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Evox 31 Hi-Line

Las envasadoras al vacío de la línea Evox innovan completamente el concepto de vacío, resumiendo lo mejor de la tecnología, la innovación y la facilidad de uso.

Evox 31 Hi-line nace de la unión entre el diseño Made in Italy y la innovación tecnológica.

Compacta, rápida y esencial tiene un elegante panel táctil y 5 programas exclusivos "Chef" para marinar, crear infusiones, limpiar mejillones y mucho más de modo rápido y automático, sin la necesidad de supervisión. Robusta, segura, extraordinariamente exacta y construida con materiales de alta calidad, encarna toda la experiencia y tradición de la marca Orved.

"No puedes no quererlo"

SENSOR DE AUTO CALIBRACION
Calibración automática: Evox 31 no necesita calibraciones para adaptar el funcionamiento del sensor de presión a las altitudes y condiciones atmosféricas.

El sensor absoluto garantiza el vacío perfecto  y 100% seguro sin ningún tipo de supervisión.

 

AWARD WINNER HOST 2017

 

 




Download Ficha Técnica (File: evox_31_hi_line_esp.pdf - 340,47 KB)


Cuerpo: Acero inoxidable
Bomba de vacío: 12mc/h
Pump type: Baño de aceite
Medidas: 495x645x288h mm
Tamaño de cámara de vacío: 355x365x184h mm
Peso: 37 Kg
Voltaje: 230V - 50Hz
Volumen de la cuba: 17,10 lt.
Consumo máximo de energía: 750W
Presión Final: 2 mbar
Tamaño maximo de bolsa: 300x400 mm
Barra de soldadura: Standard    Optional

1x310 mm
Installation: Del Banco


  Standard    Optional
Touch-screen command boardTouch-screen command board - STANDARD
Sistema sensorialSistema sensorial - STANDARD
GasGas - STANDARD
EasyEasy - STANDARD
Pump dehumidification programPump dehumidification program - 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
Campana para succión en ollasCampana para succión en ollas - STANDARD
Vaciar en contenedoresVaciar en contenedores - STANDARD
Ultra vacíoUltra vacío - STANDARD
Sistema sensorial de vacío sensorialSistema sensorial de vacío sensorial - STANDARD
Sobres de cocina en relieveSobres de cocina en relieve - STANDARD

Programas de Chef

I nostri Programmi Chef rappresentano ed anticipano il futuro del sottovuoto in cucina: un sottovuoto intelligente, intutitivo, evoluto!

Limpieza de mejillones y almejas

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

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.

3 levels of vacuum gas selectable according to the type of product to be packaged.

3 levels of vacuum gas selectable according to the type of product to be packaged.

3 levels of vacuum gas selectable according to the type of product to be packaged.

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.

Infusiones en bolsas

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.

Marinado en recipientes

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.

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.


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