparing food for perfect sous-vide cooking.
No more tough chewing.
Zero’s meat ageing programme takes just a short time to tenderise meat. With this procedure the meat undergoes repeated vacuum cycles so that its fibres become softer and ready for cooking. The vacuum cycle can be repeated 2 to 15 times.
All the flavour without wasting time.
This programme is used to marinate food perfectly. The vacuum created in this cycle ensures that the oil and spices in a bag containing meat, fish or vegetables are quickly absorbed to flavour the food. On average marinating lasts 5 minutes, but the time can vary from 1 to 15 minutes according to the cut of meat or size of the fish.
The art of giving shape to liquids.
The vacuum programme for liquids is used to seal bags containing cold liquids, such as soup, sauces, ragout or jam. Designed to help you create a personal stock of seasonal jam, preserves and pickled produce. It’s the ideal function for mothers who want to prepare their own baby and infant food.