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Envasadora sobre mesa en acero inox, dotada de una cámara de vacío “Power-steel” para un vacío perfecto.

Creación del vacío con sistema con sensor y posibilidad de envasar productos delicados o blandos en atmósfera modificada (ATM), gracias a la inyección de gas inerte. Panel de mandos digital, impermeable al agua, con 32 programas, entre los cuales exclusivos programas preestablecidos (FTY) y programas de desaireación (DSI) pensados para simplificar y automatizar cada ciclo de confección. Doble soldadura de serie, ciclo de deshumidificación bomba H2Out, creación del vacío externo con accesorio Easy, bomba de vacío de 12 mc/h y barra soldadora amovible de nueva concepción, largo mm 315. Exclusiva función soft-air, para la confección de productos con partes contundentes (ej. carne con hueso). Posibilidad de barra soldadora adicional, para la confección de más productos contemporáneamente.

Puede envasar: productos sólidos, líquidos y delicados

Ideal para: esta envasadora sobre mesa en acero inox es ideal para restaurantes, hoteles, catering y carnicerías


Cuerpo: Acero inoxidable
Bomba de vacío: 12mc/h
Medidas: 485 x 570 x 456h mm
Tamaño de cámara de vacío: 343 x 434 x 200h mm
Cámara de vacío con doble espesor de pared
Peso: 51 Kg
Voltaje: 230V - 50Hz
Consumo máximo de energía: 750 W
Distance: 329mm
Tamaño maximo de bolsa: 300 x 500 mm
Barra de soldadura: Standard    Optional

1x315 mm
2x315 mm
Installation: Del Banco


  Standard    Optional
Digital board 48 programsDigital board 48 programs - STANDARD
Sistema sensorialSistema sensorial - STANDARD
Doble soldaduraDoble soldadura - STANDARD
Recorte de bolsaRecorte de bolsa - OPTIONAL
External vacuum container nozzleExternal vacuum container nozzle - OPTIONAL
GasGas - STANDARD
SoftairSoftair - OPTIONAL
EasyEasy - STANDARD
Pump dehumidification programPump dehumidification program - STANDARD
FechadorFechador - OPTIONAL
USBUSB - STANDARD

Bolsas de Vacío GofradasBolsas de Vacío Gofradas - STANDARD
Bolsas de Vacío LisasBolsas de Vacío Lisas - STANDARD
Módulo WifiMódulo Wifi - OPTIONAL
Sistema sensorial de vacío sensorialSistema sensorial de vacío sensorial - STANDARD
Releasable de ContrabarraReleasable de Contrabarra - STANDARD

Programas de Chef

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.

Salsas

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.

Salsas

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.

Marinado en bolsas

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.

Recipientes MAX

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.

Recipientes MED

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;

Recipientes MIN

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).


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