Tips And Tricks; Hygiene; Product; Packaging - Vama CASA Mode D'emploi

5. TIPS AND TRICKS

5�1 Hygiene
DE
• A clean and hygienic working environment is the basis for high-quality packaged food
EN
product. For this reason, it is very important to clean the machines, the working environ-
ment and hands regularly before and after each use and to keep them hygienically clean.
FR
• Vacuum bags are to be used only once.
• Only touch the exterior of the vacuum bag with clean hands. This helps to avoid cross-
IT
contamination and unpleasant odours in the refrigerator.
ES
5�2 Product
• Only fresh and refrigerated food product can be stored for a longer period of time. There-
fore, only fresh food product should be packaged. The cold chain must not be interrupted.
• Food product should be packaged immediately and not after previous storage.
• A higher vacuum can be achieved with refrigerated food products. This is why refrigera-
ted food products should be used for vacuuming if possible.
• We advise you to pack liquids in a frozen state.
• Pre-cooked food products should be allowed to cool to at least 20 °C before packaging.
• Food products that tends to ferment should be treated before packaging, e.g. by blan-
ching, freezing, etc.
5�3 Packaging
To prevent the vacuum bag from becoming contaminated in the sealing area, the edges of the
vacuum bag should be folded outwards for filling. The edges of the vacuum bag thus remain
clean and the vacuum bag is securely sealed.
5�4 Vacuum bags
Depending on the application, the vacuum bags must meet different requirements.
• The vacuum bags must be suitable for packaging food products. The vacuum bags must
not release their components into the food products.
• The vacuum bags must be seal resistant. In order to be able to seal the opening of the
vacuum bag, the vacuum bag must be able to melt and bind under the influence of heat.
The material and the sealing seam of the vacuum bag must be so solid that the packaging
is tight after sealing.
• The vacuum bags must be impermeable to oils, fats, alkalis and flavours. In addition, the
vacuum bags must have a high tear strength and puncture resistance.
• The vacuum bags must have a barrier effect.
• The vacuum bags must be heat resistant. If the packaged food products are immersed in
hot water, e.g. during sous-vide cooking, the vacuum bag must be able to withstand these
temperatures.
• The vacuum bags must be frost-proof.
44 | English