Perfect preparation and longer storage
By extracting air and oxygen, your food is optimally prepared for sous-vide cooking in the steam oven. At the same time, you can portion, store, marinate or reseal fish, meat and vegetables particularly well in a vacuum sealing bag. Another advantage: to achieve maximum shelf life, vacuum seal food before freezing – vitamins and flavours are preserved and freezer burn is prevented. You also save a lot of space in your freezer.
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