In a previous post, we explained the importance of the vacuum by stages programme featured in the new Sensor Ultra Vacuum Packing Machines. As we stated then, vacuum by stages helps us to achieve a vacuum of 99% in a more subtle and a softer manner for elements such as cheeses, hams and sea food. Therefore, elements which contain fat lose less of said fat during the vacuum process and, in this way, they maintain a maximum quantity of organoleptic qualities.
For these products, vacuum by stages is ideal for their subsequent preservation. The pauses or sequences help us to avoid the boiling of the vacuum harming the main ingredient in any way. This way, the vacuum is absolute, but gentler.
CHEF’S NOTE: Vacuum by stages also enables us to marinade, season and soften meats using the vacuum. This application can also be achieved with the “Pause” system of the SE Vacuum Packing Machines.