Vacuum packing can be applied to all types of food, both solid or liquid. Shelf-life depends on their nature and quality.
Once vacuum packed, the expiration date varies based on the type of product. Generally, it can be stored 3 or 4 times longer than the same product that has not been vacuum packed.
Yes. Both raw and cooked products can be packaged, as long as they are cold.
These products have hard corners and edges that can perforate the bag and allow air to enter. When packaging this type of product, we recommend using bags with a more consistent thickness (150/200 microns).
While vacuum packing eliminates problems due to aerobic microorganisms (those that need oxygen to survive), storing at low temperatures inhibits the development of anaerobic germs and bacteria that can survive even without air.
Meat can become darker due to lack of oxygen. Storage is not compromised, therefore, and the product will return to its normal colour after about an hour exposed to air.
Thawed foods must be cooked before being vacuum packed.
Vacuum packing can also be used for various objects subject to oxidation such as silver, jewellery, paper, documents, alkaline batteries, and film. This technology can also be used to reduce the size of nappies, linens, and small pieces of clothing, also eliminating contamination by allergens such as dust mites.