Choosing vacuum packing

Vacuum avoids...

... the proliferation of those small parasites that normally form in pasta, rice, flours or dried fruit. The deterioration of fats and oils, the formation of mould, even in foods preserved in oil. It avoids having to preserve sausages in oil or lard, thus avoiding an annoying and undoubtedly boring task, i.e. the cleaning phase.

Hygiene and simplicity

By eliminating the air, all those aerobic microorganisms (that is, those that need air to live) cannot proliferate and, consequently, cannot compromise the preservation of food. If you have the possibility to use refrigerator and freezer, not only the storage times are considerably longer, but the organoleptic characteristics do not fade.

Orved machines are all equipped with automatic controls, which allow you to create vacuum in three simple steps! Practical use and maximum results!

Healthy cooking

Food preserved with the vacuum packing technique, once cooked, has nothing to envy to fresh food precisely because vacuum keeps their organoleptic characteristics unchanged.

The right flavour

The creation of the vacuum blocks the oxidation process whereby the food preserved in this way does not lose taste, but is more appetising.

In the contemporary world, where work, social and family commitments follow one another in a frenetic pace, finding the time to prepare food is increasingly difficult. Thanks to the vacuum packaging technology, which guarantees excellent preservation of cooked products and food as well, it will be possible to take advantage of the free moments of the week for the preparation of the various dishes, which can then be heated and eaten quickly, at the desired time. Moreover, since to eat a previously prepared dish, it is sufficient to boil it in a pot, it will also eliminate the hassle of washing too many dishes.

No more bad smells in the refrigerator because the essences of the individual foods remain inside the bags and containers. Moreover, the lack of air will avoid the veil of frost which forms on the food stored in the freezer and which can compromise its nutritional properties: this frost is due to the freezing of the water particles present in the air. No air, no frost...

The advantages of vacuum packing are not limited to food, but can also be extended to a wide range of everyday objects. For example, silverware and gold objects, being subject to oxidation, can be preserved with this technique. The lack of air also prevents yellowing of documents. Clothing can also be preserved in this way, avoiding the use of termite killers, whose smell may be unpleasant for some people. It will be possible to obtain a lot more free space, reducing the size of furnishing accessories such as duvets and pillows. Even films (audio and video tapes, negatives etc.) can escape the inexorable action of time thanks to this technique.