Food can be preserved in many different ways both fresh and cooked using different techniques, some millennial, so that they can be consumed for a certain time. In this way we can almost always have seasonal products, those difficult to get or sometimes those from offers that invite you to buy larger quantities than necessary.
We can divide the forms of conservation into two large groups:
They are those techniques that have been used for centuries and with excellent results. They were created in times when there was no way to refrigerate and freeze and have remained until today with hardly any change as they were hundreds of years ago.
The main ones are:
They are those that started with the development of electricity and manufacturing processes and changed forever our way of feeding ourselves, by allowing us to dispose of any product, almost at any time outside of its normal period and in perfect conditions of consumption, without affecting its flavor or its main qualities.
The main ones are:
In addition to vacuum packaging machines and universal freezers, refrigerators, cabinets, display cases, etc. other very useful equipment is used in the process of conservation and preservation of foods such as:
Perfect for correct packaging of fruits, vegetables, etc. The product can only be directly wrapped in the protective film or in a barqueta by units or several at the same time.
These devices usually have a heat plate and a cutting resistance. The barqueta and the product are wrapped with the food plastic, the heat plate seals it and the resistance cuts it to the next one.
Perfect for small industries where manual labor is used and for supermarkets to improve the presentation of both fruits and vegetables on the shelves. We have all the spare parts for packaging and wrapping machines Vail and Lovero.
Thermosealers bar trays
The food can be kept fresh or cooked in trays or drumsticks that are hermetically sealed by sealing a plastic film - heat sealing - so that they are isolated and protected from external agents.
The traysealers can be simple and with the sole purpose of presenting the food in a hygienic and attractive way or they can be more complex and that they also pursue a longer life of the food. This is done with two techniques that pursue the same goal. The gas sweep and the vacuum.
Gas-flushed traysealers are devices that inject an inert gas such as nitrogen or carbon dioxide into the tray and push out the air contained inside it. When doing this process, most of the oxygen has been expelled, which lengthens the life of the food for a determined extra time.
Vacuum traysealers use a method that consists of first emptying the inside of the tray to eliminate oxygen and then introducing an inert gas inside it. the introduction of said inert gas is for the sole purpose that the barqueta is not crushed by external pressure having removed the air that was inside.
This method allows the same benefits as vacuum packaging in bags but it does so in plastic containers or trays, which can be very interesting for the presentation and to prevent them from being deformed or crushed inside the vacuum bags.
Thermal impulse sealers
They are very useful devices in all types of businesses and small industries; economic and with hardly maintenance.
They are specifically used to close bags by sealing them by means of heat - heat sealing - by means of an electrical resistance and a sealing time control to be able to work with plastics of different thicknesses. We work with the most prestigious brands in the market: Lovero, Vail and KF
There are two types:
They are refrigeration or freezing equipment specially designed to reduce the temperature of a food at the highest possible speed.
In vacuum cooking one of the key moments, if cooked food is not going to consume immediately, is the conservation of it. The temperatures at which it is cooked, normally between 60 and 80 degrees, are a perfect breeding ground for all types of microorganisms that could seriously affect our health. Therefore it is essential to reduce these temperatures at the highest possible speed. This prevents these microorganisms from proliferating and makes it a totally reliable conservation method.
A home mode is done by submerging the bag in which vacuum cooking has been done in ice water.
The method used in a restaurant is by means of a blast chiller that can take the food from a cooking temperature of 80 degrees to a storage temperature of 3 or 4 degrees in a short space of time.
We work with two of the most important global manufacturers in temperature blast chillers for restaurants. They are the prestigious brand Guipuzcoana Sammic and the equally prestigious brand of industrial cold Cordobesa Infrico
Shrink wrapping is a technique by which a food product or not, is put in a special plastic bag to shrink. This bag is sealed and then by the action of the heat the bag "shrinks" and adheres to the product being attached to it and giving the sensation of being like an outer skin of it.
Buy online blast chiller of Sammic and Infrico brands.
Prices with discount of 30% on rate
Thermosealers for tray preservation. Gas and vacuum sweeping options
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Trays in all the measures for Sammic and Ramón traysealers
Prices with discounts of up to 30%
From 20 to 60 cm wide
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Wrapping machines for farmers and supermarkets.
Increase your sales with more hygienic and attractive products.