Vacuum-packing cooked and fresh food can increase its shelf-life without compromising on flavour or quality, and also allows caterers to prepare marinades in little more than 20 minutes. The Vacuum Packer Company - an offshoot of Sausagemaker UK - is now importing three variations of the Magic Vac sealing system from Flaem Nuova of Italy.
Operators simply pop the food into patented sealer bags (or suitable containers) and the Magic Vac removes the air to prevent both oxidation (which degrades both the nutritional value and flavour of foods) and the growth of bacteria and moulds. In this way, meat can be stored for up to 30 days and cheeses for up to 60 days in the fridge or 15 months in the freezer.
The entry-level model is the Magic Vac Mini, which has a maximum sealing width of 20cm and comes with pre-cut 20cm x 30cm bags, and a 20cm x 600cm roll. The fully-automatic Magic Vac Exclusive offers a larger sealing width of 30cm, is fully-automatic and incorporates a roll compartment and bag cutter.
Most suitable for busy restaurants, canteens and bars is the Magic Vac Maxima, which uses a dual-pump to reach vacuum levels equal to 96% of a total vacuum. It allows caterers to vacuum-pack large and small portions and comes with a pack of 20cm x 30cm bags plus 30cm x 600cm rolls.
To buy it, call 01342 892 216