Why vacuum pack?

1.Vacuum packing extends the shelf life by 2-5 times longer than a standard cold chamber storage.

2.It gives you traceability

3.Offers optimum protection for the product.

4.Presents the product well.

5.If used in conjunction with a water bath for sous-vide cooking, the process enhances the flavour

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Vacuum packed food approximate shelf life extension

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Meat Natural duration 3 days / Vacuum refrigerated 15 days

Fish Natural duration 3 days / Vacuum refrigerated 12 days

Vegetables Natural duration 7 days / Vacuum refrigerated 25 days

Ham Natural duration 5 days / Vacuum refrigerated 20 days

Cooked dishes (e.g. rice, pasta): Natural duration 3 days / Vacuum refrigerated 15 days

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Industry

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1. Vacuum packing gives protection and volume reduction.

2. External dust and dirt are kept out.

3. The airtight package delays corrosion and keeps moisture from getting to the product.

4. Scratches and chafing are prevented during transport.

5. Certain plastics and rubbers don’t dry out when placed in an airtight package.

6. Composite packages are guaranteed complete.

7. Storage and transportation costs are reduced.

8. A vacuum packed package prevents fraud