Vacuum sealer Casselin CMSV semi-professional

To keep your food fresh for as long as possible, vacuum sealing combined with freezing or deep-freezing is the best preservation method. Indeed, in the absence of oxygen, bacteria develop more slowly and food is therefore preserved for longer. Thanks to vacuum sealing, food preservation is 3 to 5 times faster than under normal conditions. But that is not all: vacuum sealing food also allows subsequent sous-vide cooking, during which the organoleptic properties of the food are preserved. For the best results, it is preferable to vacuum seal food once it has cooled down. When vacuum sealing hot food, the steam released could damage the vacuum sealer. It is preferable to freeze vacuum-sealed products in order to prevent the proliferation of bacteria that do not need oxygen to multiply. A few advantages of sous-vide: Smoked products will have a more pronounced flavour. Transporting dishes in sauce will be easier (no risk of leaking). Extend the use-by date of your food. Vacuum-sealed fruit retains its freshness.