GPS Reisacher
reisacher ST-200A
ST-200A New machines - Chamber
reisacher ST-200A
New machines

Automatic shrink tank

Use the automatic shrink tank ST-200A in combination with the chamber machine XL-110 or 2XL-90T. With this automatic line you optimise your workflow and achieve an optimal presentation of your products.
  • reisacher ST-200A
  • reisacher ST-200A
  • reisacher ST-200A
Areas of application Meat and sausage productsFishCheeseVeganFruit & VegetablesPastaMedical technology productsTechnical & Industrial Products
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Specification ST-200A

Reisacher ST-200A - Reliable shrinking

The reisacher ST-200A is a shrink tank machine with automatic platform, digital temperature controller and pneumatic movement. It offers a maximum load capacity of 30 kg, fast cycle times and optimal hygiene. The machine is made of stainless steel, fully insulated and has a steam outlet, water drain and limescale protection.
  • Automatic platform with conveyor belt
  • Digital temperature control
  • Pneumatic movement
  • Stainless steel housing
  • Optimum hygiene
  • Maximum load capacity: 30 kg
  • Immersion depth: 200 mm
  • Immersion time: 3-5 seconds
  • Cycle time: 22 seconds
  • Power: 20 kW
  • Voltage: 400V-3-50Hz
  • Compressed air consumption 50l / min 6 bar
  • Fully insulated
  • Steam outlet ø125 mm, equipped with built-in fan
  • Water drain 2 "
  • Automatic water level control
  • Built-in limescale protection
Advantages ST-200A
  • CE certified
    reisacher machines comply with CE standards
  • 3 years warranty
    reisacher offers 3 years warranty on spare parts
Technical data ST-200A

Vacuum chamber machines
reisacher ST-200A

Model Dimensions chamber in mm(LxWxH) Dimensions machine in mm(LxWxH)
reisacher ST-200A 577 x 1098 x 200 1170 x 1700 x 1350
All specifications and technical changes are subject to change without notice.
  • Sous-vide cookingSous-vide cooking is an effective method of food preparation in which the cooking temperature is adjusted and kept constant for each dish. It is particularly suitable for meat, fish, vegetables and fruit, sauces and soups, for main courses and desserts.
  • Packing foodIndividual products, small portions or bulk packaging are vacuum packed, mainly to extend shelf life. Suitable for foods such as game, beef or pork, poultry, fish, dairy products, soups or ready meals.
  • GastronomyIn the hospitality industry, vacuuming offers numerous advantages that often also lead to cost reductions: longer shelf life, purchasing at a better price, optimal staff organisation, promotion of hygiene and improvement of quality.
  • Non-food packagingIn many non-food industries, it is known that airtight packaging offers numerous advantages: Protection against moisture and dirt, volume reduction, less transport damage, prevention of corrosion, lower storage and transport costs, completeness in picked packages.