Different professional machines: the types
When choosing such an instrument, especially if you have to use it professionally, it is always good to keep in mind the models that are on the market.
Here are some examples:
- external suction: with vacuum-sealed machines of this kind, embossed envelopes are usually used, or with reliefs. Which can guarantee better preservation, especially in both very hot and very cold environments? These machines are recommended for those who must vacuum-pack quantities of food that are not excessive, or for those who must store food at different temperatures;
- bell machines: they are the most common in the professional field. Smooth bags must be used with these devices, and it is possible to optimize the suction of air and oxygen. The bell-type machines are large and can cost more than 2000 euros, which is why they are recommended for professional use. However, they can store large quantities of food, and the automatic packaging process makes the machine truly suitable for those with special storage needs;
- Vacuum for sous- vide cooking: this is an innovative cooking method, tested and also approved by star chefs. Which takes the form of cooking the dishes, first put under vacuum, at low temperatures. Also, to carry out this cooking, special devices are required that guarantee that the organoleptic and nutritional properties of all foods remain unchanged. Thanks to these machines, it is also possible to obtain very soft foods.