Since time immemorial, we have tried to preserve the food we need for our sustenance in order to prolong its freshness over time.
Greater economic wellbeing, better nutritional education and, above all, less time to dedicate to preparing food have favoured the development of increasingly effective and more practical techniques for preservation.

The vacuum storage technique is part of the “delicate technologies” category.
The procedure entails the packaging of products in bags or rigid containers from which all the air is removed.
The reduced availability of oxygen resulting inside the containers inhibits the oxidation of fatty substances that makes them go rancid, and the decomposition of the nutritional constituents, with the consequent loss of the olfactory and gustatory characteristics and the texture of the food.
The removal of air can also inhibit the development of microorganisms such as mould, yeast, and bacteria.

Mould grows very slowly in an environment that has a reduced availability of oxygen thanks to a vacuum.
Yeast causes fermentation, which can be identified by smell or taste. Yeats requires water, sugar, and a moderate temperature to develop, and may grow with or without air. Refrigeration slows the growth of yeast, and freezing stops it completely.
Bacteria cause discolouration, a soft or slimy texture and/or an unpleasant odour. Bacteria such as Clostridium botulinum (the organism that causes botulism) can grow without air under the right conditions, cannot be detected by small or taste, and – albeit rarely – can be very dangerous.

Here is a brief table of storage times for foods that have been vacuum-packaged using SICO KITCHENWARE vacuum-packaging machines, reminding you that:

• vacuum storage times are indicative, as they depend on the original characteristics of the preserved product (initial microbial load);
• when vacuum-packaging products, standard hygiene rules must be observed;
• the integrity of the bags and containers should be protected so as to avoid vacuum loss;
• wherever necessary, match the vacuum-packaging technique to the refrigerator and freezer;
• pre-packaged foods must in any case be consumed by the expiry date indicated by the producer.

SICO KITCHENWARE vacuum-packaging machines allow you benefit from the numerous advantages of the technique of vacuum storage in bags and containers.

 In fact, this technique:

• significantly extends the life of food stored in the pantry, freezer and chiller, preserving its flavour and freshness;
• allows you to store your gastronomic specialities at home in multiple or single portions, and use them as need
• serves as a restaurant when you don’t have time to cook;
• allows you to enjoy the advantages of low-temperature vacuum cooking (sous vide cuisine);
• allows you to keep kitchen leftovers for longer, without having to throw them away;
• keeps the pantry and refrigerator tidy and odour-free;
• eliminates freezer burns on frozen food;
• allows you to marinate meat and fish in a few minutes;
• allows you to make wholesale purchases, obtaining better prices and taking advantage of special offers.
• Being able to package and store food for longer periods means you can concentrate purchases and so have more time to spend on yourself and your family.