http://www.fischerequip.com.au/vacuum-sealer-dz-430-pt-2
http://www.packworld.com/applications/food/cryovac-bag-fresh-fish
There have been many innovations that have revolutionized the food industry, in particular Cryovac machines and cryovacing. Cryovacing has made it possible to completely seal food away from oxygen, delaying the growth of bacteria and thereby increasing the shelf life of a product. It has also enabled cooks and chefs to reheat a product with more easy, especially when used in combination with a sous-vide or hot water bath machine.
The beginning of the Cryovac brand goes back to the 1950s and 1960s, and was founded by W.R. Grace & Co. Product development for plastic film was vigourously pursued throughout the 1950s and in 1960 W.R. Grace & Co. introduced cryovac type L plastic shrink film for meat and poultry. For the next 40 years, W.R. Grace & Co. continued developing its Cryovac brand and the effeciency of its technology, but in 1998 Grace merged its Cryovac packaging business with Sealed Air Corporation and this venture has lasted till present day.
Another aspect of cryovacing that makes this invention so significant, especially in the food industry, is the added protection against freezer burn. With modern cryovacing, it is nearly impossible to have freezer burn form through the plastic and provides restaurants the option of freezing fresh product before it starts to spoil. According to Wislon, in her book Consider the Fork: A History of How We Cook and Eat, it was only in 1974 that cryovacing became used in restaurants as a cooking method. Wilson states that triple, Michelin-starred chef Pierre Troisgros found he was losing to much weight off sauteeing his foie gras and therefore consulted an offshoot of Cryovac about his problem. They advised him to wrap his foie gras in thick plastic film before slow cooking it. The method worked and Troisgros continued using Cryovac for most of his delicate products. 40 years later cryovacing is now used throughout the restaurant industry with most chefs employing cryovacing to cook more evenly and to avoid weight loss.
This invention started out as a technology but has now become a cooking process. The term cryovacing is something you hear everyday in modern kitchens, around the world and is an essential piece of equipment to have.
In the restaurant where I work we use a Cryovac machine on a daily basis to portion out product, pickle product, and package protein to be reheated in a sous-vide before serving. it has made certain processes faster and more effecient. It has also enabled the staff to cook product more evenly and consistently. It has become an integral part of any kitchen and will only grow in popularity and use. The one negative comment or observation I have is the amount of waste produced from using so many plastic bags. With the rise of sous-vide and Cryovac we have increased the plastic waste to an alarming level. Perhaps the next innovation in cryovacing technology will be reusable bags, but for the moment the waste will remain very high.
The beginning of the Cryovac brand goes back to the 1950s and 1960s, and was founded by W.R. Grace & Co. Product development for plastic film was vigourously pursued throughout the 1950s and in 1960 W.R. Grace & Co. introduced cryovac type L plastic shrink film for meat and poultry. For the next 40 years, W.R. Grace & Co. continued developing its Cryovac brand and the effeciency of its technology, but in 1998 Grace merged its Cryovac packaging business with Sealed Air Corporation and this venture has lasted till present day.
Another aspect of cryovacing that makes this invention so significant, especially in the food industry, is the added protection against freezer burn. With modern cryovacing, it is nearly impossible to have freezer burn form through the plastic and provides restaurants the option of freezing fresh product before it starts to spoil. According to Wislon, in her book Consider the Fork: A History of How We Cook and Eat, it was only in 1974 that cryovacing became used in restaurants as a cooking method. Wilson states that triple, Michelin-starred chef Pierre Troisgros found he was losing to much weight off sauteeing his foie gras and therefore consulted an offshoot of Cryovac about his problem. They advised him to wrap his foie gras in thick plastic film before slow cooking it. The method worked and Troisgros continued using Cryovac for most of his delicate products. 40 years later cryovacing is now used throughout the restaurant industry with most chefs employing cryovacing to cook more evenly and to avoid weight loss.
This invention started out as a technology but has now become a cooking process. The term cryovacing is something you hear everyday in modern kitchens, around the world and is an essential piece of equipment to have.
In the restaurant where I work we use a Cryovac machine on a daily basis to portion out product, pickle product, and package protein to be reheated in a sous-vide before serving. it has made certain processes faster and more effecient. It has also enabled the staff to cook product more evenly and consistently. It has become an integral part of any kitchen and will only grow in popularity and use. The one negative comment or observation I have is the amount of waste produced from using so many plastic bags. With the rise of sous-vide and Cryovac we have increased the plastic waste to an alarming level. Perhaps the next innovation in cryovacing technology will be reusable bags, but for the moment the waste will remain very high.
http://www.ferret.com.au/c/Power-Packaging/Cryovac-Shrink-Films-for-Food-Packaging-from-Power-Packaging-p2504078