Anyone who is in the food-service business, from the owner of a five-star restaurant to a street vendor, is aware that one of the biggest influences on his bottom line is spoilage. Because of this, it seems sensible to utilize any tool available that will eliminate this issue. Among the most affordable and money-saving tools available today is a vacuum sealing machine. Basically, this method of preservation inhibits oxidation by keeping air away from food, thus avoiding the growth of bacteria and mold and eliminating the freezer burn, drying out and shriveling resulting from contact with air and moisture.
Aside from preventing undue spoilage, small business owners can save time and money in other ways through use of a vacuum packing machine. For instance, many family-owned restaurants have realized the benefits of doing their own butchering, purchasing a whole side of beef, breaking it down, and sealing and freezing the meat until ready for use.
Caterers can use this method of packaging to keep fresh-frozen samples of their specialties ready for tasting by potential clients, while delis, pizza parlors, home bakeries and candy makers can vacuum-seal excess product to sell later on. Many restaurant kitchens prepare basic ingredients such as stock, sauces and gravies in large amounts, then keep them in vacuum-sealed bags for use when ready.
In addition to these advantages, being able to buy in bulk and prepare dishes in advance is both efficient and cost-effective. Additionally, many restaurant managers and caterers are more frequently patronizing small cooperative farms and farmer’s markets for locally grown fruits and vegetables, and/or growing their own natural products. The only downside to growing your own ingredients or purchasing locally is the limited shelf life. Regardless, “locavores” are lured to eateries that feature this produce, making vacuum packing for food preservation just one more advantage of using this equipment.
Another new packaging innovation is the retort pouch (which, contrary to public opinion, does not hold a kangaroo’s snappy comebacks). This type of container is made up of several layers of laminated materials, designed to withstand severe conditions such as high temperature, falling, folding, freezing and cooking. It is easy to open, it’s re-closeable and its contents can last nearly five years without refrigeration. Until recently, the largest consumer of these containers was the Army, which packed servicemen’s field rations in the pouches since they are compact, easily portable and can sustain a beating. Many goods are now substituting retort pouches instead of metal cans, especially moist pet food and tuna. However, other goods, including soups, sauces, seafood and many other pre-cooked foods, are beginning to appear on supermarket shelves everywhere. Smaller food operations would do well to investigate the retort pouch as an adjunct to vacuum packing machines, since both are very consumer-friendly packaging methods which could give sales and distribution an increase in the bottom line.
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