Vacuum-sealing food is an effective way to extend its shelf life and keep it tasting extraordinarily fresh.
Removing the air slows down the growth of micro-organisms, meaning that you can store food for longer without it deteriorating. The food retains both its delicious taste and its wonderfully fresh appearance.
From fruit, vegetables, meat and fish to sauces, soups and stews, raw or cooked – vacuum sealing makes it possible to keep food for longer without it losing its natural taste or consistency. Once in air-tight packaging, food is protected against environmental influences such as bacteria as well as the flavours of other food stored next to it in the refrigerator, for example. Vacuum-packed food stays fresh up to three times longer.
For optimum shelf life, vacuum sealing can be combined with freezing – this also prevents freezer burn. This occurs when the air gets to the frozen food and dries out its surface. As vacuum-sealed food is in airtight packaging, freezer burn is prevented. Vacuum sealing food with the BORA QVac and then cooking it in the BORA X BO using the special programme ‘sous-vide cooking’ enables you to achieve professional-standard results with little effort.
The BORA QVac has three functions: vacuum sealing in vacuum boxes and vacuum bags, resealing bottles and marinating.
Lots of foods are great for vacuum-sealing:
The following foods are less suitable for vacuum-sealing as they lose their texture or spoil faster:
Vacuum-sealing causes a drop in pressure as the air is drawn out. The BORA QVac vacuum seal prevents liquids from being suctioned too strongly and ensures that wine, oil and other liquids can be kept in the refrigerator for longer without losing their flavour. The special sealing method ensures the full flavour is preserved for several days.
Effectively extend the shelf life of food with the BORA QVac built-in vacuum sealer.
Depending on the type, vacuum-packed food can keep up to three times longer than unpackaged food. Fresh pork can be kept in the fridge for about three days, while it can be kept chilled in a vacuum for at least 10 days.
Yes, cooked dishes such as soups or stews can be vacuum-sealed without any problems. However, they should cool down completely beforehand.
Fresh meat, fish, cheese, fruit, vegetables and cooked dishes are particularly suitable.
Soft cheeses, mushrooms, garlic and bread are less suitable for vacuum packing as they can spoil more quickly or lose their texture when sealed in air. Very moist or soft foods are also not ideal (e.g. tomatoes or soft fruit). They should be frozen beforehand or vacuum-packed in boxes.
Yes, liquid food can be vacuum-packed. The vacuum seal on the BORA QVac also allows drinks, oils and other liquids in open bottles to be preserved for longer.
