VACUUM SEALER DRAWERS
functions legend and general features
Vacuum sealed in bag
Vacuum sealing can be adjusted through three levels to suit
different consistencies of food, with maximum extraction of
more than 99% of air (comparable with professional appliances).
Sealing bags
Three levels of sealing that can be adapted for different types
of bag, even not vacuum sealed.
Vacuum sealed in container
Thanks to the use of suitable rigid containers, available upon
request, it is possible to vacuum seal even the most fragile of
foods, and avoid their being crushed.
Chef function
It carries out processes such as massaging the meat, cold
infusions, extraction of essential oils and marination of food,
taking 8-12 minutes as opposed to the usual 48-72 hours.
BENEFITS OF VACUUM SEALING
Vacuum sealing food, which can be done in two different types of bag
(the first ensures only conservation of food, the second is also suitable
for cooking it), provides a long series of benefits and advantages:
• vacuum sealed products are safe from the action of internal
(especially air) and external agents, so they last for significantly
longer while retaining their own nutritional and sensory
characteristics unaltered;
• it is possible to put both food and condiments into the same bag,
which helps flavours to mingle;
• vacuum sealed bags are closed with a watertight seal under heat
which prevents liquids from escaping during cooking.
This allows different foodstuffs to be cooked at the same time
without the tastes mixing and also significantly reduces the time
needed for cleaning operations.
ADVANTAGES OF VACUUM SEALER DRAWER
The Barazza vacuum sealer drawer offers three different levels of
vacuum, permitting a choice between conservation in a bag or in a
container (available separately):
• minimum: to prepare delicate products that are sensitive to
pressure such as strawberries, berries, salads, and sensitive to loss
of volume such as mousses, whipped cream and soft cheeses;
• medium: to conserve raw or cooked products that are sensitive to
pressure such as fish fillets, whole shellfish, tomatoes, sauces or
soups;
• maximum: to conserve raw or cooked products that are not
delicate such as potatoes, carrots, meat, mature cheeses or
products submerged in liquid such as vegetables in oil. At
maximum power the drawer extracts more than 99% of the air, a
percentage that’s in line with the figure obtained with professional
appliances.
It can also be used just to seal plastic bags of delicate products,
offering a choice between three sealing levels:
• Level 1: thin bags, even not vacuum sealed;
• Level 2: vacuum sealed bags for conservation;
• Level 3: vacuum sealed bags for cooking and conservation.
CHEF FUNCTION
The appliance is equipped with the exclusive Chef mode which,
using the vacuum created inside the chamber, can carry out a
series of functions such as massaging the meat, cold infusions,
extraction of essential oils and marination of food. The advantage
of vacuum sealing is that, in the absence of air and pressure,
these processes are accelerated exponentially; marinating meat in
a vacuum, for example, can achieve in tens of minutes the same
liquid infiltration results that would be achieved after 48 hours of
traditional marinating.
148
