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Complete Chamber Renovation Kit for Professional Stainless Steel Vacuum Sealer
Includes:
- Upper tank seal and lower tank seal
- Sealing bar
- Teflon tape
Tank seals and Teflon tape are wearing parts, so it is important to replace them regularly
WE DO NOT GUARANTEE THE COMPATIBILITY OF THE SEALS WITH VACUUM SEALING MACHINES OTHER THAN THOSE SOLD BY CEBONAT
Package of 0.390 kg
Full batch ( natural beef casings + mix of spices ) to make yourself 4 to 6 kgs of delicious home made dry sausage
(5)
Garlic semolina. Extra fine grind to better release its subtle aroma and express rehydration - High quality garlic
(2)
Full set ( casings + spice mix ) to make 5 kgs of delicious home made Natural traditional fresh sausages ( chipolatas ) in natural casings
Reusable and Microwaveable Food Storage Containers with Lids - For All Purposes - Bisphenol A Free
(6)
Delicious Complete Blend of Organic Spices (with salt) for Organic Country Pate - Also Suitable for Making Organic Liver Pate
(5)
Complete Spice Mix (with Salt) for White Pudding - Yes! Real White Pudding is delicious and so easy to make!
(2)
Full set ( casings + spice mix) to make 5 to 8 kgs of homemade Dried sausage OR large dried sausage( saucisson)
(7)
Oriental Spice Blend to Delightfully Enrich Your Couscous and Oriental-Style Mussels - You'll Love It!
(2)
Complete 100% Organic Spice Blend (with salt) for making Organic Merguez - New Recipe! The subtle excellence of taste combined with quality!
(6)
Beef rounds caliber Ø 37/40 Quality IA for curved Dry Sausage, Cervelas, Boudin Antillais, Casings for "Andouillettes", cooked sausages, dry sausage, blood sausage
(3)
Natural hog casings 34/36 for large Toulouse sausage, boudin noir, dry sausage, cooked sausage, smoked sausage
(9)
Sow casings Caliber Ø 40/42, super solid for Dry Sausage, Chorizo, Boudin, Smoked Sausage, Cervelas, Garlic Sausage
(8)
Ground Nutmeg - An Excellent Spice of the Highest Quality with an Intense Aroma!
(2)
Exudate absorption blotters - Size: 80x130 - Two-tone Black/White For perfect quality and effective absorption of packaged meat "juices"
Hog fat ends (Rosette )for Liver Sausage, Cooked Sausage, Boudin, Tongue Boudin, Cooked Sausage or Smoked, Dry Sausage
(2)
Sheep casings Ø 24/26 to make sausage Chipolatas, Merguez, Frankfurter sausages
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Professional Hydraulic Tabletop Meat Stuffer - 13 Liter Capacity - Proven French Technology - Semi-Industrial Equipment
Professional Boning Knife with STRAIGHT Stainless Steel Blade, 14 and 17cm - Made in France.
(3)
Professional stainless steel pin sharpener for all knives, can be fixed (or not) to the cutting board
(2)