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The vacuum: advantages and machinery

It is at the same time an invention and a relatively recent practice, but which immediately showed various advantages in terms of food preservation: we are talking about the vacuum technique.
The theme of food conservation has a history as long as the world behind it; in fact, over time different techniques have followed one another and consequently also different tools dedicated to this purpose, but each of them had a downside in some way or in any case did not guarantee adequate integrity of the food itself. More recently, a practice that has instead received considerable positive reviews is that of vacuum preservation, which allows for a more effective, safer and less invasive food life from an organoleptic point of view.

How vacuum works

Vacuum preservation consists in eliminating most of the air present in a bag in which the food is inserted; since the essential element for life (oxygen) is missing, the possibility of bacteria and molds developing is also lost, inevitably starting the processes of oxidation and deterioration of the food. Through this type of preservation, it is possible to keep the food fresh and tasty for up to 5 times longer than with the other methods and in the case of freezing, the presence of the bag prevents the so-called freezer burns which would in any case affect the integrity of the food itself.
The vacuum allows a considerable saving of space and money as well as a higher level of hygiene and food safety.
As for the foods that can be vacuum-packed, they are practically all: cured meats and cheeses, fruit and vegetables, meat and fish, even drinks.

Vacuum machines

In principle, the vacuum machine consists of an air suction pump and heated bars which have the function of sealing the edges of the bag. However, the machines are divided into two types: the external suction machine and the chamber machine.

The first type is characterized by the fact that the air is sucked in by positioning the bag between the external guides of the instrument, thus eliminating about 90% of the oxygen present.
The chamber machine, on the other hand, is one of the more professional machines and also has larger dimensions than the previous type. It works by placing the food in an internal basket which is then closed with a watertight cover; in this way 99.9% of the oxygen is eliminated and the food is directly sealed in special bags.

Although they both give excellent results in terms of preservation, the two types of machines differ in terms of power and price, but in any case the food maintains its aromas, its taste and the related organoleptic properties.

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Posted in: Professional catering advice