The advantages of vacuum sealer for cheese
· Keep the cheese fresh if they were packaged,
· Increase the preservation time
· Confer cheese color characteristics, texture and aroma,
· Improve quality and reduce the time devoted to care of traditional refinements.
● The protection between cuts is systematic
· Avoid alteration of cheese to its surface,
· Keep aromas face to moisture and evaporation,
· Protect a cheese that undergoes a transformation (cutting, cutting, grating)
· Follow cheese manufacture to consumer,
· Obey the law of the EU,
· Use a marking system on the pre-packaging and packaging
vacuum sealer reviews | FoodSaver V3860 Vacuum Sealer Review
● Perfume flavor are no longer a secret
· Post your best fragrances and aromas saving condiments,
· Decrease the addition of salt, herbs and of spices,
· Submit products with better nutritional values for health,
· Create cheese specialties with cheese assembly.
● Cheese packed:
The fresh cheeses: Feta, Faisselle, Chavroux, Boursin, Brousse Goat.
Pressed paste cheeses cooked: Emmental, Cheddar, Gouda, Edam.
The uncooked pressed cheeses: The tomme, Cantal, Laguiol, Etorki, Vacherin.
Salads and vegetables they can be packaged?
Yes, but to avoid the crash, a protective atmosphere layout with a MAP packaging (reinjection of gas) is essential.
The salads are packed in trays or balloon bags.
The advantages of vacuum for fruit and vegetables
Keep the length of your fresh produce.
Fruits & Vegetables prepackaged = freshness guarantee
· Pack raw vegetables and fresh fruit peeled, cut, washed, ready to eat.
· Keep them between 0 ° and 4 ° C for a DLC up to 7 days!
· Make save time by offering products ready to cook.
· Avoid losses by offering fruits and vegetables prepared where everything is consumable.
Vegetables cooked sealing
· Bake with steam or water bath your vegetables evacuated into pieces.
· Keep all nutritional values and vitamins even after cooking.
· Keep them longer, some up to 60 days at room temperature.
Fruits & Vegetables packed
· Classical & mixed salads: lamb's lettuce, lettuce, curly endive, chicory
· Salad of grated or cut: cabbage white / red, carrot, celeriac, cauliflower
· Raw vegetables, cooked or precooked: beets, potatoes, carrots, corn, beans, lentils, mushrooms, fennel, leeks
· Raw fruits, cooked or precooked: exotic fruits, apples, pears, chestnuts
Can you pack hot products?
Yes, but it is not recommended. During packaging hot products, evaporation of moisture from the product may cause condensation inside the machine and damage the pump.
So avoid packing products with temperatures exceeding 30 ° C or so do not try to achieve a high level of vacuum sealer.
The advantages of packaging for fresh Saumon
Some guides:
· Choose to pack your freshest products possible,
· Precondition with good bacteriological quality, fish packed within 2 days of fishing will have their DLC elongate by 2 to 3 times,
· Protect fish and microbial and antioxidant seafood
Physical protection permit
· Ensure effective protection against contamination of fish,
· Cover with a bag or container against contamination during transport and drying by ventilation of the cold room,
· Store the packaged fish with other foodstuffs,
· Better manage your inventory by the presence of the DLC.
A fish ready solution to cook and eat
· Submit fish ready to cook or warm up at the opening,
· Precondition vacuum calibrated fish, scratched and drawn, trimmed, threaded, cut into steaks, pavers or sticks,
· Follow the trend by launching you in the kitchen vacuum fish
Fish & Seafood packed
· Lean fish: catfish, cod, hake, sole, grouper, hake, monkfish, bar, shark, skate, whiting.
· Fatty fish: eel, herring, mackerel, salmon, sardines, swordfish, trout, tuna.
· Shellfish: crab, lobster, squid, lobster, mussels, octopus, oysters, scallops Jacques, shrimp, squid, whelks, winkles.
· The preparations of the sea: smoked fish, fish eggs, tartar, carpaccio, Tarama.
· Keep the cheese fresh if they were packaged,
· Increase the preservation time
· Confer cheese color characteristics, texture and aroma,
· Improve quality and reduce the time devoted to care of traditional refinements.
● The protection between cuts is systematic
· Avoid alteration of cheese to its surface,
· Keep aromas face to moisture and evaporation,
· Protect a cheese that undergoes a transformation (cutting, cutting, grating)
· Follow cheese manufacture to consumer,
· Obey the law of the EU,
· Use a marking system on the pre-packaging and packaging
vacuum sealer reviews | FoodSaver V3860 Vacuum Sealer Review
● Perfume flavor are no longer a secret
· Post your best fragrances and aromas saving condiments,
· Decrease the addition of salt, herbs and of spices,
· Submit products with better nutritional values for health,
· Create cheese specialties with cheese assembly.
● Cheese packed:
The fresh cheeses: Feta, Faisselle, Chavroux, Boursin, Brousse Goat.
Pressed paste cheeses cooked: Emmental, Cheddar, Gouda, Edam.
The uncooked pressed cheeses: The tomme, Cantal, Laguiol, Etorki, Vacherin.
Salads and vegetables they can be packaged?
Yes, but to avoid the crash, a protective atmosphere layout with a MAP packaging (reinjection of gas) is essential.
The salads are packed in trays or balloon bags.
The advantages of vacuum for fruit and vegetables
Keep the length of your fresh produce.
Fruits & Vegetables prepackaged = freshness guarantee
· Pack raw vegetables and fresh fruit peeled, cut, washed, ready to eat.
· Keep them between 0 ° and 4 ° C for a DLC up to 7 days!
· Make save time by offering products ready to cook.
· Avoid losses by offering fruits and vegetables prepared where everything is consumable.
Vegetables cooked sealing
· Bake with steam or water bath your vegetables evacuated into pieces.
· Keep all nutritional values and vitamins even after cooking.
· Keep them longer, some up to 60 days at room temperature.
Fruits & Vegetables packed
· Classical & mixed salads: lamb's lettuce, lettuce, curly endive, chicory
· Salad of grated or cut: cabbage white / red, carrot, celeriac, cauliflower
· Raw vegetables, cooked or precooked: beets, potatoes, carrots, corn, beans, lentils, mushrooms, fennel, leeks
· Raw fruits, cooked or precooked: exotic fruits, apples, pears, chestnuts
Can you pack hot products?
Yes, but it is not recommended. During packaging hot products, evaporation of moisture from the product may cause condensation inside the machine and damage the pump.
So avoid packing products with temperatures exceeding 30 ° C or so do not try to achieve a high level of vacuum sealer.
The advantages of packaging for fresh Saumon
Some guides:
· Choose to pack your freshest products possible,
· Precondition with good bacteriological quality, fish packed within 2 days of fishing will have their DLC elongate by 2 to 3 times,
· Protect fish and microbial and antioxidant seafood
Physical protection permit
· Ensure effective protection against contamination of fish,
· Cover with a bag or container against contamination during transport and drying by ventilation of the cold room,
· Store the packaged fish with other foodstuffs,
· Better manage your inventory by the presence of the DLC.
A fish ready solution to cook and eat
· Submit fish ready to cook or warm up at the opening,
· Precondition vacuum calibrated fish, scratched and drawn, trimmed, threaded, cut into steaks, pavers or sticks,
· Follow the trend by launching you in the kitchen vacuum fish
Fish & Seafood packed
· Lean fish: catfish, cod, hake, sole, grouper, hake, monkfish, bar, shark, skate, whiting.
· Fatty fish: eel, herring, mackerel, salmon, sardines, swordfish, trout, tuna.
· Shellfish: crab, lobster, squid, lobster, mussels, octopus, oysters, scallops Jacques, shrimp, squid, whelks, winkles.
· The preparations of the sea: smoked fish, fish eggs, tartar, carpaccio, Tarama.