Commercial Vacuum Sealer Buying Guide

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 How Vacuum Sealing Started

Vacuum sealer has revolutionized the storage and preservation of food. For thousands of years, humanity has always had a means of storing and preserving food. Drying food dates back to 12,000 BC when where Middle Eastern and Asian cultures would dry food under the hot sun as a means of preservation.

Approximately 4,000 years ago, people of India would pickle food as a means to preserve out of season food for long journeys, usually by sea. Sometimes the old ways are the best, and we use many of these techniques to this day. However, as technology has progressed, so has our means of preserving and storing food.

Where We Are Now

Vacuum packaging, also known as vacuum sealer foodsaver, removes substantially all air from packages — rigid or flexible-before sealing and produces a vacuum inside. Prior to World War II, the French would vacuum seal food with a durable latex material to help preserve food. After the war, latex was eventually swapped out for more conventional plastic. Vacuum sealers were originally much smaller than they currently are.

It wasn’t until 1963 that German engineer Dr. Karl Busch introduced what we now know today as home and commercial vacuum sealers. Vacuum sealers made their commercial debut in the 1960s and 70s when grocery stores would seal turkeys. Vacuum sealers are used worldwide both commercially and residentially.

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Benefits and Purpose of Vacuum Sealers

Starting, vacuum sealers are primarily used to preserve and store food. Put any object that can appropriately fit into a sealable bag and use a sealer to deprive the bag of oxygen. In doing so, it rids any perishable item of the possibility of deterioration. Restaurant owners are constantly finding new ways to incorporate vacuum sealing into their restaurant. Here are a few ways they’re doing it today:

food saver vacuum sealer save you time. They’re cost-effective when buying food in bulk. Prepare your meals for the week with vacuum sealing.

Shifting to vacuum sealing saves restaurant owners anywhere from 20-40% in food cost.

If you’re a fan of sealers, you’ve probably heard of sous vide. Sous vide is a method of cooking that involves cooking vacuumed sealed food in thermal circulators.

You can vacuum seal liquids. Although, you will want to freeze them to a solid. Doing so allows your liquids to be stored for longer.

Marinating

Culinary chefs use vacuum sealers to marinate products more efficiently, for example, chicken breast. Traditional marinade only gets to the surface of the protein. If you cut into the protein, it allows the marinade to flow further in. Vacuum sealing solves this problem. As the air is being removed from the product, you’re expanding the fibers in the protein. It penetrates deeper into the protein and gives a more succulent chicken without damaging it with cuts.

Hydroshock Fresh Herbs and Veggies

Every chef knows the challenge of keeping herbs and baby greens fresh. Hydroshocking is a newer and better alternative than wrapping them in a wet paper towel and keeping them on ice. With a vacuum sealer, add ice and run cold water. Put them into a vacuum-sealable pouch and remove air by running the vacuum cycle twice. This forces them to stay in cold water and extends their crispness for two days, without having to be refrigerated or put on ice.

Sanitation

Mold is grown and spread it breaks down food and spreads spores throughout the air. Vacuum sealers remove all of the air out of your food to prevent mold growth. Vacuum sealers allow you to manage your inventory and prevent cross-contamination safely. Cross-contamination occurs when germs spread from one food source to another.

Easy examples of this can be seen when juice from raw meats is spread to other food sources. By vacuum sealer machine, you’re knocking out two birds with one stone: inventory management and the prevention of potential food contamination.

Preservation

Food stays fresh for longer when vacuum sealed. Frozen foods that have been vacuumed sealed have a shelf life of 2-3 years while lasting 6-12 months when preserved normally. Food that has been sealed and refrigerated lasts anywhere from 1-2 weeks, while other means of food preservation lasts 1-3 days.

Sealers protect food from freezer burn and dehydration. Freezer burn occurs when water gets into your food. Vacuum sealing prevents your food from having contact with air, thus preventing your food from having freezer burn.

Vacuum sealing in recent years has risen in popularity due to food delivery companies such as Blue Apron and Purple Carrot. Companies like these deliver fresh ingredients in vacuum-sealed packaging. Restaurants and butcher shops worldwide have started shipping meat and other goods using the vacuum sealing method.

source:https://www.pendoo.tv/blog/commercial-vacuum-sealer-buying-guide

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