SMART PROGRAMS

CHEF
PROGRAMS
JAR
PROGRAMS
5 min
CHEF
PROGRAMS
48 h
TRADITIONAL
METHOD
8 min
CHEF
PROGRAM
48 h
TRADITIONAL
METHOD
5/20 min
CHEF
PROGRAMS
3/40 d
TRADITIONAL
METHOD
  • SENSOR JARS

  • MIN - MED - MAX - EXTREME JARS

  • NO STOP

  • DEGAS JARS

Solids
SOLIDS AND FILLINGS
"Makes mixtures and fillings more compact and homogeneous. Perfect to better mix
fillings such as that needed for cannelloni or to prepare the meat for burgers."
BREAD & LOAFS
Ideal for baked goods that are crusty on the outside and soft on the inside. The addition of inert gas prevents the product from crushing inside the bag.
PIZZA & FOCACCIA
The process is specifically designed for vacuum-packing pizza bases and airy products (e.g. roman-style pinsa, focaccia from Bari). The addition of inert gas prevents the product from crushing.
MARINATION & CROCKPOT MARINATION
Specific process for marinating dry products as well as liquid products. The marination rapidly penetrates the product for
an intense and uniform result. For bigger pieces or consistent textures, the cycle can be repeated automatically.
MEAT
For the perfect packing of raw meats: it slows down the oxidation and loss of liquids from meat.
CHICKEN
To perfectly pack meat with hollow, delicate and fragile bones (for example chicken or rabbit). Avoids the breaking and blackening of bones.
PASTA FRESCA
It prevents the crushing and breaking of fresh pasta, even if it comes into contact with the bag, thanks to the introduction of inert gas.
FISH
It avoids the excessive loss of liquids from fresh fish and maintains their freshness, quality and aesthetic appearance.
POWDERS AND SPICES
For the packing of volatile products. In the vacuum phase, it prevents the powders from rising and coming out of the bag.
Liquids
MILK-BASED PASTEURIZED PRODUCTS
Specifically designed for milk-based pasteurized products, limiting foaming and product spillage. Stored positively, they have a significantly longer shelf-life.
WATER-BASED PASTEURIZED PRODUCTS
Packaging method for water-based pasteurized products without leakage from the bag, ensuring a longer shelf-life when stored positively.
PASTEURIZED ICE CREAM
Process specifically designed to package pasteurized products
without spillage from the bag and with a much longer duration.
ENGLISH CREAM
Ideal for milk- and egg-based creams and sauces, allowing product packaging without leakage. Smooth, glossy creams with an extended shelf-life.
SAUCES
It reduces foaming and the leaking of vegetable- and meat-based sauces and liquid products from the bag. Ideal for making tomato sauce, meat sauce and fruit juices.
DENSE SAUCES
Designed for the preparation of creamy products, such as squash or vegetable purée. The purée mixes, making the result smooth and shiny.
Delicate foods
CREAMS IN PASTRY BAGS
Specific process for the sous vide packaging which prevents volume loss in pre-prepared creams (like Chantilly or pistachio cream) ready to use in a pastry bag.
PASTRY CREAMS
Ideal for milk and egg-based creams or cooked sauces, allows for packaging a larger quantity of product while preventing leaks from the bag. Homogeneous and glossy creams always ready-to-use.
PASTRY GAS WASH
Ideal for finished pastry products, which have different internal and external textures. It prevents the soft or creamy interior from leaking out, or breaking the casing in pralines thanks to the injection if inert gas. The two levels, "mild" and "strong", differ according to the delicacy of the product filling.
PASTA WITH FILLING
The innovative inert gas injection process enables impeccable packaging that prevents breakage and the consequent leakage of filling from tortelli, ravioli, etc.
PANETTONE AND LARGE LEAVENED PRODUCTS
A process designed to extend the shelf-life of artisanal panettone and large leavened goods like Venetian focaccia and pandoro, maintaining softness and fragrance.
SHORTCRUST COOKIES
Ideal for baked goods with shortcrust pastry (e.g., cookies, pies). The addition of inert gas prevents crushing and preserves crispness over time.
Special foods
CLEANING MUSSELS AND CLAMS
Designed to clean and eliminate sand and internal residues of shellfish, preparing them perfectly for subsequent cooking.
INFUSIONS
It captures the aromas of herbs and spices, reducing the oxidation of the product and extending its shelf-life. The alternation of vacuum and pause will extract the richest aroma without altering the essential oils, ensuring a unique and intense flavour.
SANDWICHES
Allows a perfect packaging that prevents from filling spillage (e.g. tunna sandwiches or russian salad), thanks to an innovative process of inert gas modulation.
MEAT TENDERISATION
Specific to tenderise meats and prepare them for subsequent sous-vide cooking. It creates different intensities of pressure on the meat to tenderise it, without losing weight or quality.
PRALINES
Designed specifically for the world of chocolate, ensuring perfect packaging of pralines, preventing any breakage of the shell and leakage of filling.
Min - Med - Max - Extreme Jars

MIN - MED - MAX - EXTREME JARS

4 levels of jar emptying, depending on the filling of the same. If the pot is very full and there is little air to be extracted, choose "Min". Vice versa, if there is a lot of air to be extracted, choose "Extreme".

These cycles are mainly used for cooking: "Min" for liquid, creamy or in oil products; “Extreme” for products in pieces such as meat or fish fillets.

LINES AND PROGRAMS

LINE

Evox

› Mussels and clams cleaning
› Sauces
› Infusions
› Marination & crockpot marination

LINE

Idea /Idea Pro

› Tenderize meat
› Shellfish cleaning
› Infusions
› Marination & crockpot marination
› Powders and spices
› Pastry Creams
› Pasteurized Ice Cream
› Sauces

LINE

Cuisson

› Shellfish cleaning
› Marinating
› Sauces
› Infusions
› Tenderize meat
› Pasteurized Ice Cream
› Fish
› Chicken
› Pasta with filling
› Fresh pasta
› Pastry Creams
› Powders and spices
› Soft desserts
› Pizza & focaccia
› Sandwiches
› Creams in pastry bags
› Bread & Loafs
› Dense sauces

LINE

Pastry

› Soft desserts
› Pastry Creams
› Water-based pasteurized products
› Milk-based pasteurized products
› Whipped creams
› Shortcrust cookies
› Pralines
› Panettone and large leavened products
› Infusions
› Sandwiches
› Creams in pastry bags
› Pizza & focaccia
› Bread & Loafs
› Powders and spices
› English Cream

Contact us to find out more about the Orved World or if you would like further information about our products.