Evox Line - Small Size

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Evox 31 Hi-Line

The Evox line vacuum packaging machines completely innovate the Evox line. Concept of vacuum, synthesizing the best of technology, innovation and simplicity of use.

Combining Italian design, innovation and technology comes Evox 31 Hi-line.


Compact, very fast and essential, it presents a touch panel and 5 exclusive “Chef” programs to marinate, create infusions and much more quickly and automatically, without supervision. Robust, reliable and built with high-quality materials it represents all the experience and tradition of the Orved brand.

“You’ve got to have it”

SELF CALIBRATING SENSOR

Automatic calibration: Evox 31 doesn’t need the preliminary calibration to adjust the sensor to the altitude detection.

 

Con il Kit Cannuccia per Aspirazione Professional, ideato per le macchine della linea Evox, si può creare un vuoto perfetto soprattutto in vasche gastronorm in acciaio. 

 

 

AWARD WINNER HOST 2017

 

 



Machine body: Stainless steel
Vacuum Pump: 12mc/h
Pump type: Oil-lubricated
Size: 495x645x288h mm
Vacuum chamber dimensions: 355x365x184h mm
Weight: 37 Kg
Voltage: 230V - 50Hz
Chamber volume: 17,10 lt.
Maximum power absorbed: 750W
Final Pressure: 2 mbar
Maximum bag size: 300x400 mm
Sealing Beam: Standard    Optional

1x310 mm
Installation: Table-top

  Standard    Optional
Touch-screen command boardTouch-screen command board - STANDARD
Sensory SystemSensory System - STANDARD
GasGas - STANDARD
EasyEasy - STANDARD
Pump dehumidification programPump dehumidification program - STANDARD
Channelled vacuum bagsChannelled vacuum bags - STANDARD
Smooth vacuum bagsSmooth vacuum bags - STANDARD
Smooth cooking envelopesSmooth cooking envelopes - STANDARD
Suction tube for containersSuction tube for containers - STANDARD
Vacuum in containersVacuum in containers - STANDARD
Ultra VacuumUltra Vacuum - STANDARD
Wifi ModuleWifi Module - OPTIONAL
Sensory system of sensory vacuumSensory system of sensory vacuum - STANDARD
Embossed Cooking EnvelopesEmbossed Cooking Envelopes - STANDARD

Chef Programs

Mussels and clams preparation

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

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.

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.

Infusion in bags

Using this program, we can extract the most intense aroma from herbs and spices, in a cold cycle, reducing the oxidation of the prodcut and enlarging the shelf-life. The automatic vacuum and pause operation will extract the richest aroma maintaining the essential ooils and guarateeing a unique and intense falvour.

Marination in containers

Pulse vacuum process wich allows herbs and spices marinade, to penetrate the foodstuff in a deeper and faster way. The result will be natural, perfect and faster, compared to the traditional marintion process, using a smaller quantity of marinade and avoiding waste. Once the product has been vacuum packed, it can be stored in the refrigerator to obtain an even deeper falvouring, or used later for different preparations.

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.


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