25 bags vacuum sous vide of Lacor

Vacuum bags (25 bags)

The vacuum bags Lacor offer you are manufactured for use with foodstuffs; they have all the guarantees of hygiene performance and resistance to vacuum-pack all kinds of food. Although its use is especially indicated for the Lacor brand vacuum packaging, the vacuum bags they are suitable for the majority of packaging machines from other manufacturers.

The thickness of the bags for vacuum packaging This pack of 25 units, with 90 microns thick.

On our website you can also purchase bags for vacuum packaging in other sizes, as well as coils of plastic for vacuum tube and 3 boats with adapter set for vacuum. Also, you will find the different models of packaging machines vacuum presenting the brand Lacor.

Vacuum packaging method enables to improve the conservation of perishable products to significantly extend its life. So all the air vessel containing cooked food or natural is extracted and isolated those food sealing container to prevent air from entering.

Some perishable products should be refrigerated or frozen after packed vacuum, but thanks to this process will be maintained in perfect condition much longer than if you refrigerasen or freeze unpackaged.

What is vacuum cooking?

Products subjected to a process of vacuum packaging and exposed to temperatures that never exceed 100 ° C. Due to the difference of pressure we get temperatures of boiling water at low temperature and temperature at core of product penetration is linear, i.e., not find air molecules and does not produce a radial reaction, so that the treatment and the results obtained with the product are perfectly controlled.

A simple way to explain the vacuum cooking is that instead of cooking, as it is traditional, the food at 130 ° C of heat for a relatively short period, here heats between 65 ° C to 99 ° C in most long time depending on the nature of the genre and its weight.

It is, therefore, a long and low-temperature cooking. In a conventional oven, a piece of meat is cooked at 200 ° C temperature, which causes the outside is toast. However, the temperature in the heart of the strange part time exceeds 50 ° C. Therefore, only is required a temperature equal to or slightly higher than the 65 ° C to cook a food, avoiding the drying and hardening of the muscle ibra as well as overcooking.