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