Vacuum machines

Vacuum packaging machines come in two main types: chambered and chamberless. Chambered machines are ideal for professional use in the hospitality industry, while chamberless models are more suitable for home use. Chamber machines offer a higher vacuum strength and are more efficient for packaging large quantities or liquid products. However, they are more expensive and take up more space. Chamberless machines are more compact and less expensive, but have a lower capacity and are less suitable for wet products. When choosing between these types, it is important to consider factors such as frequency of use, type of products and available space.

Vacuum packaging machines offer a variety of applications that significantly extend the shelf life of food and expand culinary possibilities. By vacuum packaging food, it can be kept 3 to 5 times longer than with conventional storage methods. Meat, poultry and fish can be stored in the freezer for up to 3 years without freezer burn, while vegetables stay fresh for months. The vacuum machine is ideal for marinating; the marinade penetrates the meat faster and deeper through the vacuum process. In addition, vacuum packaging enables sous-vide cooking, a technique in which food is cooked at a low temperature in a water bath, resulting in succulent and flavorful dishes. This versatility makes vacuum packaging machines indispensable for both extending shelf life and improving food preparation in professional kitchens.

Vacuum sealing offers a revolutionary method of marinating food, significantly speeding up the process. By using a vacuum machine, marinating time can be reduced from hours to just 20 minutes. This technique, known as “vacuum marinating”, allows the marinade to be absorbed by the food up to 50 times faster. The principle is simple: by removing the air from the packaging, the marinade is effectively pressed into the meat or other ingredients. This not only results in a faster process, but also requires less marinade, making it more efficient. In addition, this method ensures a more even distribution of the flavours, leading to a better end result in both the taste and texture of the marinated food.