[et_pb_section fb_built=”1″ _builder_version=”4.17.3″ _module_preset=”default” width=”100%” max_width=”100%” custom_margin=”0px|0px|0px|0px|false|false” custom_padding=”0px|0px|0px|0px|false|false” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″][et_pb_row _builder_version=”4.17.3″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” width=”100%” sticky_enabled=”0″][et_pb_column type=”4_4″ _builder_version=”4.17.3″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.17.3″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”]Chances are you\u2019ve been using vacuum packaging wrong all this time. Common belief is that as long as you vacuum air out of a bag, your product\u2019s shelf life will be extended and quality maintained. It sure helps a bit but unfortunately, that\u2019s not always true. To get the best results out of vacuum packaging, leaders across industries use a percentage-controlled vacuum (%) over a time-controlled vacuum (secs). The main reasons?<\/p>\n
Using a % vacuum ensures you reach your desired vacuum to maximize shelf life and reap the above benefits \u2013 which has a direct impact on your bottom line. But how?<\/p>\n
\u00a0<\/strong><\/p>\n Presence of oxygen is one of the main factors decreasing food shelf life. By using vacuum packaging, you are reducing the oxygen concentration in a package, therefore increasing shelf life. The rule is simple: the less oxygen, the longer the shelf life. Therefore, if you have full control over how much oxygen is removed from a bag, you will achieve better results and be able to keep your products for longer, having a direct impact on your food costs and food waste.<\/p>\n If using a time vacuum, you cannot guarantee how much oxygen is removed from a package. Additionally, it will create differences between some products when shape, weight, temperature or liquid content vary since those factors impact the speed at which the oxygen is removed from a vacuum chamber. Again, the higher the oxygen concentration, the shorter the shelf life.<\/p>\n \u00a0<\/strong><\/p>\n The easy solution to overcome the downsides of a time vacuum is to increase time to make sure all the oxygen is removed. Sounds fair. However, doing so can result in the two following situations:<\/p>\n When using a % vacuum, the machine only runs for the time it needs and your products are not exposed to yield losses, accelerating your production speed and leaving money in your pockets.<\/p>\n \u00a0<\/strong><\/p>\n Last but not least, using a % vacuum eliminates risks of freezer burn since you can be assured as much air as possible is removed from the package. On a time vacuum, you could end up in situations where a package only has 90% or 92% of oxygen removed. Although it seems to only be a few percentage points away from 99.5%, it gives enough space for ice to accumulate, which affects the quality of your product. Remember what a bag of frozen veggies full of ice tastes like? Imagine this on a high-quality product your client paid for\u2026<\/p>\n We tested identical products at different percentages to simulate how a time vacuum can affect quality. Watch for yourself:<\/p>\n <\/p>\nHow Shelf Life Changes Under Vacuum<\/h3>\n
How a Time Vacuum Actually Wastes Your Time and Money<\/h3>\n
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How Freezer Burns Happen even when Vacuum Packaging<\/h3>\n