Vacuum Packer

What is a Vacuum Packer?

A vacuum packer removes air from a plastic bag enclosing food, then heat-seals the bag. The absence of oxygen inhibits aerobic bacterial growth and oxidation, significantly extending shelf life of fresh, cooked and frozen food.

Types

• Chamber vacuum packer — the bag and contents are placed inside an enclosed chamber from which all air is evacuated before sealing. Preferred for superyacht use: handles liquid-containing foods without spillage and produces a better vacuum.
• External (bar) sealer — only air inside the bag is extracted. Smaller and less expensive but less effective for liquid-containing foods.

Extended Provisioning

Vacuum packing extends the shelf life of fresh meat and fish from 3–5 days unpackaged to 14–21 days under refrigeration — a "storage multiplier" allowing provisioning for much longer periods on explorer and passage voyages.

Sous Vide

Vacuum-packed bags are required for sous vide cooking — cooking food at precisely controlled low temperatures in a water bath. Many superyacht chefs use sous vide for precise protein temperature control and batch preparation. A chamber vacuum packer is required for sous vide production.