Yes. Foods that tend to ferment in the absence of oxygen, such as potatoes, avocado, etc., should not be vacuum packed.
By removing air and therefore oxygen from the bag, bacterial growth is significantly reduced or inhibited. As a result, the shelf life of vacuum-packed food can be extended up to two to three times compared to normal storage.
All foods can be vacuum stored except those prone to fermentation in the absence of oxygen (such as potatoes, avocado, etc.). It is also essential to ensure that the sealing area of the bag is completely dry before starting the vacuum cycle.
Virtually all foods can be cooked sous-vide; however, meat, fish, vegetables, fruit, and eggs yield particularly effective results. Sauces become smooth and well emulsified.
It is not recommended to vacuum pack hot food, as the steam generated by heat may affect the bag or sealing film and create moisture that compromises sealing quality.
The most suitable methods include immersion in a thermostatic bath using a thermal circulator, or cooking in a steam oven at low temperatures (up to 115°C).
Machines should be cleaned with a soft cloth dampened with water and a neutral detergent. Avoid abrasive products that may damage the surface. Do not use direct water on the machine, as it may enter internal components and cause malfunctions.
For chamber machines, it is advisable to use the “gastro/pump” function to heat and clean the pump if the machine has not been used for several months.
Yes. Vacuum storage, both in refrigeration and freezing, extends the shelf life of food compared to conventional storage. The extent of this increase depends on the type, condition (fresh, cooked, etc.), and quality of the product.
Standard vacuum bags are not suitable for high temperatures. For cooking and heating applications, dedicated Besser Vacuum cooking bags are available, capable of withstanding up to 115°C and suitable for microwave, steam, and water bath cooking. It is important to ensure that the bags are heat-resistant and that recommended temperature limits are respected.
Removing air from the bag eliminates oxygen. This causes red meat to darken and take on a brownish color after a short time, without affecting its quality or taste. To restore its original color, simply open the bag and leave the meat exposed to air for a few minutes.
It depends on volume, product size, and desired cycle. Contact us for a tailored consultation.
Yes. Vacuum storage in the freezer prevents ice formation inside the bag and reduces the loss of nutrients during thawing.
Besser Vacuum has invested years in research, development, and engineering to create high-performance, reliable Made in Italy machines, built with premium materials and featuring practical, distinctive design. The wide product range ensures a suitable solution for every professional requirement.
Standard bags are not effective at eliminating trapped air because they lack the barrier properties required to maintain a vacuum. Besser Vacuum bags are made from dedicated PA/PE film designed for vacuum food preservation and are available in both smooth and embossed versions, in various sizes.
Both types of bags are made from the same material (PA/PE) but differ in thickness. Smooth bags are available in various thicknesses (70, 90, and 140 microns), while embossed bags are typically available in 90 microns. Smooth bags are designed for chamber machines, whereas embossed bags are intended for external suction machines.
It depends on the type of machine, bag size, and product volume. Chamber machines typically require between 20 and 40 seconds to vacuum pack food, although this may vary depending on pump power and size. External suction machines generally complete the cycle within 60 seconds.
Liquids can be vacuum packed in bags using a chamber machine. External suction machines are not suitable for vacuum sealing liquids in bags; however, dedicated Besser Vacuum containers can be used for liquid storage.
Reusing bags is not recommended due to possible residues or moisture, which may affect hygiene and vacuum quality. If the bag is perfectly clean, it may be reused.
The trim cutting bar, which enables automatic removal of excess material for a clean finish, is available as an option or configuration on chamber machines.
Double sealing improves sealing strength, especially with specific materials or under intensive use conditions.
Yes, it is available as an option or configuration on various models. Contact us for more information.