About Vacuum-Packaging

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.

Maintaining low temperatures is a critical factor in preserving food safely. The growth of microorganisms is significantly reduced at temperatures of 4°C or below. Freezing at -17°C does not kill microorganisms, but prevents them growing. For long-term preservation, always freeze “perishable” foods that have been vacuum-packaged. It is difficult to predict how long foods will maintain their high-quality flavour, appearance, or texture, because it depends on the age and the conditions of the food on the day it was vacuum-sealed.
The vacuum-packaging operation extends the life of food, but does not transform it into a “preserve”; that is, a product that is stable at room temperature.

• vacuum storage is NOT a substitute for refrigeration or freezing. Perishable foods that require refrigeration must be refrigerated or frozen after vacuum sealing.
• to avoid bacterial proliferation, food should always be defrosted in the refrigerator and never at room temperature. Once it has been defrosted, food must be consumed immediately, and cannot be frozen again.

Vacuum Storage

The vacuum storage process entails four operations: preparation, vacuum-packaging, labelling and storage.
These operations must be carried out in accordance with certain rules, which must be scrupulously observed to obtain the best results.
We suggest some general rules that are valid for all types of food and which should be borne in mind.


In vacuum-packaging, the freshness of the food is very important. It is advisable to verify its origin. Products to be preserved should be prepared in such a way that they are ready for immediate use when it is time to consume them (immediate eating or cooking). All waste and unusable parts should hence be eliminated: skin, scales, roots, etc. The product must be washed and dried, and in any case always clean.
Before proceeding with packaging, it is a good idea to divide large quantities of product into portions the right size to use for a meal.

Food should be stored in vacuum bags or in rigid containers made of tempered glass or steel. The vacuum should be formed in accordance with that which is reported in the description relating to the operation of the vacuum machine.

Each individual package must be labelled in such a way as to highlight the start of storage date. This ensures the monitoring of the vacuum storage time and helps maintain the correct consumption rotation.

Correct storage guarantees the optimal preservation of the packaged food. Most vacuum-packed food must be kept at refrigerator temperature until the moment of consumption.


Vacuum-packaging meat and fish is the best way to preserve its taste and avoid freezer burns.
Before preserving vacuum-packaged meat and fish, it is advisable to pre-freeze it for 1 or 2 hours so as to contain the liquids.
If it is not possible to pre-freeze, place a paper towel between the meat or fish and the top of the bag, but under the sealing area.
This way, the excess liquid will be absorbed. Care must be taken that protruding bones and fish bones do not puncture the bag during the vacuum-packaging.
Beef may appear darker after vacuum storage due to the removal of oxygen. This is not an indication of deterioration.

Meat /FishWhere to storeHow to storeVacuum storage timesNon-vacuum storage times
BeefFreezerSICO bag10-15 months3-5 months
LambFreezerSICO bag10-15 months3-5 months
PorkFreezerSICO bag10-15 months3-5 months
PoultryFreezerSICO bag10-15 months3-5 months
FishFreezerSICO bag9-12 months2-3 months


It often happens that we buy large quantities of cheese.
Vacuum storage allows us to extend its freshness over time, slowing the maturing process and the formation of surface mould.
It is advisable to vacuum-package cheese in convenient portions. For vacuum storage of soft cheeses,
it is recommended that rigid containers are used so as to avoid squashing them.

CheeseWhere to storageHow to storageVacuum storage timesNon-vacuum storage times
CheddarFridgeSICO bag4-8 months1-2 weeks
EmmentalFridgeSICO bag4-8 months1-2 weeks
ParmigianoFridgeSICO bag4-8 months1-2 weeks


Vegetables should be blanched before vacuum storage. This process interrupts the action of the enzymes that cause vegetables to lose their flavour, colour, and texture.
Boiling time varies from 1 to 11 minutes, depending on the vegetable. After blanching, immerse the vegetables in cold water to block the cooking process. Lastly, dry the vegetables with a towel before the vacuum storage.
Note: all vegetables (including broccoli, Brussels sprouts, beansprouts, cabbage, cauliflower, and turnips) naturally emit gas during storage. Hence, after blanching, they must only be stored in the freezer.
It is advisable to freeze vegetables in separate small portions.

VegetablesBlanchingWhere to storeHow to storeVacuum storage timesNon-vacuum storage times
Asparagus1-3 minFreezerSICO bag2-3 years8 months
Corn kernels 4-5 minFreezerSICO bag2-3 years8 months
Cob6-11 minFreezerSICO bag2-3 years8 months
Peas1-2 minFreezerSICO bag2-3 years8 months
Green beans3 minFreezerSICO bag2-3 years8 months
Broccoli / Cauliflower3-4 minFreezerSICO bag2-3 years8 months
Cabbages / Brussels Sprouts 3-5 minFreezerSICO bag2-3 years8 months
Leafy vegetables NOFridgeRigid food containers2 weeks3-6 days


When vacuum-packing soft fruits for subsequent freezing, it is advisable to pre-freeze them for 1 or 2 hours.
If it is wished to vacuum-pack them, it is recommended that a container is used.

FruitWhere to storeHow to storeVacuum storage timeNon-vacuum storage time
ApricotsFreezerSICO bag1-3 years6-12 years
PeachesFreezerSICO bag1-3 years6-12 years
NutsFreezerSICO bag1-3 years6-12 years
PlumsFreezerSICO bag1-3 years6-12 years
BerriesFreezerSICO bag1-3 years6-12 years
Fruit in generalFridgeContainer1-2 weeks1-6 days


To vacuum-package baked goods such as bread and biscuits, it is recommended that a container is used so as to preserve their shape.
If using a bag, pre-freeze for 1 or 2 hours or until the product is frozen.

Baked foodWhere to storeHow to storeVacuum storage timeNon-vacuum storage time
FreezerSICO bag1-3 years6-12 months


To vacuum-package baked goods such as bread and biscuits, it is recommended that a container is used so as to preserve their shape.
If using a bag, pre-freeze for 1 or 2 hours or until the product is frozen.

CoffeeWhere to storeHow to storeVacuum storage timeNon-vacuum storage time
Coffee beansFreezerSICO bag2-3 years6-9 months
Grinded coffeeFreezerSICO bag2 years6 months
Coffee beansFood storageSICO bag, Container1 years3 months
Grinded coffeeFood storageSICO bag, Container5-6 months1 month


To vacuum-package baked goods such as bread and biscuits, it is recommended that a container is used so as to preserve their shape.
If using a bag, pre-freeze for 1 or 2 hours or until the product is frozen.

Dried fruitWhere to storeHow to storeVacuum storage timeNon-vacuum storage time
Sunflower seeds
Food storageSICO bag, Container2 years 6 months


Food can be preserved from insect infestation.
Make sure that sharp edges do not pierce the bag.

Dry foodWhere to storeHow to storeVacuum storage timeNon-vacuum storage time
Dry Pasta
Food storageSICO bag, Container1-2 years 6 months


Powdery foodWhere to storageHow to storageVacuum storage timeNon-vacuum storage time
Milk powder
Brown sugar
Ground coconut
Food storageSICO bag, Container1-2 years 6 monthes


Vacuum packaging of non-food items preserves them from oxidation, corrosion and moisture.

Examples: silverware (wrap it in paper to avoid that the bag would be pierced), important papers, stamps and collector coins, matches, batteries, memory cards, hard disks, etc.

Vacuum Storage Times

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.

Storage at room temperature +20° / +25° C

Type of foodNon-vacuum storage Vacuum storage SICO KITCHENWARE
Bread2 days8 days
Rice5 months1 year
Biscuits5 months1 year
Dried fruit4 months1 year
Coffee2 months1 year
Flour4 months1 year
Sugar4 months1 year
Milk powder4 months1 year

Storage in the refrigerator +3° / +5° C

Type of foodNon-vacuum storageVacuum storage SICO∘KITCHENWARE®
White and Red meats 2-3 days6-8 days
Fish1-3 days4-6 days
Cold cuts3-5 days15-20 days
Cured meats15-20 days150-180 days
Vegetables2-3 days7-9 days
Fruit4-6 days15-20 days
Soft cheeses4-6 days15-20 days
Hard cheese14-18 days30-60 days
Fresh pasta3-5 days16-20 days
Baked sweets 3-5 days12-15 days
Vegetable soup2-3 days6-8 days

Storage in the freezer -18° / -20° C

Type of foodNon-vacuum storageVacuum storage SICO∘KITCHENWARE®
Meat3-5 months10-15 months
Fish2-3 months9-12 months
Fruit / Vegetables7-9 months15-20 months

Advantages of vacuum-packaging

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.

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