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Chef programs
(Chef / Jar programs, available only for Cuisson, Bright, Idea lines and Evox 31 Hi-Line)
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It makes doughs and fillings more compact and homogeneous. Perfect for mixing better the filling of cannelloni or prepare the meat for hamburgers. 
This is a sequential GAS program that alternates vacuum cycles and gas injections. It is ideal for finished confectionery products and stuffed pasta (ravioli, tortellini, cannelloni) with different internal and external textures. It avoids the leakage of the internal part or the breakage of the product during the vacuum phase, thanks to the injection of inert gas. The two levels, "soft" and "strong", differ according to the delicacy of the product filling. 
To make sure all trapped air is extracted from the food product with high liquid control to avoid the spillage from the bag. Ideal for creams and sauces based on milk and eggs that tend to foam quickly. It prepares a homogeneous and shiny product.
It ensure to pack the product at 99.8% vacuum for a long shel-life. It is fully automatic and does not require any supervision. 
It perfectly packages different ice cream bases: from the sorbet bases to the more complex bases, such as pistachio, hazelnut and containing dried fruit. Available in 5 levels, for different cream consistency.
Optimal sensor-controlled vacuum with liquid control to avoid the spillage from the bag. Without any supervision it ensures a packing cycle with a final vacuum level of 99.8% for long shelf-life of your gelato base. 
It avoids crushing and breaking of the fresh pasta, even if it comes into contact with the bag, thanks to the introduction of inert gas. It avoids the evaporation of the humidity and helps to preserve the product in a protective atmosphere to ensure that the characteristics of the fresh pasta do not change over time.
The vacuum sensor optimizes the vacuum cycle, and the gas quantity according to the product volume and the bag size. It avoids waste of gas, optimizing the packaging time to ensure a long shel-life. 
Ideal to preserve in modified atmosphere all types of breads, especially for those that are crispy outside and soft inside. All trapped air is extracted from the food product and replaced with a inert gas. The supply of inert gas prevents the product from being crushed even if it comes into contact with the bag.
The vacuum sensor optimizes the vacuum cycle and the gas quantity according to the product volume and the bag size. It avoids waste of gas, optimizing the packaging time to ensure a long shel-life. 
Modified atmosphere cycle, it first removes the air from the products and then replaces it with inert gas. Ideal for glazed sweet products. The introduction of inert gas prevents the product from being crushed when in contact with the bag. 
All light products are difficult to be packed with a vacuum machine, as during air evacuation the products tend to fly in the vacuum chamber. This programs is designed to perfectly pack all volatile products in a controlled way. The sensor and the software of the machine prevents the powders, during the vacuum phase, from rising and leaving the bag.
Powder and spices can be packed to 99.8% vacuum, in short time and without superivision, without worrying about spreading the product all over the chamber. 
The easiest and best program to pack your product in a container as the vacuum level is controlled by the absolute sensor, standard in all Orved machines.
It allows you to select the desired vacuum level in percentage to pack your containers up to 99.8% vacuum. You can also add an extra vacuum time, up to 3 minutes of additional vacuum, and add a pause time at the end of the cycle for special creations (for example: air chocolate).
These are 4 different pre-set programs to vacuum pack your container in the correct way, according to the quantity of product inside your container.
Pack your products in mason jars, gastronorm containers or Orved conserbox. Inside the vacuum chamber, if the container fits in, otherwise externally thanks to the aspiration tube that can be easily connected to the vacuum machines.
You can also extract air from bottles to preserve wine, juices and any type of liquids. Use the aspiration tube and the bottle stopper for vacuum machines. 
Available only on the Cuisson Line, it is a special deaeration that reaches the vacuum progressively so as to prevent the product from escaping from the jar.
It is useful for liquids product to prevent the spillage from the container. It is also used to process food in vacuum (maturation of meat or fish in containers, preparation of pastry products, …). 
If you need a continuous vacuum, with vacuum pump always on and continuously sucking air, Orved provides the function No Stop.
Using the Easy accessory, included on all table top vacuum machines, it is possible to pack large products that do not fit in the chamber in channelled bags. You can also use Orved channelled rolls for very long products.
With No Stop the pump continues to run without ever stopping, allowing the continuous packaging of products, in bags or containers. The non plus ultra of technology and performance.
The innovative double chamber
Cuisson vacuum chamber machines are equipped with an additional vertical chamber for easy packaging of liquid products. The vacuum bag can be easily positioned vertically without fear that the liquid will spill from the bag.
Automatic date stamp
In addition to the vertical chamber, Cuisson vacuum chamber machine are equipped with an automatic date stamp to print the production/expire date directly on the vacuum bag without any need of external printers, labels or ink. The system is installed directly on the top bar and it does need any tool or external devices to change the date, it can be easily done by any operator.
Absolute vacuum sensor
The absolute pressure sensor guarantees the perfect vacuum in all circumstances, regardless of the air pressure and weather conditions. The machine will automatically stop the air extraction as soon as the preset vacuum percentage has been detected and measured. It is also possible to set an extra time of vacuum up to 240“ for particular products or special processes.
Ultra power sealing
The right seal solution protects products efficiently against external elements therefore we offer the most complete seal systems for all applications: all sealing bars includes two 3.5mm convex seal wires for its Double seal connected to a powerful transformer to seal also thick bags or to pack up up to 4 overlapped bags in one cycle.
Removable top bar
The counterbar can be easily removed thanks to the fast connectors, no screws or glue are used to fix it. This facilitates the cleaning of the lid and the maintenance of the silicone strip.
Zero Pressure Technology
Zero Pressure Technology has been designed to preserve food in the best conditions, enahnce ist flavour and perform smart processes that won’t be possible in normal atmosphere. ORVED raised the vacuum technology to a new concept: vacuum chamber machines can be used to process food at different pressure levels. What can you do? Special marinades, mussels cleaning, cold infusions, cold brew, fermentation, extraction of aroma and much more in a matter of minutes.
Exlusive Chef programs
Orved has created 20 exclusive programs in cooperation with top class Chefs to ensure a perfect vacuum of any food, also liquid products without any supervision. Perfect vacuum is synonymous with long shelf life and preservation of flavours and product characteristics.
Easy Vacuum, Jars and containers
Orved Cuisson are equipped with extra accessories and special preset programs to pack products in external bags when the prodct does not fit in the vacuum chamber, to pack products in jars or rigid container. You can also connect a pipe to dedicated nozzle and vacuum external containers like gastronorm trays with vacuum valve (e.g.GreenVac)
Wi-Fi and USB for packaging 4.0 (optional)
Check your machine via web, customize your programs and be informed when it’s time to do maintenance. All the best technology is available to our customers.
Complete range
Features
Packaging methods
- Sealing only
- Vacuum in bags
- Vacuum in external bags
- Vacuum in jars
- Vacuum in reusable containers
- Vacuum in gastronorm containers (GreenVac)
- Gas for Modified Atmosphere Packaging (MAP)
Innovative vertical chamber
- It allows you to perfectly vacuum pack any liquid product
- Designed for a quick product positioning and fast packing cycle
Types of vacuum chambers
- Standard Horizontal chamber
- Additional Vertical chamber
- Double vertical chamber with 2 sealing bars (Cuisson 61)
- Hygienic design with Rounded corners for easy of cleaning
Control panel
- Digital control panel with 2 displays
- Absolute Vacuum sensor
- Water-proof
- Advanced performance, 99.8%vacuum with 240” extra vacuum
- Memory of 32 preset programs, 20 user programs
- Precise and uniform results
- Optimised working times
Sealing bar
- Wireless sealing bar
- Double sealing 2x3.5mm convex wires
- High pressure sealing with “cushion” system
- Power sealing to seal up to 4 overlapped bags
- Possibility to install two or more sealing bars
Automatic date stamp
- Manual settings
- Sturdy and reliable
- Easily detachable for cleaning
- No maintenance needed
External vacuum
- Easy accessory for vacuum in external bags
- Programs to vacuum products also outside the chamber
- Special preset programs to pack mason jars
- Dedicated nozzle for pipe connection, for external containers (Vac-Norm ready)
Easy maintenance
- Complete accessibility to the internal components of the machine
- Hinged opening system with supporting rod
- Automatic pump dehumidification cycle
- Operating hours counter for the oil change
- Warning messages on display