Vacuum-sealing food is an effective way to extend its shelf life and keep it tasting extraordinarily fresh.
Removing the air slows down the growth of micro-organisms, meaning that you can store food for longer without it deteriorating. The food retains both its delicious taste and its wonderfully fresh appearance.
From fruit, vegetables, meat and fish to sauces, soups and stews, raw or cooked – vacuum sealing makes it possible to keep food for longer without it losing its natural taste or consistency. Once in air-tight packaging, food is protected against environmental influences such as bacteria as well as the flavours of other food stored next to it in the refrigerator, for example. Vacuum-packed 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.
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.
The device vacuums, seals, and marinates. Food stays fresh longer, and flavors are preserved.
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.
Lots of foods are great for vacuum-sealing:
The following overview shows how the shelf life of various foods changes when conventional storage is compared to general vacuum sealing.
| Food | Normal shelf life (refrigerator) | Shelf life when vacuum-sealed (refrigerator) | Tips for vacuum-sealing |
|---|---|---|---|
| Beef | 3–4 days | 30–60 days | Portion and dry thoroughly before vacuum sealing. |
| Pork | 2–3 days | 10–20 days | Portion and dry thoroughly before vacuum sealing. |
| Poultry | 2–3 days | 4–6 days | Cut into portion-sized pieces before vacuum sealing. |
| Fish | 1–3 days | 4–6 days | Ensure the fish is dry before vacuum sealing. |
| Hard cheese | 15–20 days | 30–60 days | Vacuum sealing also slows down the ripening process. |
| Vegetables | 5–7 days | 15–20 days | Blanch or par-cook vegetables before vacuum sealing. |
| Fruit | 3–7 days | 8–25 days | Fruit should not be too ripe. |
| Soups and stews | 2–3 days | 8–12 days | Divide into portions and make sure the soups are well cooled. |
| Fresh herbs | 2–3 days | 7–14 days | Best vacuum-sealed in boxes. |
Vacuum-sealing causes a drop in pressure as the air is drawn out. The BORA QVac vacuum seal prevents liquids from being suctioned too strongly and ensures that wine, oil and other liquids can be kept in the refrigerator for longer without losing their flavour. The special sealing method ensures the full flavour is preserved for several days.
Yes, cooked dishes such as soups or stews can be vacuum-sealed without any problems. However, they should cool down completely beforehand.
Both preservation methods have their merits: vacuum-packing protects against oxidation and thus prevents loss of colour and flavour. This is sufficient for short-term preservation of just a few days. Freezing stops the growth of microorganisms and is ideal for long-term storage. Combining both methods prevents freezer burn.
Perishable food must always be refrigerated – vacuum-sealing does not sterilise food in the same way as, for example, preserving. Without additional refrigeration or freezing, items such as meat or ready-made soup will still go off, even when vacuum-sealed. Only dry foods, which do not need to be refrigerated anyway, can be stored at room temperature.
