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Vacuum pack food: Preserve freshness and extend shelf life

    14/05/2025

    6 min.

Vacuum-sealing food is an effective way to extend its shelf life and ensure exceptionally fresh flavour.

Removing air slows down the growth of microorganisms, resulting in longer storage without any loss of quality. The food loses neither its flavour nor its crisp, fresh appearance.

The essentials at a glance

    With the BORA QVac, food lasts for up to three times longer

    Vacuum-sealing reduces food waste

    The combination of vacuum-sealing and freezing ensures an optimum shelf life

Vacuum-seal for less food waste

From vegetables, fruit, meat and fish to sauces, soups and stews, raw or cooked - vacuum-sealing allows food to be kept for longer without losing its natural flavour or consistency. The airtight packaged food is protected from environmental influences such as bacteria and the flavours of other foods that are stored next to each other in the fridge, for example. Vacuum-sealed food stays fresh up to three times longer.

For optimum shelf life, vacuum sealing can be combined with freezing – this also prevents freezer burn. This occurs when the air gets to the frozen food and dries out its surface. As vacuum-sealed food is in airtight packaging, freezer burn is prevented. Vacuum sealing food with the BORA QVac and then cooking it in the BORA X BO using the special programme ‘sous-vide cooking’ enables you to achieve professional-standard results with little effort.  


The BORA QVac has three functions: vacuum sealing in vacuum boxes and vacuum bags, resealing bottles and marinating. 

    Advantages of vacuum-sealing

    • Longer shelf life: vacuum-packed food stays fresh up to three times longer.

    • Protection from freezer burn: the air-tight seal prevents freezer burn.

    • Space-saving storage: vacuum-sealed food takes up less space in the fridge or freezer.

    • Flavour and nutrients are preserved: flavours and nutrients are preserved for longer as oxidation is slowed down.

    • Food waste is reduced: food stays fresh for longer, so less is thrown away. This not only helps save pennies but also the environment.

    • Marinating and adding flavour: vacuum-sealing is perfect for making food taste more intense. With the marinating function on the BORA QVac flavours penetrate deep into the food in just 10 minutes, ensuring delicious results every time.

    • Batch cooking and storing: meals can be prepared in advance and divided into portions for storage in vacuum bags or boxes. 

      Suitable foods

      When the scent of grilled food fills the air and guests look forward to an enjoyable evening, the BORA QVac Move adds that special touch. As a flexible freestanding appliance, it’s ready to use anywhere – in the kitchen or right in the middle of the action.

      Many foods are ideal for vacuum packing:

      • Fresh meat and fish: Keep for longer and retain their texture.

      • Fruit and vegetables: Stay crisp and fresh.

      • Cheese: Extended shelf life without mould growth.

      • Cooked food: Stews, soups and sauces can be vacuum packed in portions.

      • Blanched or pre-cooked vegetables: This means you always have a healthy side dish to hand.

      • Berries and pieces of fruit: Freeze once beforehand so that they retain their consistency (or use vacuum packs).

      • Pulses, rice, muesli or sugar: Can be stored in vacuum bags to save space and protect them from moisture.

      • Tea and coffee: Vacuum-sealed, the flavour lasts particularly long.

        Unsuitable foods for vacuum-sealing

        The following foods are less suitable for vacuum packing as they lose texture or spoil more quickly:

        • Soft cheeses: These always require a certain amount of air circulation.

        • Mushrooms and garlic: Can spoil more quickly in a vacuum. Mushrooms have a porous structure and can lose their texture when vacuum-sealed in a bag.

        • Fresh bread: Loses its crust and becomes soggy.

        • Cabbage: Produces gases that can affect the vacuum.

        • Fresh leafy salads: Become wilted when vacuum-sealed.

        • Highly moist foods such as tomatoes or watermelon: The moisture in the food can affect the vacuum. It is better to use vacuum packing boxes or store these foods in the refrigerator.

          Tips on vacuum-sealing liquids

          A vacuum is created during the vacuuming process and the air is extracted. The vacuum seal of the BORA QVac prevents liquids from being sucked in too much and ensures that wines, oils or other liquids can be stored in the refrigerator for longer without losing their full flavour. The flavour is retained for several days.

            BORA QVac

            Professional vacuum-sealing for your home

            Effectively extend the shelf life of food with the BORA QVac built-in vacuum sealer.

            FAQs about vacuum-sealing food

            Depending on the type, vacuum-packed food can keep up to three times longer than unpackaged food. Fresh pork can be kept in the fridge for about three days, while it can be kept chilled in a vacuum for at least 10 days.

            Yes, cooked dishes such as soups or stews can be vacuum-sealed without any problems. However, they should cool down completely beforehand. 

            Fresh meat, fish, cheese, fruit, vegetables and cooked dishes are particularly suitable. 

            Soft cheeses, mushrooms, garlic and bread are less suitable for vacuum packing as they can spoil more quickly or lose their texture when sealed in air. Very moist or soft foods are also not ideal (e.g. tomatoes or soft fruit). They should be frozen beforehand or vacuum-packed in boxes.

            Yes, liquid food can be vacuum-packed. The vacuum seal on the BORA QVac also allows drinks, oils and other liquids in open bottles to be preserved for longer. 

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