Cuisson Line - Vertical Chamber

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Cuisson 61

Commercial sous vide machine for packaging with wheels, completely in stainless steel, equipped with patented vertical chamber and characterized by the innovative "Power-steel technology" for a perfect vacuum.

Waterproof digital control panel with 36 programs, including, exclusive pre-set programs (FTY), de-aeration program (DSY) and programs for Vases also designed for the most demanding chefs. Special pump dehumidification cycle H2Out, vacuum pump 106 mc / h and newly developed two removable sealing bars, length 630 mm.

Can pack: liquid, solid and delicate

Ideal for: this commercial sous vide machine is ideal for use in food processing, restaurants, hotels, caterers, butchers and bakeries
Brevettato - Patented



Download Datasheet (File: cuisson_61_eng.pdf - 392,9 KB)


Machine body: Stainless steel
Vacuum Pump: 106mc/h
Size: 830 x 725 x 1030h mm
Vacuum chamber dimensions: 680 x 575 x 200h mm | 2x 600 x 100 x 190h mm
Vacuum chamber with double thicknessVacuum chamber with vertical basin
Weight: 231 Kg
Voltage: 400V 50/60Hz 3ph
Maximum power absorbed: 2200 W
Distance: 481mm
Maximum bag size: variabile
Sealing Beam: Standard    Optional

2x630 mm
Installation: Floor standing

Download Datasheet (File: cuisson_61.pdf - 395,11 KB)

  Standard    Optional
Digital board 36 programsDigital board 36 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 - STANDARD
Pump dehumidification programPump dehumidification program - STANDARD
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.

Mussels and clams preparation

Developed to clean and remove sand and internal of shellfish. It perfectly prepares these mollucs for cooking.

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.

Powders and spices

For packaging of volatile products. It prevents powders from rising and coming out of the bag during the vacuum phase. In the Cuisson Line the two programs are divides into "flours" and "spices".

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.

Ice-cream bases

Dedicates to ice-cream basis. It allows a perfect packaging of different ice-cream basis, from sorbet base to complex base (as pistachio and hazelnut).

Bakery gas cleaning

Thought for pastry products with different internal and external consistencies. It works as a deaeration process but with the introduction of gas (vacuum, stop), to prevent the spillage of the soft filing (e.g.cannoli and puffs) or the breakage of the praline shell. The two levels, mild and strong, differ according to the delicacy of the filling of the product.

Jars Degas

Available only on the Cuisson Line, it is a special deareation that reaches the vacuum progressively in order to prevent the spillage of the product from the jar. It is used for processing such as maturation of meat or fish.

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).


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