03.02.2020
Lifehack from Maresto brand boss Sergey Shepherd!
Lifehack from Maresto brand boss Sergey Shepherd!
What is the difference between a chamber and a tubeless vacuum pack?
In a vacuum chamber, air is pumped out of the chamber by means of a pump, thereby reducing the pressure in the chamber. After that, the package is sealed and the pressure returns to normal, creating a relative vacuum in the package. In such circumstances, the functionality of the device increases.
We can vacuum liquid products - broths, sauces, soups. Concerning packages - smooth, corrugated and of different density are used.
Importantly! The product should be cooled to 3 ° C before evacuation. After all, when the air is pumped out of the chamber, the pressure decreases, forcing the water contained in the product to boil at low temperatures. If the product is warm, we will get many negative factors: it is the product splattered on the camera, and the large release of steam in the boiling process, which condenses and settles in the engine, and thus can disable it.
To prevent and clean the motor, each chamber vacuum is equipped with a motor cleaning function. How to enable it is described in the operating instructions. Cleaning should be done at least once a week. And again in six months you need to change the oil in the engine. This should be handled by service engineers. With proper maintenance, the machine will last you a long time.
The tubeless device is a clothespin with the function of pumping (suction) air from the package and is often used at home. But even in professional kitchens he will find a place. And for quality evacuation there are several rules to follow:
1. Vacuum in tubeless car packages (one of the inside of the package must be corrugated). With classic (smooth) packages the result will be unsatisfactory.
2. Do not vacuum the product containing water, as the vacuum cleaners of this type are intended for the evacuation of dry products.
Bottom line: tubeless devices are limited in their ability to evacuate foods with high moisture content and can manifest themselves well in the evacuation of dry products (dried fish, smoked products, hard cheeses, sausages, etc.).
Concerning chamber: in compliance with the rules, the functionality of such apparatus is quite wide and can be used in the evacuation of dry, liquid, semi-liquid products (fish, meat, cheese, sauces, soups, broths, etc.).
What is the difference between a chamber and a tubeless vacuum pack?
In a vacuum chamber, air is pumped out of the chamber by means of a pump, thereby reducing the pressure in the chamber. After that, the package is sealed and the pressure returns to normal, creating a relative vacuum in the package. In such circumstances, the functionality of the device increases.
We can vacuum liquid products - broths, sauces, soups. Concerning packages - smooth, corrugated and of different density are used.
Importantly! The product should be cooled to 3 ° C before evacuation. After all, when the air is pumped out of the chamber, the pressure decreases, forcing the water contained in the product to boil at low temperatures. If the product is warm, we will get many negative factors: it is the product splattered on the camera, and the large release of steam in the boiling process, which condenses and settles in the engine, and thus can disable it.
To prevent and clean the motor, each chamber vacuum is equipped with a motor cleaning function. How to enable it is described in the operating instructions. Cleaning should be done at least once a week. And again in six months you need to change the oil in the engine. This should be handled by service engineers. With proper maintenance, the machine will last you a long time.
The tubeless device is a clothespin with the function of pumping (suction) air from the package and is often used at home. But even in professional kitchens he will find a place. And for quality evacuation there are several rules to follow:
1. Vacuum in tubeless car packages (one of the inside of the package must be corrugated). With classic (smooth) packages the result will be unsatisfactory.
2. Do not vacuum the product containing water, as the vacuum cleaners of this type are intended for the evacuation of dry products.
Bottom line: tubeless devices are limited in their ability to evacuate foods with high moisture content and can manifest themselves well in the evacuation of dry products (dried fish, smoked products, hard cheeses, sausages, etc.).
Concerning chamber: in compliance with the rules, the functionality of such apparatus is quite wide and can be used in the evacuation of dry, liquid, semi-liquid products (fish, meat, cheese, sauces, soups, broths, etc.).
