Vacuum packing removes air from the food container, thus slowing down ageing and oxidation and significantly increasing up to 5 times the life of food usually kept in the refrigerator, like meat, fresh fish, cold meats, fruit and vegetables.
With Zero, any cooked or uncooked food that is blast chilled and vacuum packed can be kept in the refrigerator for up to 2 weeks, while food that is vacuum packed and shock frozen can be kept in the freezer for up to 8-10 months.
In particular, food cooked, blast chilled to +3°C and vacuum packed, can be kept in the refrigerator for 14 days. If you shock freeze it to -18°C, you may even forget you prepared it, but when needed it will always be fresh and fragrant as if just cooked.
Last but not least, vacuum cooking is a modern technique increasingly popular in top restaurants, which gives you the possibility to cook food in a simple, healthy and tasty way. Vacuum pack the uncooked food using bags suitable for cooking and cook it in water, in the oven or with the Fresco blast chiller (the only appliance that performs both functions) at a temperature of approx. 70°C. Slow, low-temperature cooking preserves the values and nutrients of food, and actually enhances the taste like no other cooking technique. If you use the Zero vacuum packing machine in combination with the Freddy Hot+Cold blast chiller, controlling the entire life cycle of your food, both whole and portioned, will be child’s play.
Zero guarantees the perfect preservation of even the most delicate food, solid or liquid, including wine, and uses standard vacuum bags, plexiglas lidded containers (vuotobox), 1-litre glass jars and vacuum bottles with a special vacuum stopper.