Vacuum-packable food and meals for your restaurant

If you're not using vacuum packaging in your restaurant, you're missing out! In this article, we'll discuss everything you need to know about vacuum packaging, including how it works and what foods and meals you can safely vacuum pack.

What is vacuum packaging?

Vacuum packaging is a safe form of packaging that can safely extend the life of your food. Vacuum packaging involves placing items in a plastic film package, removing air from the inside, and then sealing the package. This extends the usable shelf life of the product by providing a protective "skin" that helps keep oxygen away from the food.

What are the benefits?

The main benefit of vacuum packaging is that it can safely extend the life of perishable foods by weeks or even months. the FSA recently revised the shelf life of vacuum-packed meat, and frozen meat is usually available for 6 months, which can be extended to 18 months using a vacuum sealer. Nuts stored at room temperature can be safely stored in vacuum packaging for 4-6 months, compared to 1-2 months if stored in standard sealed containers.

Vacuum packaging is an advanced, more efficient form of packaging that will keep your food fresher for longer. This will improve your customers' dining experience, reduce food waste, and lower your restaurant's overhead.

Another huge benefit of vacuum packaging is that it helps reduce plastic food waste. Some foods - especially meat and dairy products - need to be kept in secure packaging, and it may not be safe or practical to eliminate plastic altogether. Vacuum sealing helps reduce plastic packaging and minimizes food waste in restaurants.

What foods can be vacuum-packed?

Vacuum packaging is typically associated with foods such as meat and poultry, but it can be used to store many different types of foods. Here are some of the foods and meals that can be vacuum packed in your restaurant

Meat and Poultry

If your restaurant serves fresh meat and poultry, industrial vacuum packaging machines are ideal. Sealing meat in vacuum packaging will significantly extend its shelf life and help prevent health and safety issues such as cross-contamination. Placing fresh meat and poultry in a vacuum seal before freezing will also reduce the risk of freezer burn, which can greatly affect flavor.

Fruits and vegetables

Fresh fruits and vegetables often have a short shelf life and may expire within a few days. Vacuum packing is the best way to keep fruits and vegetables fresher for longer and ensure your restaurant has fresh produce year-round. Make sure to remove any soil from fruits and vegetables before freezing to prevent bacteria from growing in the package.

Fish

Fresh fish is a great source of protein, vitamins and omega-3 fatty acids. Unfortunately, the shelf life of fresh fish is usually only a few days, which can make serving it in your restaurant both wasteful and expensive. The good news is that vacuum-sealing and freezing fresh fish can extend its life by several months - without sacrificing flavor or quality. You can marinate fresh fish, such as salmon, and then vacuum pack it to seal in the flavor.

Pantry products

Vacuum packers can also be used to store and preserve dry foods, such as herbs and spices, dried fruits and mixed nuts. These foods are often shipped to restaurants in large, bulky boxes that are not convenient for storage. Transferring these items to a vacuum packer will allow you to store items more efficiently and maintain an organized pantry in your kitchen.

Tips when vacuum packing food

❤ Blanch fresh fruits and vegetables in hot water before vacuum sealing to stop the ripening process.

❤ Allow food to cool completely before placing it in the vacuum pack. If the food is still hot, then condensation can form inside the package, which can cause freezer burn. Hot or warm food may also begin to thaw other foods in the restaurant refrigerator, which can ruin its flavor and make it unsafe to eat.

❤ Make sure you thaw frozen foods thoroughly before cooking.

❤ Divide food and meals into portions and place them in individual vacuum packages so you don't defrost more than you need to at one time. You should also try to avoid stacking packages on top of each other, as they may stick together in the freezer.

In a nutshell

A vacuum packaging machine is a great investment for any restaurant. Vacuum packaging will extend the shelf life of your products, reduce food waste and keep food fresher for longer. In turn, this will improve the customer experience and increase the profitability of your restaurant business.