Vacuum Packing Liquids (Sauces and Soups)

 

Vacuum packing sauces and soups allows production of larger quantities of product, to portion packaging and cooking vessels to the desired amounts and store for longer periods of time, while maintaining flavor, color and quality.

Vacuum packed sauces and soups can be reheated very easily in a water bath (bain marie), using a Thermal Immersion Circulator without reducing the moisture level of the product. As your product is vacuum packed in portions and segregated in individual vacuum bags you can reheat or cook several different items in the same water bath – saving space, time and resources. You no longer have to attend to the reheating process (stirring and mixing) as a proper water bath will apply the desired heat evenly to all sides of the product.

When vacuum packing liquids of any sort, it is advisable to use an Inclined Insert Plate (an available accessory on all units, except the Marlin 90), and/or using the Quick Stop H2O Sensor, an option available on the Boxer and Marlin series of vacuum packers, which are available only through VACUUM-PACKER.com.



 

More Vacuum Packer Uses Links:

Sous Vide | Vacuum Packing Meat & Poultry | Vacuum Packing Fish | Vacuum Packing Fruit & Vegetables | Vacuum Packing Liquids | Vacuum Packing Dry Goods | Vacuum Packing Pharmaceuticals | Vacuum Packing Electronics & Parts | Vacuum Packing Documents & Money




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