Notions Regarding Preservation Of Vacuum Packed Food; Approximate Preservation Times; Notions Regarding The Operating Methods: Preservation, Cooking, Deaeration And Dehumidification; Preservation: Vacuum Preservation Cycle - Orved Bright Serie Manual De Uso

6.4 NOTIONS REGARDING PRESERVATION OF VACUUM PACKED FOOD

Here are a few fundamental rules to be complied with for perfect vacuum preservation.
Do not try to use the system to preserve products that are already altered or poor from a nutritional point of view: lost
quality is not recovered
• 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. It is therefore recommended to vacuum
pack products that have been cooled to 3 °C in a refrigerator or a blast chiller. This rule is fundamental in vacuum
packing and is also very important for the duration of the vacuum pump: products that are not cool, let off a significant
amount of moisture in the form of water vapour that is drawn, thereby causing oxidation of the internal surfaces of the
pump.
• 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 maximum of 3/4 of their volume, unless otherwise indicated.
• Vegetables and fruit must be thoroughly dried after having washed them in order to prevent fluid stagnation, which
could make them limp.
• To preserve meat for a reasonably long time, remember to cool it in the fridge for at least 2 hours 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, such as poultry, 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 well just like
meat, before vacuum packing. Preserve it in the refrigerator at a temperature that does not exceed +3°.
• 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 must be pasteurised for 12 minutes. Blast chill them to 3 °C and then pour the product into special vacuum
containers.

APPROXIMATE PRESERVATION TIMES

The preservation times provided are purely indicative and depend on the initial quality of the product to be preserved,
the temperature of preservation, the cooling time in the case of cooked food, the temperature at which the product has
been packed, the level of vacuum reached and the quality of the bag used for vacuum packing.
• Fresh salads: up to 10 days
• Fresh cheese: up to 15 days
• Fresh fish: up to 5 days
• Fresh meat: up to 10 days
6.5 NOTIONS REGARDING ThE OPERATING METhODS: PRESERVATION, COOKING,
DEAERATION AND DEhUMIDIFICATION

6.5.1 PRESERVATION: VACUUM PRESERVATION CyClE

The machines have a pre-set program that cannot be modified called "preservation cycle", in which additional 5 seconds
have been added to the maximum level of vacuum.
The sealing duration, which can be set, is 3.5 seconds, ideal for common vacuum bags having a thickness of 90 micron.
Rev. 05 - 04/2018 - Cod. 1500458 - Instruction manual for vacuum chamber packaging machines with digital control panel "Serie Bright"
BEFORE USING ThE PACKING MAChINE:
NOTIONS REGARDING ThE VACUUM AND USEFUl TIPS
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