Once cooked, vacuum-packed foods that are preserved have nothing to envy from fresh foods precisely because the vacuum keeps their organoleptic characteristics unchanged.
The creation of the vacuum blocks the process of oxidation so that the dishes thus preserved do not lose taste, but are more appetizing.
...the proliferation of those small pests that normally form in pasta, rice, flour or dried fruit.
The rancidity of fats and oils, the formation of mold, even in foods preserved in oil. It avoids having to resort to the conservation of sausages in oil or lard, thus avoiding an annoying and undoubtedly tedious task, namely the cleaning phase.
In the actual world, in which work, social and family commitments follow one another at a frenetic pace, finding the time to dedicate to the preparation of food is increasingly difficult. But thanks to the technology of vacuum packaging, which also guarantees excellent preservation of cooked products and foods, it will be possible to take advantage of the free moments of the week for the preparation of various dishes, which can then be heated and consumed quickly, at the desired time. Moreover, since to use a previously prepared dish it is sufficient to put it to boil in a pot, it will also eliminate the hassle of washing many dishes.
By eliminating air, all those aerobic micro-organisms (i.e. those that need air to live) cannot proliferate and, consequently, cannot compromise food preservation. As it is possible to use the refrigerator and freezer, not only do the storage times increase considerably, but the organoleptic characteristics do not disappear.
The Orved machines are all equipped with automatic controls, which allow you to create the vacuum in three simple steps! Practical to use and maximum results!
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 yellowing. Clothing can also be stored in this way, avoiding the use of tarmicides, the smell of which can be unpleasant to some people. It will be possible to get a lot more free space, reducing the clutter of furnishing accessories such as duvets and pillows.
Even films (audio and video tapes, negatives, etc..) can escape the relentless action of time thanks to this technique.
No more bad smells in the refrigerator because the essences of individual foods remain captured in bags and containers. The lack of air, moreover, will avoid the veil of frost that forms on foods stored in the freezer and that can compromise their nutritional properties: frost is due to the freezing of water particles in the air. No air, no frost...