Bright Line - Vacuum Chamber Machines

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Bright 20

Trolley vacuum packaging machine with removable sealing bar, completely in stainless steel and equipped with a "Power-steel" vacuum chamber for a perfect vacuum.

Creation of the vacuum with sensory system and the ability to package delicate or soft products in a modified atmosphere (ATM) thanks to the injection of inert gases (optional). Digital control panel, impermeable to water, with 32 programs including exclusive, preset programs (FTY) and deaeration programs (DSI) designed to simplify and automate every packaging cycle. Standard double sealing, H2Out pump dehumidification cycle, 60 m3/h or 106 m3/h vacuum pump and new concept removable sealing bars, length 630 mm or 530 mm. Exclusive soft-air function for packaging products with blunt parts (e.g., meat with bones). Standard double sealing bar for packaging several products at the same time.

Can package: solids, liquids, and delicate products

Ideal for: this vacuum packaging machine with removable sealing bar is ideal for butchers, food laboratories, restaurants, hotels, catering companies, and dairies.


Machine body: Stainless steel
Vacuum Pump: 60mc/h
Optional Pump: 106mc/h
Size: 830 x 725 x 1030h mm
Vacuum chamber dimensions: 680 x 575 x 200h mm
Vacuum chamber with double thickness
Weight: 175 Kg | 200 Kg
Voltage: 400V - 50/60 Hz 3ph+PE
Maximum power absorbed: 1500 W | 2200 W
Maximum bag size: Variable
Sealing Beam: Standard    Optional

2x630 mm
2x530 mm
Installation: Floor standing

Download Datasheet (File: bright_20.pdf - 357,26 KB)

  Standard    Optional
Digital board 48 programsDigital board 48 programs - STANDARD
Sensory SystemSensory System - STANDARD
Double resistanceDouble resistance - STANDARD
Cut of seal Cut of seal - OPTIONAL
External vacuum container nozzleExternal vacuum container nozzle - OPTIONAL
GasGas - OPTIONAL
SoftairSoftair - OPTIONAL
Pump dehumidification programPump dehumidification program - STANDARD
Optional PumpOptional Pump - OPTIONAL
USBUSB - STANDARD

Channelled vacuum bagsChannelled vacuum bags - STANDARD
Smooth vacuum bagsSmooth vacuum bags - STANDARD
Smooth cooking envelopesSmooth cooking envelopes - STANDARD
Wifi ModuleWifi Module - OPTIONAL
Sensory system of sensory vacuumSensory system of sensory vacuum - STANDARD
Counterbar ReleasableCounterbar Releasable - STANDARD
Embossed Cooking EnvelopesEmbossed Cooking Envelopes - STANDARD

Chef Programs

Meats

For packaging raw meat, it slows down oxidation and the loss of liquids

Chicken and poultry

For packaging meat with hollow, delicate and fragile e.g rabbit). Prevents bone breakage and blackening.

Fish

For packaging fresh fish, it avoids the excessive persistence of liquids while maintaining freshness, quality and aesthetic appearance.

Solids/Fillings

It makes more compact and homogeneus mixtures and fillings (e.g. minced meat, fillings for fresh pasta). It can be used to better mix cannelloni filling or prepare meat for burgers.

Sauces

Thought for sauces with a particularly liquid consistency or that risk foaming and spilling from the bag.Idela for tomato sauce, meat sauce but also fruit juices.

Dense sauces

Developed for the preparation of particularly creamy products, such as pumpkin cream or vegetable soup. During the vacuum phase, the cream is mixed, making the velvety smooth and shiny.

Marination

Specific for marinating products. Marination can penetrate the products quickly and evenly.With only one short cycle you get a result that may take more than 24 housrs, working with the traditional method. To obtain a deeper marination the cycle can be repeated.

Fresh pasta

Packaging with gas injection to prevent crushing and breakage of the product.

Bakery products

Vacuum cycle for crunchy bread on the outside and soft on the inside. Gas injection prevents the product from being crushed even if it comes into contact with the bag.

Vegetables

For packaging vegetables that resist vacuum pressure, such as pumpkin and carrots. For more delicate vegetables, such as leafy vegetables, gas vacuum is reccomended.

Dessert

Vacuum Cycle with gas injection in sudh quantity as to avoid contact of the bag with the product; ideal for iced sweet products.

Pastry bases

For semi-finished products such as creams and sauces made from milk and eggs, wich tend to foam quickly, The result will be a homogeneus and glossy product.

Extreme

4 vacuum levels, regulated according to the jar filling, from "MIN", used for full jars, to "EXTREME" for pretty empty jars. These cycles are mainly used for vasocooking: "MIN" for liquid, creamy or canned products in oil; "EXTREME"for products produced in pieces such as meat or fish fillets.

Max Jars

4 vacuum levels, regulated according to the jar filling, from "MIN", used for full jars, to "EXTREME" for pretty empty jars. These cycles are mainly used for vasocooking: "MIN" for liquid, creamy or canned products in oil; "EXTREME"for products produced in pieces such as meat or fish fillets.

Med Jars

4 vacuum levels, regulated according to the jar filling, from "MIN", used for full jars, to "EXTREME" for pretty empty jars. These cycles are mainly used for vasocooking: "MIN" for liquid, creamy or canned products in oil; "EXTREME" for products produced in pieces such as meat or fish fillets;

Min Jars

Program dedicated to the conservation of pots, ideal when the pot is very full and the air to extract is scarce. This program is also ideal for cooking in pots and pans, liquid products, creamy or preserved in oil.

Sensor Jars

It allows you to select the desired vacuum level in percentage, any extra vacuum level in time and add a pause aat the end of the cycle for special creations (example: blow chocolate).


Accessories

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