Frequently Asked Questions
Vacuum Packers Frequently Asked Questions
What is the Difference between an External Type Vacuum Sealer & Chamber Type Vacuum Packer? dWe offer two distinct types of vacuum packing methods: External Type Vacuum Sealers which use a vacuum pump to suck air out of a pouch from the exterior of the appliance, i.e. by placing the open end of the pouch underneath a lid, withdrawing the air and then heat sealing the pouch; and traditional Bench Top Chamber Types that create a vacuum pouch by placing the entire contents of a pouch within a chamber and extracting the air from the chamber before heat sealing the pouch. Both methods require high power vacuum pumps and heat sealing capabilities.
The main differences between the two types are as follows:
What should I look for when Purchasing a Vacuum Packer? lThere are a number of different reasons why you would want to use a Vacuum Packer and depending upon budgetary restraints it is always a good think to consider all aspects of your purchase, notably application (speed and efficiency of operation), air pressure reduction, type of product, appearance (if used for packaging) and consumable costs. Clearly the likely volume of Vacuum Packing output is a good starting point. A small Vacuum Sealer with a cycle speed of 45 - 50 seconds at a low capital cost is the best option for many small and light usage establishments; whereas higher volume, busy hotel restaurants or contract caterers undertaking Sous Vide cooking would be better considering a fast External Type or Chamber Type capable of a 10 - 15 second cycle time. A retailer or artisan producer should consider a fast cycle speed as of equal importance to packaging appearance.
The next consideration is the dimension of the items to be vacuum packed. The larger the piece, the larger the pouch, the larger the sealing dimension, the larger the appliance! Even small items can be more efficiently vacuum packed by doubling up smaller pouches onto the same sealing bar, two or even three pouches on the same vacuum cycle. Then there is the amount of air extraction to consider. Normal atmospheric pressure is considered to be around 1 Bar (1013 mbar to be precise). To reduce air pressure to 150 mbar is actually an air pressure reduction of 85% and in almost all catering environments this will be sufficient to get a considerable extension to shelf life. However, in many other applications, including packaging you should be looking for a machine capable of air extraction down to 2 mbar or below to maximise shelf life extension. You should also consider other add-ons such as gas and softair for greater performance. Should you wish to know more about air pressure percentages you can download a Comparative Table of Vacuum Measuring Units. Packaging appearance is an issue for many artisan producers. Any chamber appliance using Smooth Vacuum Pouches will give a fully transparent view of the item in a vacuum pouch. Producers using Embossed Vacuum Pouches will notice that only one side is clearly transparent, the other is more opaque due to a criss-crossing pattern inside of one side of the bag. The type of item to be vacuum packed is also an important consideration. A high volume of vacuum packing of low viscosity liquids such as cooking oils or powders can be troublesome but not entirely impossible to vacuum pack using an External Type. This is because an External Type creates a vacuum pouch by sucking the air out through the pouch. The suction process can cause loss of fluid or small particles into the vacuum pump and damage to the internal machine mechanisms. This problem is not so acute in Chamber Types where the product is more stable. Even with liquids it is important to note that the boiling point of these liquids in a vacuum will be lower due to abnormally low air pressure.
Last, but not least, in your consideration of course is your budget. Our recommendation is that the more you are likely to use a Vacuum Packer the more worthwhile it is to consider paying for a larger Chamber Type appliance as the economies of scale will eventually work out better on the capital and consumable costs. Of course this works out the same on the flip side of the coin. The less usage the easier it is to have a smaller External Type appliance, which you bring out when you need it, and pay for the consumables as you go. Can you help me Vacuum Pack Food in a Modified Atmosphere Packaging?mModified Atmosphere Packaging (or MAP for short) is a technical term for changing the atmosphere in which food is stored in order to keep it fresher for longer. A vacuum packed pouch is one such example of a Modified Atmosphere although there are many more, such as MAP based tray sealing. The MAP modification process lowers the amount of oxygen in a pouch, moving it from normal atmospheric pressure to very low levels and thereby slowing down the growth of aerobic life forms and the speed of oxidation. Quite often the removal of oxygen is supplemented by a replacement inert gas, usually Nitrogen, which also acts to lower the pH value of the food and further inhibit the growth of bacteria.
A number of our Chamber Appliances have Gas Add-On options which make it possible to pack delicate foodstuffs without damaging the food. In affect the inert gas compensates for the oxygen replacement. We recommend you consult with a gas supplier for this kind of expertise. Another optional extra for packaging of delicate as well as sharper items such as hard cheeses, speck, raw ham, ribs etc., is Softair. Softair is a slow ventilation process that prevents damage to Vacuum Pouches by reducing the risk of excessive decompression after sealing. Again this option is available on some of our Vacuum Chambers as an Add-On. Please tell me more about Sous Vide?s"Sous Vide" has a growing gastronomic acclaim having been discovered by George Pralus in the mid-1970s for the Restaurant Troisgros in Roanne, France. The method is used in many top-end restaurants and consists of Vacuum Cooking for an extended period of time in an accurately controlled water temperature usually well below boiling point at around 60° C. With Sous Vide Cooking there are tangible culinary benefits in terms taste, texture and nutritional value. Because the cooking process is at a lower temperature proteins do not seize up. And, because there is no food contact with cooking oils and water, there is less absorption and dilatation of nutritious substances a consequence of which is a higher retention of vitamins. Food cooked in the Vacuum Pouch will be more tender and succulent than traditionally cooked produce. You can cook whole roasts, joints, raw fish and some prepared foods such as rice, vegetables and sauce based meals in the bag.
Sous Vide also allows kitchens to maximise advanced preparations. Provided food is chilled quickly, preferably on ice immediately after immersion in the water bath, it can be safely stored for regeneration and/or finishing on demand. When using the Sous Vide method it is vital to establish a Food Safety Policy incorporating HACCP controls to minimise the risk from anaerobic bacteria such as Clostridium Botulinum which can grow in food in the absence of oxygen and produce deadly toxin. To help with food safety specific cooking times and precise temperatures are essential. We can offer a unique perspective on Sous Vide cooking with exciting Italian Sous Vide recipes at chef training courses organised by our partners Orved Srl, in Venice. For further information on these courses please contact us. How do I use an External Type Vacuum Sealer?eMost External Type Vacuum Sealers work by drawing air from an Embossed (or sometimes called Channelled) Vacuum Pouches. These Embossed Vacuum Pouches generally operate in conjunction with the vacuum packer to create the maximum air extraction possible. The pouches have a criss-crossing effect on the inside of one side of the bag to allow the pump to navigate the air through the bag and at the same time hold a grip on the front end of the bag whilst pumping air through it. In summary the machine is switched on and the open pouch placed into the bag profile area marked "B" up to the marker point "C". By simply lowering the moveable Lid "A" and exerting a little pressure on the Lid to the Vacuum Pouch, the appliance will start pumping and extracting air from the bag. Once the extraction has started there is no need to hold the handle any further. The air will be extracted to the bottom limit of its air pressure capabilities and then heat seal the Pouch before releasing it to begin the next cycle. Adjustments can be made for manual heat sealing the pouch before reaching the maximum air extraction.
The model in the above diagrams is the New Vacuum - model techniques will vary. NB: The VM98 and VM14/90 models from Orved DO NOT REQUIRE Embossed Vacuum Pouches. They possess a unique and patented retractable wire system which enables air to be drawn out along a wire rather than the criss-crossing effect in the vacuum pouch. How do I use a Chamber Type Vacuum Packer?cThere are many features of a Vacuum Chamber machine and this explanation is only a basic summary. Full details are available in our user manual available on request from info@culinaryinnovations.co.uk. Firstly you must choose a suitable pouch for your object which must take up two thirds of the bag space. Place the open end of the bag into the chamber area on top of the sealing bar "G", ensuring that the open end sits 20 mm proud of the sealing bar. Or, if you can fit more than one pouch in the chamber ensure that they line up in the chamber with even distribution of space.
Once the pouches are in place turn on the machine and set the vacuum timing and sealing controls to the desired levels. Simply lower the lid using both hands, pressing firmly with the corners and the machine will start the cycle according to the values you have set. The machine will automatically end the cycle after the sealing bar cooling phase. The lid will re-open to allow you to remove and check your newly vacuum packed product.
How do I create a Vacuum in an Embossed Vacuum Pouch from the Exterior of a Chamber Machine?eA number of Orved Vacuum Chamber models, including the Multiple 315 VM, VM/12, VM/16 and VM/18 are equipped to vacuum pack Embossed Vacuum Pouches from the exterior of the machine. In this case the pouch is place 20 mm beyond the sealing bar in the opposite direction and the lid bought down on the outward facing pouch. When the vacuum is created in the bag the user must manual press STOP to seal the pouch and complete the vacuum cycle.
How do I use Gas or Softair?sBoth Gas and Softair are additional add-on features which can be purchased on top of the basic Vacuum Chamber model. To include Gas requires a connection to a gas cylinder with a hose connector at point "A" and ensure that the open end of the Vacuum Pouch also includes the gas outlet valve at point "B". As with normal air extraction you should set the vacuum time and seal time but additional you should set a gas option to enable the right level of gas flush to occur.
A further control is required before operating the Softair feature. Details of Gas and Softair operations are included in the user manual. Please note that Softair is not available on the VM/12. Could you tell me more about the Manufacturer?fAll our Vacuum Sealers & Packers are manufactured in Italy by ORVED Srl. The company is headquartered in Verona and has its factory and administration office near Venice. The company was established in 1984. Orved Srl specialises in the design, manufacture and continual development of vacuum packaging technologies and solutions from an industrial scale down to domestic models. Unlike many manufacturers, the design concept of there equipment is based on tried and tested vacuum packaging solutions rather than flimsy reverse aerosol suction devices.
The company has a network of agents and re-sellers in Italy and importers, distributors and professional dealers overseas, creating a genuine market worth €8 million in sales turnover. We at Culinary Innovations have been selling Orved machines in the United Kingdom since 2004. The ORVED Family Range is presently sold elsewhere in Italy, Germany, France, Austria, Switzerland, the Netherlands, Belgium and Spain. More information can be found about Orved at: www.orved.it What happens if my Machine Breaks Down?bShould your Vacuum Sealer or Vacuum Packer break down or is in need of repair, you must send it to LRS (Lincs) Ltd. in Grantham, Lincolnshire. LRS are our preferred technical service partner. In the event of your machine breaking down during the warranty period it will be their initial inspection which will form the basis of any warranty claims. Claims for warranty are for faulty parts and labour and do not include damage caused by inhalation of liquids or dry powders or other abuses of the machine. Their address and contact details are as follows: LRS (Lincs) Ltd. Tel: 01476 565999 LRS are factory trained by Orved to carry out servicing and repairs on our behalf. How do I Dispose of my Appliance?dShould you wish to dispose of your commercial Vacuum Sealer and Packer then please contact us for details of our WEEE compliance scheme.
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