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Cuisson 31

Envasadora al vacío de campana de encimera, completamente en acero inox, dotada de cuba vertical, patentada y caracterizada por la innovadora tecnología “Power-steel” para un vacío perfecto.

Panel de mandos digital, impermeable al agua, con 36 programas, entre los cuales exclusivos programas preestablecidos (FTY) y programas de desaireación (DSI) y programas Vasi, pensados también para el Chef más exigente. Fechador, ciclo de deshumidificación bomba H2Out, sistema de creación del vacío externo con accesorio Easy, bomba en vacío de 12 mc/h y barra soldadora amovible de nueva concepción, largo mm 315.

Puede envasar: productos líquidos, sólidos, y delicados

Ideal para: esta envasadora al vacío de campana es ideal para restaurantes, hoteles, catering, carnicerías y pastelerías
Brevettato - Patented



Download Ficha Técnica (File: cuisson_31_esp.pdf - 433,01 KB)


Cuerpo: Acero inoxidable
Bomba de vacío: 12mc/h
Medidas: 485x575x450h mm
Tamaño de cámara de vacío: 343x434x200h + 190* mm
Cámara de vacío con bañera verticalCámara de vacío con doble espesor de pared
Peso: 58 Kg
Voltaje: 230V - 50/60Hz
Consumo máximo de energía: 750 W
Tamaño maximo de bolsa: 300x450 mm
Barra de soldadura: Standard    Optional

1x315 mm
Installation: Del Banco


  Standard    Optional
Digital board 52 programsDigital board 52 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
EasyEasy - STANDARD
Pump dehumidification programPump dehumidification program - STANDARD
FechadorFechador - STANDARD
USBUSB - STANDARD

Bolsas de Vacío GofradasBolsas de Vacío Gofradas - STANDARD
Bolsas de Vacío LisasBolsas de Vacío Lisas - STANDARD
Sobres de cocción lisosSobres de cocción lisos - STANDARD
Módulo WifiMódulo Wifi - OPTIONAL
Sistema sensorial de vacío sensorialSistema sensorial de vacío sensorial - STANDARD
Releasable de ContrabarraReleasable de Contrabarra - STANDARD
Sobres de cocina en relieveSobres de cocina en relieve - 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.

Limpieza de mejillones y almejas

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

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

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.

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".

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.

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).

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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