Choosing vacuum packing

Vacuum avoids

... the proliferation of those small parasites that normally form in pasta, rice, flour or dried fruit. The deterioration of fats and oils, the formation of mold, even in foods stored in oil. It avoids having to resort to store sausages in oil or lard, thus avoiding an annoying and undoubtedly tedious task, that is, 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 don’t vanish.

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

Healthy cooking

Foods preserved with the technique of vacuum packaging, once cooked, have nothing to envy to fresh foods precisely because the vacuum keeps the organoleptic characteristics unchanged.

The right flavour

The creation of the vacuum blocks the process of oxidation so that the dishes preserved in this way doesn’t lose taste, but are more appetizing.

In the contemporary world, where work, social and family commitments follow one another in a frenetic pace, finding 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, whenever you would like to. 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 single foods remain caught in bags and containers. The lack of air will also avoid the veil of frost that forms on the foods stored in the freezer and that can compromise its nutritional properties: the frost is due to the freezing of the water particles present in the air. No air, no frost...

The advantages of vacuum packaging are not limited to food, but can also be extended to a wide range of everyday items. For example, silverware and gold objects, being subject to oxidation, can be stored with this technique. The lack of air also prevents the documents from being yellowed. Clothing can also be stored in this way, avoiding the use of momicides, which smell can be unpleasant to some people. It will be possible to have a lot of free space, reducing the footprint 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.