All products to vacuum: Vacuum tips and tricks

Vacuuming is the removal of air from a package to protect and preserve its contents: food, household, industrial, etc. Particularly effective for the preservation of food, vacuum is now also used in catering for some cooking.

Preservation through Vacuum

Vacuum feedthrough packaging optimizes the preservation of food, household and industrial products, etc.

The shelf life of food products under vacuum is 3 to 5 times longer than under normal storage conditions. Vacuuming effectively blocks oxygen and the microorganisms responsible for the fermentation process, which deteriorates and contaminates food.

In the industry, vacuum packaging is used to protect products during storage and transportation, to save money and avoid fraud.

Vacuum cooking

This cooking technique is very popular because it preserves the integrity and organoleptic qualities of food. It consists in cooking slowly and at low temperature the food and preparations previously packaged under vacuum. Particularly tasty, it also promotes the reduction of food waste and better flexibility and organization in the kitchen.

How to pack well under vacuum

  • Pack foods when they are as low as possible; this avoids the temperatures at risk and the food will not release steam detrimental to the machine. Vacuum-packed hot foods can generate undesirable water vapor inside the vacuum bag.
  • The packaging of cold liquids, more dense, avoids their overflow of the vacuum bag. For some foods, the cold generates a better structuring of the flesh that allows them to better withstand the effects of pressure. In some cases (seafood), it even gives a chill of the product by plunging it into the icy water.
  • Pack liquids in bags that are long enough and wide to prevent them from overflowing. The liquid tends to inflate the bag during evacuation and to escape through the part where suction takes place.
  • Make sure that the opening of the soldering bag is always clean, flat and free of creases.
  • Reinforce hygiene measures as much as possible: cleaning and disinfection.
  • Choose the vacuum bags according to the machine and the products to be packaged.
  • Labeling: the packaged product must be labeled. The labeling system may vary, but there is always a minimum amount of data: bag contents and useful life. The usual information is: the name of the product, its date of elaboration, its expiry date, the person in charge of the elaboration, the number of the elaboration, the function or recipient of the elaboration and the place of storage.


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