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.