{"id":336507,"date":"2013-07-01T06:56:27","date_gmt":"2013-07-01T06:56:27","guid":{"rendered":"https:\/\/www.tiendabernad.com\/producto\/uncategorized\/vacuum-packing-machine-tecnotrip-evt-10\/"},"modified":"2026-09-27T15:06:41","modified_gmt":"2026-09-27T15:06:41","slug":"vacuum-packing-machine-tecnotrip-evt-10","status":"publish","type":"product","link":"https:\/\/www.tiendabernad.com\/en\/producto\/vacuum-packing-machine-tecnotrip-evt-10\/","title":{"rendered":"TECNOTRIP EVT-10 LONG CHAMBER VACUUM PACKING MACHINE WITH GAS INJECTION"},"content":{"rendered":"<p>The <strong>Tecnotrip EVT-10 vacuum packing machine<\/strong> is a benchtop chamber machine with a long 530 x 432 x 200 mm chamber, a 21 m3\/h Busch pump and a 30-programme digital controller. It is built for long pieces, salmon fillets, cured loin, chorizo and salami, and gas injection is fitted as standard.<\/p>\n<h2>What this machine is used for<\/h2>\n<p>The shape of the chamber is what defines it: 530 mm of length lets you pack whole pieces that will not go into a square chamber, without cutting them down before their time. And because gas injection is standard, it serves for straight vacuum and for modified atmosphere packing alike, which is what delicate product calls for.<\/p>\n<ul>\n<li><strong>Charcuterie:<\/strong> whole cured loin, chorizo and salami for sale or dispatch.<\/li>\n<li><strong>Fishmongers and smokehouses:<\/strong> salmon fillets and long pieces that cannot be cut first.<\/li>\n<li><strong>Butchery:<\/strong> portioning and storing boned cuts in the back room.<\/li>\n<li><strong>Production room:<\/strong> packing delicate items under a protective atmosphere rather than full vacuum.<\/li>\n<li><strong>Dispatch:<\/strong> making up packed orders with a repeatable programme for each line.<\/li>\n<\/ul>\n<h2>Technical specifications<\/h2>\n<table>\n<tbody>\n<tr>\n<td><strong>Model<\/strong><\/td>\n<td>EVT-10<\/td>\n<\/tr>\n<tr>\n<td><strong>Type<\/strong><\/td>\n<td>Benchtop chamber vacuum packing machine<\/td>\n<\/tr>\n<tr>\n<td><strong>Chamber dimensions<\/strong><\/td>\n<td>530 x 432 x 200 mm<\/td>\n<\/tr>\n<tr>\n<td><strong>External dimensions<\/strong><\/td>\n<td>620 x 555 x 504 mm<\/td>\n<\/tr>\n<tr>\n<td><strong>Vacuum pump<\/strong><\/td>\n<td>Busch, 21 m3\/h<\/td>\n<\/tr>\n<tr>\n<td><strong>Sealing bars<\/strong><\/td>\n<td>One 420 mm bar, or two 420 mm bars (optional)<\/td>\n<\/tr>\n<tr>\n<td><strong>Sealing system<\/strong><\/td>\n<td>SS \/ SD \/ SC<\/td>\n<\/tr>\n<tr>\n<td><strong>Gas injection<\/strong><\/td>\n<td>Standard<\/td>\n<\/tr>\n<tr>\n<td><strong>Base<\/strong><\/td>\n<td>Stainless steel<\/td>\n<\/tr>\n<tr>\n<td><strong>Power<\/strong><\/td>\n<td>0.75 kW<\/td>\n<\/tr>\n<tr>\n<td><strong>Electrical supply<\/strong><\/td>\n<td>220 V, 50 (60) Hz, single phase<\/td>\n<\/tr>\n<tr>\n<td><strong>Control system<\/strong><\/td>\n<td>Digital, 30 selectable programmes<\/td>\n<\/tr>\n<tr>\n<td><strong>Cycles per minute<\/strong><\/td>\n<td>2 \/ 3<\/td>\n<\/tr>\n<tr>\n<td><strong>Weight<\/strong><\/td>\n<td>90 kg<\/td>\n<\/tr>\n<tr>\n<td><strong>Manufacture<\/strong><\/td>\n<td>To EC standards<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>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.<\/p>\n<h2>Modified atmosphere packing and the authorised gases<\/h2>\n<p>Gas injection makes the EVT-10 capable of working in modified atmosphere (MAP): instead of leaving the pouch under full vacuum, the air is replaced by a gas mix that protects the product without crushing it. The gases used in food are authorised additives identified by their E number: nitrogen (E-941) as an inert filler gas, carbon dioxide (E-290) for its effect on microbial growth, and oxygen (E-948) where the red colour of fresh meat is to be kept.<\/p>\n<p>Packing is also a step to document within the food safety plan required by Regulation (EC) No 852\/2004 on the hygiene of foodstuffs, with procedures based on HACCP principles. The pouch, as the material in contact with the food, is subject to Regulation (EC) No 1935\/2004 and Regulation (EU) No 10\/2011 on plastic materials, and packed product must carry the date of minimum durability or use-by date in accordance with Regulation (EU) No 1169\/2011.<\/p>\n<h2>What the supply includes<\/h2>\n<ul>\n<li>EVT-10 chamber machine with stainless steel base.<\/li>\n<li>Vacuum chamber of 530 x 432 x 200 mm.<\/li>\n<li>One 420 mm sealing bar; the second 420 mm bar is optional.<\/li>\n<li>Busch vacuum pump of 21 m3\/h.<\/li>\n<li>Gas injection installation, as standard.<\/li>\n<li>Digital 30-programme controller and connection to 220 V single phase.<\/li>\n<\/ul>\n<p>The gas cylinder, its regulator, the pouches and the sealing consumables are ordered separately.<\/p>\n<h2>Frequently asked questions<\/h2>\n<h3>What is the advantage of the long chamber?<\/h3>\n<p>It takes the whole piece. A cured loin, a long salami or a salmon fillet is longer than a square chamber allows, and cutting them before packing exposes more surface to the air. At 530 mm the piece goes in complete and is packed in one go.<\/p>\n<h3>What is the difference between sensor and time vacuum control?<\/h3>\n<p>By time, the pump runs for the programmed seconds whatever the result. By sensor, the machine measures the real vacuum inside the chamber and stops when the set value is reached. The second gives repeatable results even when temperature, product or pump condition change, which is what fixed programmes need.<\/p>\n<h3>What is the SOFT-AIR progressive air inlet for?<\/h3>\n<p>To let air back into the chamber slowly at the end of the cycle. If it rushes in, the pouch snaps tight against the product and can damage delicate pieces or shift the contents. With SOFT-AIR the pack closes in gradually, which shows most with fish, soft cheese and prepared items.<\/p>\n<h3>What is progressive vacuum?<\/h3>\n<p>Extraction in steps rather than continuously. It is useful with products containing liquid or liable to deform: lowering the pressure in stages stops the liquid boiling at low pressure and splashing inside the chamber, a classic problem when packing sauces, marinades or very juicy product.<\/p>\n<h3>Can I use it for vacuum only, without gas?<\/h3>\n<p>Yes. Gas injection is fitted as standard but it is a function activated by programme: each of the 30 programmes can be configured with or without gas. The usual approach is to keep several for straight vacuum and others for the lines packed under atmosphere.<\/p>\n<h3>What does the oil change alert do?<\/h3>\n<p>The controller keeps count of pump use and warns when the oil is due for renewal. It is the maintenance item with the greatest bearing on pump life: running with degraded oil reduces the vacuum level attainable and eventually damages the vanes. The cycle counter helps plan those checks.<\/p>\n<h2>Alternatives and related models<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.tiendabernad.com\/en\/producto\/vacuum-packing-machine-tecnotrip-evt-7-compact\/\">Tecnotrip EVT-7<\/a>: compact 430 x 440 x 190 mm chamber with time control, for points of sale with little space.<\/li>\n<li><a href=\"https:\/\/www.tiendabernad.com\/en\/producto\/vacuum-packaging-machine-tecnotrip-evt-28\/\">Tecnotrip EVT-28<\/a>: benchtop with a 916 x 432 x 180 mm chamber, two pumps and the option of an 830 mm bar.<\/li>\n<li><a href=\"https:\/\/www.tiendabernad.com\/en\/producto\/vacuum-packing-machine-tecnotrip-ev-15\/\">Tecnotrip EV-15<\/a>: the same chamber with a 40 m3\/h pump and castors, for faster cycles.<\/li>\n<li><a href=\"https:\/\/www.tiendabernad.com\/en\/producto\/vacuum-packing-machine-tecnotrip-ev-13\/\">Tecnotrip EV-13<\/a>: floor-standing chamber of 800 x 535 x 200 mm with a 100 m3\/h pump.<\/li>\n<li><a href=\"https:\/\/www.tiendabernad.com\/en\/producto\/bag-90u-120x400-mm-p-100\/\">Vacuum pouches 120 x 400 mm<\/a>: the narrow, long format intended for the same kind of pieces.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Benchtop <strong>chamber vacuum packing machine<\/strong> with a long 530 x 432 x 200 mm chamber and a 21 m3\/h Busch pump, built for long pieces such as salmon fillets, cured loin and whole sausages. Gas injection and a 30-programme digital controller are fitted as standard.<\/p>\n","protected":false},"featured_media":330407,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_joinchat":[]},"product_brand":[],"product_cat":[3477,2587],"product_tag":[],"class_list":["post-336507","product","type-product","status-publish","has-post-thumbnail","product_cat-packing","product_cat-vacuum-packing-machines-en","first","instock","taxable","shipping-taxable","product-type-simple"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>TECNOTRIP EVT-10 LONG CHAMBER VACUUM PACKING MACHINE WITH GAS INJECTION - Tienda Jose Bernad | Equipamiento Industria Alimentaria<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.tiendabernad.com\/en\/producto\/vacuum-packing-machine-tecnotrip-evt-10\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"TECNOTRIP EVT-10 LONG CHAMBER VACUUM PACKING MACHINE WITH GAS INJECTION - Tienda Jose Bernad | Equipamiento Industria Alimentaria\" \/>\n<meta property=\"og:description\" content=\"Benchtop chamber vacuum packing machine with a long 530 x 432 x 200 mm chamber and a 21 m3\/h Busch pump, built for long pieces such as salmon fillets, cured loin and whole sausages. 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