Vacuum packaging your product reduces bacterial growth and extends the shelf life of your food products without the need to add preservatives. This means your products can be used, sold and served for longer period of time.

Hermetically sealing a vacuum bag prevents cross-contamination due to external influences and improves food safety. In addition, the vacuum-packed product is protected from dehydration, freezer burn and mould. Optimally protected, products can mature in vacuum packaging while retaining weight, flavour and aromas. 

As Jorrit van Melick said: with optimal use of valuable storage space, all shelves are efficiently arranged, as the most diverse vacuum-packed products can be stacked on top of each other. No wastage. No cross-contamination. No odours. Longer shelf life allows larger quantities of seasonal products to be purchased. Also favourable for portioning. 

From procurement and preparation to presentation. Vacuum packaging always ensures the best condition of food freshness and a professional presentation. Other important aspects are the hygiene and safety standards you need to meet. Make sure you follow the latest legal requirements and only use high-quality vacuum packaging machines for your professional applications. 

Sous-vide cooking or vacuum cooking offers numerous advantages when it comes to preparation, quality and timing. With a Henkelman vacuum machine, ingredients can be correctly packed so that nothing stands in the way of sous-vide preparation.