Laica Vacuum Sealer

Model: 10004

The Laica Vacuum Sealer is the best way to conserve your favourite food in optimal conditions for a long time without having to give up on taste. With just a touch of a button, the simple, safe, compact and intuitive LAICA vacuum sealer will allow you to vacuum, pack and store any type of food, protecting it from the air and preserving its freshness and quality. Thus, with this fully automatic product, you will always have fresh healthy and tasty meat, fish, salami, fruits, vegetables, cheese, pasta, rice and even coffee. This product features adjustable suction power (normal and gentle), as well as a sealing setting for wet or dry foods, allowing you to vacuum seal your foods how they need to be with just the touch of a button. With the manual function, you will be able to seal delicate or fragile foods without the worry of damaging them. Another useful feature is the sealing only function which seals the bags and keeps them airtight but without vacuuming out the air. You can now preserve the original and natural flavour of food, even after several days or months of storage depending on the type of product.

Features:

• Adjustable suction power (normal – gentle)
• Double sealing setting (dry – moist)
• Touch sensor keys
• Maximum vacuum pressure: – 0.8 bar
• Suction pump: Single
• Available functions: 100% automatic, manual vacuum for delicate and fragile foods, sealing only function
• Maximum bag width: 30 cm
• Safety thermal cut-out       
• Power: AC 220-240V 50H – 110W
• Noise level at 1 meter: <80dB
• Product components: 1 Vacuum Machine, 1 Roll Size 20 × 200 cm, 5 Bags Size 20 × 30 cm, 1 Tube for Jars, 1 Instruction Manual
• Model: 10004

Specifications:

• Dimensions: 35.5 x 14.6 x 7.6 cm
• Weight: 1.42 kg

 

What is vacuum sealing/packing?

Vacuum sealing/packing is a modern food packaging technique that involves extracting the air contained in a bag or container and then sealing it. Food is subject to deterioration caused by chemical and microbiological reactions that take place in it when it is exposed to air, temperature, moisture, enzymes, microorganism proliferation or insect contamination. Oxygen contained in the air is one of the main causes of food deterioration (oxidation process) and causes loss of nutritional value, taste and all its qualities. Removing oxygen stops the proliferation of microorganisms such as bacteria and mould and delays the processes of food deterioration (fat becoming rancid, fruit fermenting, ice burn on frozen products, colour changes in meat, as well as the loss of taste and flavour).

Preserving food in a vacuum tremendously extends the life of the food, whether stored at room temperature, in the refrigerator or freezer, while the food freshness and taste remain unaltered. The vacuum packing, in any case, does not transform the food into a “preserve” i.e. into a stable product at room temperature; fresh or perishable food must be stored at a low temperature (refrigerator or freezer), as it contains moisture to promote the growth of microorganisms even in the absence of air. When vacuum-packed food is frozen (at about -18° C), the air that causes crystallization, that is, the frost that forms on the surface of the product, is eliminated; food stored under vacuum and at a low temperature keeps its colour, aroma and nutritional value longer. Vacuum packing for the refrigerator (temperature +3/5° C) is ideal for those who prepare food in advance: foods can be prepared when there is time available, vacuum packed in the fridge and then used several times. Simply heat the vacuum-packed food to obtain food that tastes freshly cooked.

Vacuum packing is also optimal for keeping food that easily loses its quality (coffee) or that easily loses its fragrance and freshness (biscuits, bread) at room temperature. Vacuum packing extends storage time 3 to 4 times; the table below shows the storage times under normal and vacuum conditions for some types of food. These are indicative values that depend on the original quality of the product, as well as the method of preparation and hygienic conditions present.

Indicative Tables of Storage Times: