TECNOTRIP EV-13 FLOOR-STANDING VACUUM PACKING MACHINE 800 MM CHAMBER

Description

The Tecnotrip EV-13 vacuum packing machine is a floor-standing single-chamber machine with a rectangular 800 x 535 x 200 mm chamber and a 100 m3/h Busch pump. Its format takes medium-length pieces, cured sausage, meat and boned hams, or several pouches at a time, on a stainless steel base and chamber with gas injection as standard.

What this machine is used for

A chamber of 800 x 535 mm changes the way you work: instead of packing one pouch at a time, several are loaded per cycle and sealed together. With a 100 m3/h pump behind it, the vacuum is reached quickly even at that volume, so output per hour multiplies against a benchtop machine.

• Cutting room: packing boned cuts in batches after the cut.
• Charcuterie and meat industry: cured sausage and boned hams in the long chamber.
• Production room: daily output concentrated into packing sessions.
• Dispatch: making up orders with several pouches per cycle.
• Food industry: modified atmosphere packing thanks to standard gas injection.

Technical specifications

Model	EV-13
Type	Floor-standing single-chamber vacuum packing machine
Chamber dimensions	800 x 535 x 200 mm
External dimensions	955 x 730 x 1020 mm
Vacuum pump	Busch, 100 m3/h
Sealing bars	Several configurations available
Sealing system	SS / SD / SC
Gas injection	Standard
Base and chamber	Stainless steel
Power	2.2 kW (1.5)
Electrical supply	220/380 V, 50 (60) Hz, three phase
Control system	Digital, 30 selectable programmes
Cycles per minute	2 / 3
Weight	235 kg (215)
Manufacture	To EC standards

Digital programmer: 30 selectable programmes, sensor vacuum control, complementary vacuum function, progressive vacuum programme, sensor control of gas inlet, SOFT-AIR progressive air inlet, vacuum verification programme, manual vacuum stop, cycle counter, oil change alert, pump preheating programme and individual control of the seals.

Packing in batches makes traceability the issue

On a machine that packs in batches, traceability becomes particularly important: each cycle may contain pouches from different lines or batches. Regulation (EC) No 852/2004 on the hygiene of foodstuffs requires procedures based on HACCP, and packing is usually defined as a step with controls on product temperature, equipment cleanliness and seal integrity.

Standard gas injection allows work in modified atmosphere (MAP) with the authorised food gases: nitrogen (E-941), carbon dioxide (E-290) and oxygen (E-948), each with a different role depending on the product. The material in contact with the food is the pouch, subject to Regulation (EC) No 1935/2004 and Regulation (EU) No 10/2011. The finished pack must carry the date of minimum durability or use-by date and the other mandatory particulars of Regulation (EU) No 1169/2011, which is worth organising before you start producing in batches.

What the supply includes

• EV-13 single-chamber machine with stainless steel base and chamber.
• Vacuum chamber of 800 x 535 x 200 mm.
• Sealing bar configuration to be defined according to use.
• Busch vacuum pump of 100 m3/h.
• Gas injection installation, as standard.
• Digital 30-programme controller and three-phase 220/380 V connection.

The gas cylinder and its regulator, the pouches and the sealing consumables are ordered separately.

Frequently asked questions

How many pouches fit in each cycle?

It depends on pouch size and on the bar configuration fitted, but a chamber of 800 x 535 mm takes several pouches placed side by side. That is precisely the reason for choosing this machine: the vacuum time is shared across all the pouches in the cycle rather than multiplied by each one.

Why a 100 m3/h pump?

Because the volume of air to extract grows with chamber size. A small pump on a large chamber would stretch every cycle enormously. At 100 m3/h the EV-13 keeps reasonable working times despite a chamber almost three times the size of a benchtop machine.

What do the sealing codes SS, SD and SC mean?

They are the sealing configurations available in the Tecnotrip range: single seal, double seal and seal with cut-off. The choice depends on the product and on the finish you want on the pouch, and it is defined when the machine is configured.

Will a boned ham fit?

The chamber is 800 mm long by 535 deep and 200 high, dimensions intended precisely for medium-length pieces such as cured sausage, meat and hams. The 200 mm height is the figure to watch with bulky pieces, so check it against the actual piece before deciding.

How much space does it need?

Its footprint is 955 x 730 mm and it stands 1020 mm high on its own base, so it does not take up worktop. Leave clear space around it to open the lid comfortably, reach the pump at service intervals and move the load easily.

Can it work without gas?

Yes. Gas injection is fitted as standard but activated by programme: some programmes can be set for vacuum only and others with the appropriate gas mix. That is the usual arrangement when vacuum-packed lines sit alongside others that need a protective atmosphere.

Alternatives and related models

• Tecnotrip EV-25: a larger chamber, 1118 x 715 x 218 mm, for pieces of real length.
• EVD-22 double chamber machine: two 640 x 615 x 195 mm chambers alternating so cycles run back to back.
• Tecnotrip EV-15: 530 x 435 x 200 mm chamber with a 40 m3/h pump and castors, one step below.
• Tecnotrip EVT-28: long benchtop, 916 x 432 x 180 mm, with two pumps and a single-phase supply.
• Vacuum pouches 400 x 600 mm: the large format, suited to whole pieces in this chamber.