Vacuum Packaging

A vacuum-packing machine used optimally can save large amounts of time, effort and money. These machines allow fresh food to be bought in bulk, prepared and then stored for longer periods without deterioration in quality, allowing restaurants and banquet kitchens to increase working efficiency, and cut costs and wastage.

Considered essential in France, vacuum packers were first used in the United Kingdom (UK) by butchers about 40 years ago, becoming widespread among UK's top chefs over the past years.

The Machine

Vacuum Packaging Machine is a crucial piece of any kitchen which helps spread the workload more efficiently.

The machine has two distinct uses:

First, fresh food can be prepared and then stored in a refrigerator in vacuum-sealed plastic bags with an increased shelf life. The second is the "sous-vide" process, in which food is prepared, sealed inside a pouch or bag, cooked at a low temperature, chilled rapidly, and then kept refrigerated. Sous-vide preparation is less widespread than straightforward preservation, but both methods are safe and hygienic, provided the correct procedures are followed.

The vacuum-packing procedure involves putting prepared fresh food in plastic bags. The machine then expels 99.95 per cent of the air from the bag taking 99.95 per cent of the bacteria away with it, and seals it. It must be noted that using a vacuum packaging machine in isolation is not enough.

The Storage

The vacuum packing procedure must be backed up by a good Deep Freezer, which can store the product well below 2°C. If a Blast Chiller is used to quickly bring down the temperature of the product then the food can be stored for a longer period of time thereby increasing the shelf life.

Provided the vacuum packs are kept refrigerated, below 2°C, use-by times can be extended considerably. However, stocks stored this way should be used in the correct order. So all packs should be labeled with a description of contents, weight, the date when packed and the use-by date.

Foodservice Industry