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Thanks to the air extraction and the total absence of oxygen into the pouch, the bacteria proliferation is strongly limited, if not even avoided through the vacuum packaging. Therefore the shelf-life of vacuumed food can be extended up to its double, or even three time longer than standard packaging. This general rule is valid only when handling fresh food and not after food has been in touch with open air contamination.
It is possible to cook any kind of food, although meat (poultry, beef, veal, pork…) and fish (salmon, tuna, halibut…) enhance at best their nutritional properties and their flavors through this innovative low temperature cooking technique.
Veggies, fruit and even eggs might be cooked sous-vide with excellent results.
Sauces – both for salted and sweet meals – are deliciously realized through the sous-vide cooking, by becoming extremely creamy and wisely mixing their single ingredients within the pouch.
It is possible to preserve any kind of food except foods that tend to ferment in the absence of oxygen (such as potatoes, avocado, etc.) provided it is not warmer than 25°C, otherwise steam could weaken the sealing and enter into the pump, by damaging oil. Always assure that the sealing part of the bag is perfectly dry before proceeding with the vacuum cycle.
The preservation under vacuum, both in the fridge and freezer, increases the life cycle of the product compared to the natural preservation. This time increase depends on the type of product, on its state (fresh, cooked, etc) and on its quality.
Of course. The preservation under vacuum in freezer avoids the creation of ice in the bag and the loss of the product nutritive substances when defrosted.
Only for the chamber machines it is recommended to proceed with the heating and cleaning operation (“gastro/pump” button, see manual) in order to heat and clean the pump if the machines has not been used for some month0s.
The machines must be cleaned with a soft cloth soaked with water and a neutral detergent. Avoid using products that can abrade or damage the machine surface. Do not use water directly on the machine because there is the risk that it enters in the internal parts of the device, causing damages.
Among the most suitable ways to cook food under vacuum there are the bain-marie and the vapour oven at low temperatures (max. 115°C).
We do not recommend to preserve under vacuum hot foods because the vapour that has been created heats the bag or the film that covers the tray (the bag and tray are not always suitable for heating).
Moreover this vapour emits humidity, thus compromising the sealing quality.
Removing the air from the bag means removing the oxygen. This makes meat become dark; the meat after a short time gains a dark brown colour but the state and taste of the food remain the same. In order to regain the original colour it is sufficient to open the bag and keep the meat in an open space for around 10 minutes.
Yes, all the foods that ferment without oxygen such as potatoes, avocado, etc
The normal vacuum bags aren’t suitable to reach high temperatures. For all the cooking and heating needs you can use the special cooking vacuum bags Besser Vacuum, that can reach 115°C and are suitable for the cooking in the microwave, with vapour and in bain-marie.
It’s very important to be sure that the bags that are beign used are suitable for the heating and that you are respecting the recommended temperature limits; otherwise there may be the risk that some substances contained in the bag migrate into the food.
Besser Vacuum doesn’t recommend the re-use of the bags because there may be food residuals or humidity in the bag. This is negative on both the hygienic and vacuum quality point of view.
If the bag is perfectly clean and without residuals, it can be reused.
It is possible to pack liquids in bags with a chamber vacuum packaging machine. The external suction vacuum machines don’t allow to pack liquids: you can preserve them in the practical vacuum recipients Besser Vacuum.
The time depends on the type of machine, on the dimension of the bag and on the volume of the content.
The chamber vacuum packaging machines usually need between 20 and 40 seconds, but this time changes according to the pump power and dimension: bigger the pump is, faster the vacuum will be.
For the external machines the vacuum cycle usually doesn’t overtake 60 seconds; even in this case the time depends on the vacuum pump power used in the machine.
Both bags are made with the same material (PA/PE) but with different thicknesses. The smooth bag is available in various grammages (70, 90 and 140 my), while the embossed bag is available in 90 my.
The main difference concerns the utilization type: the smooth bag is suitable for chamber vacuum packaging machines while the embossed one must be used with external suction machines. In the chamber machine, when desiring an external vacuum (the bag is put exteriorly to the chamber) it is recommended to use an embossed bag because the special embossing allows to extract the air from the bag. It is necessary to follow these recommendations in order to have an optimal vacuum.
The normal bags aren’t efficent for the elimination of the air stagnation in the bag because they do not have a “barrier” allowing to keep the vacuum in the bag: this can cause a fast food deterioration.
The bags Besser Vacuum are made with a special film PA/PE suitable for the food preservation under vacuum and they are available in the smooth or embossed version, and in different sizes.
Besser Vacuum has devoted many years to researches, development and projecting in order to create high performing and reliable machines Made in Italy, made with high quality materials and with a practical and original design. The wide range allows to find the right machine for each professional necessity