Smart programs are pre-set automatic procedures designed to simplify a number of manual processes that usually require a lot of time or the supervision of a person. Dedicate yourself to what you love: Orved will take care of the rest.

EXCLUSIVE CHEF PROGRAMS

Together with other preset and deaeration programs, you can vacuum even the most difficult foods such as fresh pasta, fibrous meats, sauces, gravies, and marinades.

POWDERS AND SPICES | For the packing of volatile products. In the vacuum phase, it prevents the powders from rising and coming out of the bag.

DESSERTS | Ideal for glazed sweet products. The introduction of inert gas avoids the crushing of the product and contact with the bag.

VEGETABLES | "Ideal to pack the toughest vegetables that resist the vacuum pressure (for example asparagus, squash, and carrots)."

BAKERY PRODUCTS | Ideal for bread-type products that are crisp on the outside and soft on the inside. The introduction of inert gas prevents the product from being crushed even if it comes into contact with the bag.

FRESH PASTA | It prevents the crushing and breaking of fresh pasta, even if it comes into contact with the bag, thanks to the introduction of inert gas.

FISH | It avoids the excessive loss of liquids from fresh fish and maintains their freshness, quality, and aesthetic appearance.

CHICKEN | To perfectly pack meat with hollow, delicate, and fragile bones (for example chicken or rabbit). Avoids the breaking and blackening of bones.

MEATS | For the perfect packing of raw meats: it slows down the oxidation and loss of liquids from meat.

ICE CREAM BASES | To perfectly pack various ice cream bases: from sorbet bases to more complex ones, such as pistachio, hazelnut and others that contain dried fruit. 5 levels available.

PASTRY BASES | Ideal for milk- and egg-based creams and sauces that tend to foam quickly. It allows the obtaining of a homogeneous and shiny product.

GAS WASHING | Ideal for finished pastry products, which have different internal and external textures. It prevents the soft or creamy interior from leaking out or breaking the casing in pralines thanks to the injection of inert gas. The two levels, "mild" and "strong", differ according to the delicacy of the product filling.

SOLIDS AND FILLINGS | "Makes mixtures and fillings more compact and homogeneous. Perfect to better mix fillings such as that needed for cannelloni or to prepare the meat for burgers."

DENSE SAUCES | Designed for the preparation of creamy products, such as squash or vegetable purée. The purée mixes, making the result smooth and shiny.

SAUCES | It reduces foaming and the leaking of vegetable- and meat-based sauces and liquid products from the bag. Ideal for making tomato sauce, meat sauce and fruit juices.

MARINATING | Specific for marinating products, it allows the marinade to penetrate quickly and uniformly. Just one short cycle is all that is needed to obtain a result that would take over 24h using the traditional method. Available for bags and containers.

JARS PROGRAMS

NO STOP | During the vacuum cycle the pump continues to work without ever stopping, allowing the continuous packaging of products in jars or containers outdoors.

MIN - MED - MAX - EXTREME JARS | "4 levels of jar emptying, depending on the filling of the same. If the pot is very full and there is little air to be extracted, choose "Min". Vice versa, if there is a lot of air to be extracted, choose "Extreme". These cycles are mainly used for cooking: "Min" for liquid, creamy, or in oil products;“Extreme” for products in pieces such as meat or fish fillets."