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Why choose vacuum packing?
Once cooked, food stored with the vacuum packing technique has no need to envy fresh food because the vacuum maintains their organoleptic properties.
The right flavour
The creation of the vacuum blocks the oxidation process so dishes stored this way do not lose their flavour but rather are more appetizing.
Vacuum packing prevents...
The proliferation of those small parasites that normally form in pasta, rice, flour, or nuts; greases and oils going rancid; the formation of mould, even in foods preserved in oil. Prevents having to resort to preserving sausages in oil or lard, thus avoiding an annoying and no doubt boring task, the cleanup phase.
In this modern world with its frenetic rhythm and work, social, and family commitments, finding time to dedicate to preparing food is increasingly difficult. Thanks to vacuum packing technology that ensures excellent storage of products and cooked foods, you can take advantage of those free times during the week to prepare various foods that can then be quickly reheated and eaten when you want. Plus, since in order to use a previously prepared meal all you need to do is boil it in a pan, there are not many dishes to wash.
By removing the air, all of the aerobic organisms (in other words, that need air to live) cannot proliferate and, consequently, cannot compromise food storage. Since we can use the refrigerator and freezer, not only do the storage times lengthen significantly, but the organoleptic characteristics do not disappear.
Our machines are equipped with automatic controls that allow you to create the vacuum in three simple steps! Practical to use and maximum results!
The many advantages
The advantages of the vacuum system can also be extended to a wide range of objects used on a daily basis.
Elimination of odours
No more unpleasant odours in the refrigerator because the odours of each individual food item are captured in bags and containers. Plus, the lack of air will prevent the coating of frost that forms on foods stored in the freezer that can also compromise their nutritional properties. Frost is due to freezing water particles present in the air. No air, no frost.