Vacuum Packaging and Marinating Systems


Innovative vacuum packaging and marinating technology for the kitchens of the future.

GreenVAC Multi-Purpose Pans

GreenVAC is an environmentally friendly reusable vacuum packaging system specially manufactured to not collapse under an industry best 99.8% vacuum!


The GreenVAC multi-purpose pan revolutionizes the food waste & food prep in foodservice.


This Vac-pan system is designed to hold a full vacuum (up to 99.8). This means you can bulk prep/purchase because it keeps fresh and freshly cooked foods fresh for 2-3 weeks when stored at 41f. Multiple savings in food cost & labor, all while keeping your kitchens teams ready for the unexpected.

Benefits include….


  • Increased shelf life of fresh & freshly cooked food products 
  • Bulk prep once a week vs every day 
  • Cook, chill, store/transport, retherm & serve all in the same pan
  • Marinate, brine, tenderize, infuse & pickle in minutes
  • Multiple sizes - an be used in any size kitchen operation 


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Rapid Marinating and Brining


As air is removed and pressure lowers in the GreenVAC CombiPan, the pores of the protein open allowing liquids to easily penetrate into the product. Once the valve is released, the pores close and further soak in the marinade like a sponge. This makes bulk marinating proteins much faster (minutes) and with much better results than traditional methods of marinating & brining.

Watch Marinating Videos

Tenderizing


By lowering the air pressure, the fibers of the meat begin to naturally stretch. Once a full vacuum is achieved the fibers of the protein will be held in a stretched state until the valve is released. Once pressure is released, the protein goes back into its original form. Therefore, no need to whack, jaccard, hammer or needle. Tenderizing in the GreenVAC CombiPan turns a cheaper cut of meat into a tender piece and/or can change the texture.

Watch Tenderizing Videos

Infusing and Pickling


The cells walls of fruit & vegetables contain pockets of air and water. As outside pressure decreases during vacuum sealing, these pockets rise up and eventually pop. The pockets then collapse under the weight of low pressure and are rapidly replaced with the pickling and/or infusing liquid. Therefore significantly reducing pickling time and/or compressing flavored liquids into the cell structure of these types of products.

Watch Infusing & Pickling Videos

Industry Best 99.8% Fully Vacuum Sealed Systems

A side by side 24-Hour Refrigerator Test of an avocado that was covered in plastic wrap and an avocado that was sealed in a GreenVAC Vacuum Packaging System.


Fresh products – less oxidation and long-lasting freshness


  • Reduce Waste – simply wash and reuse time & time again
  • No more dried-out cuts – guarantees longer storage times by locking in moisture
  • Prevents bacteria build up — partial vacuum still permits oxygen to fuel harmful bacteria
  • Eliminates Chemical reactions caused by the presence of oxygen found in partial seals

Guaranteed Durability

GreenVAC Vacuum Packaging Systems are manufactured from 1.2 mm (17 gauge) and 1.5 mm (18 gauge) chromium-nickel steel VS. Standard gastronorm containers at just 0.5 mm thick (20 gauge) and manufactured from often softer metals.


Its reinforced design enables products sensitive to pressure, such as salad and berries, to be directly vacuum packaged and conveniently stored.


The transparent lids are made from a material called Grilamid, which is a high performance polyamide developed and manufactured in Switzerland. Grilamid is both impact-resistant and suitable for vacuum packaging.


All products are able to withstand dishwasher cleaning cycles at temperatures of up to 195F time and time again. 


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