Invacus Resource Center

Why Food Manufacturers Should Consider Vacuum Sealing Fresh Produce

Fri, 28 Jun 2024 13:36:58 GMT

Why Vacuum Sealing is Essential for Food Manufacturers

In an era where sustainability and efficiency are paramount, vacuum sealing vegetables has emerged as a significant advancement for food manufacturers. This method not only extends the shelf life of fruits and vegetables, making it an essential technique in the battle to reduce food waste, but it also ensures that fresh produce maintains its nutritional value and taste for longer periods. Vacuum sealing offers an innovative solution for storing vegetables, leveraging tight sealing technology to preserve freshness and quality without the need for preservatives or chemicals.

Vacuum sealing is a pivotal technology for food manufacturers, enhancing the shelf life and quality of fresh produce. This section explores why this method is crucial, focusing on market demand for freshness, cost-efficiency, and compliance with health standards.

Market Demand for Freshness

The technology behind vacuum sealers plays a vital role in maintaining the freshness of food products by preventing oxidation and reducing the growth of bacteria and mold. This preservation method is increasingly popular due to rising awareness about food wastage and the convenience of bulk food storage. Moreover, the ability of vacuum sealing to maintain the taste and nutritional properties of food addresses both public health and environmental challenges.

Cost-Efficiency

Vacuum sealing contributes significantly to cost efficiency in the food manufacturing sector. Technological advancements have led to the development of modern vacuum sealers that are not only energy-efficient but also feature automatic sealing and adjustable levels, which cater to diverse consumer needs. This efficiency is crucial in reducing the overall energy costs associated with food preservation, traditionally dominated by energy-intensive methods like heat treatments.

Compliance with Health Standards

Ensuring that food packaging complies with health standards is essential for consumer safety. Vacuum sealers and bags used in the food industry are required to meet stringent Food and Drug Administration (FDA) standards. For instance, GreenVAC bags and pouches are not only BPA-free but also free from phthalates and other plasticizers, ensuring that they meet the necessary FDA standards for food contact.

By integrating these practices, food manufacturers can not only extend the shelf life of their products but also enhance food safety, reduce waste, and improve sustainability in their operations.

Choosing the Right Vacuum Sealing Equipment Types of Vacuum Sealers

When selecting the right vacuum sealing equipment, food manufacturers have several options, each with distinct mechanisms and suitable applications. Suction vacuum sealers are common for smaller-scale operations; they remove air from a bag before sealing the ends. Chamber vacuum sealers, on the other hand, are more versatile and are typically used in professional settings due to their capability to adjust vacuum levels and handle a variety of sealing tasks without the need for a bag. Handheld sealers offer portability and are convenient for sealing small quantities of food using compatible bags or containers.

Features to Look For

Choosing a vacuum sealer involves considering the specific needs of your food manufacturing process. For high-volume sealing, look for a machine with a strong vacuum capability and a short refractory period to handle successive sealing operations. The sealer should be versatile enough to manage different types of food products, from delicate items requiring "soft air" function to robust sealing for long-term storage. Having a unit that can program by "product type" ensures ease of use and eliminates operator error during production. Additionally, consider models with adjustable settings for dry and moist foods to ensure optimal sealing regardless of the food's moisture content.

Maintenance Tips

Regular maintenance is crucial for ensuring the longevity and efficiency of vacuum sealing equipment. Regular cleaning after each use is essential to prevent contamination and maintain hygiene standards, especially since these machines often handle raw and fresh food products. Avoid using harsh chemicals for cleaning; mild soaps and damp cloths are sufficient to keep the machine clean without risking damage to its components or contamination of the food products.

Also consider vacuum sealers that have either self-cleaning pumps or have a separate pump conditioning program.

Conclusion

Through the exploration of vacuum sealing in the food manufacturing sector, we've uncovered its significant role in extending the shelf life of vegetables, contributing to cost efficiency and ensuring compliance with health standards. By embracing this technology, food manufacturers not only address market demands for freshness and quality but also make strides towards sustainability and waste reduction. The guidance provided on selecting the right equipment and the detailing of the vacuum sealing process underscores the importance of adopting best practices to maximize benefits.

As the industry moves forward, it will be imperative for food manufacturers to continuously assess and integrate advancements in vacuum sealing technology. Doing so will not only enhance their operational efficiency but also support the broader goal of reducing food waste on a global scale. The insights shared here highlight the critical investment in vacuum sealing as a method for preserving the nutritional value, taste, and safety of vegetables, marking a decisive step towards a more sustainable food system. Further research and innovation in this area will likely reveal even more opportunities to improve food preservation and sustainability in the years to come.

FAQs

1. Is it beneficial to vacuum seal vegetables?
Vacuum sealing is highly effective in extending the shelf life of vegetables by reducing their exposure to oxygen, which is a primary cause of spoilage. This method is useful not only for vegetables but also for snacks and proteins, whether stored in the crisper drawer, pantry, or freezer.

2. Why do food manufacturers vacuum seal products?
Manufacturers opt for vacuum sealing primarily to remove oxygen from the packaging, which significantly extends the product's shelf life. Additionally, vacuum sealing in flexible packaging helps to reduce the volume of the contents and the package itself, making storage and transportation more efficient.

3. What role does vacuum sealing play in food preservation?
Vacuum sealing is crucial for preserving the quality and safety of food. By eliminating oxygen, it inhibits the growth of bacteria that can spoil the food and potentially cause illness. As a result, foods remain fresh and safe for a longer period.

Not all plastic is bad??!! Why vacuum bags play such an important role in reducing food waste.

Thu, 04 Jan 2024 13:46:30 GMT

Not all plastic is bad??!! Why do vacuum bags play an important role in reducing food waste.

According to data from the United States Department of Agriculture (USDA), an unsettling 40% of food produced annually ends up in the trash. This equates to approximately 36 million tons of food, with a staggering monetary value of $162 billion per year. The majority of this waste is due to spoilage, often within the retail and household sectors. Further, the implications of food waste extend beyond mere economic repercussions. Spoiled food releases methane, a greenhouse gas more potent than carbon monoxide. The resources wasted in the process - water for cultivation, fuel for transportation - exacerbate the environmental impact. Therefore, it is in everyone's best interest to pinpoint effective strategies to minimize food waste. One such strategy lies in the choice of packaging.

Packaging: The Silent Hero in Food Preservation

Contrary to popular belief, food packaging plays a significant role in combating food waste. Plastic packaging, for instance, contributes substantially to the reduction of food spoilage by providing a physical shield against environmental factors that speed up spoilage. This barrier prolongs the shelf life of food products. Innovations in packaging, such as oxygen-scavenging additives, can further increase shelf life by actively removing oxygen from the packaged environment. This is particularly important given that food now travels much further before consumption. The right packaging not only protects the food during transport but also provides instructions for correct storage and handling, thereby preserving its contents once in the consumer's hands.

Intelligent Packaging: A Key to Reducing Food Waste

Intelligent packaging design has the potential to reduce spoilage by anticipating common packaging failures. The best packaging companies can predict the causes of these failures and implement design modifications to safeguard the contents. With the right engineering, it's possible to analyze package damage trends and devise solutions to address these specific issues.

The Paradox of Packaging

While we often associate packaging with environmental pollution, the paradox is that efficient and responsible use of packaging technology could significantly reduce our food waste. For instance, vacuum packaging that prevents oxidation can ensure that meat stays fresh on shelves for eight to fourteen days, compared to the usual two to four. Not only does this cut down on waste, but it also appeals to consumers. According to Mintel's 'Transparent Food Packaging' report, roughly 40% of US shoppers would opt for a product among competitors if they could clearly see its contents.

The Vacuum Packaging Solution

Vacuum packaging technology, such as that used by Sainsbury's supermarket has shown noticeable benefits. This packaging extends the shelf life of dairy and meat products, which can now be kept in refrigerators for a longer time, thus reducing waste. While vacuum packaging does contribute to carbon emissions, it importantly reduces the waste of the food product produced. For each ton of waste, the equivalent of 3.5 tons of carbon dioxide are released without any product having been put to good use. Conversely, a ton of packaging results in emissions of 1-2 tons.

The Challenges of Vacuum Packaging

Like any solution, vacuum packaging is not without its drawbacks. One of the key issues is that it is not as easily recycled as other types of packaging. However, considering the rapidly growing global population, estimated to approach 10 billion by approximately 2050, it's urgent that we find ways to feed these numbers. Reducing the amount of food, we waste is a critical part of this, and vacuum packaging is a step in the right direction.

The Future of Food Packaging

With the ongoing advancements in packaging technology, it's reasonable to believe that we can overcome the current challenges of vacuum packaging, making it a sustainable solution for the future. The aim is to strike a balance between the environmental impact of packaging and its effectiveness in reducing food waste.

Conclusion: Fresh Foods Fresh, Reduce Waste and Over Production of Food

In conclusion, vacuum bags play an essential role in keeping our foods fresh, reducing waste, and consequently curbing overproduction of food. By keeping food shelf-stable for two to four times longer in the fridge and for months in the freezer, vacuum bags significantly cut down on food waste. This, in turn, leads to reduced food purchasing and lower overall food production. While there are challenges to overcome, particularly in terms of recycling, the benefits of vacuum packaging technology are making a significant difference in our fight against food waste.

Comparing Food Costs 2022 v 2023

Mon, 13 Nov 2023 18:42:59 GMT

The foodservice industry has been confronted with a myriad of challenges in recent years, from the COVID-19 pandemic's disruption of supply chains to the rising cost of ingredients. The year 2022 was particularly difficult for restaurants, as they grappled with increased food costs amidst their recovery efforts. However, comparing the restaurant food cost in 2022 versus 2023, there was a significant increase.

On average, a small restaurants food costs increased by $200 per week over the summer months in 2023 over the same period in 2022. Several factors contribute to this upward trajectory. The most evident of these is the elevated inflation

rates globally. The rising cost of goods, particularly food items, is not isolated to the restaurant industry. Consumers in every sector are feeling the pinch as prices climb. For restaurants, this translates to more expensive procurement costs

for ingredients, which inevitably leads to higher menu prices.

Another contributing factor is the escalating fuel prices. The transportation of food items heavily depends on fuel. As such, any increase in fuel costs directly impacts the cost of food delivery to restaurants. This additional expense is often passed along to consumers in the form of higher meal prices.

Supply chain disruptions continue to be an issue as well. The global pandemic highlighted vulnerabilities in our supply chains, leading to shortages and increased costs for several commodities. Unless these issues are fully resolved, we can expect them to continue influencing food costs into 2024.

While 2022 presented its share of challenges regarding food costs in the restaurant industry, 2023-24 is likely to see a continuation of this trend. The combination of inflation, rising fuel and and ongoing supply chain issues are all factors contributing to the significant increase from 2022 to 2023 & 2024. As the restaurant industry continues to navigate these challenges, it is essential for businesses to explore innovative strategies to manage these increasing costs and maintain profitability.

One piece of equipment that can directly impact food cost in food service is vacuum sealing. When implemented correctly into an operation it will reduce food waste, prep time, deliveries and ability to buy in bulk and/or season. All this while keeping fresh and cooked products fresh for longer, never running out of product and keeping the kitchen team organized and ready for the unexpected.

Using a chamber vacuum sealer from @Henkelman on average will save you 20% in food costs per week. For a small restaurant that has $1,500 per week in food bill, that would be mean an 8-10 week pay back in the investment of a Henkelman.

To learn how your operation can reduce food cost visit… https://www.invacus.com/food-waste-impact-calculator

The Ultimate Guide to Cheese Preservation: Exploring the Role of Vacuum Sealing

Mon, 06 Nov 2023 17:29:01 GMT

Cheese preservation involves several techniques to protect the cheese from spoilage, maintain its quality, and extend its shelf life. Traditionally, cheese makers have used methods such as waxing or creating natural rinds for preservation. However, with advancements in technology, vacuum sealing has emerged as a popular method for storing and preserving cheese.

What is Vacuum Sealing?

Vacuum sealing is a process that involves removing air from a package and then sealing it. The lack of air in the package significantly slows down the deterioration of food, making it an effective method for preserving various food items, including cheese.

The Vacuum Sealing Process

The vacuum sealing process involves placing the cheese in a plastic bag and using a vacuum sealer to suck the air out of the bag. Once the air is removed, the bag is sealed to create a completely airtight environment. This lack of air inhibits the growth of bacteria and molds, thereby preserving the cheese.

Advantages of Vacuum Sealing - Vacuum sealing offers several benefits for cheese preservation:

1. Extended Shelf Life: Vacuum sealing can significantly extend the shelf life of cheese. With no air to disrupt the cheese, its freshness is maintained for a longer period.

2. Prevention of Molds and Bacteria: The airtight environment created by vacuum sealing inhibits the growth of bacteria and molds.

3. Space Efficient: Vacuum-sealed cheese takes up less space, making it an efficient storage solution for small cheese caves or refrigerators.

4. Prevents Cross-Contamination: Since each cheese is sealed in its own bag, there's no risk of flavors mixing between different types of cheese.

Commercial Grade Vacuum Sealers: An Overview

Commercial-grade vacuum sealers offer more advanced features compared to home-use vacuum sealers. They typically have stronger suction power, can handle larger quantities of food, and often come with additional features like trapped air technology and soft air function.

The Role of Henkelman's Commercial Grade Vacuum Sealers in Cheese Preservation

One notable brand that offers commercial-grade vacuum sealers is Henkelman. Henkelman's vacuum sealers, equipped with trapped air technology, are particularly effective for hard cheeses. This function efficiently removes any trapped air that can get stuck in a hard or shredded cheese. In addition, Henkelman's vacuum sealers also feature a soft air program perfect for packaging softer cheese without damaging the product.

Comparing Vacuum Sealing to Other Cheese Preservation Methods

Compared to traditional preservation methods like waxing or creating natural rinds, vacuum sealing offers a more convenient and efficient solution. However, the taste development process might be different when vacuum sealing is used, leading to a potentially different final product. Hence, it's essential to consider the type of cheese and its aging requirements before deciding on the preservation method.

Tips for Successful Cheese Vacuum Sealing

Here are a few tips to ensure successful vacuum sealing of cheese:

1. Choose the Right Bag: Use commercial-grade, BPA-free vacuum bags for best results.

2. Pre-Season the Rind: Kill off any bacteria/mold on the rind before vacuum sealing.

3. Let the Cheese Rest: After vacuum sealing, let the cheese rest for a few hours before

consuming to find equilibrium in the new environment and aerate out any unwanted flavors.

While vacuum sealing is not a traditional approach to cheese aging, it offers a convenient and efficient solution for cheese preservation, especially when space is a concern. Commercial-grade vacuum sealers, like those from Henkelman, further enhance the process with their advanced features. However, it's essential to note that vacuum sealing might alter the flavor development process of cheese, leading to different outcomes than other preservation methods. Therefore, it's crucial to consider the type of cheese and its aging requirements before choosing the vacuum sealing method for cheese preservation.

Marinate, Tenderize and Infuse in Minutes with GreenVAC Multi-Purpose Pans

Wed, 01 Nov 2023 16:37:23 GMT

GreeVAC pans are built & designed to hold a “full” vacuum…ie….”remove all the air”. This is great for extending shelf, reducing food waste and bulk prep and can also do a whole lot more.

Marinating & Brining - This is a great solution for being able to quickly get proteins to absorb marinades and brines.

How it works – as the air is removed the pressure in the pan lowers, the fibers of the proteins begin to stretch, the liquid then starts to be absorbed like a sponge effect. Once you pull the desired vacuum the product can securely and safely sit. This can take about 5 - 15 minutes to get a perfectly marinated product. This will depend on the protein, cut and thickness. Quicker & more effective than the traditional method of 24 hrs marinade and store.

Tenderize – Similar to marinating…again as the pressure lowers the fibers stretch and hold. This loosens up the protein. Turning a cheap cut into a tender cut without having to whack, needle, hammer or slow cook. When ready pinch the valve and use.

Infusing & Pickling – By lowering the pressure this opens up the cells of fruits and vegetables which contain pockets of air and water. As the cells open this allows liquids whether pickling, juice, alcohol etc …to penetrate the cells and replace the pockets of air and water. This dramatically decreases the pickling and infusing time. Meaning you can now pickle and make things like Kimchi in minutes.

An Extensive Guide to Commercial Vacuum Sealing Fish

Wed, 25 Oct 2023 18:31:23 GMT

The art of preserving fish has been a part of human history for centuries, from salting to smoking and canning. However, as technology advances, we find more efficient and safer ways to extend the shelf life of our catch. One such method that has gained popularity over the years is vacuum sealing. But, what is vacuum sealing? This comprehensive guide will discuss everything you need to know about commercial vacuum sealing fish.

Understanding Vacuum Sealing

Vacuum sealing is a method of packaging that removes air from the package prior to sealing. This technique involves placing items in a plastic film package, removing air from inside, and sealing the package. The intent is to extend the shelf

life of foods by creating an airless environment to inhibit the growth of bacteria, fungi, and other spoilage organisms.

Why Vacuum Seal Fish?

There are several reasons why vacuum sealing is an excellent method for preserving fish:

Extends Shelf Life : Vacuum sealing can extend the shelf life of fish by up to two years if done correctly. The absence of air slows down the oxidation process, which leads to spoilage.
Preserves Quality : Vacuum sealing not only keeps fish fresh but also maintains its texture and flavor.
Prevents Freezer Burn : Freezer burn occurs when air comes into contact with the surface of frozen food, resulting in discoloration and a change in texture and flavor. Vacuum sealing removes air, hence preventing freezer burn.
Saves Money : By extending the shelf life of fish, vacuum sealing reduces waste resulting from spoiled fish. This can translate into significant savings for commercial fisheries.

Commercial Vacuum Sealing Fish: The Process

Now that we have a basic understanding of vacuum sealing and its benefits, let's delve into the process of vacuum sealing fish in a commercial setting.

Preparing the Fish

The first step in vacuum sealing fish is the preparation. This includes cleaning the fish and cutting it into the desired portions. Depending on how you plan to serve the fish, you can either freeze the whole fish or cut it into portions.

Pre-Freezing

Most fish contain high levels of moisture, which can make vacuum sealing challenging. It's therefore recommended to pre-freeze the fish before sealing. Place the prepared fish on a baking tray, wrap it with plastic wrap, and pop it in the freezer for about one to two hours.

Vacuum Sealing

After pre-freezing, the fish is ready to be vacuum sealed. Weigh out serving size portions and place the individual portions in vacuum sealing bags. Ensure the area where the seal will be is completely dry to prevent failure of the seal.

Labeling

Once the fish is sealed, it's crucial to label each package. The label should include the type of fish, the date it was frozen, and any other relevant information.

Storing

Finally, the vacuum-sealed fish should be stored in the freezer until it's ready to be used. Properly vacuum-sealed fish can last in the freezer for up to two years.

Thawing Vacuum Sealed Fish

Thawing vacuum-sealed fish correctly is critical to maintain its quality. The best method is to thaw the fish slowly in the refrigerator. This allows the fish to reabsorb some of the excess moisture, resulting in a better texture and flavor once cooked. Quick thawing methods can cause the fish to lose moisture, leading to a drier, tougher texture.

Enhancing the Vacuum Sealing Process with Technology

Henkelman's commercial grade vacuum sealers are a game-changer for fish processors. These vacuum sealers come equipped with advanced features such as soft air, liquid control, and gas flush technology. Soft air ensures a smooth and gradual return of air into the chamber, preventing damage to the product and the packaging. Liquid control is perfect for vacuum sealing wet products like fish, as it prevents moisture from reaching the seal bar. Gas flush technology replaces the oxygen in the bag with an inert gas like nitrogen, further extending the shelf life of the fish.

Conclusion

Vacuum sealing is a valuable tool for commercial fisheries. It extends the shelf life of fish, preserves its quality, prevents freezer burn, and saves money by reducing waste. However, to get the most out of vacuum sealing, it's crucial to follow the correct process, from pre-freezing to storing. Further, investing in advanced vacuum sealing technology, like Henkelman's vacuum sealers, can enhance the process and offer additional benefits. So whether you're a commercial fishery looking to extend the shelf life of your catch, or a restaurant seeking to offer the freshest fish to your customers, vacuum sealing could be the solution you've been looking for.

The Ultimate Guide to Vacuum Sealing Meat: Why It's Worth It

Mon, 09 Oct 2023 18:57:49 GMT

With the ever-evolving trends in food preservation and storage, vacuum sealing has become a popular method among both home cooks and commercial food industries. It offers a plethora of benefits, from extending the shelf life of food to maintaining its nutritional value and taste. In this article, we delve into the world of vacuum sealing, and particularly focus on its advantages when used for meat processing.

What is Vacuum Sealing?

Vacuum sealing, often referred to as vacuum packaging, is a method of packaging that removes air from the package before sealing it. This method not only minimizes the oxygen levels in the packaging but also restricts the growth of bacteria or fungi, thereby extending the shelf life of the products. This method is widely used for various products, including meat, fish, vegetables, and even non-food items.

The Science Behind Vacuum Sealing

The process of vacuum sealing revolves around the principle of reducing the amount of oxygen inside a package. Oxygen, a key element in the air we breathe, is also a primary cause of food spoilage. When food is exposed to oxygen, it accelerates the growth of bacteria, mold, and yeast, leading to food degradation and spoilage. By removing oxygen from the packaging, vacuum sealing significantly slows down these processes, thereby preserving the freshness, flavor, and

nutritional value of the food.

Vacuum Sealing and Meat Processing

When it comes to meat processing, vacuum sealing offers numerous advantages. It not only extends the shelf life of meat products but also preserves their flavor, texture, and nutritional value. Whether it's poultry, beef, pork, or fish, vacuum sealing ensures that the meat retains its quality and freshness, even when stored for an extended period.

Long-term Preservation of Meat

One of the significant advantages of vacuum sealing meat is the extended shelf life it provides. Meat products, whether it's raw or cooked, are highly perishable. However, vacuum sealing can dramatically increase the shelf life of meat. When properly vacuum sealed and stored in a refrigerator or freezer, meat can last up to 2-3 weeks in the fridge and up to 12 months in the freezer, significantly longer than when stored in traditional plastic bags or containers.

Prevention of Freezer Burn

Another notable benefit of vacuum sealing meat is the prevention of freezer burn. Freezer burn occurs when the surface of frozen food dehydrates and oxidizes, leading to discoloration and a change in flavor and texture. By creating an airtight barrier around the meat, vacuum sealing prevents exposure to air, thus significantly reducing the risk of freezer burn.

Retention of Flavor and Nutrients

Vacuum sealing also helps in preserving the flavor and nutrients of meat. When meat is exposed to air, it can lead to oxidation, which can alter the flavor and nutritional value of the meat. However, by removing air from the packaging, vacuum sealing ensures that the meat retains its natural flavor and nutrients, offering a fresh-from-the-butcher taste even after weeks of storage.

Marinating Made Easy

Vacuum sealing can also be a game-changer for marinating meat. The vacuum sealing process opens up the pores of the meat, allowing the marinade to penetrate deeply and quickly. This means you can achieve a rich, flavorful marinated meat in a fraction of the usual time.

Vacuum Sealing Machines

There is a wide range of vacuum sealing machines available in the market, suitable for both home use and commercial purposes. For home cooks and small-scale meat processors, a basic countertop vacuum sealer would suffice. These machines are compact, easy-to-use, and relatively affordable.

For commercial meat processors, especially those dealing with large volumes of meat, industrial-grade vacuum sealing machines would be a better choice. These machines, such as the Henkelman vacuum sealers, are designed to handle heavy-duty vacuum sealing tasks with ease and efficiency.

Henkelman Vacuum Sealers

Among the various brands of vacuum sealers available in the market, Henkelman stands out for its advanced technology, reliability, and performance. Henkelman offers a wide range of vacuum sealers, from countertop models to large, floor-standing machines. Their vacuum sealers come with features such as stainless steel construction, easy-to-clean design, fast vacuum speed, and digital controls. Some models even offer optional features like gas-flushing, which allows for the injection of an inert gas like nitrogen into the packaging before sealing. This adds an extra layer of protection for the meat, further enhancing its shelf life.

Is Vacuum Sealing Worth the Investment?

Given the many advantages of vacuum sealing, one might wonder if it's worth the initial investment. The answer largely depends on your meat consumption and storage habits. If you frequently buy meat in bulk, or if you hunt or fish and need to store large quantities of meat, a vacuum sealer can be a worthwhile investment.

While the initial cost of a vacuum sealer and the ongoing expense for vacuum bags might seem high, the savings from reduced food waste and extended shelf life can quickly offset these costs. Not to mention the enhanced taste and quality of vacuum-sealed meat, which can elevate your meals to a whole new level.

The Future of Meat Processing

With the continuous advancements in food technology, vacuum sealing is likely to play an increasingly significant role in meat processing. As consumers become more aware of the importance of food quality and safety, vacuum sealing offers a reliable and efficient solution for preserving meat without the need for artificial preservatives or additives.

In conclusion, vacuum sealing is a valuable tool in meat processing. It not only enhances the shelf life and quality of meat but also offers convenience and cost savings. So whether you're a home cook looking to improve the freshness of your meat or a commercial meat processor aiming to boost productivity and profitability, vacuum sealing is definitely worth considering.

A Comprehensive Look into the Future of the Foodservice Industry in 2024

Wed, 23 Aug 2023 19:12:18 GMT

‍The foodservice industry is constantly evolving, with new trends and changes reshaping the way food is prepared, served, and delivered. As we approach 2024, several key trends are expected to redefine the foodservice landscape. In this article, we delve into these trends, laying out what to anticipate in the foodservice industry.

1. The Rise of the Foodservice Industry

The foodservice industry has been growing at an impressive rate. The market is poised to grow by USD 985.78 billion during 2020-2024, progressing at a CAGR of almost 5%. Market fragmentation is predicted to accelerate during this period, with major market participants including Performance Food Group Co., Restaurant Brands International Inc., Sodexo Group, Starbucks Corp., and YUM! Brands Inc. The foodservice market is segmented into several categories, such as the

foodservice system (conventional, centralized, ready-prepared, assembly-serve), sector (commercial, non-commercial), and geographic segmentation(APAC, Europe, MEA, North America, South America). The demand for

mobile foodservice is also expected to offer immense growth opportunities.

2. The Increasing Importance of Delivery

Another trend that'ss significantly impacting the foodservice industry is the growing importance of delivery. The global food delivery market is becoming an increasingly larger part of the restaurant sector. Searches for food deliver have surged by 4,400% over the last decade, indicating the growing popularity of this service. The collective revenue of food delivery companies stood at $151.5 billion by the end of 2021, and it's expected to grow to $174.3 billion by the end of 2023.

Online food delivery service users rose from 1.17 billion in 2019 to 1.43 billion in 2020, and this figure is predicted to jump to 1.6 billion in 2021.

3. Emergence of Ghost Kitchens

The advent of ghost kitchens is another development driving growth in the foodservice market. These are cooking facilities set up solely for preparing food for delivery orders. There's no dine-in or customer-facing experience, and many ghost kitchens contract with multiple restaurants at a time. As online ordering becomes more common, ghost kitchens are becoming increasingly important. By 2020, there were an estimated 1,500 ghost kitchens in the U.S.

4. Growth of the Plant-Based Food Trend

Plant-based food continues to be among the key food trends in 2024. This trend is fueled by growing climate and environmental consciousness, especially among the younger generation. The rejection of mass meat production, which many no longer consider ethically acceptable, also strengthens this trend.

5. Impact of Cutting-edge Technology

The foodservice industry is also being revolutionized by cutting-edge technology. Precision fermentation, a technique that makes cheese with the help of yeast, offers great potential for more sustainable food production. Additionally, the production of cultured meat or cultured fish, meat and fish products cultivated from animal muscle and fat cells, is another exciting development.

6. Rise of Female Connoisseurs

The foodservice industry is also seeing a transformation with an increasing number of women making their mark. Not only are they more prevalent in top restaurants, they are also dominating the food blogging scene, founding innovative food start-ups, and making a name for themselves as bartenders and winemakers.

7. Emergence of Regenerative Food

Another rapidly growing trend is regenerative food, which promotes biodiversity and aims to minimize the impact of agriculture on climate change. This trend is now competing with the organic industry.

8. Increasing Focus on Reducing Food Waste

One trend that has been around for a while but is gaining renewed focus is the reduction of food waste. In Germany alone, more than a third of the food produced is still thrown away. Nowadays, start-ups, supermarkets, and restaurants are increasingly developing sustainable concepts for recycling food.

9. Labor Challenges in the Foodservice Industry

The foodservice industry also faces labor challenges, with labor costs typically making up the largest proportion of restaurant operation costs. Many businesses are hoping to cut costs by automating some tasks. The global food automation market is predicted to grow at an annual rate of 9.5% over the next five years.

In conclusion, the foodservice industry is set for significant changes, driven by trends such as the rise of delivery services, the emergence of ghost kitchens, the growth of plant-based food, and the impact of cutting-edge technology.

These trends, along with an increased focus on reducing food waste and the challenges of labor in the industry, will shape the future of the foodservice industry in 2024.

Benefits of bulk prepping food using vacuum packaging in foodservice

Wed, 26 Jul 2023 11:43:06 GMT

Advantages and tips for using vacuum packaging in a commercial foodservice operataions

If you work in the foodservice industry, you know just how important it is to offer quality, fresh food to your customers. But with the fast-paced nature of the industry, it can be challenging to keep up with demand while maintaining the highest standards of food safety and quality. That's why bulk prepping using vacuum packaging has become increasingly popular in foodservice establishments. This innovative technique involves preparing large quantities of food in advance, sealing it in airtight packaging using a vacuum sealer, and storing it for future use. Not only does this method save time and increase

efficiency in the kitchen, but it also preserves the freshness and flavor of the food for longer periods. In this article, we'll explore some of the top benefits of bulk prepping food, using vacuum packaging in foodservice, and why it's a smart choice for any business looking to streamline their operations and offer the best possible food to their customers.

What is vacuum packaging and how does it work?

Vacuum packaging is a food preservation method that involves removing air from a package of food and then sealing it. This is done using a vacuum sealer, which sucks all the air out of the package and then seals it with a heat

sealer. The result is an airtight package that keeps food fresh for longer periods. Vacuum packaging works by removing oxygen from the package, which slows down the growth of bacteria and other microorganisms that cause food to spoil. By removing the air, vacuum packaging also helps to prevent freezer burn and other types of food deterioration that can occur during storage.

Advantages of using vacuum packaging for bulk food prep

Longer shelf life and reduced waste

One of the most significant benefits of using vacuum packaging for bulk food prep is that it increases the shelf life of the food. By removing the air from the package, the food stays fresh for longer, which means that it can be stored for longer periods without going bad (Non vacuumed food is 3-5 days, whereas, vacuumed food can stay fresh for up to 21-28 days, source FDA model food code 2017 para. 3-501.17 and 3-502.12). This reduces the amount of food waste in the kitchen and saves money on ingredients. Vacuum packaging also helps to prevent freezer burn, which can occur when food is stored in the freezer for an extended period. Freezer burn can cause the food to become dry and tough, which reduces its quality and flavor.

Improved food safety and hygiene

Another advantage of using vacuum packaging for bulk food prep is that it improves food safety and hygiene. By removing the air from the package, vacuum packaging helps to prevent the growth of harmful bacteria and other microorganisms that can cause foodborne illness. Vacuum packaging also helps to prevent cross-contamination between different types of food. This is because each package is sealed separately, which means that there is no contact between different types of food.

Increased efficiency and cost savings

Using vacuum packaging for bulk food prep can also help to increase efficiency and save money in the kitchen. By preparing large quantities of food in advance and storing them in vacuum-sealed packages, chefs can save time and reduce labor costs. This is because they can prepare the food when it's convenient for them and then use it as needed.

Vacuum packaging also helps to reduce the need for additional storage space in the kitchen. This is because the food takes up less space when it's stored in vacuum-sealed packages.

Tips for successful bulk prepping with vacuum packaging

While vacuum packaging is an excellent method for bulk food prep, there are some things that chefs should keep in mind to ensure that it's done correctly. Here are some tips for successful bulk prepping with vacuum packaging:

Use the right packaging

It's essential to use the right packaging when vacuum packaging food. The packaging should be airtight, durable, and able to withstand freezing and reheating, great options would be the GreenVAC vacuum bags. Chefs should also make sure that the packaging is labeled correctly and that the date of preparation is included. @Henkelman Boxer, Marlin & Polar vacuum

sealers all have an option for an automatic label printer. The label can be placed on the bag once the vacuum cycle is complete.

Use the right equipment

To vacuum seal food properly, chefs need to use the right equipment. This includes a vacuum sealer. Chefs should make sure that their equipment is commercial grade, in good working order and that they have the necessary supplies on hand.

Store the food properly

After vacuum packaging the food, chefs should store it properly to ensure that it stays fresh. This includes storing it in a cool, dry place away from direct sunlight.

Common types of vacuum packaging equipment

There are several types of vacuum packaging equipment. These include:

Chamber vacuum sealers

Chamber vacuum sealers are the most used type of vacuum sealer in the foodservice industry. They work by placing the food in a chamber, removing the air, and then sealing the package.

Chamber “CombiVAC” vacuum sealers

These units function like regular chamber sealers but have a lot more functionality and features that include marinating, tenderizing, liquid infusion, trapped air, red meat to name a few.

To learn more please visit https://www.youtube.com/playlist?list=PLO8FVsxSpgNzHLsD6tjXDupIb2WQQm35O

External vacuum sealers (home use only)

External vacuum sealers are typically used for home food preservation. They work by placing the food in a bag, removing the air, and then sealing the bag. This equipment requires special bags that are 4-5 times more expensive than regular vacuum bags.

Handheld vacuum sealers (home use only)

Handheld vacuum sealers are small, portable devices that can be used to seal individual packages of food. They work by attaching to the top of a vacuum sealer bag and removing the air. Both external and handheld typically can not hold up to working environments of a commercial kitchen. Case studies of successful implementation

Several foodservice establishments have successfully implemented vacuum packaging for bulk food prep. For example, the Hilton Chicago O'Hare Airport Hotel uses vacuum packaging to prepare large quantities of food for banquets and events. By using vacuum packaging, they can prepare the food in advance and then use it as needed, which saves time and increases efficiency.

Another example is the University of Massachusetts Amherst, which uses vacuum packaging to prepare food for their dining halls. By using vacuum packaging, they can prepare large quantities of food in advance and then store it for future use. This helps to reduce food waste and saves money on ingredients.

Conclusion and key takeaways

Vacuum packaging is an excellent method for bulk food prep in the foodservice industry. It helps to increase efficiency, reduce food waste, and improve food safety and hygiene. By using the right equipment and following best practices, chefs can successfully implement vacuum packaging in their kitchens and offer the best possible food to their customers.

Vacuum Packaging In Foodservice Industry

Wed, 14 Jun 2023 20:26:19 GMT

The Benefits of Vacuum Packaging in Foodservice

Vacuum packaging in the food service industry has been steadily gaining momentum, and for good reason. This innovative method of packaging not only increases the shelf life of food products but also significantly reduces food waste. By maintaining a high level of freshness for longer periods, vacuum packaging is revolutionizing the way food is stored, transported, and consumed.

One of the most significant benefits of vacuum packaging in food service is its ability to extend the shelf life of food products. By removing oxygen from the packaging, vacuum sealing prevents the growth of bacteria and other microorganisms that contribute to food spoilage. This results in a longer-lasting product that can be stored and served without compromising on taste or quality. With extended shelf life comes reduced food waste, which is a priority for both businesses and consumers alike.

In addition to reducing food waste, vacuum packaging also helps maintain the freshness of food products. Since vacuum sealing effectively locks in the flavors, aromas, and nutrients of the food, it ensures that the product remains fresh and delicious even after days or weeks on the shelf. This is particularly important for restaurants, caterers, and other food service providers who want to offer their customers high-quality meals with consistent taste and presentation.

Vacuum packaging is not only beneficial for preserving the freshness of food items but also for reducing the risk of cross-contamination. This is because vacuum-sealed packages are less likely to leak or spill, which minimizes the chances of harmful bacteria spreading from one food item to another. This added level of safety makes vacuum packaging an excellent choice for businesses looking to improve their overall hygiene practices.

Furthermore, vacuum packaging plays a significant role in reducing transportation costs and environmental impact in the food service industry. Since vacuum-sealed products take up less space and are less prone to damage, they can be shipped more efficiently. This translates into lower transportation costs for businesses and reduced carbon emissions associated with shipping.

In conclusion, vacuum packaging is a game-changer in the food service industry. By extending the shelf life of food products, reducing food waste, maintaining freshness, and providing additional safety benefits, vacuum packaging is an essential tool for businesses looking to optimize their operations and provide their customers with top-quality food. As more and more food service providers embrace this innovative technology, the industry is set to become more sustainable, efficient, and eco-friendly. The future of food service is undoubtedly vacuum packaging, and businesses that adopt this method early on will be well-positioned to reap the rewards of this groundbreaking innovation.

Vacuum Packaging Machine Comparison

Wed, 05 Apr 2023 20:02:56 GMT

Vacuum Packaging Machine Comparison

There are multiple options to consider when looking at purchasing a vacuum sealer for your foodservice operation.

Not all are suited for commercial use. It can get a bit confusing. We created this short video to help you purchase the right one for your operation. To start, let's quickly go over why vacuum packaging is critical by removing all the air from your package you significantly reduce the growth of bacteria and are able to keep cooked and uncooked food fresh for three to four times longer than standard methods of storage.

The first type of vacuum sealer is the basic sealer. Advantages of this one is price size and weight the challenges with this unit is you can only achieve a 50 to 60 Vacuum, cannot securely seal liquids, not built for constant use and you have to use special Channel bags which cost two to three times more than a regular vacuum bag.

Next up is our entry level time vacuum sealer. These units can pull a good amount of air and are offered at a good price point, but built more for heavier home use and light commercial kitchen use for packaging dryer type products. It's important to note that the vacuum cycle is based on time so it will not be as precise and the amount of time will need to be adjusted based on how often it's used. This type of machine does not have a liquid sensor to handle packaging of liquids. Without a liquid sensor you will likely have to clean up a mess.

Next up is the sensor pressure control unit. This is able precisely vacuum the package every time. It also has a soft air function so you can safely and easily package delicate or bone-in types of products without damaging the food or the bag while still achieving a great vacuum. These units also include a liquid sensor to allow you to easily package liquids built for heavy commercial use and also include a pump cleaning cycle. One of the most important things about the unit is the pump type. This one clearly states the pump manufacturer and comes with a full warranty.

Finally, the last machine is the CombiVac. This unit is built like the previous one, has all the same functionality, but includes some added benefits. It has 22 programs so you can program the products and has it functions like rapid marinating, tenderizing, liquid infusion, trapped air, red meat, proof dough just to name a few. If you're looking for more functionality to help your kitchen team then this is a great option.

So just to recap and questions to ask when purchasing...frequency of use, is it once a week? is it every day? somewhere in between? Think about the types of products...are they liquid-based like soups, sauces? marinated proteins? fragile products? or even sharp products with bone in? You can then narrow down if you need a very basic one to one that has more functionality and features like liquid control and pump cleaning. You also want to understand what kind of pump the vacuum sealer has....is it a branded pump? where is it manufactured? is it a high flow air capacity pump? Hope this is helpful and please visit our Resource page to find out more tips and tricks

Why Henkelman in Foodservice

Wed, 05 Oct 2022 20:02:29 GMT

Why Henkelman in Foodservice

Through COVID and now with rising food costs and labor shortages, now more than ever vacuum packaging has become an extra lifeline in a commercial kitchen. This simple technology buys you time and saves money in many ways. Being able to buy in bulk, kitchen prep once a week, streamline your kitchens process is to name a few. Because of this, a vacuum sealer needs to be reliable and work when you need it. The last thing you need to be doing after a food delivery is troubleshooting your vacuum sealer and/or scratching your head because it can’t get a full vacuum. The old saying ‘you pay for what you get’ is very true for vacuum sealers. Invest up front in a quality vacuum sealer and it will be one less thing to worry about! Go cheap and you run the risk. Henkelman has been making vacuum packaging machines since 1994, in fact that’s all they do. From small tabletop to large floor production double chamber vacuum packaging machines. All fitted with either German made Busch or Becker pumps and come with a full warranty. Because they sell on quality and not quantity, they are there when you need them, whether an operational or technical question.

To find out more about what a Henkelman vacuum sealer or CombiVAC can do for your kitchen, please contact our experts:

How a vacuum sealer can help foodservice operations save on rising food costs and help with labor shortages.

Tue, 20 Sep 2022 17:02:08 GMT

How to save on rising food costs and handle labor shortages.

As the foodservice industry gets back on its feet, we are now facing new challenges. This time in the form of rising food costs and labor shortages. Foodservice operators are once again having to think differently and evolve as the world changes around us.

If you’re not currently using vacuum packaging in your operation, now is a good time to take a closer look. A Vacuum Sealer, combined with an easy-to-implement action plan for your kitchen operations and staff will help save both time and money.

How does Vacuum Packaging save time?

- You can prep many food items during slow times (once a week or even twice a month)

- Your kitchen is better prepared for the unexpected and more organized for busy times.

How does Vacuum Packaging save money?

- By saving on staffing time, you can reallocate your labor to when and where it’s needed.

- Prep and portioning food that only you need for a single service means less waste or even eliminating waste.

- Buy in bulk and products that are in season. Once a product is vacuum sealed, it decreases the bacteria growth, therefore extending the shelf life and holding freshness and the nutritional value. As a rule of thumb products that normally last a few days can safely and securely be held at 41f for to up 30 days, and still be fresh under vacuum. We have vacuum packaging solutions that work with bags and containers.

Saving time and money are just two benefits of implementing a Vacuum Packaging solution. We have partner test kitchens across the country that are available to answer your questions and show you how you can take your foodservice operation to the next level. - https://www.invacus.com/reps

Can you vacuum seal fragile products without crushing them?

Wed, 07 Sep 2022 18:20:08 GMT

Fragile Soft Program from Henkelman

Can You Vacuum Seal Fragile products without crushing them?

Yes. If you have the correct vacuum sealer or vacuum packaging system. If you have ever tried to vacuum seal a product like raspberries, you may have returned to find them more like a raspberry jam. This is because once you vacuum all the air out, sealed the bag, the vacuum then reaerates, this causes the bag to deflate and squash the product. The old work around is to set the vacuum lower, so the bag does not completely deflate. The problem with this option is you still have air in the bag. Having 30-50% air in the bag still creates an environment for bacteria to grow, therefore shortening the shelf life of the product. Two solutions from Invacus give you the ability to remove maximum air safely and easily without damaging the product.

Solution one comes from Henkelman Vacuum systems – a standard function on their Boxer, Marlin, and Polar series is soft air. This function lets air gradually and gently returned to the chamber and vacuum bag. This gradual process is based on a pre-set time. This allows the bag to form around the product, forming a second skin in a controlled fashion, while still creating a great vacuum to optimize the shelf life.

Solution two:

Invacus’ GreenVAC system allows you to vacuum seal product up in bulk in larger “hotel pan” containers. This process can remove 99.8% of air and because it’s in a container the product is safe, secure and shelf life stable

Why Vacuum Package Food - The Basics of Vacuum Packaging

Wed, 31 Aug 2022 16:39:50 GMT

Why Vacuum Package - Watch Video

Food Service Operators are facing more challenges than ever. Labor shortages, rising food costs and supply chain Issues can make service operations a daily struggle. Vacuum Packaging is one easy-to-implement solution to help control costs, do more with less labor and keep operations running smoothly.

First, let’s review what Vacuum Packaging is.

Vacuum Packaging is a method of packaging that can remove up to 99.8% of oxygen from a bag. Using a professional chamber vacuum sealer from Henkelman, simply package your product in a vacuum bag. Place the bag in the vacuum chamber with the opening of the bag over the seal bar. Close the lid and the vacuum machine will extract the air and securely seal the bag when complete.

Don’t go anywhere yet, this simple process has many useful benefits.

1 STORAGE CONTROL

By removing air from your product and reducing bacterial growth, you are able to greatly extend the shelf life of your food products. This allows you to purchase larger quantities of product and be more flexible in creating your menus.

2 FOOD QUALITY

Vacuum packaging ensures the preservation of freshness, flavor, aromas and nutritional value. Furthermore, less weight is lost, no freezer burn, dehydration nor mold will occur.

3 WORKFLOW

Vacuum packaging is beneficial for your kitchen logistics. Pre-packaging and portioning during quiet hours reduces stress during busier times, and helps manage the unexpected with reduced labor.

4 FOOD SAFETY & HYGIENE

Working with vacuum sealers allows you to meet the mandatory safety regulations. Once packaged the products are safe, secure and tamperproof

5 FOOD WASTE

By keeping food fresh and safe longer, Vacuum Packaging will reduce or even eliminate waste.

Vacuum Packaging is essential in the prep, cook, chill, package, store, re-therm & serve process and works great in partnership with other foodservice equipment. including Combi Ovens, blast chillers, food processors and sous vide circulators to name a few.

As you can see, Vacuum Packaging provides a Great ROI! The result is a smaller footprint with reduced labor while consistently producing a higher quality product.

Ask our experts with test kitchens around the country to learn how vacuum packaging can immediately help your operation.

Can you vacuum seal liquids?

brad.putz@invacus.com (Brad Putz) — Tue, 30 Aug 2022 14:36:39 GMT

Liquid Control with Henkelman

If you have ever tried to vacuum package some sort of liquid, for example a soup or broth, you may have returned to the vacuum sealer to find liquid everywhere, but in the bag! This is due to the fact that liquid boils at lower temperatures as you reduce air in the chamber. It’s a fun experiment, to take a small cup of water, put into the chamber vacuum sealer and run a cycle. If your vacuum sealer has strong enough pump it will get to a full vacuum. Close to this point you will start to see the liquid boiling. Hit stop, once the lid opens, place the tip of your finger in the water……wow it’s still room temperature.

The challenge is how do you correctly and safely vacuum package liquids without having to stand over the chamber and watch and/or set the senor to a much lower vacuum. Well, the smart folks at https://www.henkelman.com/ added a liquid control sensor to their Boxer, Marlin, and Polar series vacuum sealers. This allows you to safely and easily vacuum package liquids without losing a drop. This sensor detects the onset of boiling liquids, and automatically moves to the next step. This feature keeps your chamber clean, and most importantly protects the vacuum pump. As liquid boils it will turn into a gas and that gas will be pulled from the chamber into the oil of the pump. If not maintained, over time the pump will corrode and will eventually fail. Henkelman’s liquid control feature prevents this from happening.

Sous Vide Olive Oil Poached Halibut

brad.putz@invacus.com (Brad Putz) — Tue, 23 Aug 2022 15:13:36 GMT

This is a subtitle for your new post

Chef Michael Brewer, Executive Chef at Juneau Waterfront Restaurants gets the most out of his Henkelman CombiVAC to create this amazing dish.

I've been using the CombiVac in quite a few applications but the one that is getting the most feedback is our Olive Oil Poached Halibut. First, I season a halibut fillet with a little kosher salt and rub with olive oil. I then place it in a vacuum bag and marinate the halibut using the "Marinate" feature on the Boxer 35.

The halibut goes into the sous vide thermal circulator for 30 minutes at 135F (It can stay in longer but that’s a perfect medium rare and the fish does not get overcooked).

The sauce is a flourless, dairy-less, miso-saffron veloute . We make this by bagging egg yolks in the Henkelman Boxer and cook them sous vide at 150F for 2 hours. They are chilled overnight, and then we whip olive oil into the yolks. This goes back into a bag and vacuumed to remove excess air. Chicken stock, miso, and saffron are brought to a boil and then placed in a VitaMix. While spinning the broth, we pipe the egg yolks into the blender giving us a rich sauce with plenty of foam.

Diced stone fruit and tomatoes are the last part of the dish. After dicing the peaches, nectarines, plums, and tomatoes, we season with salt, sugar, and lemon juice. The mixture goes into a 1/6 pan and we vacuum to 97%. The soft air function allows us to not use a bag for this step.

To plate, we spoon the veloute onto a plate, top it with the fish and garnish with the stone fruit tomato salad.

Tenderize Function - Henkelman CombiVAC

brad.putz@invacus.com (Brad Putz) — Thu, 14 Jul 2022 19:20:58 GMT

Henkelman CombiVAC - Tenderize Function

Chef Rich Rosendale explains the benefits of using the Tenderize Program on the Henkelman CombiVAC.

"The tenderize function. This is great if you may have something that you want to add a little bit of tenderness to, for example say you have an ostrich steak or pork. What this will do is it will initiate the first phase of the vacuum and it will blow the protein up and it will hold it there - and what that does is it stretches the muscle making it more tender now there are many ways to attempt to make a steak more tender you've seen people use a jacquard, you've seen people use the dry aging process but this is a way of using the common vacuum machine. If you have the settings like we have with the Henkelman to be able to do that and have it pre-programmed so your team can come select tenderize and ensure that your cut is going to be more tender."

Tenderize Program

Tenderize any protein naturally under vacuum.This setting will stretch the fibers to tenderize the product eliminating the use of Jaccard or pounding techniques that damage the tissue of the meat. This function does not require a vacuum bag and can be used on demand.

100% Recyclable Pure Vacuum Bags

brad.putz@invacus.com (Brad Putz) — Tue, 12 Jul 2022 16:43:04 GMT

GreenVAC Recyclable Pure Vacuum Bags

100% recyclable, Pure series is a multi-layer barrier film providing both high moisture and oxygen barrier properties. Our recyclable film has an innovative construction with 10 times the oxygen barrier furthering our sustainable initiatives. These bags are ideal for storing extending shelf life, portion control, sous-vide cooking and more. Temperature holding range from -40 degrees fahrenheit to 250 degrees fahrenheit. The Preserve and Pure series are made for any chamber vacuum sealer and for use in commercial food service and production operations. All our bags are BPA free FDA approved and the recyclable series are made in the u.s in the usda organic certified facility.

Why Vacuum Package in Foodservice

Wed, 06 Jul 2022 18:23:04 GMT

Learn about the advantages of vacuum packaging in Foodservice.

Why Vacuum Package in Foodservice?

1 STORAGE CONTROL Vacuum packing your product reduces bacterial growth and thereby extends the shelf life of your food products. You then have the advantage of using, selling and serving your products for an extended period of time. This allows you to purchase larger quantities of (seasonal) products,

reduce food waste and be flexible in creating your menus.

2 QUALITY Vacuum packing ensures the preservation of freshness, savor, flavor, aromas and nutritional value. This way, products could age in a vacuum bag. Furthermore, less weight is lost and no freezer burn, dehydration nor mold will occur.

3 WORKFLOW vacuum packaging is beneficial for your kitchen logistics. Prepacking and portioning during quiet hours takes away all stress, allows you to serve more customers and large groups, and manage the unexpected. All you get is a more productive kitchen and an optimized workflow, with only one machine.

4 FOOD SAFETY/HYGIENE Working with Henkelman vacuum sealers and GreenVAC allows you to meet the mandatory safety regulations and HACCP standards. All models are ETL certified and comply with UL, CSA, NSF and CE standards. Once packaged the products are safe, secure and tamperproof

5 FOOD WASTE By following the simple steps above your operation then by design will reduce or even eliminate Waste.

Chef Beau MacMillan Rapidly Marinates with Henkelman

hunter@mynewtask.com (Hunter Vanderpool) — Fri, 03 Jun 2022 18:10:48 GMT

How Chef Beau MacMillan Rapidly Marinates In His Henkelman Vacuum Sealer

In this video, Chef Beau MacMillan of Sanctuary on Camelback Mountain Resort in Scottsdale, Arizona uses Henkelman Vacuum Sealers to rapidly infuse and marinate a Snake River Farms Pork Chop. Snake River Farms is based in Idaho and is known for its quality pork and American Wagyu products. Chef Beau Macmillan takes us into his process for prepping the 16 oz. Berkshire Pork Chop at Elements.

Watch as Chef Beau uses Henkelman's marinating technique to create a delicious and juicy pork chop!

If you're looking for a delicious pork chop recipe, be sure to check out Chef Beau's video . You won't be disappointed! Snake River Farms Berkshire Pork Chops are the perfect addition to any menu. It's hard to substitute the top-quality and succulent flavor of Snake River Farms pork. Bon Appetit!

P.S. Looking for more pork recipes? Check out the recipe section from Snake River Farms for more ideas. From ribs to loin, they have a recipe for everyone!

Visit their site and get cooking!

Video Transcript:

I've been lucky enough to work in this beautiful resort now 19 years. In sanctuary we reopened in 2001 with Elements as the principal restaurant and Jade bar. Elements, the philosophy behind our restaurant is really just farm-fresh american fares with Asian style accents on the menu but every once in a while we can step out of our kind of our zone and bring a few different dishes in but philosophy has always let the ingredients speak for themselves.

The pork chop one of my favorite dish is really the sleeper on the menu in the restaurant and has become one of the kind of secret local favorite dishes. It is a double bone pork chop. It's a Snake River Farms product out of Idaho. Berkshire style pork, heavy fat content very lean in the inside but also extremely tender and and one of the keys I think to make this pork chop created the marinade we use on it is a got a honey hoison pie spice glaze and it just fits perfectly we marinate it I can actually infuse that flavor very very quickly. Need it and you don't have it there's a problem and that never happens with the Henkelman.

Char-broil it then roast in the slow oven then it's a little honey and it's served over KimChi style Brussels sprouts with bacon and a little shishito peppers and it's honestly it's a 16-ounce pork chop

You know timing is everything to a chef and how much time it takes to do this

that and the other and with the Henkleman you know when you can infuse and

marinate so quickly almost for the minute it gives you such an advantage you've got to be able to manage time here and I just want to be able to impart flavor fast and efficiently and this is the best way to

Rapidly marinate and infuse with Henkelman CombiVAC

45 Minute Kimchi Recipe from Chef Bill Kim: How to Make Perfect Kimchi with a Henkelman Vacuum Sealer

hunter@mynewtask.com (Hunter Vanderpool) — Fri, 03 Jun 2022 17:44:46 GMT

How To Make 45 Min Kimchi Like A Pro:

Looking to make kimchi like a pro? Chef Bill Kim of Chicago's acclaimed restaurant bellyQ has got you covered. In this video, he demonstrates how to make perfect kimchi using his Henkelman Vacuum Sealer in just 45 minutes.

Ingredients:

Napa Cabbage

Salt

Shredded Carrots

Onions

Cucumbers

Secret Ingredient - Lemongrass

Kimchi Paste - fennel, sesame oil, salt, fish sauce

This kimchi is delicious and will have your taste buds singing with delight! So why not give it a try?

Video Transcript

Hi I'm Bill Kim chef/owner of urban belly and belly Q restaurant we're here to do one of our signature side dishes. It's kimchi and we use the Henkelman vacuum packaging machine and it really helps us speed our efficiency and really helps us to get a consistent product every single day.

Prepping the napa cabbage we want to cut it into eighths. We are going to add a little bit of salt so it's a very simple process. You want to add shredded carrots, onions, cucumbers, secret ingredient, lemongrass - a lot of people don't put in. Then we make a kimchi paste that a lot of people don’t use - that's consisting of fennel, sesame oil, salt and fish sauce. Then we are actually setting it in the machine - compact vacuum just let this seal itself.

So it's vacuum-packed. It's tight. Iit’s finished. You can kind of feel the texture of the napa cabbage. I'm going to cut it open - going to smell - a lot of sesame. Taste a little bit of spice it took us two days to make this quality of kimchi. Now using the Henkelman vacuum packaging machine it takes 45 minutes. Delicious. do not sacrifice anything. Great.

My mother spent years just teaching me how to make kimchi to have the people who graduate school and pass on the tradition of my family's kimchi. It's very important. Thanks Henkelman for saving us so much time on prep. now I can sit down and really enjoy lunch Cheers

Chef Bill Kim knows good kimchi!

How to Use the GreenVAC Vacuum Packaging System for Bulk Prepping Chicken Skewers

hunter@mynewtask.com (Hunter Vanderpool) — Fri, 03 Jun 2022 17:24:19 GMT

Intro:

The GreenVAC Vacuum Packaging System is the perfect tool for bulk prepping chicken skewers for your next catering event! This system is easy to use and helps to keep your food fresh and sanitary. In this blog post, we will show you how to use the GreenVAC Vacuum Packaging System to prep chicken skewers for your next big event!

Making Chicken Skewers

To start, you will need to gather all of the necessary supplies. For this project, you will need:

- GreenVAC Vacuum Packaging System

- Henkelman Chamber Vacuum Sealer

- Chicken

- Vegetables

- Skewers

- cutting board

- knife

Once you have gathered all of your supplies, it is time to start prepping!

To begin, you will need to cut your chicken and vegetables into small pieces. We recommend using a cutting board and knife for this step.

Once your chicken is cut into small pieces, it is time to start skewering! Simply take one piece of chicken and thread it onto the skewer. Alternate between vegetables and chicken. Repeat this process until all of the chicken skewers are full.

Prepping Chicken Skewers with a GreenVAC Vacuum Packaging System

Once all of the chicken skewers are full, it is time to start vacuum packaging them.

To do this, simply place the skewers into the GreenVAC Vacuum Packaging System and press the start button on your Henkelman unit. An industry-best 99.8% vacuum seal helps to keep your chicken skewers fresh and sanitary until you are ready to cook them.

That's it! You are now ready to cook your chicken skewers for your next catering event. Thanks to the GreenVAC Vacuum Packaging System, prepping chicken skewers for later use or transport has never been easier!

For more information on the GreenVAC Vacuum Packaging System, or to purchase one for yourself, visit our website today. Thanks for reading!

Video Transcript:

Another possibility with the green vac technology is full prep so instead of using vacuum bags we can use the GreenVAC system to actually prep skewers for example vacuum seal them for a later date. Large parties coming into the restaurant you have prep you have inventory ready to go. Quite simply, close this amazing lid gently push down and with our external vacuum adapter. we pull the whole pan vacuum up to 99.8 – try that with your hotel pan it's not going to work. Two options to close it -push down if you're too far away from your unit or hit the stop button on our combivac panel. I’m watching the increase of the pressure how much air we're actually extracting precisely so i stopped this vacuum at 99.8. To release if you would need it right now. just squeeze the nozzle, silicon nozzle gently lift this durable lid back off and we can go straight to the oven.

GreenVAC Vacuum Packaging Systems are perfect for on the go prep.

Chef Carballo Makes Duck Mole Tacos and Sourdough Bread with A Henkelman Vacuum Sealer

hunter@mynewtask.com (Hunter Vanderpool) — Fri, 03 Jun 2022 17:09:00 GMT

Intro:

We're proud to be featured in Chef's Roll #KitchensOfTheFutureSeries where Chef Carballo of Carte Blanche Bistro & Bar leverages the advantages of the RATIONAL iCombi Pro, an Irinox blast chiller, and A Henkelman vacuum sealer to make duck mole tacos and sourdough bread. This equipment helps him create consistent quality products while freeing up some time in his busy schedule. Stay tuned as he walks us through the steps involved in making these delicious dishes!

Thank you for watching and we hope you enjoy. Be sure to check out the other videos in the series as well!

Video Transcript:

At Carte Blanche, one of our most popular dishes are duck mole tacos we take all the duck get it in the fat and then we place it in the rational iCombi Pro to our settings that we write our recipes in to make sure we control moisture heat and humidity it allows us to get that tenderness that we're looking for in that duck the skin is pulled off lightly and placed on racks then we dehydrate it in the icon be pro it takes about six hours and then finished with dry heat it allows us to get a super crispy bite on that we can program it overnight so it's time saving for us to be able to get the best productivity when nobody's around we blast chill it in the iron x blast chiller down to

zero to keep the integrity and flavor of the product this also allows for better efficiency in our walk-in and our freezers. Another great feature with the Henkelman vacuum sealer is that we can pickle things at a rapid pace like our pickled onions. It's really simple. Adding all the ingredients in the bag, vacuum seal and within minutes you got pickled onions. We build our tacos starting with the avocado crema, our duck mole and our duck skin chicharrones then we top it off with pickled onions, cotija cheese and then finish with a little micro cilantro. One of our featured items is our house baked bread that we bake on a daily basis, sometimes double batches sometimes single batches and this equipment allows us to get there much faster and consistently the Irinox is perfect for proofing. We can set it and forget it and it helps us walk away and work on other projects while that's moving along. We love to use our Rational iCombi Pro because we can set our own parameters in there with our six step process it allows us to create almost anything we want from how moist the interior is of the bread to our crust on the outside we like a dark crust so we are able to really achieve this by allowing to get to a high temperature which the rational iCombi Pro does really well and all the way to a cooling down process where i don't have to pull the bread out immediately and we allow it to cool down inside the oven once our recipe and program is built anyone in the kitchen can accomplish baking any day of the week. We want to achieve a dark crust and moist center every single time we also take our ends and pieces and we vacuum seal those with their Henklemen and we save those for breadcrumbs and croutons with all my years of cooking having equipment like this really help my career not only excel because I'm

able to achieve quality products but also make my life a lot easier not being able to be there when something is cooking is very important to a chef who's looking for any time off and as many hours as we put in having equipment that is consistent really makes our day a lot better.

Great equipment makes for great outcomes!

Chef Davis Waite and Chef's Roll Make a Vegan Watermelon Brisket & Butternut Squash Tuna Sashimi

hunter@mynewtask.com (Hunter Vanderpool) — Fri, 03 Jun 2022 16:55:28 GMT

Intro:

Looking for an interesting and unique way to enjoy vegan cuisine? Look no further than Chef Davis Waite's latest creation: a Vegan Watermelon Brisket & Butternut Squash Tuna Sashimi! This dish is not only delicious, but it's also easy to make. In this video, Chef Waite will show you how to use a Henkelman Vacuum Sealer, Rational CombiOven, and Irinox Blast Chiller to turn ordinary ingredients into an amazing culinary masterpiece.

What’s your favorite vegan meat substitute? Comment below!

Video Transcript:

At the Plot we do a lot of fun stuff with plants we're a plant-based restaurant for vegans and meat-eaters alike. We like to transform plants into something that kind of resembles meat so it's not too far out of people's comfort zone but we like them still to be recognizable as what they started out as you can turn a watermelon into a brisket by first removing the skin definitely leave the rind intact because that's going to emulate a fat cap and it's also a little more firm. It'll kind of help hold things together and then marinate the watermelon in kind of a saltier marinade to counter the sweetness of the watermelon. The Henkelman vacuum sealer helps us marinate really quickly because it opens up the pores and literally pulls the marinade into the meat we can also use a lot less marinade because of how efficient the suction pulls it in so to get a little bit of smoke flavor we use a smoker attachment on the rationale iCombi Pro. We then set the iCombi Pro to the temperature that you would normally roast a beef brisket and it literally does the rest. It'll adjust temperature humidity air circulation all on its own if you're looking to do large batches we can use the Irinox blast chiller to quickly bring the food through the danger zone and put it away for later use you can then use the regenerate setting to bring it back to plating temp efficiency is very important to us at The Plot. It's a big restaurant. Safety and quality is also very important. There's much less margin of error trying to transform vegetables to mimic something different for the butternut squash tuna. It was great to have the Rational iCombi oven to cook that butternut just right. The humidity control is huge on this one because we're able to dry it out a little bit while we're roasting it because we do want it to have a little bit of the texture of fish we then use the Irinox blast chiller to get the squash down to a workable butcher really fast we skinned it cut it in sashimi sized pieces and marinated it in a mixture of cabbage juice beet juice and seaweed broth and used the Henkelman vacuum sealer to draw in the flavor and the color we wanted a kind of seaweed salty balance to the sweetness of the squash and the color we wanted kind of the reddish burgundy color of tuna as far as plate up goes we arranged it like a crudo with a little bit of vegan herb cream tangerine salsa and we finished it with a little bit of dill and lava salt using these three pieces of equipment. In conjunction can definitely speed up your efficiency in any kitchen. It's fun how they can even pick up on the most subtle technique once you dial it in and really make life easier.

Unlock new possibilities with Henkelman CombiVAC.

The Best Way to Wet Age a Steak: Henkelman Vacuum Sealer

hunter@mynewtask.com (Hunter Vanderpool) — Fri, 03 Jun 2022 16:38:26 GMT

Intro:

There are many different ways to age a steak. You can dry age it, wet age it, or even use a sous vide machine. But which is the best way? In this blog post, we will discuss the benefits of wet aging a steak in a Henkelman vacuum sealer.

What is Wet Aging?

Wet aging a steak is the process of allowing the steak to soak in its own juices. This helps to tenderize the meat and also brings out more flavor. Wet aging steak in a vacuum sealer is the best way to do this because it prevents the meat from drying out. In addition, using a vacuum sealer keeps any unwanted bacteria from entering the process.

Using Henkelman Vacuum Sealers

A Henkelman vacuum sealer is perfect for wet aging steak because it is a chamber vacuum sealer. This means that the entire chamber is sealed when the vacuum is turned on. This prevents any air from entering and drying out the meat. Additionally, all Henkelman CombiVAC units come pre-programmed with the Wet Aging function which makes elevating your culinary program simple!

If you are looking for the best way to wet age a steak, look no further than the Henkelman vacuum sealer! It is the perfect tool for the job. Thanks for reading!

Have you ever tried wet aging steak? What was your experience like? Let us know in the comments below!

Video Transcript:

Wet aging. Everybody's heard about dry aging but have you ever thought of wet aging? Great way to age your beef or your proteins in-house. Let's check this out. I have my program pre-set to a wet aging with a red meat setting. I'm going to put this in a dark, nice, walk-in and start aging and We'll start to turn hue color a little brown over time as soon as you open up the the vacuum pouch it'll start to bloom bring those vibrant red colors right back enjoy.

Take your steaks next level with Henkelman Wet Age CombiVAC function.

Instantly Jalapeno Infused Bloody Mary (Using A Henkelman Vacuum Sealer) - Delicious And Easy Recipe

hunter@mynewtask.com (Hunter Vanderpool) — Fri, 03 Jun 2022 16:22:21 GMT

Intro:

This is a delicious and easy recipe to instantly make a Jalapeno Infused Bloody Mary, using a Henkelman Vacuum Sealer. This will be a great addition to any bar or brunch program, and is sure to be a hit with your guests!

Ingredients:

1 quart (32 oz) of tomato juice

1 cup (8 oz) of vodka

1/2 cup (4 oz) of lemon juice

1/4 cup (2 oz) of Worcestershire sauce

1 tsp. of salt

1/4 tsp. of black pepper

3-4 jalapeno peppers, depending on how spicy you like it

Delicious and Easy Recipe Directions:

1. Cut the jalapeno peppers into thin slices, and add them into a fully recyclable GreenVAC Pure vacuum seal bag.

2. Add your vodka of choice and insert the bag into the Henkelman Vacuum Sealer chamber.

3. Seal the bag using the Liquid Control instructions on your Henkelman Vacuum Sealer to instantly pull the capsaicin oils out into the vodka.

4. For extra heat, place the sealed bag into the fridge for 4 hours, or overnight. The longer it sits, the more flavor your vodka will have.

5. In a separate GreenVAC Pure bag, you can have your prepped Blood Mary mixture of Tomato Juice, Lemon Juice, Worcestershire Sauce, Salt, and Black Pepper chilled and ready to serve.

6. When you're ready to serve, pour 2oz of our Jalapeño Infused Vodka, and 8 oz. of the Bloody Mary mix into glasses. Garnish with a slice of jalapeno pepper, celery, and a piece of bacon (or two!). Enjoy!

Video Transcript:

So we're utilizing back of the house technology with the Henkelman CombiVAC to use front of the house utilization. Taking vodka, any vodka you wish infusing it with some jalapenos using our liquid control pulling the capsaicin oils out into the vodka so we're going to have some nice hot vodka after infusing our vodka with the jalapenos using our greenback pure bags fully recyclable so when we're done after

we've poured our alcohol back out you can throw it back into your recycle bin

A simple and profitable kitchen hack for any commercial bar program.

What is the Henkelman Advanced Control System?

hunter@mynewtask.com (Hunter Vanderpool) — Thu, 12 May 2022 17:40:39 GMT

Unleashing the full potential of your Commercial Food Service Operation with Henkelman Advanced Control Systems.

What is the Henkelman Advanced Control System?

The Henkelman Advanced Control System is the latest technology in the commercial foodservice chamber vacuum sealer industry and opens the door to endless possibilities for foodservice operations of every size.

Let's take a look at the extensive list of features and benefits that extend the shelf life of food products and ultimately increase your bottom line! You'll see us mention it time and time again throughout our content, but we really can't understate the benefit of a Henkelman vacuum packaging machine — especially those that come standard with a CombiVAC ACS control panel.

CombiVAC Is The Standard

Advanced Control Systems come standard equipped on all Henkelman CombiVAC units including Boxer, Marlin, and Polar units. ACS panels make Henkelman machines the perfect accessories to every commercial operation regardless of your operation's function.

Schools, Grocers, Hospitals, and Food Processors alike can realize measurable ROI in their commercial food service operation as the unit makes food packaging simple, manageable, and scalable!

A Henkelman that's standard equipped with ACS allows you to meet the challenges of day-to-day operations and strategy while your Henkelman CombiVAC machine simplifies operations tasks like managing stock, and quality, and helps to ensure that food is kept at safe and compliant levels with HAACP data tracking.

Extend Shelf Life
Track HAACP Data
Custom Smart Kitchen Programs
Easy Navigation and LCD Menu Display

Monitor your vacuum cycle progress in real-time on the bright and legible LCD display from Henkelman! With push buttons that allow you to search through program history and functions even with fingers covered in cake batter!

Menu Structure

Featuring an extensive menu structure with numerous capabilities you're sure to find your new favorite vacuum cycle function in one of the preset programs including — Red Meat Function , Marinating Function , Sequential Vacuum Function, and much more.

Can't find what you're looking for in the default programs?

Custom Programs

With the ability to create custom programs that allow complete control of vacuum percentage and sequence you'll be able to use techniques like soft air seal which helps to protect food packaging from sharp objects without puncture!

Label Printing and External Programming

Directly connect a label printer and Henkelman unit! When a Henkelman is combined with a label printer and a computer this allows for easy programming from your computer to adjust a variety of options like:

20 Saved Programs
90 Product Labels
Adjust Program Names
Tune Vacuum Cycles
Customize Contents Labels
Add Customer IDs

Seafood Processor with Soft Air and ACS

Let's imagine you're a large-scale Seafood Processor buying lobster tails!

With the purchase of a Henkelman Polar unit and a label printer, you've now unlocked the capability to develop a program with set parameters for vacuum-sealing lobster tails at scale!

Create a custom soft air program to prevent packaging puncture from sharp lobster tails
Connect a label printer that generates labels for tracking important packaging history like item contents, date, and suitable storage conditions.
Extend shelf life and use a GreenVAC Vacuum Seal Bag for cold storage.
Clean your Henkelman unit when it tells you to!
Even display vital Serve Safe information regarding the temperature and suggested storage length.

As a large-scale operation, it's important that you have complete control over your vacuum packing and food product quality and it's crucial that operations be repeatable.

Take back control of your commercial operation and make it easy to focus on providing superior service with Henkelman!

In Conclusion

Once you've purchased a Henkelman unit with CombiVAC and ACS control it's hard to imagine a world without it.

Whether it's a tabletop vacuum unit like a Henkelman Boxer, a single chamber floor unit in the Marlin, or a double chamber vacuum machine like the Polar series from Henkelman — you're sure to benefit from extending stock shelf life, preserve food container integrity, and relieve the pressure off your labor force by leveraging the power of Henkelman CombiVAC with an Advanced Control System.

Check with your local MFC rep about product information, and options!

Brad Kilgore — Ask A Chef

hunter@mynewtask.com (Hunter Vanderpool) — Mon, 28 Mar 2022 08:41:53 GMT

Chef Bradley Kilgore | Henkelman Boxer

Video Transcript:

I'm Brad Kilgore and the chef/owner of Alter here in Miami.

Alter is to alter your perception so we wanted to take fine-dining and all the great aspects of it like creative food beautiful presentation and then the philosophy was to change people’s minds that you can get an approachable price point and a relaxed setting rock and roll music and still get a multi-course (you know) beautiful meal.

I chose Winwood to put the restaurant because it’s an art-focused neighborhood. There are galleries all over and here at the restaurant instead of having the art on the walls we wanted ours on the plate.

This Henkelman machine allows me to elevate one of my signature dishes and take it to another level.

I came up with a dish of the fallen tree about six years ago when ideas started (flowing).

The main components were the heart of palm. Its been seared in a shiitake and kombu butter. After that, it is compressed and poached in the mushroom dashi.

Then you have a stump, or a tree stump, that’s carved out of a royal trumpet mushroom and vacuum sealed with walnut oil and gently steamed like a confit. So, under pressure it allows it to absorb that nutty flavor.

Smeared on the plate is a play on mud. It’s toasted in a black garlic, and finished with a little bit of tamari soy sauce. Then other elements to create that visual fallen tree in the forest are twigs made out of mushrooms, moss made from herbs, roots under the swamp made from crispy leaks. I even sprinkle little puffed wild rice on top to look like grubs that would be crawling around in the forest. It’s definitely one of my favorite plates.

I really understood the capabilities of the Henkelman vacuum machine when the first time I put the heart of palm into it with mushroom dashi I watched it right there, I mean you can see it expanding and compressing and pulling the juice into it .

I went through the same process I had done in the past but the final result was like, “wow”.

You could taste the difference immediately. You can see it. You could feel it. The texture was better, the flavor was better, the earthiness came out.

I mean you could tell that the vacuum sealer machine really really made a difference and it’s because of the special programming and the control settings that it has.

The Henkleman machine really allows me to elevate the techniques that I have here in the restaurant.

The Ultimate Guide: Henkelman Chamber Vacuum Sealers

hunter@mynewtask.com (Hunter Vanderpool) — Wed, 16 Mar 2022 10:36:13 GMT

The Ultimate Guide: Henkelman Chamber Vacuum Sealers

In this guide, we’ll aim to give a complete overview of Henkelman Chamber Vacuum Sealers while answering some of the more common questions surrounding vacuum packaging machines as a whole.

How long do Chamber Vacuum Sealers last?
What is the most reliable Vacuum Packaging Machine?
What is the advantage of a chamber vacuum sealer?
Is a chamber vacuum sealer worth it?
Chamber Vacuum Sealers & Sous Vide!
Fit for food packaging and non-food packaging

And of course, if we don’t answer your vacuum sealer questions in this post — you can always speak to an expert at Invacus.

Chamber Vacuum Sealer Overview

When properly used, a great vacuum sealer can help take any commercial foodservice operation to the next level! The features we’ll be discussing are local to the Henkelman vacuum sealer “CombiVAC” units, but similar functionality can be found across the industry with limitations.

To begin, we will answer some of the most popular questions we encounter from foodservice professionals regarding single chamber vacuum machines.

How long do Chamber Vacuum Sealers last?

When properly maintained, professional vacuum packaging machines should last for years without significant issues.

Every Henkelman vacuum packaging machine is covered by a 3-year warranty on parts and a 1-year warranty on labor. This includes coverage of the powerful vacuum pump by Busch.

What is the most reliable Vacuum Packaging Machine?

While the commercial foodservice and food packaging industry does not have a central consumer reports authority, Henkelman vacuum sealers are a highly respected brand as a manufacturer of professional vacuum packaging machines since 1994. Henkelman is ETL certified , and all machines meet CE standards.

For these reasons, Henkelman now ships over 15,000 Henkelman machines to 80 countries per year.

Soft Air - Vacuum Seal Food Packaging

What is the advantage of a chamber vacuum sealer?

Chamber sealing removes the air from the chamber thereby allowing the air pressure inside and out of the bag to equalize, allowing liquid to securely stay inside the bag.

Because it doesn’t suction like one might think, vacuum packaging of liquids like soup and liqueurs is possible.

Additionally, commercial foodservice kitchens have a lot of different pieces of equipment, and it can be tough to know which one is most advantageous for your commercial kitchen’s needs — which often vary by industry market segment.

Henkelman CombiVAC vacuum packaging machines are some of the best on the market and offer a variety of solutions for every operation, so let’s take a closer look at them!

With A Larger Busch Pump The Henkelman Marlin Is One Of The Most Reliable.

Proteins - In A GreenVAC Vacuum Seal Bag

Henkelman CombiVAC Advantages:

Versatility
Wet & Dry Goods Packaging
Accuracy & Consistency
Eliminates External Influences
Easy To Use
Easy To Maintain

The main advantage of Henkelman machines is that they are extremely versatile.

They can be used for both wet and dry goods packaging, which means they can handle a wide range of products. Additionally, these machines have a very high level of accuracy and consistency, making sure your food is sealed perfectly every time.

This advanced level of airtight vacuum packing control extends food products shelf life beyond what would normally be expected. Using a vacuum sealer with a high-quality vacuum seal bag prevents cross-contamination, freezer burn, and bacterial growth simply by eliminating external influences!

We might suggest you take a look at the GreenVAC Pure, Performance, or Preserve vacuum seal bags from Invacus!

Another advantage of a Henkelman chamber vacuum sealer is that they are very user-friendly. Henkelman’s Boxer, Marlin, and Polar vacuum packaging machines come standard with the easy-to-use CombiVAC pre-programmed functions that make advanced techniques like marinating meat , tenderizing meat , and soft-air sealing otherwise difficult to package food products just part of the routine! That makes them the perfect vacuum packaging machine for any kitchen staff member, regardless of experience level.

Additionally, did we mention these machines are very durable and require minimal maintenance?

Standard On All CombiVAC Units:

Time Control
Liquid Control
Sensor Control
ETL Certified
Exceeds CE Standards
Stainless Steel Chamber
Available Shelves Mobile Rack
Service Cycle

The Polar Double Chamber Vacuum Seal Machine

Boxer

The Henkelman Boxer vacuum packaging machines are standard equipped with CombiVAC full-color control panels to help you meet all of your food packaging needs!

20 Program Memory
USB Connection
Small Footprint Table-Top Units

Marlin

The Marlin vacuum packaging machines are ideal for large kitchen operations and small to medium-sized production facilities. These single chamber vacuum sealers stand roughly countertop height from the floor and provide world-class reliability and performance with their larger Busch vacuum pump.

Double Seal Bar – Standard
Standard Soft Air Function
Optional: Cut-off or Wide Seal Bars (No Additional Cost)

Polar

The Polar series is the only Henkelman vacuum sealer with a double chamber! If your operation has a demand for high-volume food packaging, then this is the vacuum sealer series for you. The Polar series is highly customizable with features like gas flush and an automatic lid.

Flat Working Plate
MAP Functionality
Double Seal Bar – Standard
Easily Removeable Seal Bars For Cleaning

Hopefully, the advantages of a chamber vacuum packaging machine are now clear at least when it comes to Henkelman machines! Let’s take a look at the ROI of professional vacuum packaging machines next, by examining a popular question.

Is a chamber vacuum sealer worth it?

The short answer is yes!

Having the ability to preserve food products while extending shelf life allows you to save valuable space while simultaneously reducing food waste.

Did you know nearly 40% of all food in America is wasted?

Think about that for a second. As a commercial foodservice operator, the number is even higher at approximately 61%.

That’s a whole lot of money that is literally being thrown away!

GreenVAC Vacuum Seal Bags - Shredded Cheese

Vacuum packing is versatile and provides a real solution to a very real and expensive problem.

With a Henkelman — even the simplest commercial kitchen operations can realize an excellent return on investment over the lifetime of your vacuum packaging machine.

As you might be realizing, single chamber vacuum sealers deliver a lot more to the kitchen than just extended shelf life!

Let’s talk about a culinary industry favorite next.

Sous Vide!

Sous-vide, which literally translates to “under vacuum” is a simple cooking technique that ensures every product is cooked at exactly the right low temperature, typically in a bath or combi-oven.

The key is to have the food products vacuum-sealed in a food-safe vacuum seal bag that is made to be submerged underwater.

Single Chamber Vacuum Sealers Are Excellent For Sous Vide Proteins

Henkelman's benefits to Sous Vide cooking:

Consistent high-quality
100% natural, healthy cooking
A true time-saver
Cost-efficient cooking method
Optimized kitchen organization
Suitable for small and large groups

Additionally, chefs love the sous vide method because it reduces the risk of bacteria entering the food products since the food products are sealed in an airtight vacuum seal bag and naturally pasteurized.

If you’ve never tried sous vide prepared food, it’s a definite must!

Fit for food packaging and non-food packaging:

No matter what type of product you need to package, Henkelman CombiVAC Boxer, Marlin, and Polar lines are sure to deliver a top-of-class solution whether it’s for food packaging or non-food packaging!

Non-Food Applications

Non-food applications for chamber vacuum packaging machines are becoming increasingly popular due to the ever-growing demand for aseptic processing.

What Is Aseptic Processing?

Aseptic processing is a method of product processing that does not require refrigeration or freezing and it’s the preferred method for packaging products such as pharmaceuticals, cosmetics, and medical devices.

The benefits of non-food aseptic processing are:

Increased product shelf life
Improved product safety
Reduced energy consumption

Chamber vacuum sealers make the perfect machine for aseptic processing as they can reach higher vacuuming pressures than other types of vacuum sealers, such as a rotary vane pump vacuum sealer.

In fact, Henkelman vacuum sealers boast an industry-best 99.8% vacuum which is essential for keeping easily compromised medical products protected from mold.

Food Applications

Let your imagination run when it comes to vacuum sealer applications for food products!

Here are a few of the basics vacuum sealing food applications:

Vacuum sealing meat, poultry, and fish individually or in bulk for cooking or marination
Prepping fruits and vegetables for juicing or atmospheric dehydration
Sealing bread, pastries, and other baked goods to extend freshness

Beyond the basic vacuum sealer functions for food, the Henkelman CombiVAC can expertly assist with tenderizing & marinating meat, wet aging meat , extracting trapped air from airy foods like pulled pork and mashed potatoes, and sealing sharp food items with soft air function.

One of my personal favorite features unique to Henkelman CombiVAC vacuum sealers is the “Red Meat” function, which uses short and fast air injections to stop the degassing of meat during the sealing phase.

This prevents the formation of air pockets in the product which causes discoloration.

Conclusion

As you can see, there are endless possibilities with different ways to use a Henkelman vacuum sealer to improve your commercial kitchen’s prep line and efficiency.

I highly recommend giving one a try if you’re looking for a top-of-the-line machine that will handle all of your vacuum packaging needs and make a major impact on your bottom line!

Not only are professional vacuum packaging machines a valuable tool in the kitchen, but they’re also a core pillar in the battle to help achieve Zero Food Waste in America!

If you’re looking for the best way to upgrade your kitchen and maximize your return on investment – look no further than a Henkelman with CombiVAC!

Choose The Perfect Vacuum Seal Bag

hunter@mynewtask.com (Hunter Vanderpool) — Fri, 11 Mar 2022 14:07:24 GMT

How to Choose Your Vacuum Seal Bag

The Three GreenVAC Vacuum Seal Bags

When it comes to vacuum sealing with GreenVAC by Invacus, there are three main types of bags you can choose from Pure, Preserve, and Performance. Each one has its own advantages and disadvantages, so how do you know which GreenVAC vacuum seal bag is right for you?

Let’s take a look!

Pure

GreenVAC Vacuum Seal Bag

The 100% recyclable GreenVAC Pure bag series is a multilayer barrier film providing high moisture and oxygen barrier properties.

Our recyclable film has an innovative construction with a superior oxygen barrier.

It also furthers our sustainable initiatives with 100% recyclable PE films formed into three-sided sealed vacuum pouches.

Preserve

GreenVAC Vacuum Seal Bag

GreenVAC ‘Preserve’ bag series incorporates new technology in how the product is layered, blown, and stretched.

It gives the film added strength, puncture resistance, higher clarity and provides a better oxygen barrier while using 13% less plastic than a regular three mil vacuum bag.

Performance

GreenVAC Vacuum Seal Bag

GreenVAC ‘Performance’ series incorporates new technology in vacuum bags. This recyclable 2mil/50u film delivers all the benefits of our Preserve & Pure products with additional features:

Oven-safe to 400°
Tear notches for ease of opening after reheat
Microwave safe w/self-venting system
Easy-open lip for placement of products

All our bags are BPA-free, FDA approved, and the recyclable series is USDA organic made right here in the U.S.

GreenVAC has you covered with three different types of vacuum seal bags when it comes to vacuum sealing. The Pure bag series is 100% recyclable and made from multilayer barrier film that provides high moisture and oxygen barrier properties. If strength, puncture resistance, clarity, and an oxygen barrier are what you’re looking for, then the Preserve bag series is for you. It uses new technology made from blown and stretched film, making it 13% less plastic than a regular vacuum bag. Lastly, the Performance vacuum seal bag series incorporates new technology that makes it recyclable and oven safe up to 400°. It also has tear notches for ease of opening, is microwave safe with a self-venting system, and has an easy-open lip for the placement of products.

So no matter what your needs are, GreenVAC has the perfect vacuum seal bag for you!

What is Soft Air function by Henkelman?

hunter@mynewtask.com (Hunter Vanderpool) — Fri, 11 Mar 2022 13:04:49 GMT

What is the CombiVAC soft air function?

The CombiVAC soft air function is a standard function on all Henkelman Boxer, Marlin, and Polar chamber vacuum sealers. This function is especially useful for delicate items like fruits and skewers. When you use the Soft Air function, the machine will gradually extract air during a process called the aeration phase. This seals your food item gently and without damage to the product or the vacuum seal bag.

Use A Vacuum Sealer To Marinate Meat In Minutes!

hunter@mynewtask.com (Hunter Vanderpool) — Fri, 11 Mar 2022 12:40:28 GMT

How to quickly and easily marinate meat using a chamber vacuum sealer

Using a Henkelman Chamber Vacuum Sealer with CombiVAC “red meat function,” you can rapidly marinate meat in minutes! This can be a great way to save on prep time and add value for your customers in any commercial kitchen setting!

Follow these steps to quickly and easily marinate meat in a chamber vacuum sealer:

Place meat or protein in a food-safe vacuum seal bag.
Add a marinade of your choice to the bag, ensure the seal area of the bag is kept dry.
Place the vacuum seal bag in the chamber vacuum sealer, and simply press the pre-programmed “Red Meat” function on your CombiVAC control panel.
Remove the now sealed vacuum bag and place it in the refrigerator until you’re ready to cook and serve!

How Does A Steak Rapidly Marinate?

When you activate the CombiVAC red-meat function pre-programmed on all of our Boxer models, this helps distribute liquids evenly throughout the meat by stretching and contracting the protein fibers for a deep and rapid infusion of flavors! It’s really that easy with a Henkelman Chamber Vacuum Sealer!

If you don’t have a Henkelman (think about your life choices for a moment), you can run multiple manual cycles. Jokes aside, we’d recommend running at least two full cycles.

When most people think about marinating meat, they think about soaking it in a bowl of sauce overnight. While this is certainly one way to do it, other methods can be just as effective – and much faster! One great way to marinate meat quickly is using a chamber vacuum sealer. This can be a huge time and money saver in a commercial kitchen environment — especially for Full-Service Restaurants, Hotels & Resorts, and Grocers who need to maximize labor without compromising service!If you don’t have a Henkelman (think about your life choices for a moment), you can run multiple manual cycles. Jokes aside, we’d recommend running at least two full cycles.

With your Henkelman CombiVAC chamber vacuum sealer by your side, all you’ll need is a vacuum seal bag, some marinade, and the meat of your choice.

Here’s a quick steak marinade recipe:

When it comes to marinating meat, there are endless possibilities when it comes to recipes. However, if you’re looking for a great place to start, why not try this easy steak marinade recipe?

Ingredients:

1/2 cup soy sauce
1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons brown sugar
1 tablespoon minced garlic
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds skirt or flank steak, trimmed of excess fat

Instructions:

In a large vacuum seal bag, combine the soy sauce, olive oil, red wine vinegar, brown sugar, garlic, oregano, black pepper, salt, and cayenne pepper.
Add the steak to the vacuum seal bag.
Massage the bag to ensure that the steak is coated in the marinade.
Rapidly marinate the steak with the CombiVAC “red meat” function or manual cycles. Your steak is now fully marinated in minutes versus hours using traditional methods!
Preheat your grill to medium-high heat.
Grill the steak for 6 to 8 minutes per side, or until cooked through to temp.
Let the steak rest for 5 minutes before slicing against the grain.

With a chamber vacuum sealer, you can quickly and easily marinate meat in any marinade you like. This steak marinade recipe is a great place to start, but feel free to get creative!

If you’re looking for a way to save time and money in your commercial kitchen, or if you want to ensure that the meat stays moist before cooking, marinating with a Chamber Vacuum Sealer is a great option! The benefits of using this method in any commercial kitchen include savings on labor and reducing food waste through prolonged shelf life. Additionally, if you’re a grocer, consider pre-marinated steak, chicken, or pork as a convenient choice for busy customers!

Give it a try for yourself and taste the difference!

Does Vacuum Sealing Really Tenderize Meat?

hunter@mynewtask.com (Hunter Vanderpool) — Fri, 11 Mar 2022 07:42:27 GMT

Why Tenderize Meat In A Vacuum Sealer?

Tenderizing meat in a vacuum sealer is often considered the best way to tenderize tough cuts of beef.

This is because it can be done without affecting the flavor or texture of the meat. In fact, tenderizing meat in a vacuum sealer often results in a more tender and juicy piece of meat than traditional methods. This can be done in a chamber vacuum sealer with or without a vacuum seal bag. Of course, vacuum sealing a tenderized piece of meat helps to preserve the flavor and freshness of the meat, making it a great option for operations needing to prepare meals in advance.

There are many benefits to tenderizing meat in a vacuum sealer. The most obvious is that it results in a more tender product. But there are other benefits as well. For example, vacuum-sealed meat can be stored for longer periods of time without losing its flavor or freshness. Additionally, the vacuum sealer helps to prevent bacteria from forming on the meat, which can make it unsafe to eat. By tenderizing your meat in a vacuum sealer, you can rest assured that you’re getting the best possible quality in a safe and natural way — FAST!

No more beating, needling, or combing which can be time-consuming and yield inconsistent results.

Tenderizing with CombiVAC

Henkelman’s CombiVAC technology has a pre-programmed “tenderizing” function that helps turn tough cuts of meat into tender pieces your customers are sure to enjoy! It works by pulling a full vacuum and then holding this vacuum for a preset time. During this process, the fibers of the meat are stretched and held. Once the program ends the protein returns to its original state. This leaves the meat with a more consistent texture and appearance.

The Henkelman CombiVAC “tenderize” function comes standard on all Marlin and Boxer models making and is a great way to tenderize meat in a vacuum sealer.

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