Yes. If you have the correct vacuum sealer or vacuum packaging system. If you have ever tried to vacuum seal a product like raspberries, you may have returned to find them more like a raspberry jam. This is because once you vacuum all the air out, sealed the bag, the vacuum then reaerates, this causes the bag to deflate and squash the product. The old work around is to set the vacuum lower, so the bag does not completely deflate. The problem with this option is you still have air in the bag. Having 30-50% air in the bag still creates an environment for bacteria to grow, therefore shortening the shelf life of the product. Two solutions from Invacus give you the ability to remove maximum air safely and easily without damaging the product.
Solution one comes from Henkelman Vacuum systems – a standard function on their Boxer, Marlin, and Polar series is soft air. This function lets air gradually and gently returned to the chamber and vacuum bag. This gradual process is based on a pre-set time. This allows the bag to form around the product, forming a second skin in a controlled fashion, while still creating a great vacuum to optimize the shelf life.
Solution two: Invacus’ GreenVAC system allows you to vacuum seal product up in bulk in larger “hotel pan” containers. This process can remove 99.8% of air and because it’s in a container the product is safe, secure and shelf life stable
