Jar programs

Vacuum packing in containers

With the Jar programs, you can package all products in reusable containers

Vacuum packing in containers is ideal for frequently used products. Dried foods such as pasta, grains, flour, sugar, potato crisps, pretzels and biscuits will maintain their structure and fresh taste for longer. Salads and vegetables can be kept clean for a whole week and stored in containers. They will keep crisp and fresh. 

Mason jars, gastronorm container with vacuum valve (e.g. GreenVac containers), reusable plastic container with vacuum valve (Orved Conserbox), all these containers can be good to mantain your product, food or non-food, hard or soft, solid or liquid. By bagless vacuum sealing in containers you work efficiently and the food is packaged without bruises safe and hygienic manner for a long time. Also less waste and cut losses occur. All Orved machines include different pre-set programs for containers (Jar programs), each one designed according to the type and quantity of product to be packed.

These are 6 different programs available in Orved vacuum machines:

Sensor jars

Thanks to the vacuum sensor, standard in all Orved vacuum machines, Sensor Jars program allows you to select the desired vacuum level in percentage to pack your containers up to 99.8% vacuum.

You can also add an extra vacuum time, up to 3 minutes of additional vacuum, and add a pause time at the end of the cycle for special creations (for example: air chocolate).

Min - Med - Max - Extreme jars

These are 4 different pre-set programs to vacuum pack your container in the correct way, according to the quantity of product inside your container.

If the container 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 repetitive production or for cooking: 'Min' for liquid, creamy products or preserves in oil; 'Extreme' for products cut in pieces such as meat or fish fillets.

Degas jars

It is a special sequential vacuum program, a deaeration process that reaches the vacuum progressively so as to prevent the product from leaking out from the jar.

It is useful for liquids product but it is also used to process food in vacuum (maturation of meat or fish in containers, preparation of pastry products, …).