Orved is an Italian maker whose tabletop chamber machines have ended up in a lot of UK restaurant kitchens, delis and small producers, partly through the sous vide boom. The VM range and the Cuisson models are compact chamber machines, and they run smooth PA/PE pouches, which is what we make. Here's what fits and how to set up.
Sizes for a small chamber
Orved's tabletops are built for kitchens, so the chambers are shallower and the seal bars shorter than a butcher's floor machine. That pushes you toward the portion sizes in our range rather than the primal sizes, which suits a kitchen anyway. Check your model's seal bar length and keep the pouch at least 20mm narrower.
| What you're packing |
Pouch |
Per bag |
| Single fish fillet, chicken breast, single steak |
160×250mm |
1.8p |
| Two portions, sous vide batches, 1kg mise en place |
200×300mm |
2.7p |
| Short rib, lamb shoulder, whole chicken (boned) |
250×350mm |
3.9p |
| Deli retail packs, sausages, pies |
200×250mm parchment |
6.8p |
The size guide has the full index if your model has a longer bar.
Sous vide on the Cuisson and VM
Orved's Cuisson models are chamber machines with settings aimed at sous vide, and the VM range gets used the same way. Our 65 micron pouches are the standard sous vide pouch at water bath temperatures up to 85°C; the sous vide guide has the temperature table by product. Two settings matter:
-
Vacuum level. Go to full vacuum for anything going in the bath. A pouch sealed at 90% floats and cooks unevenly.
-
Seal time. The default for standard bags. If your machine has a double seal, use it; a second weld is worth having on a bag that's going to spend six hours at 62°C.
For marinades and liquids, Orved's smaller machines evacuate quickly and can pull liquid toward the seal. Chill the liquid first, don't overfill, and use the tilting insert plate if your model has one so the opening sits higher than the product.
Bag clips and short chambers
Most VM machines have clips inside the chamber to hold the pouch opening flat on the bar. Use them. A pouch that's overfilled or too long for the chamber will lift off the bar during evacuation and seal with a fold in it. If a 250×350mm pouch is too long for your chamber with the product in, drop to 250×300mm rather than folding the top over.
The film question
Orved sells its own branded bags, and some owners assume the machine needs them. It doesn't. Any smooth PA/PE pouch that fits the bar will run. Ours are 2.7p for a 200×300mm in a box of 1,000, made in Lancashire, and they seal in the same window. What the machine does not take is embossed bags, which are for edge sealers; the embossed vs smooth guide explains.
Moving up
Kitchens that outgrow a VM tabletop usually step to a Henkelman Boxer or a Multivac C-series for the longer bar and deeper chamber. The pouches don't change; you just add larger sizes. The Henkelman guide covers that range.
Kitchen starting sous vide on an Orved? A free sample pack in the three portion sizes gets you running before the box arrives.
