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Storage
Key Benefits of Vacuum Packing storage are:
Storing products under vacuum in a plastic bag or vacuum pouch is the traditional role of a Multivac in the kitchen and has been for over 45 years. Essentially, the product is packed in a plastic pouch, the atmosphere is either fully or partially removed depending on the nature and type of product being packed. Then the pouch or bag is then sealed by heat.
Key Benefits of Vacuum Packing on a Multivac include:
Accurate Portion Control
Using the vacuum packing machine for portion control enables Chefs to standardise
portion sizes, minimise give-away, and help ensure consistency when cooking,
as all portions are of a pre-determined size / weight. It also facilitates
cost effective buying of larger cuts of meat, fish, cheese or making
larger batches of sauces and soups etc, and filleting, cutting or
measuring these into your own pre-defined portions.
Shelf Life Extension and Reduced
Wastage
Storage under vacuum combined with cold storage (fridge or in some cases
freezer) extends the shelf life by removing the air inside the pouch
or bag and significantly slows down the rate at which the
product deteriorates. It also stops freezer burn and any possibility
of cross contamination which also extends the shelf life, eating
quality and safety of the product.
Hygienic Storage
By storing under vacuum in a pouch the products being stored cannot come
into contact with each other. There are none of the traditional risks
involved in a typical fridge where there is potentially storage of raw
meat, cooked meat, poultry, fish, cheese, other dairy products, fresh
vegetables and salads at risk of cross contaminating
each other. Product information, shelf life and
other information can easily be written on the pouch or a label.
Pre-preparation
All kitchens have quiet and busy times and being able to shift some
of the preparation work to the quieter times, helps you manage the peaks
and troughs of workload associated with service and meal times. At these
times, having pre-prepared vegetables,
pre-portioned meat, fish and poultry, sauces and soups freshly prepared
that day or the afternoon before can significantly ease the pressures
on any kitchen. Indeed Sous-Vide relies
on this very organised pre-preparation. Click
here for further information on Sous-Vide.
Increased Profits and Greater Kitchen Efficiency
By buying in bulk, using portion control and extending product shelf lives,
pre-preparing often in larger volumes, vacuum packing helps eliminate
waste. It helps smooth out the workload peaks and troughs. Overall
delivering significant gains in time, money, as well as a reduction in
workload by pre-preparation in quieter periods and potentially
in larger quantities.
Vacuum Packed Products
in the Kitchen include:
Beef, Pork, Lamb, Venison, Bacon, Sausages, Chicken, Duck, Goose, Pigeon,
Guinea Fowl, Cooked Meats, Pate, Soups, Sauces, Potatoes, Carrots,
Beetroot, Swede, Turnip, other Vegetables. Fruits including: Pears, Oranges,
Apples. Cheeses. Chocolate etc.
a
buckland design