The Hygiene, Quality, Appearance
and Freshness of the product are
maintained intact over time.
THEREFORE:
>
The quality of
foodstuffs can be kept unchanged for a considerably
longer period of time than is normally achieved.
However, not all products have the same shelf life.
E.g.: Fresh meat can be kept for approximately 20/30
days.
Fresh fish can be kept for approximately 10
days.
Fresh egg pasta can be kept for approximately 15
days.
Cheese and cured meats can be kept even for several
months.
>
Generally,
the shelf life is lengthened 3 to 5 times the
normal time.
>
Savings can
be made by eliminating waste and optimising purchases.
>
The storage
space of products in the fridge can be reduced,
since vacuum packaged products of different
types can be stored together in
the same fridge, one on top of the another, without
the danger of
contamination of flavours, colours and smells.
>
Work in the
kitchen can be better planned, taking
advantage of quiet times
to prepare and package food.
WARNING:
The vacuum packaged product
must be kept in a refrigerator
from +1°C to +4°C
