Vacuum packaging: embossed vs smooth bags and choosing a sealer

Vacuum packing removes air and slows spoilage — a standard for butchers, dairies, cured-meat producers and sous-vide kitchens. Embossed or smooth bags Embossed bags have channels for air extraction and are used with external sealers. Smooth bags are for chamber machines and are more economical at volume. Bag thickness Thinner bags suit cheese and sausages; for bone-in meat choose thicker bags to avoid punctures. External or chamber sealer • External — smaller venues and lower volume, uses embossed bags or rolls. • Chamber — butchers, production, catering; fast and can pack liquids. Tips Chill food before packing, keep seal edges clean and dry, and label the packing date. Vacuum bags, rolls and Lavezzini sealers are in the Пакувај.МК online shop.