TAILORED TO YOUR NEEDS
Confectionery
ORVED FOR YOU
The future of patisserie is here.
Our machines with vertical tanks are equipped with specific programs to vacuum-pack finished pastry products with different internal and external textures, milk- and egg-based creams and sauces, iced desserts.
Each dessert has its own texture. And a tailor-made vacuum program.
Boost the preparation of syrups and creams with our vacuum cooking machines, use the heat treatment to quickly dissolve sugar and prepare jams, poached fruit or fruit in syrup.
Thanks to the vertical tank, liquids such as milk- and egg-based creams and sauces, which usually tend to produce foam, can be vacuum-packed. The gas washing program, on the other hand, is ideal for finished pastry products with different internal and external textures, such as pralines, cannoli and cream puffs, but also soft preparations that would become deformed, such as sponge cake.
