Any foodservice company has to reduce food waste and spoilage, and employing a vacuum sealer is a terrific method to do just that! Vacuum-packed meals can survive upwards to 3-5 times higher than non-foods, plus they’ll taste better because most of the components that cause things to break down are removed. Different commercial cryovac machines make a huge difference in the market.
Vacuum sealers: Types of shapes and sizes.
Consider what requirement the vacuum sealer wants to perform before deciding on the ideal one for your business. The two primary options are chamber and exterior (also known as out-of-chamber) machines, and which one you choose depends on how much sealing you plan to accomplish, whether to pack liquid and your budget.
Vacuum Sealers for Pistols
A pistol vacuum sealing is best used in situations when it’s easier to move the tool sealer to the bag instead of the other time around. It makes use of unique bags with a built-in valve, which you manually seal using the accompanying handheld sealer tool before drawing air out via the valve. Like the figure that illustrates a classic external machine, the pistol-style handle lets you take the air out as needed.
External vacuum sealers
It is a good option if it occasionally seals and won’t be sealing liquids. They are less expensive than cylinder machines and create a good seal, but they lack the adaptability and performance of chamber machines. It is ideal if it’s trying out vacuum packing as a commercial cryovac machine for the first time.
Vacuum Chamber Machines
Chamber vacuum sealers are supreme for applications that need a lot of sealing, such as sealing enormous quantities of items or sealing liquids. They are more expensive upfront, but they provide far more performance and adaptability than just an external machine. A chamber machine is virtually a must-have if you’ll be packing liquid-rich items often.
Food Vacuum Sealing Benefits
It is preserved by eliminating all the air from the bags, which prevents bacteria development and freezer burn and dehydration.
Save Time and Labor
Vacuum-sealed portions require less care when cooked sous vide than when cooked in other ways; place items in a hot water bath and go about business while cooking.
Even if it is not cooked sous vide, individual packaging portions may assist ensure that when staff are preparing a meal, they are consistent and exercising portion control!
Vacuum packing increases the shelf life for food, resulting in less waste and cost savings. Many food kinds have seen significant advances in the amount of time they could be stored:
Is it Possible to Vacuum Seal Foods?
Vacuum packaging works effectively for almost any product, including meat, veggies, hard fruit, and bulk commodities. However, a few exceptions demand further attention and should not be sealed at all.
Blanch before Seal
Broccoli, cauliflower, cabbage, and turnips may all be vacuum packed, but they must first be blanched. One may securely pack and freeze these meals after briefly boiling them and submerging them in ice water to halt the cooking process. Blanching stops enzyme synthesis, which causes quality and colour to decrease over time.
Vacuum Sealing Isn’t Necessary: When?
Vacuum-sealing mushrooms, garlic, and soft, unpasteurised milk cheese like Brie and Ricotta are not recommended. Anaerobic bacteria can develop and thrive in oxygen-free conditions within a vacuum bag, putting these items in danger.
Allow items to rest to minimum room temperature before sealing, as germs are more prone to thrive at extremely high temperatures.