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Airtight, Insulated, Vacuum storage

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Airtight, Insulated, Vacuum storage

What is Vacuum storage?

Airtight storage vacuum containers are bins that work by sucking all air out of the container and permanently packing in a vacuum. By eliminating contact food with air, therefore, they prolong the shelf-life of stored food. Not only this, but also they prevent from loss of taste caused from freezer burn, loss of nutrient as well as maintain the natural color of stored food. Vacuum containers prevent souring of stored food (for example, food in opened bottles and cans) and prolong the quality and taste of refrigerated foods.

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Where they may be used

Airtight vacuum containers are widely used to store different types of foods, for domestic as well as for commercial use. These airtight containers have become ideal to storing and preserving food. It is therefore important to have these in our kitchens, during our travel, for example to keep our take-away food, as well as to store commercially supplied foods.

There are many types of airtight vacuum containers in the market. Some are good for domestic or family use whereas others are suitable for commercial purposes. There are also varieties that can be used for both domestic and commercial applications. Vacuum sealer products could be suitable for food and non-food items.

Airtight Bag Silos, for example, can be used for storing grains at home or in the farm. Grain-producing farmers, for example can store their grains on the farm in these airtight (vacuum) bags that come with a varying sizes-extending upto tens of thousand tons of grain. This ensures, farmers bargaining power for their products, instead of dumping their hard-toiled produce for cheap prices.

Advantages of Vacuum storage:

• Airtight containers can keep food contents safe and free from pests and rodents. If the container is transparent, it allows to monitor the contents situation without the need to open the container. Food sealed in a vacuum, stops from smelling. It is therefore ideal when we store foods such as fish in fridge or freezer.


• You can buy food in bulk during discount sale times, then you may vacuum-store your food, in portions of your choice. This ensures a fresh supply of food at times of food price inflation, hence is ideal for saving money.


• Foods such as salad, mushrooms and peppers could be stored three times longer if sealed in a vacuum container. It is very common to see that a bag-full of purchased vegetables such as green and mixed foods, carrots, biscuits, crisps, etc, as well as meat products, are not consumed in one use, once their package is opened. There is usually some left unused in the opened bag, and many of us either throw it in the bins or store it inappropriately in a way that could be hazardous to our health. In such situations, the remaining food could be put in a vacuum sealer and be stored in fridge and they could last longer. It is therefore economical as well as safe to use vacuum sealer containers.


• Meat, fish, or a vegetable or any other type of food can be marinated in less than 30 minutes, as the vacuum container will open up the pores of food. This makes the food rich in flavour. Normally, marinating food takes the whole night.


• Suppose you are planning parties with friends, or going for family holidays; you can cook food in advance as large quantity as you want, and vacuum-store it, in sizes you want to be used. This ensures more time freed, to enjoy with family and friends during party time or holiday.


• Vacuum-sealed food could be stored for longer period, and this is beneficial for both domestic use and especially for commercial purposes, as this retains the freshness of food for longer periods.


• Some foods are only available at certain season of the year. You can buy in bulk when they are available, and vacuum-store them, so that they are available and enjoyed throughout the year.


• Uses of vacuum storage goes even beyond food; it can be used to reserve essential tools, so as to protect them from getting rust due to exposure to air.

Updated: 24 Nov 2013
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By: Yohannes Berhe