compressit guarantee perfect results sousvideit reduce food costs marinateit save on time infuseit storeit Compression Sous Vide Cooking labelit Fruits and vegetables become entirely Sous Vide provides a much higher level di erent in texture and appearance when of convenience, precision, and consistency compressed in a vacuum chamber. As the vacuum compared to other cooking methods. Sous Vide is pulled, air and moisture within the food expand and cooking consistently produces evenly cooked, break the cell structure. Upon release of regular moist and tender results. Pre-cooked foods can be pressure, the cell walls in the food collapse. The result is a chilled and reheated without losing quality, fl avor, color, translucent appearance and dense texture. and nutrients.
Infusion Marination
The infusion technique allows you to add fl avorful liquids, such as Marinating time can be drastically reduced by applying vacuum cocktails, pickling brines, light creams or syrups into your foods. pressure. When using vacuum, the air in the blood vessels and Once the cell walls are ruptured, any surrounding liquid will fi nd its way between muscle fi bers is replaced with marinade. The Extended easily inside. The major advantage of vacuum-infusion is that this process Infusion cycle will give you the perfect grade of marination, even on takes only a few seconds and preserves the freshest fl avors, crispness and your thickest products. colors that would be lost by soaking for hours or days.
Flash-Pickling Storage
The quickest and freshest pickle possible - This can be done simply by Vacuum-sealed foods last 3-5 times longer compared to conventional covering the food with liquid in an open container and running the storage methods. Removing air, more precisely oxygen, and keeping it out Multiple Reverse Infusion cycle. To achieve an even higher level of by using an air-tight vacuum pouch preserves freshness. Oxygen and the compression minipack4chefs o ers the Extended Infusion cycle. process of oxidation can cause discoloration, dehydration, loss of aroma and microbial growth of aerobic bacteria. By locking out moisture, and at the same time preventing moisture loss, the original freshness is preserved.
Labeling HACCP Portal www.haccp-portal.com
minipack4chefs o ers an optional direct thermal date code printer. If you are the owner or operator of a food service establishment who uses This allows you to conveniently print labels for all your vacuum vacuum packaging, cook-chill, sous vide, or other reduced oxygen packaging packaged products. in your daily operations, you will fi nd everything you need for your HACCP plan on www.haccp-portal.com. It o ers an easy way to create a thorough HACCP plan that provides food safety while saving both time and money.
LCD Display Angled Tray for Liquids Volume Plates Date Code Printer Machine Leg Extensions Mobile Cart Inert Gas Kit Bags & Pouches
Standard Hardware Features Optional Hardware Features
Cooked under vacuum using Sous Vide technique