• What kind of product will be pack?
• How much product will I pack?
• What I want pack will be for domestic or industrial function?

External Aspiration

For domestic use these line of machines are ideal, it’s possible to pack a small amount of foodstuff for conserve at home and have already at the moment you prefer an easy, healthy and security way. Is almost available to pack any type of food except powder and liquids since can affect the machine function.

Tabletop Chamber Vacuum

Do you want to invest in improving your restaurant or catering company? The Tabletop Chamber Machines are appropriate, their design, size, and so on, the operation which brings benefits to your company. Many foods could pack into the machine, also liquids and powder (exception foodstuff will be ferment) these machines have modified atmosphere option which prolongs the life of the product, thanks for 10 vacuum programs.

Standing Vacuum Chamber

In fact, if your company specializes in food industrial sold and distribution, this kind of machine is perfect for you. Characteristics are the same as Tabletop machines but transportation is more uncomplicated despite considering weight. Equip with double sealing bar pack take a less time.

Sliding Machines

If the double sealing bar is not enough What about equip a machine with 4 sealing bars? These machines are draft for developing the production. Despite their size and weight, there are no complications at a time to operate, it could save inclusive vacuum cycles when you need specifics vacuum, in case the business manages diverse foodstuff.

Enjoy packing high vacuum if would want more information about a specific equipment in Besser Vacuum with pleasure to attend all your questions.

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Enjoy a delicious dish at the same time got health benefits are possible with the Sous Vide.  The highlight advantages are possible to find are:

Avoid Overcook

Opposite as we think is simple use Sous Vide, the machine allows the precise control of temperature. The process could take a time but assure a perfect cook, no more accidents and forget burn or raw food.

Less salt and fattiness

You need not worry to put enough oil on your pan word off the food stick, with the Sous Vide technique will be possible to cook uniform. No more excessive salt portion because of the flavor doesn’t affect, with the cook and chill bag could you marinade meat or add your favorite ingredients before cook it.

Nutritional Conservation

Experts affirm; cook for a long time the food does not grant all the nutrients and energy are demand, this not happened with Sous Vide could be workable keep it also after and before cooking.

No more bacterial presence welcome to security

There are delicate food products, like is the case of meat; at the moment to prepare is very important bowling in high temperatures for assuring pasteurization (end many bacterias) A good Sous Vide cook is enough for decrease probabilities for getting food intoxication.

Cook at home makes you feel well

Investigations endorse; cook at home is more healthy because control portion to cook and eat. Sous Vide is a simple method for anyone loves the kitchen.

Healthy and fast

We thought cook healthy is a synonym for spending so much time in the kitchen, but with Sous Vide, you don’t need concern, Thermocirculator system allows prepare portions in advance, just marine, packing and when you prefer just cook.

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Conserve food naturally is not as easy as appear when it’s time to do it at home. Many housewives think conserve food process will be expensive in that case they prefer to buy food conserve in the traditional way for prolonged the life of the product but Are you earn the benefits needs for your family?

The Vacuum packing is one of the most convenient inside the foodstuff industry, but that does not mean it could apply this method for the housewives and not harm their economy.

Conserve foodstuff and the flavor for more time at the home, Today thanks to the technology of vacuum machines design for domestic purpose. General these machines function call External Aspiration which doesn’t need maintenance, which makes more easy operation and cleaning process.

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The food industry is one of the most claimants, so is so important all the sector are involved and focus to offer their consumers quality and security on the product. For Hotels, Restaurants and Catering are essential to promote new management techniques will be satisfactory for the client as like the industry.

They had preferred the High Vacuum Packing in H.O.R.E.C.A  industry, for the innumerable advantage, could offer:

• Safe of raw material
• Better organization of warehouse
• Prolong the life of the food
• Keep food quality and flavor
• Avoid freeze burns
• Improve the marinade process
• Simplify logistic, distribution, and service.

Also, it’s possible to enjoy seasonal food, let us be more conscious of food resources and reduces cost.

Top Line of Besser Vacuum machines and the other accessories of High Vacuum can offer a better solutions accord your needs. Do not lose the benefits for your sector business.

The post BENEFITS OF VACUUM PACKING IN H.O.R.E.C.A SECTOR. appeared first on BesserVacuum.

A new technique for food conservation amplifies to resolve the problem of bacterial development and food wastage. This conservation method is the predilection for industries are inner industries belong to H.O.R.E.C.A (Hotel, Restaurant, and Catering) nevertheless High Vacuum Characteristics allow enjoying the benefits into the house or other food industry.

Security and quality are possible now in your nourishment, this method does not allow bacterial presences just need to extract oxygen contained in the bag, also prolong conservation time which is different as normal conservation into the fridge. The time depends on the kind of food, in the case of rice, pasta, and coffee time for conservation is around 1 year.

Benefits for Vacuum nourishment.

• Possible vacuum pack diversity of food
• No more wastage food
• Optimize organization and ration food
• Improve storage capacity with a healthy and secure way
• Keep nutrimental qualities

Equipment, bags, and accessories for Vacuum and Packing distributed for Besser Vacuum America have the highest qualifications for providing security and innovation for use in the home or in the food industry.

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Well, being and nutritional innovation are the most important characteristics of Sous Vide Cooking which allows keeping the organoleptic food properties meanwhile are cooking inside Cook and Chill Besser Vacuum Bag.

Fabric with a film proves under most qualified and high technologies and methods for resisting the higher temperatures around +121 °C or -40°C. All these allow taking packing high vacuum frostbite to Sous Vide, let conserve flavor and nutritional properties’ food, at the same time we manage time and avoid bad fattiness.

Security and quality benefits for the food:

• Conserve flavor and nutritional values of food
• Reduce Product shrinkage
• Save time, only prepare the need portion
• Cook Healthy without fattiness.

The principal use of Besser Vacuum Cook and Chill bag is in a supermarket, Food supply for High Vacuum or just for frostbite conserve of vegetables and proteins into restaurants, also is very useful for Profesional Kitchen,  improve in the Sous Vide Cook.

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• 1kg chicken wings
• 1 onion
• 2 clover garlic
• 1 spring onion
• 1 scotch bonnet
• 100 g oil
• 20g of soy
• juice of 2 limes
• 20g ginger
• c,s of salt
• 1 fresh thyme
• 30gr brown sugar
• 3g cinnamon
• 50g orange juice

Preparation

First with a mortar prepare the juice mix all the ingredients except the liquid ones, after made the lemon add the rest. Put salt and pepper on chicken wings in a Vacuum Bag and meanwhile is cooking reserve it into the chamber for 3 hours. After that is time to cook with the Delight just for two hours to 65°C. Drain the wings and put into a rack the rest of the juice can use for put more flavor to the wings. Serve the dish with fry banana and white rice.

At the moment to do this recipe with the Sous Vide technique allows a faster and efficient process also reach a perfect cook, not lose flavor and scent.

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• 1kg spare rib
• 100 ml Coca-Cola
• 125 gr ketchup
• 50 gr honey
• 10 gr sriracha sauce
• 1 gr curry
• 3 gr nosedive garlic
• 1 grill potato

Preparation

Mix all the ingredients unless the potato into a Cook and Chill bag also spare rib with salt and pepper. Cook with the Vacook 15 for 24 hours to 67° C. After that drain and keep the half of the sauce, the resting of the sauce put on the spare rib and bake it to 200°C.

Grill the potato into a furnace of 180°C for 1 hour and 15 minutes chop and fry on a skillet with a little oil. The last step is just serving the rib with french fries with a little lemon juice.

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• 3 corns
• 3 cloves garlic
• 3 teaspoons dark soy sauce
• 2 teaspoons chili sauce
• 1 teaspoon sugar
• 2 teaspoons butter
• onion as need

Preparation

Set your water bath to 85ºC (185ºF) with the Vacook 15  Besser Vacuum thermocirculators. Put garlic, soy sauce, chili sauce, sugar,  onions, and butter in a food processor and puree until smooth. Pour mixture into a Cook and Chill bag with corn and vacuum-seal. You can give the corn a nice char on the grill, broil on high for a couple minutes, or use a blow.

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• 800g whole milk
• 40g live-culture yogurt

Preparation

In a pot over low heat, warm milk to 180 °F / 82 °C. As it heats, run a spatula along the bottom of the pot to ensure there’s no scalding on the bottom, but don’t worry too much about overheating. Everything’s going to work out fine. Remove milk from the stove and transfer to an ice bath or leave at room temp to cool.

Spoon yogurt into a bowl or pitcher. Add some of the milk to the yogurt and mix until smooth. Add the rest of the milk to the mixture and continue stirring until combined. Carefully pour mixture into a large (1 L) canning jar or a bunch of small ones. Screw on lids. Transfer jars to preheated water. Allow incubating for at least five hours. You can leave the jars there for a little longer if you get busy. Nothing bad will happen. Transfer yogurt to the fridge and leave overnight to set.

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For the Apple Cranberry Filling

• 2 pounds apples, peeled cored and small dice
• 8 oz fresh cranberries
• 3/4 cup brown sugar
• 2 tablespoons cornstarch
• 2 teaspoon chai spice
• 2 tablespoons butter

To assemble the slab pie

• 1 package store-bought puff pastry
• 2 teaspoons whole milk
• 2 teaspoons granulated sugar

Preparation

Add apples, cranberries, brown sugar, cornstarch, chai spice and butter to Cook and Chill bag and use the water displacement to get the air out and seal. Make sure the filling is somewhat spread out in the bag for more even cooking. Place the sealed bag in the water bath for 90 minutes with the Vacook 15 thermocirculators to 160°F (71.1°C) Plunge the bag of cooked filling into an ice bath to stop cooking and cool slightly so it doesn’t melt the butter in the puff pastry. Roll out one sheet of puff pastry to fit a 9″ x 13″ pan. Place puff pastry in the pan and add cooled apple filling. Roll out the second piece of puff pastry and place on top of the filling. Crimp the edges of the puff pastry to seal them together.

Brush the puff pastry with the milk and sprinkle evenly with the granulated sugar. Cut slits in the top crust to let the steam escape. Bake in the oven at 375° for 30 to 35 minutes or until pastry puffs are golden brown. Let the pie cool before slicing into squares.

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• 1.2kg potatoes
• 1 l of water
• 2.5g baking soda
• Oil for fried
• Salt and pepper as needed

Preparation:

Preheat Joule to 194 °F / 90 °C, Sort and peel potatoes, Use this simple technique to find potatoes ideal for frying. Cut potatoes and Submerge in water to keep them from browning. Make brine Combine water, salt, glucose syrup, and baking soda to prepare a brine. Package fries with an equal weight of brine. Vacuum-seal bag or hang open edge over the side and clip in place. Space fries in one even layer within the sealed bag. Cook fries sous vide until very tender, about 15 minutes. This ensures that the insides will be light and fluffy after frying. Gently remove fries from the bag. Lay them on a wire rack, not touching each other, to cool them and let their surfaces dry.

Fill a large pot about halfway with oil and heat to 266 °F / 130 °C. Heat a large pot of oil to 374 °F / 190 °C. Fry for about 1 minute 45 seconds, or until the surface appears golden brown and bubbles streaming from the fries slow to a trickle, which indicates that the crust is dry and crisp. Season and serve.

The post Thin-Cut French Fries appeared first on BesserVacuum.

• 450g Philadelphia cheese
• 100 g sugar
• 2g salt
• 130g egg (3 pieces)
• vanilla and lemon skin
• 130g cream

Preparation

First infusion the cream with vanilla and lemon skin on SmartVide to 80°C for 1 hour. Meanwhile mix the cheese, salt, and sugar until having a cream. Once cream was an infusion, put the mix and let dry. Put 3/4 in new glass jars and close it.

Carefully put the glass jars into the SmartVide, cook to 80°C for 90 minutes. Take the jars and let cool just room temperature. That allows keeping food fresh.

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