If you have purchased an Orved product, you can access the service to take advantage of all the after-sales services!Orved Service
Table-Top Small Vacuum Packing Machine, completely in stainless steel, equipped with a vacuum chamber "Power-steel" for a perfect vacuum.
Creating vacuum with sensory system and has possibility of packing delicate or soft products in modified atmosphere (ATM), thanks to the injection of inert gas. waterproof Digital control panel, , with 32 programs, including exclusive preset programs (FTY) and de-aeration programs (DSI) designed to simplify and automate each packaging cycle. Double sealing of series, the pump dehumidification cycle H2out, creation of external vacuum with the accessory Easy, vacuum pump 8 m³ / h and newly designed removable sealing bar, length mm 270. Has the possibility of adding an additional sealing bar for the packaging of multiple products simultaneously.
Can pack: liquid, solid and delicate
For packaging raw meat, it slows down oxidation and the loss of liquids
For packaging meat with hollow, delicate and fragile e.g rabbit). Prevents bone breakage and blackening.
For packaging fresh fish, it avoids the excessive persistence of liquids while maintaining freshness, quality and aesthetic appearance.
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.
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.
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.
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.
Packaging with gas injection to prevent crushing and breakage of the product.
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.
For packaging vegetables that resist vacuum pressure, such as pumpkin and carrots. For more delicate vegetables, such as leafy vegetables, gas vacuum is reccomended.
Vacuum Cycle with gas injection in sudh quantity as to avoid contact of the bag with the product; ideal for iced sweet products.
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.
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.
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;
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.
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).