Sealing produce under vacuum can assist with portion control, reduce storage requirements and in some cases extended shelf life of product.
Advancements in technology can make life in the kitchen a smooth operation. All changes in operation require both training of staff and updating of your HCCAP plan.
Vacuum package can expose restaurants the dangers of an anaerobic or oxygen free environment. If carried out correctly with clear package labelling including packing date and vacuum achieved these hazards are easily avoided.
Henkelman have released their NEW Boxer 42 digital table top chamber vacuum machine simplifies meeting the stringent requirements of any HCCAP plan and brings accountability to staff actions. Each user of the boxer 42 digital has a unique pass code to operate the machine, with 99 pre programmable memories for product specific packaging.
Every time the lid is closed on the boxer 42 digital a label is printed containing the operator's name, the time and date, a product name, vacuum achieved and the pre-set used by date. The labels parameters are entered via USB using an administrator's code and cannot be altered by the user.
At the heart of the Boxer 42 digital is its sensor control that monitors the vacuum process from start to finish giving the best possible results every time. Soft air release, and extended vacuum time are standard features making the Henkelman Boxer 42 Digital a please to use.
Stay ahead of the ever changing food safety requirement for vacuum packaging and sous vide cooking by investing wisely from the start. Maintain your customer's safety and wellbeing by giving your chefs the right tools for the job.
Sous Vide Australia | Sous Vide and Low Temperature Cookery Equipment
Sous Vide Australia was formed to provide the hospitality industry, within Australia and New Zealand, local access to highest quality and specifically designed sous vide cookery equipment and ...