By cooking in vacuum, water boils at a temperature lower than 100°C and this preserves the more sensitive components of the food. Many useful elements such as vitamins, proteins and fats as well as aromatic substances remain unaltered. This technique requires the use of suitable heat-resistant vacuum bags.
The Hygiene, Quality, Appearance and Freshness of the product are maintained intact over time.
> The quality of foodstuffs can be kept unchanged for a considerably longer period of time than is normally achieved.
However, not all products have the same shelf life.
E.g.: Fresh meat can be kept for approximately 20/30 days.
Fresh fish can be kept for approximately 10 days.
Fresh egg pasta can be kept for approximately 15 days.
Cheese and cured meats can be kept even for several months.
> Generally, the shelf life is lengthened 3 to 5 times the normal time.
> Savings can be made by eliminating waste and optimising purchases.
> The storage space of products in the fridge can be reduced, since vacuum packaged products of different types can be stored together in the same fridge, one on top of the another, without the danger of contamination of flavours, colours and smells.
> Work in the kitchen can be better planned, taking advantage of quiet times to prepare and package food.
WARNING: The vacuum packaged product must be kept in a refrigerator from +1°C to +4°C.