Notions Regarding Vacuum Containers; Notions Regarding Preservation Of Vacuum Packed Food - Orved Сuisson 31 Manual De Uso

6.3 NOTIONS REGARDING VACUUM CONTAINERS

Vacuum containers are useful for preserving products that can be easily crushed as well as for preserving liquids.
Specific containers high rigidity are required, which can withstand a high level of vacuum. They have special valves that
prevent the air from entering once again after it has been drawn from the container.
The container is placed, according to its dimensions, directly in the vacuum chamber or outside the machine, where air
can be drawn by means of a special device consisting of a suction pipe and fitting.

6.4 NOTIONS REGARDING PRESERVATION Of VACUUM PACKED fOOD

Here are a few fundamental rules to be complied with for perfect vacuum preservation.
• Food that is kept for too long at room temperature or that has just been prepared or cooked, loses humidity and initial
quality (colour, smell, taste, etc.) and is more prone to bacterial contamination. The temperature of the core of the
product must have been lowered to 3°C. This rule is fundamental in vacuum packing and also protects the pump
from possible damage.
• Food (raw or cooked) must be distributed evenly inside the bag for the air to escape more easily. Do not fill them exces-
sively so as not to compromise the sealing of the bag and the hermetic tightness. It is good practice to fill the bags up
to 3/4 of their volume.
• Vegetables and fruit must be thoroughly dried after having washed them in order to prevent fluid stagnation, which
could make them limp.
• Meat must be cooled to 3°C before vacuum packing, in order to slow down bacterial growth. Dry the meat before vacuum
packing it to obtain a good percentage of air absence. If the meat is on the bone (spare ribs, pork chops, etc), cover it
with aluminium foil to prevent the bag from being torn. Certain types of meat are not suitable for vacuum preservation
as they naturally contain anaerobic bacteria that could proliferate more easily if the meat is vacuum packed.
• Fish: this must first be washed well; remove the scales; eviscerate by removing the gills; dry it and cool it a 3°C just like
meat, before vacuum packing. Preserve it in the refrigerator at a temperature that does not exceed 3°C.
• Hard cheese (Parmesan, Pecorino, etc.): no particular precaution is required, other than wrap the hard parts that could
puncture the bag with aluminium foil. Soft cheese: the gas option or vacuum containers should be used to prevent
them from being crushed.
• Cold cuts: no particular precaution is required.
• Sauces: pasteurise and reduce the temperature to 3°C; then perform vacuum packing, introducing the product into a
vacuum container.
Rev. 01 - 03/2018 - Cod. 1500024 - Instruction manual for vacuum chamber packaging machines for vacuum cooking mod.
bEfORE USING ThE PACKING MAChINE:
NOTIONS REGARDING ThE VACUUM AND USEfUl TIPS
Cuisson 29