- Description
- Comment (2)
- Post a comment
- To know more
SET OF 2 GASKETS: 1 UPPER GASKET AND 1 LOWER TANK GASKET FOR SEMI-PROFESSIONAL VACUUM SEALING MACHINES
WE DO NOT GUARANTEE THE COMPATIBILITY OF THESE GASKETS WITH OTHER VACUUM SEALING MACHINES THAN THOSE SOLD BY CEBONAT.
Vacuum machine gaskets are wearing parts and should be replaced regularly to ensure proper operation of your equipment.
⚠ WARNING!
If you own an old model as below (before November 2019), SPECIFY IN THE COMMENT BOX OF THE CART: "OLD MODEL"
This is because the size of its gaskets is slightly different.
Package of 0.500 grs
We do recommend as well
Vacuum packing machine (with roller tank and cutter) for semi-professionals and individuals - Very robust and reliable product - Made in Europe
(2)1kg rolls of natural linen twine. Ideal for tying sausage casings, hams, culatello, coppa, and pancetta. Professional quality.
(2)Hog casings caliber 28/30 respected for Fresh sausages, White sausages, Grilling sausages, Boudin Blanc
(6)Curved stainless steel trussing needle - Extra resistant, will not bend - French quality
(2)Professional Stainless Steel Cleaver - Butcher's Axe - 22cm Stainless Steel Blade - Made in France
800g spool of professional elastic butcher's twine - Perfect for tying roasts and other cuts of meat. Conical shape for easy dispensing.
Hog fat ends (Rosette ) for "Saucisse de Foie", "Boudin", "Boudin de Langue", Cooking Sausage or Smoke, Dry Sausage, "Fuseau Lorrain"
(2)Natural Horse casings Caliber 55/60 - Quality IA - well selected and strong - very properly degreased Casings mainly used for French Andouille
(2)Semi-automatic professional hamburger forming machine. Available in 100mm or 130mm models.
Semi professional net stuffer - Simply perfect for the nets sold per 3m in punnets
Exudate absorption blotters - Size: 80x130 - Two-tone Black/White For perfect quality and effective absorption of packaged meat "juices"
Aromatic preparation for Ham Brine - Fo your cooked hams, salted meats and beef or pork marinades - Professional quality!
(3)Hog after ends Natural Casings for Andouillette, Boudin, Cooked sausage, Morteau Sausage, Boudin de Liège Available in bundles or cut and tied pieces
(2)Set of 4 PVC Nozzles for CEBONAT® Semi-Professional Stuffers - Delivered Diameters: 17-21-25-29 - Base Ø 40
100% Organic Whole Thyme Leaves - From Organic Farming Incredibly Fragrant!
(4)Paring Knives, Stainless Steel Blade, Colored Overmolded Handle (multiple colors available) - Made in France.
(3)Natural Horse casings Caliber 75/+ Quality IA - well selected and strong - very properly degreased Casings mainly used for French Andouille
Professional Skinning Knife - 16cm Stainless Steel Blade for Skinning Hides and Skins - Made in France.
(1)"Grilling and Marinating Spice Blend""The Classic""Selected Onions, a Touch of Garlic, Our Special Touch, Simply Simple, Simply Delicious!"
Beef rounds Ø 34/37 for Dry Sausage, Cervelas, Boudin Antillais, casings for Andouillette, Cooked Sausages - IA Quality
(2)Professional stainless steel magnetic knife block - Extra strong magnetism - 45cm length
(2)