Vacuum machines

A preservation method that consists of packaging a product in an airtight container.

By removing the ambient air from the packaging (oxygen + the usual gases, hydrogen, nitrogen, etc), the risks of spoilage (oxidation, aerobic proliferation) are eliminated.

The advantages of vacuum packaging are numerous:

• Increased use-by date (BBD)
• Better management of working time and raw materials.
• Enhanced organoleptic qualities
• Lasting conservation of nutritional values.
• Professional presentation of products.

Vacuum packaging is designed to preserve solid or liquid foodstuffs in their original state under vacuum for a variable period of time, depending on the product.

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