Frequently asked questions

Orved answers:

The vacuum technique can be applied to all types of food products, in case of soft products which would normally be crushed with a total vacuum ,they can be packed in a protective atmosphere whether they are solid or liquid.

The expiration of a product, once vacuum packed, varies according to the type of product. To have a generic reference, you can multiply the average duration of the same product, not vacuum sealed, by 3 or 4 times.

Yes. Both raw and cooked products can be packed, provided they are cold.

These products have corners and edges in hard material, which can pierce the bag, thus allowing air to enter. To pack this type of products it is advisable to use thicker bags (150/200 microns), or to wrap the edgy part with aluminium foil.

While the vacuum eliminates the problem of aerobic microorganisms, i.e. those that need oxygen to survive, storage at low temperatures serves to inhibit the development of anaerobic germs and bacteria, which can survive even in the absence of air, therefore the product should always be placed in the refrigerator.

Meat can become a darker colour due to the lack of oxygen in the haemoglobin of the blood. Its conservation, therefore, is not compromised and the product will regain its usual colour after about an hour of exposure to the air.

In order to be vacuum packed, defrosted products must first be cooked.

In addition to food, vacuum technique allows you to protect against air and time a varied number of objects sensitive to oxidation, such as silverware, jewellery, papers, documents, alkaline batteries and films. Moreover, this technology can also be used to reduce the bulkiness of diapers, linen and small items of clothing, eliminating, among other things, the possibility of contamination by some allergens, such as mites.

By inserting food in a bag inside the chamber machine and lowering the lid, the extraction of the air begins, at the end of the cycle it will pass to the sealing phase (solid and liquid products can be sealed) and then the packing machine opens, smooth bags are used.

In an external extraction machine, the bag is inserted in the suction chamber, the machine will pass from the vacuum phase to the automatic sealing phase (solid products only) embossed bags are used.

The cycle of an external suction machine depends on the size of its bag and its capacity, while in a chamber machine the cycle is constant between 25 and 35 seconds.

Partial vacuum would have no advantage from the point of view of duration, therefore total vacuum is always recommended.

Vacuum in MAP does not extend the duration time, because it is the action of the vacuum that favours the prolongation of storage; vacuum in MAP allows you to pack soft products that otherwise could be crushed with the vacuum under pressure.

It is always advisable to write a date on the bags in order to guarantee a correct cycle of use of the same.

Certainly, indeed missing one of the components of freezing (air, water and cold), air in our case, we will not find frost on the surface typical of traditional freezing, in the moment of freezing we will find a dish with also some properties such as vitamins and proteins.

First of all, we recommend you use a chamber machine; in the case of an external extraction machine, due to the slight lower vacuum that would create during cooking, the residual air would expand and would make the bag swell, creating a non-homogeneous cooking. Moreover, it is necessary to use specific bags for cooking, made of a special material which allows you to reach maximum temperatures of 100°; cooking occurs by immersion in hot water, on special Sv Thermo type appliances or in steam ovens for use at a very high quantitative level.

Each type of product is equivalent to a temperature, it will be the responsibility of the Orved chef in post-sales assistance to assist customers in training.

Certainly not, if you use bags suitable for cooking.

In the microwave it is not possible to control the temperature, which is a critical point both for the result of the cooking and the sealing of the bag. For heating, regeneration in water is recommended; this attention must also be paid in case of regeneration in a static or dry ventilated oven. The product must always be removed from the bag.

It depends a lot on the products, on the starting quality of the raw material, on the cold chain, on the cooking process carried out, on the cooking or pasteurization temperature, always provided that the bag does not swell; this means that fermentation is taking place. In any case, to determine the shelf life of the product it is advisable to carry out laboratory analyses which can then also be included in the HACCP plan.

If you want to have the maximum preservation, the product must be packed at its maximum freshness level. Sometimes, vacuum sealing a product after a few days could speed up its deterioration even more.

The advantage of vacuum is that we eliminate preservatives, colourants and additives, meaning that the product is healthier.

No, it is not possible to vacuum pack hot products, because the steam produced would go directly into the suction channel of the pump and mix with the oil, therefore ruining it. Moreover the hot product would not guarantee an optimal vacuum.

Orved has models with specific programs that help with the packing of powders.

This is probably because the bag ended up in the closing of the lid, therefore the packing machine tries to extract the air but is not able to do it because the mouth of the bag is obstructed. This causes it to swell, and therefore explode. Check the positioning of the bag.

The machine requires scheduled maintenance, for example, changing the pump oil, which normally must be done when the machine reports it on some versions, while the manual must be consulted on the standard versions. This operation is normally done by our retailers who deal with assistance.