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Vacuum Packing for Chefs

Vacuum Packing for ChefsVacuum Packing for Chefs – A smart, intuitive, advanced use of vacuum packing!

Orved, in cooperation with Top Chefs, have developed innovative techniques to ensure the best possible results for chefs. These techniques maximise the conservation of products, extend the shelf life, maintain the original taste of the food, and perform smart processes that would not be impossible without a vacuum packing machine.

Vacuum Packing for Chefs

Orved Cuisson 31

Orved have simplified and automated the vacuum packing process. They have optimised and improved many manual processes that would normally require long time and the constant supervision of an experienced chef.

Vacuum packing allows you to prepare food with consistent result and reduced costs. Saving time in preparation and allowing you to have food ready in a few seconds at any time of the day with zero waiting time for your customers.

Orved takes advantage of different air pressure levels to perform processes that would be impossible in our normal atmosphere.

What can you do with Orved chef programs?

Vacuum Packing for Chefs

Orved Evox 30

You can achieve special effects on foods such as marinating, extracting flavours, preparing infusions, cleaning molluscs and much more.

From the simplest to the most complex recipes, from the first ingredient to plating, Orved Chef programs will accompany you throughout the journey.

Why use Orved Chef programs?

  • To increase the shelf-life of products
  • Enhancement of flavours, aromas, perfumes
  • Automatic pre-set programs
  • Programs for special preparations
  • Limitless creativity
  • Chef results

Vacuum Packing for Chefs…

Marinating

Vacuum Packing for Chefs

Marinate in minutes… get consistent results in a fully automatic way without any supervision. The Marinating function ensures that products absorb the marinade more thoroughly and intensively. Simply place the marinated product in the chamber and start the pre-set program. The intelligent software is programmed to suck the air in a pulsating rhythm, which opens the cell structure of the meat. This allows the marinade to optimally penetrate the tissue. With just one short cycle, you get a result that would take more than 24 hours using the traditional method. Available for envelopes and containers.

Infusions

This pre-set program ensures that the flavour of herbs and spices is transferred to liquid products through osmosis, thus reducing the oxidation of the product and prolonging its shelf-life. This vacuum process extracts the full flavour in just a few minutes without altering essential oils, guaranteeing a unique and intense taste. Prepare fresh soups, special olive oils, cold infusions, new cocktails, cold brew coffee, and more…

Mussels & Clams Cleaning

Vacuum Packing for Chefs

Designed for cleaning and removing sand and mollusc debris. We purge sand from shellfish simulating their natural environment, changing the pressure of water as it happens in the ocean. Consistent results and short preparation time: with a special vacuum cycle, we achieve an effect that otherwise would require 12/24 hours!

Tenderise Meat

Specific program to soften the meat without loss of weight or quality. Thanks to the vacuum sensor and the smart software we generate a pulsating movement of extracting air, opening the structure of the meat and stretching the fibres. In a few minutes the meat result much more tender and juicier than ever.

Sauces

This fully automatic program avoids foaming and spillage from the bag of sauces, juices and liquid products, achieving a full vacuum of 99.8%. This vacuum level can only be achieved with Orved machines, thanks to an optimally sensor-controlled level vacuum. The main advantage is the longer shelf-life of the liquid products, up to 7 times the standard time. In addition: no loss of moisture, weight or flavours; protection of product, pump and vacuum chamber; fully automatic cycle, no supervision is required.

Dense Sauces

It includes all the advantages of the Sauces program, but it is specially designed for preparing creamy products such as pumpkin cream or vegetable puree. The cream is mixed by the pressure control, making the velvety smooth and shiny.

Solids and Fillings

Vacuum Packing for Chefs

Orved Idea 30

It makes doughs and fillings more compact and homogeneous. Perfect for mixing better the filling of cannelloni or prepare the meat for hamburgers.

Gas Washing

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.

Pastry Bases

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 shelf-life. It is fully automatic and does not require any supervision.

Ice Cream Bases

It perfectly packages different ice cream bases: from 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.

Meats

Vacuum Packing for Chefs

It perfectly packs any type meat: it slows down oxidation and the loss of meat liquids (exudate, serous liquid). Thanks to the vacuum sensor, it optimizes the vacuum cycles according to the product volume and stops the evaporation of the meat moisture during the seal phase. It includes Soft Air to gradually return the air into the chamber. The vacuum bag wraps around the product in a controlled way, for better aesthetic results of the packaging and to ensure an optimal protection of both the product and the vacuum bag. It is also used for sharp products.

Chicken

It includes all the advantages of the Meat program but it is more specific for white meats. It is designed to perfectly packs meat with hollow, delicate and fragile bones (e.g. chicken, rabbit). Avoids bone breakage and blackening of the bones.

Fish

Pre-set program to pack all fishes without evaporation of water and loss of flavours. The vacuum sensor control avoids the excessive loss of liquids of fresh fish and maintains its freshness, quality and aesthetic appearance.

Fresh Pasta

Vacuum Packing for Chefs

Orved Idea 42 Hi-Line

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 shelf-life.

Bakery Products

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 shelf-life.

Vegetables

Vacuum Packing for Chefs

Ideal for packaging vegetables, avoiding oxidation and deterioration. It can be used for all type of hard vegetables (e.g. pumpkin and carrot).

Desserts

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.

Powders & Spices

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 supervision, without worrying about spreading the product all over the chamber.


Confused? Contact the Taylor UK Sales Office to arrange free consultation with your local Sales Manager to make sure you understand all of the options and get the right machine for your business.

Call 0800 838 896, email sales@taylor-company.co.uk

or complete our Online Enquiry Form

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