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Vacuum packaging of food is a preservation technique which is very useful in the kitchen and the modern retail trade. This system of packaging slows the growth of a large number of micro-organisms which require oxygen to proliferate. This is translated into enormous advantages for company savings and allows the activity to:
> optimise purchases> efficiently plan weekly work> avoid waste> increase the size of the menu and the number of products offered to customers> efficiently organise spaces in the fridge> offer a hygienically preserved and therefore better quality product
All this is made possible with the purchase of a professional vacuum chamber packaging machine and the use of suitable bags.
All vacuum packaged products, preserved at low temperatures, keep for longer periods of time. Their shelf life is increased without compromising organoleptic properties such as quality, colour, aroma and flavour.
With modified atmosphere vacuum packaging (MAP), the air is removed from the bag and a measured mixture of gases is added, which effectively contrasts the natural decay of the product, increases shelf life, controls the level of humidity and prevents the product from being crushed (e.g. fresh pasta).
At times, red meat may darken and this problem is counteracted by the addition of oxygen mixed with nitrogen and carbon dioxide, which helps preserve the colour for many days.
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.
Hygiene:Any vacuum packaged product is insulated from the external environment and is therefore protected from contamination which may alter the appearance, reduce shelf life and alter the natural flavours of the product. By vacuum packaging food, you can be certain to offer a product that is safe and hygienically produced.
Quality:Vacuum packaged products maintain their initial colour, aroma and flavours over time. The quality of food and professionalism thus offered contribute to the success of the business.
Freshness:All’apertura della busta dei prodotti confezionati sottovuoto si noterà la freschezza originale dell’alimento.
Appearance:We eat food first with our eyes!!!Preserving the natural colouration of a product is important!!! Taking a steak from the fridge after 20/30 days which has retained its inviting red colour, serving cheese which has not become yellow on the surface or salad which has kept its fresh appearance is important.
Better organisation of work in the kitchen:Production capacity can be better organised, reducing quiet times. After foods are purchased from your trusted supplier, they can be portioned, cleaned and packaged, even in single portions, dedicating only a few hours a week to the task.During service times, the ready-to-use package can just be removed from the fridge and used in the preparation of dishes, thereby reducing waste and preparation times.
Elimination of smells:Opening the fridge, one is not hit by the typical odour from inside.
To Summarise:What advantages can a vacuum packaging machine give?The vacuum packaging machine extracts air from the bag with a suction pump which is adjusted and controlled by an electronic card. It therefore reduces and inhibits the amount of bacteria in the air, the cause of contamination and aging of foods.
> meat> fish> cheese> vegetables> pasta> sauces> fruit> etc.
Set up pasta factory to produce fresh pasta dry and gluten free
Una giornata interamente dedicata all’essiccazione della pasta: il Corso pasta secca. Nella programmazione dei corsi per chi vuole aprire un Pastificio, abbiamo introdotto una giornata illustrativa e formativa, per illustrare e spiegare il processo produttivo di produzione di pasta secca artigianale.Andremo ad analizzare, con contenuti pratici, le varie fasi che compongono la produzione di pasta secca:
Al termine della giornata, avrete modo di interagirer con i tecnini commerciali, che vi daranno supporto nello sviluppo pratico sulla vostra idea.
Il business della pasta fresca negli ultimi anni è in continua crescita, ciò è dovuto soprattutto alla maggiore attenzione verso un’alimentazione sana e alla ricerca di piatti tradizionali e caserecci. Per questo motivo abbiamo introdotto nella nostra Azienda i Corsi GRATUITI per aprire ed avviare un Laboratorio Artigianale per la produzione di pasta fresca e Gastronomia.Parleremo di: impasti, ripieni e utilizzo di tutte le Macchine, cottura a Convenzione Vapore per Gastronomie, Ristoranti e Pastifici, l’Abbattitore di Temperatura ed i suoi vantaggi, la Pastorizzazione e l’Essiccazione, il Confezionamento Sottovuoto in Atmosfera Modificata (ATM) degli alimenti.