Berkel 09-8799-6000 Operating Manual page 40

THE ADVANTAGES OF VACUUM PACKING
Vacuum packing will revolutionise the way in which you buy and keep food. By keeping food under
vacuum (i.e. without air), the shelf-life of foods is greatly extended, whether it is kept in the larder,
fridge or freezer. Air can make food rancid and stale, it can cause it to ferment, dry out, and it may
even cause freezer burns. Vacuum packing keeps your food fresher and more flavourful for longer.
Now you can pack fresh food bought from the market, or food picked from your vegetable garden,
in handy portions for future use, even in large quantities. Food bought already vacuum-packed, like
cheese and meat, will retain its flavour and freshness once opened, without problems of moisture
and mould, if it is vacuum-packed after use in bags and containers. Meat, fish and vegetables can
be frozen without the risk of frost burns and will keep their freshness and quality. Foodstuffs like
coffee, rice, flour and nuts will last much longer if they are vacuum packed. Fresh or perishable foods
must in any case be frozen or kept in the fridge.
The original quality of the food must be of the very highest order, in terms of freshness and
environmental hygiene, when you decide to vacuum pack it. There are in fact no preservation
methods which will transform a poor product into a good one.
Consult the "Food preservation times" chart to see how vacuum packing can extend the life of any
food without in any way altering or impairing its taste, smell, appearance, hygiene and nutritional
value.
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