The vacuum preservation practice includes four steps: preparation, vacuum-packing, labelling and storage. These steps must be carried out according to specific rules which should be carefully observed to get the best results. We recommend following some general rules that can be useful for any kind of food. 

PREPARATION - When vacuum-packing, the freshness of food is very important. It is necessary to verify its origin. The products to be preserved must be already prepared so as to find them ready for immediate use (direct tasting or cooking) at the moment of consumption. Thus, all rejects and useless parts (skins, fish bones, roots, etc.) must be removed. The product must be washed and dried. Before vacuum-packing, it is advisable to divide the product into handy portions so as to be used for one meal only.

VACUUM-PACKING - Food is preserved in bags suitable for vacuum-packing or in stiff tempered glass or polycarbonate containers according to what indicated in the operating manual for each vacuum machine.

LABELLING - Each single packaging can be labelled so as tonote down the stoage date. This is useful to check thow long food has been vacuum-packed and to keep a proper turnover on consumption.

STORAGE - Correct storage guarantees food preservation in ideal packagings. Most vacuum-packed food stuffs must be kept at a refrigeration temperature until consumption.

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