Using vacuum bags with external suction machines is a simple process, but requires some basic steps to achieve an optimal result.
First, it is important to place the food inside the bag, taking care not to exceed the capacity of the bag and always leaving at least 5-7 cm of free space at the top to ensure a stable seal.
After distributing the contents evenly and removed any residual liquid near the closing edge, you can place the open end of the bag in the suction chamber of the machine.
The side embossed it is advisable to face downwards or towards the inside of the compartment, so that the microchannels can facilitate the flow of air to the pump.
Once the pouch is correctly centred, the cover or clamping arm of the machine is lowered and the suction cycle starts.
The machine will remove the air and, at the end of the process, automatically seal the open side via a heating bar, depending on the type of device model.
When the machine signals completion, simply lift the lid, pull out the bag and check that the sealing line is uniform, continuous and tight.
The bag is now ready to be stored in the refrigerator, freezer or used for sous vide cooking.