MULTIVAC extractors were developed to meet the widest array of requirements in food processing, making them ideally suited as a training aid: prospective butchers, cheesemakers and cooks learn about hygienic, product-friendly and efficient packaging of both fresh and processed products. They learn how to not only extend the shelf life of high-quality food but also how to improve its quality. In short, they learn about the many advantages of vacuum packaging in their particular field of work.
The use of modern chamber machines enables the presentation of hygienic work in the food industry. Vocational students learn how hygienic portion packs can be produced, how the shelf life of the products can be improved by the packaging process and how freezer burn can be reliably prevented, for example.
The use of powerful chamber machines in vocational schools makes it possible to demonstrate optimised procedures in the processing and refinement of foodstuffs. Vocational students are shown how portioning, marinating, refinement and ripening/aging can be supported by high-quality vacuum packs. They learn how this affects the internal organisation, logistics and sale of the products. Last but not least, use of a chamber machine as a process aid can teach how waste and rejects can be minimised.
With modern chamber machines, you can demonstrate how the shelf life of food can be extended by removing oxygen or by using modified atmosphere. The vacuum and the modified atmosphere is precisely matched to the respective products. In hygienic packaging, food keeps its freshness, taste, appetising appearance and consistency longer – not only increasing its quality but also contributing significantly to the reduction of costs and waste.
Evacuators have many applications in the food industry. In meat processing, they support a fast and hygienic marinating process, for example. In cheeseries, butcheries and in the fish trade, they enable attractive sales packaging to be manufactured. Restaurants appreciate the advantages of vacuum packs in sous-vide cooking. And butchers also benefit from product refinement through dry aging.