The Sottovuoto in the Kitchen

The sottovuoto: techniques and innovations in absence of stoves.

Preface: historical signs of the sottovuoto

The maintenance sottovuoto has already been being used for a few decades, but only in the last years you/he/she has spread to thin capillary level to arrive, from a few years to this part, in the houses of the consumers.
This method of maintenance consists of almost totally removing the air from a containing wrap a food, forming the void to its inside.

Removing the air, a drastic deceleration of all the biological and enzymatic activities is gotten, a notable prolongation of the duration of the product making possible. Besides, the impermeability of the wrap doesn't allow the loss or the purchase of damp, factors that they often cause the deterioration of the products
The typologies of confezionatrici sottovuoto

The bell cars, possess instead an inside room to the car that contains a volume in which the void is created. Whatever wrap put inside this room (says bell because of his/her convex form) is put sottovuoto in the moment in which the car removes the air in the whole volume of the bell.

1) the void that is created it is great: it speaks of 90% for the aspiration cars external, of 99% in those to bell.
2) Liquid elements: Sottovuoto can be put also in the plastic envelopes liquid foods, while the aspiration cars external they require of particular vuotobox.

3) The car to bell: it allows the cooking sottovuoto, that to external aspiration only a temperatures regeneration inferior to 70 degrees. This because the cooking sottovuoto asks for a very inclined void, that the car to external aspiration cannot reach.
The thousand uses of the car sottovuoto
The confezionatrice sottovuoto removes the air from the foods, isolating them from the external atmosphere.
The air contains oxygen, one of the greatest enemies of the foods.
The maintenance sottovuoto, nevertheless, a method of maintenance must not be considered, but as a strategy to increase (and of a lot) the duration of maintenance of the foods. For example, the sottovuoto doesn't replace the maintenance in refrigerator, but it is able to multiply of 3-5 times the time of maintenance of the greatest part of the foods to preserve in refrigerator (meat, fish, cheeses, sauces, broth, etc).

We see what the most common applications of the maintenance are sottovuoto.
Fresh meats
The sottovuoto has revolutionized the maintenance of the meat, one of the most perishable products in absolute. The maintenance sottovuoto allows to maintain unchanged the characteristics of the fresh meat for at least 5 days, allowing to shop once the week without having to freeze the meat.
Meats
The advantage of the sottovuoto in the maintenance of the meats has a double aspect. The sottovuoto prevents the dehydration of the meats that you/they have reached the correct degree of maturation, stopping the dehydration and preventing the worsening of the characteristic organolettiches (the descending phase of the parable of the characteristics of the product). The meats can be preserved sottovuoto for 4-6 months.
The maintenance sottovuoto allows to maintain unchanged for months the characteristics of these foods.
Thanks to the sottovuoto it is possible to much longer preserve and without problems such foods, thanks to the special universal covers.
Frozen foods
The frozen foods don't have a duration of indefinite maintenance. The maintenance sottovuoto, also in the congelazione, multiplication the duration of maintenance of the foods, having been bringing her/it for few months to almost one year.