CATERING

I N N OVAT I V E S O L U T I O N S
COOKING UNDER VACUUM
VACUUM PACKAGING
THERMALIZ ING

GOURMET THERMALIZERS
VACUUM PACKAGING MACHINES
TRAY SEALERS

VA C U U M I N G, T H E R M A L I Z I N G O R C O O K I N G U N D E R
VA C U U M W E P R O V I D E T H E M O S T S U I TA B L E
S O L U T I O N F O R A L L T H E S E A P P L I C AT I O N S
Competition is getting tougher day by day. Customer demands are more differentiated and the requirements are more versatile, not only
with regards to the quality. Hotels, Food & Beverage industry, Canteens, Butcher shops and Catering: They all need the right advice on,
i.e. the correct kitchen planning and equipment as well as the individually appropriate products and the latest technology to respond
to todays demands. To face those challenges we are able to offer a professional support with a large range of products in the field of
vacuuming, thermalizing and cooking under vacuum (Sous-Vide) for meat, fish, fruit or vegetables. KOMET offers the right product to
match in this domain most common companies profiles no matter the working field butcher shops, caterers, food & beverage,
professional kitchens or hotel business covering small or big events with plenty or limited space.

We, at KOMET stand for high quality standards and costs efficient operating modes for all our products. Our experience has shown that
we know what is important to you. Not to forget function, performance and design all perfectly designed for you. You will receive and
benefit of a tailor made solution with one contact that leads from a single purchasing process and one partner to a professional advice
for vacuuming and thermalizing.

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VA C U U M PA C K A G I N G T H E B E S T A N D M O S T G E N T L E
M E T H O D F O R F O O D P R E S E RVAT I O N
Your meals: at highest level always to the point. Your kitchen: perfectly planned and efficiently organized. You should certainly rely on our methods
and techniques. By using innovative vacuuming techniques, you can fulfill all your kitchen equipment needs and give a lift up with the current trends
and rearrange the design anytime with great flexibility. This can be done regardless of what your customers wish or which timeframe they require.
Trust in our vacuum devices: from hygiene packaging, preserving or reliable freezing.
GOOD TO KNOW: In the gastronomy the so called vacuum packaging system has long been successfully implemented by world famous chefs. A proven
benefit from the experience.

NE VER BE FORE T RA NS PORTAT ION OF F OOD

WA S S O CONVE NIE NT
Food is hygienically packed in bags avoiding leaking of e.g. sauces or
marinades. This guaranties clean and safe transportation; no matter if
it is for catering or sales.

PRE S ERVAT ION J A RS WIT H LID S A RE

PROFE S S IONA LLY S EA LED
Marmalade and preserving jars are filled and placed into the chamber of
the vacuuming system, the air is removed from the chamber and the jar a
vacuum is generated guarantying a prolonged durability of your food. Make
sure to hear a plop when opening the jar; just as if the jar was originally
sealed by a machine.

RE S EA LING ORIGINA L PACKAGES

Food such as e.g. nuts, pine nuts, sesame, spices, dry fruit or jelly-babies
can easily be resealed in their original packages. In this way, the products
are protected against humidity avoiding that they go stale early.

PACKAGING OF S MA LL PORT IONS

Purchased for instance a large product quantity of coffee ? No problem to
avoid aroma loss when storing coffee, spices or other products or in order
to preserve meat, cheese, sausages, etc. our vacuuming system helps you
store your product in smaller portion or to your needs.

MORE S TORAGE S PACE

Food sealed in a vacuum bag provides an efficient solution for storage
space e.g. in the refrigerator or in the store cupboard. By vacuumizing
products the volume of such products is reduced so that less space is
required compared to common storage boxes.

NO T RA NS FER OF S ME LL OR TA S T E
The transfer of smell or taste is avoided by the protection barrier of the
vacuum bag.

T H IS WAY PRE PA RING MA RINA D E S IS

E A S Y FOR A LL
Marinade e.g. your barbecue meat in 15 minutes! By the vacuum the
marinating is improved and can be performed in shorter term.

C O O K I N G U N D E R VAC U U M F O R H I G H E S T D E M A N D S
IN THE PROFESSIONAL KITCHEN
Sous-Vide, French for under vacuum also called cooking under vacuum a touch of magic in its meaning. Fish, meat, vegetables or fruits: Everything is
cooked to the point under vacuum at low temperature gently and absolutely without problems. Vacuum cooking sometimes, even during long hours isnt
witchcraft, but certainly the result of innovative ideas and research. To do so, we provide the optimum devices so you can deliver products of unmatched
quality to your guests with aromas and textures incomparable to other cooking techniques.
GOOD TO KNOW: A lot of world-famous chefs recommend this gentle cooking method. Benefit from the experience and proof!

D IS H ES A LWAYS REMA IN J UICY A ND F R ES H

Due to the low cooking temperature considerably less liquid escapes from
the product in the vacuum bag therefore product drying out is avoided.
Since the air is withdrawn from the product during the vacuuming, the
food may be preserved considerably longer and maintained in its origin
form.

FRE S H NE S S, COLOUR A ND VITA MINS AR E

MA INTA INE D UNT IL CONS UMPT ION
Vitamins and natural nutrients are maintained due to the protection
provided by the vacuum packaging and the small amount of heat used
for cooking. The packaged food can neither dry out nor oxidize and the
natural colour may even be intensified.

WORKING WIT H S PE ED, FLEXIBLE A ND

E FFICIENT TO ME ET T H E D EMA ND S
The processes are in particular more controlled in catering, more
efficient and less stressful. It is easier to plan, prepare and calculate
events. Parties and events require a higher flexibility from the caterer.
It is not possible to integrate guests in a time pattern. Schedules are
seldom kept. Using the Sous-Vide process you can cook the products
in vacuum in advance and store them until the event is started. On
the date of the event the products are regenerated in the thermalizer
and finally prepared.

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OPT IMA L KIT CH EN S OLUT ION

When cooking under vacuum you are completely independent from time.
Products are pre-cooked precisely during idle times and prepared and
served as required. As the production is timeless, the utilization of the
kitchen to this regard is considerably improved

S PACE-S AVING A ND IND E PEND E NT FR OM

S PACE
Vacuum machines and thermalizer can be used independently at different
places. In this way, the working processes are not limited in particular in
smaller kitchens.

LOW POWE R CONS UMPT ION

Thermalizers consume considerably less energy than e.g. a steamer /
combined steamer. This result is due to a better frame isolation and
a steady water heating (High efficiency in degrees ) and not of
vaporization All these features contributes to a un significant loss
of energy when opening the lid of the machine.

COOKING UNDER VACUUM THE CALCULATION OF PROFITABILITY

The following calculation of probability issued by Hubertus Tzschirner will show you that Sous-Vide products are not only tastier and healthier but also
more efficient for the user.

STA RT I N G BA S I S F O R THE C AL C U L ATI ON

Fillet of beef as a whole cooked and sliced as medallions
Cooking loss when cooked in a common way: 20 25 % depending
on the cooking method and temperature
Cooking loss at low-temperature cooking procedure in vacuum: 8 10 %

These values are reference values since each kind of meat is of different
quality also regarding the water contents, the maturity and the storage
Not considered, but not to forget: Power consumption (common way
of cooking 400 V high voltage current, low-temperature cooking: 230 V
power), labour costs, time saving

E XA M PL E

PRACT ICA L E XA MPLE CAT E RING

Product
Fillet of beef, 1 piece
Price per kg
Total price

2 kg
35. Euros
70. Euros

Cleaning loss
= Meat quantity after cleaning
= Maximum portions (Medallions)
= Total

10 %
1.8 kg
7 225 g
1,575 g (87.5 %)

Basis
Requirement

Fillet of beef for 200 guests

29 fillets of beef of 2 kg at
70. Euros each
2,030. Euros

Total cost

Saving on the basis of the average value (7.44 Euro for each fillet) for:
1 event
215.76 Euros
40 events
8,630.40 Euros

Remainder (will be used in another way) 225 g (12.5 %)

CO O K I N G L O S S
Common way of cooking
Weight of ready cooked meat

20 25 % Cooking loss
1,260 g 1,181.25 g

Cooking under vacuum

8 10 % Cooking loss
Fillet of beef as a whole at 56 C, cooked for about 1.5 hours
Weight of cooked meat
1,449 g 1,417.5 g
Saving by using Sous-Vide
Weight
Price / Cost

Event & Catering

(Consulting & implementation)
Food-design
Seminars and Exhibitions
www.esskunst.eu

267.75 g 157.5 g
5.51 9.37 Euros
or one steak more

SUM M ARY ( AV ERAG E VAL U E) SAV IN G

For 2 kg fillet of beef / piece (7 portions)
For 35, Euros / kg
7.44 Euros or 212.63 g
= Per portion fillet of beef
about 1.06 Euros

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C O O K I N G U N D E R VAC U U M I S Q U I T E E A S Y
Cooking under vacuum is simple. If you observe a few simple rules, choose high-quality products and raw materials as well as the right tools, you will
achieve rapidly optimum results.

1 . VAC U U M PACKIN G

2. COOKING UND ER VACUUM

Bring the raw product and the ingredients together into the vacuum bag
and then vacuum it.

Put the vacuumed product into a gourmet thermalizer and carefully cook it
at low temperature.

3 . C O O L I N G / S TORI N G IN A C O O L P L ACE

4. RE GENERAT ING

If you do not immediately serve the prepared meals after cooking you
can cool them down and store them in a cool place. Cool down the goods
after cooking within 90 minutes to a temperature of 3 C. To do so, it is
recommended to use a bath of iced water or a blast freezer.

Before serving, heat up the cooled down products in a gourmet thermalizer

to the desired serving temperature.

5 . ROAS T I N G

6. S E RVING

Roast the food directly before serving it. This provides an optically
beautiful crust e.g. for meat with corresponding roasting flavor. (Except
for stewed dishes: These dishes are roasted before Vacuumizing and
cooking).

Let the products rest shortly after roasting, garnish them, add some
seasoning, if necessary, and serve them.

GOURMET THERMALIZER
The gourmet thermalizer was developed and optimized in close cooperation with experienced chefs for continuous operation in kitchens.

TH E M O S T I M PO RTAN T ADVAN TAG ES OF T H E GOURMET T H E RMA LIZER

Compact and stylish

Small footprint at large volumes
Outstanding price performance ratio
Easy to understand operating fields
Professional operating instructions suited to the customers
Designed for continuous operation
Thermalizer is delivered without pump; therefore the water bath
is durable, maintenance- and wear-free
Digital time control
Temperature accuracy due to PID controller
The temperature can be set in steps of 0.1 degree on the control
Temperature setting range: from +25 C to + 85 C,
(optionally up to 98 C)

Innovative control due to core temperature probe (optional)

High quality stainless steel housing including stainless steel lid
Efficient energy saving compared with combi-steamer about 30 %
Optimum heat distribution due to convective water circulation
High heating power due to the panel heating on the whole bottom of
the tank thus it is possible to obtain a uniform temperature distribution
in the whole tank, also if the separation grids (optional) are used
The thermalizer is easy to clean since there are no disturbing heating
elements in the tank as well as due to the electro-polished tank
Serial dry running protection with automatic switch-off of the heating
as soon as the water level is no longer sufficient
Programmable acoustic timer adjustable up to 99 hours / resolution
1 minute

FIVE DIFFERENT SIZES ARE AVAILABLE, PERFECT FOR ANY APPLICATION:

To start with, as second appliance, for mobile use, for continuous operation, for small or large dishes. Full usage of the whole machine since it is heated
from the outside. No disturbing elements in the machine which would reduce the volume or make cleaning difficult.

ucts!
to 2 kg prod
Cooking up

EMILY

ucts!
to 5 kg prod
Cooking up

ucts!
to 9 kg prod
Cooking up

ARIANE

SOPHIE

Technical details

EM I LY

A RIA NE

S OPH IE

Water bath in liters:

Gastronorm:
Outer dimensions (w x l x h/mm):
Power connection:
Power (kW):
Weight without water filling (kg):

6
1/3
210 x 510 x 250
230 V/1 Ph+N+PE/50 Hz
0.5
7

14
2/3
380 x 510 x 250
230 V/1 Ph+N+PE/50 Hz
1
10

23
1/1
550 x 510 x 250
230 V/1 Ph+N+PE/50 Hz
1.6
14

 Three operating modes:

a. Indicating only the temperature
b. (Optional:) Including core temperature probe, with acoustic signal
and automatic switch-off of the heating as soon as the preset
temperature is attained
c. Indicating temperature and time with acoustic signal and automatic
switch-off of the heating as soon as the preset time is elapsed
Option to switch over from C to F
Setting of programmable lead time. This option allows pre-programming
of the water bath so that it starts working at a certain point in time
Each bath is calibrated in order to be able to guarantee
temperature accuracy

Intuitive operation of the illuminated display equipped with large

push-buttons and clear symbols
Splash-proof keypad
Protection IP X5
All thermalizers are maintenance-free, wear-free type, without
pump or motor
Optimum energy efficiency due to very good heat isolation
and stainless steel lid
Large range of accessories
Option: Robust core temperature probe equipped with large jack plug

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to 9 kg prod
Cooking up

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to 20 kg pr
Cooking up

KERSTIN

NONA

Technical details

KERSTI N

NONA

Water bath in liters:

Gastronorm:
Outer dimensions (w x l x h/mm):
Power connection:
Power (kW):
Weight without water filling (kg):

23
1/1
350 x 720 x 250
230 V/1 Ph+N+PE/50 Hz
1.6
14

51
2/1
670 x 720 x 250
230 V/1 Ph+N+PE/50 Hz
3.7
24

ACCESSORIES FOR THE GOURMET THERMALIZERS

We offer a wide range of usefull accessory, which helps you using your thermalizer.

CO R E T E M PE R ATU RE P RO BE

S E A LING PA D S

Robust core temperature probe equipped with a large jack plug specially
developed for the gourmet thermalizer. Simply connect it to the gourmet
thermalizer. Using the thermometer for cooking goods, it is possible to
directly measure the core temperature of the product by puncturing the
vacuum bag using the sealing pad. This temperature can be pre-set on the
display. The gourmet thermalizer gives a signal as soon as this temperature
is attained.

Use these foam pads coated with adhesive in combination with the insertion temperature probe in order to avoid air and water penetrating into the
vacuum bag when measuring the core temperature.

GRAT I N G TO S EPARATE

GRAT ING TO COVE R

You would like to cook vacuumized goods at the same temperature and at
the same time, but with different starting times or with different cooking
times? Using the separation grid for the thermalizer it is possible to subdivide your bath and thus easily keep the bags having different cooking
times apart. Perfect for the use in the -la-carte business. Model A is
available for Ariane, Sophie and Kerstin and model B is available for Nona.

Thanks to the weight of the covering grid you can keep your vacuum
bags under water during the whole cooking process. In this way, a uniform
cooking process in the food is guaranteed over the entire cooking time.
Just position the covering grind on top of the tank.

E L E C T R I C AL DRAI N I N G
Simply insert the immersion pump into the gourmet thermalizer and the
hose into the draining basin and then connect the pump to the power
source. (The model Nona is delivered including the immersion pump).

A N T I -VAPO U R BAL L S
The water surface of the gourmet thermalizer can be completely covered
with anti-vapour balls (swimming balls) made of Polypropylene in order
to considerably reduce the heat and evaporation losses.

VA C U U M PA C K A G I N G
Everywhere, where food can be spoiled quickly, the usage of vacuum packaging is necessary today. All food products are getting a longer shelf life, have
no weight or aroma loss. The vacuum packaging is hygienic as well as attractive and therefore perfect for sales. Especially for storage, vacuum packaging
is a crucial requirement.

STA N DA R D E Q UI P M EN T KO MET VAC U UM

PACK AG I N G M AC HI N ES

OPT IONS (D E PEND ING ON T H E T YPE OF

MACH INE S OMET IMES NOT POS S IBLE )

Gas flushing for soft products

Perfect control board capable of
storing programs

Made in Germany
All stainless steel
Powerful vacuum pump
Vacuum-Stop-Button
Electronic control board

Inlet plates for height

adjustment (not Gourmet Saver)
Plexiglas lid important when
packing soups and sauces

Packaging

GVAC

Technical details

G VAC

Chamber size (w x l x h/mm): Sealing length (mm):

Distance x(y) (mm):
Pump (cbm/h):
10 (16)
Power connection:
230 V/1 Ph+N+PE/50 Hz
Power (kW):
0.4
Maximum bag (mm):
Outer dimensions (w x l x h/mm): 330 x 330 x 250
Weight (kg):
20 (22)

!
up to 2 kg
products of

Packaging

!
up to 2 kg
products of

Connection for external use of

containers
Special device for liquides

Packaging

!
up to 4 kg
products of

GOURMET SAVER

TOPVAC

VACUBOY

G O U RMET S AVE R

TOPVAC

VACUBOY

265 x 350 x 90
250
300
4
230 V/1 Ph+N+PE/50 Hz
0.15
250 x 350
315 x 520 x 260
19

265 x 350 x 90
250
300
6
230 V/1 Ph+N+PE/50 Hz
0.3
250 x 350
315 x 520 x 300
30

360 x 380 x 140

350
340
10
230 V/1 Ph+N+PE/50 Hz
0.7
350 x 400
400 x 500 x 360
44

YO U R A DVA N TAG ES

Longer shelf life

Perfect maturing of the meat inside the film
No loss in weight
No greasy coating
Protection of the aroma
No influence of smell
Cheaper buying in bulk
Easier kitchen controlling
No freeze burn
No loss of first cut
Hygienic storing

Common technical equipment

Advanced kitchen concepts (Cook and Chill, Cuisine Sous-Vide)
Increased turnover with ready meals
Consistent service
Greater variety of meals
Faster workflow
Problem-free reacting to fluctuation in quantities
Saving of energy
Less waste of food because of longer shelf life
Less waste of food because of heating up in the bag

Packaging

Packaging

!
up to 5 kg
products of

NIKIVAC

Packaging

!
up to 7 kg
products of

!
up to 7 kg
products of

PLUSVAC 20
PLUSVAC 21

Technical details

N IKIVAC

PLUS VAC 20

PLUS VAC 21

Chamber size (w x l x h/mm):

Sealing length (mm):
Distance x(y) (mm):
Pump (cbm/h):
Power connection:
Power (kW):
Maximum bag (mm):
Outer dimensions (w x l x h/mm):
Weight (kg):

430 x 400 x 160

405
350
16
230 V/1 Ph+N+PE/50 Hz
0.6
400 x 400
490 x 540 x 400
57

430 x 505 x 175

1 x 405 (2 x 405)
455 (400)
21
400 V/3 Ph+N+PE/50 Hz
1.1
400 x 500
480 x 655 x 385
62

430 x 505 x 175

1 x 405 (2 x 405)
455 (400)
21 (40 / 40 / 60)
400 V/3 Ph+N+PE/50 Hz
1.1 (1.5 / 1.5 / 1.9)
400 x 500
480 x 655 x 975
65 (95 / 95 / 97)

CART FOR TABLE MODELLS

The cart makes the moving of the table modells easy. Included is a practical
and clean storing for accessorie or for bags either in tilted slight (W-1) or in
Eurofix boxes (W 2).

500 x 620 x 620

20

W2
Outer dimensions (w x l x h/mm):
Weight (kg):

500 x 620 x 770

35

W1

W2

T H E T A B L E T O P T R AY S E A L E R R A P I D P A C I S S U I T A B L E T O
S E A L T R AY S W I T H A N D W I T H O U T G A S S / M A P ( C O 2/ N 2) .
F O R O P T I M U M P A C K A G I N G I N T R AY S .
RapidPac with fixed frame
The well known machine with
fixed frame. Available for trays
137 x 187 mm or 178 x 227 mm.
RapidPac E with changeable frame
system
Because of the changeable frame,
the use of divided trays (e. g.
menu trays) for 137 x 187 mm,
178 x 227 mm, 160 x 205 mm and
162 x 265 mm (1/4 GN) is possible.

KOMET MASCHINENFABRIK GMBH

Am Filswehr 1 D-73207 Plochingen
Phone: +49 (0) 71 53 / 83 25-0
Fax: +49 (0) 71 53 / 83 25-26
komet@vakuumverpacken.de
www.vacuumpackaging.com
www.gourmet-thermalisierer.com

OPTIONS
Cart W 1 / W 2
Other tray sizes upon request

Standard tray sizes (mm):

Rapidpac

Standard tray sizes (mm):

Rapidpac E und ES

227

1x

160

1x

227

1x

1x

265
162

1x

205

187
137

187

178

190
208
230
268
65
330 x 560 x 550
360
230 V/1Ph+N+PE/50 Hz
0.7
34

fmk-web.de

RapidPac ES with changeable

frame system
Machine will be made especially
according to your tray size and
requested format. Maximum
dimensions 178 x 265 mm.

178

Technical details
Top film for tray 137 x 187 (mm):
Top film for tray 160 x 205 (mm):
Top film for tray 178 x 227 (mm):
Top film for tray 162 x 265 (mm):
Maximum tray depth (mm):
Outer dimensions (w x l x h/mm):
Max. diameter of top film (mm):
Power connection:
Power (kW):
Weight from (kg):

STANDARD EQUIPMENT
Semi-automatic packing using
preformed trays with sealable
top film and gas flushing/MAP
One tray per cycle
Easy, manual insertion of the
trays in the sealing frame

137

RAPIDPAC

Changeable frame system:

1x

Status 10/2015. Technical details are subject to change.

W1
Outer dimensions (w x l x h/mm):
Weight (kg):