Long term preservation for food that is always healthy and tasty

Keeping food fresh has never been so easy!
A complete line of fully automatic vacuum machines that let you preserve food in optimal conditions for a long time without having to give up on taste. Simple, safe, compact and intuitive, the new LAICA vacuum machines let you vacuum pack and store any type of food, protecting it from the air and preserving its freshness and quality. Vacuum machines preserve the original and natural flavour of food, even after several days or months of storage depending on the type of product. The new LAICA Vacuum Machine Range is complete and offers vacuum-packing machines for all your needs: from the most compact and easy-to-use that have been designed for small spaces, to vacuum-packing for everyday use, including the most hi-tech machines that offer professional results, even at home.

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Fully automatic vacuum machines for Sous Vide

 

 


VT3114

Perfect for couples and singles

VT3115

Perfect for couples and singles

VT3117

Perfect for families

VT3113

Perfect for families

VT3118

Professional results at home

VT3120

Professional results at home

Function that allows you to obtain partial vacuum with suction and sealing for wet foods.

 


VT3302

VT3303

VT3509
Vacuum Containers

VT3510 - VT3500 - VT3501 - VT3504
Vacuum bags

VT3510: 50 bags

VT3500: 50 bags

VT3501: 100 bags

VT3504: 50 bags

VT3510: 25x30 cm

VT3510: 28x36 cm

VT3501: 20x28 cm

VT3504: 20x28 cm


VT3505 - VT3508 - VT3509
Vacuum rolls

VT3505: 2 rolls

VT3508: 2 rolls

VT3509: 2 rolls

VT3505: 28x300 cm

VT3508: 20x600 cm

VT3509: 28x600 cm


VT3506 - VT3507

VT3506: Vacuum kit + vacuum bags

VT3507: Reusable vacuum bags

VT3506: 3 Reusable vacuum bags

VT3507: 10 Reusable vacuum bags

VT3506: 23x26 cm

VT3507: 23x26 cm


VT3502 - VT3503
Vacuum bags box

VT3502: 10 bags

VT3503: 20 bags

VT3502: 28x36 cm

VT3503: 20x28 cm


TR1000
ThermoResistant 30 bags 25x30 cm

TR2000
ThermoResistant 2 rolls 25x3m


What is vacuum packing?

Vacuum packing is a modern food packaging technique that involves extracting the air contained in a bag or container and then hermetically sealing it. Food is subject to deterioration caused by chemical and microbiological reactions that take place in it when it is exposed to air, temperature, moisture, enzymes, microorganism proliferation or insect contamination. Oxygen contained in the air is one of the main causes of food deterioration (oxidation process) and causes loss of nutritional value, taste and all its qualities. Removing oxygen stops the proliferation of microorganisms such as bacteria and mould and delays the processes of food deterioration (fat becoming rancid, fruit fermenting, ice burn on frozen products, colour changes in meat, as well as loss of taste and flavour). Preserving food in a vacuum tremendously extends the life of the food, whether stored at room temperature, in the refrigerator or freezer, while the food’s freshness and taste remain unaltered. Vacuum packing, in any case, does not transform the food into a "preserve" i.e. into a stable product at room temperature; fresh or perishable food must be stored at a low temperature (refrigerator or freezer), as it contains sufficient moisture to promote the growth of microorganisms even in the absence of air. When vacuum packed food is frozen (at about -18° C), the air that causes crystallisation, that is, the frost that forms on the surface of the product, is eliminated; food stored under vacuum and at low temperature keeps its colour, aroma and nutritional value longer. Vacuum packing for the refrigerator (temperature +3/5° C) is ideal for those who prepare food in advance: foods can be prepared when there is time available, vacuum packed in the fridge and then used several times. Simply heat the vacuum packed food to obtain food that tastes freshly cooked. Vacuum packing is also optimal for keeping food that easily loses its quality (coffee) or that easily loses its fragrance and freshness (biscuits, breads) at room temperature. Vacuum packing extends storage time 3 to 4 times; the table below shows the storage times under normal and vacuum conditions for some types of food. These are indicative values that depend on the original quality of the product, as well as the method of preparation and hygienic conditions present.


Indicative Tables of Storage Times

FOOD STORED IN THE FREEZER
(TEMPERATURE -16° C / -20° C)
STORAGE PERIOD
IN NORMAL CONDITIONS
STORAGE PERIOD
WHEN VACUUM PACKED
MEAT 4-5 MONTHS 15-20 MONTHS
FISH 3-4 MONTHS 12 MONTHS
VEGETABLES 10 MONTHS 18-24 MONTHS

FOOD STORED IN THE FRIDGE
(TEMPERATURE +3° C / +6° C)
STORAGE PERIOD
IN NORMAL CONDITIONS
STORAGE PERIOD
WHEN VACUUM PACKED
RAW MEAT 2-3 DAYS 6-9 DAYS
FRESH FISH 1-3 DAYS 4-5 DAYS
GAME 2 DAYS 6 DAYS
SLIGHTED SALUMES 4-6 DAYS 22 DAYS
SALUMES 7-14 DAYS 25-40 DAYS
MATURED CHEESE 6-20 DAYS 25-60 DAYS
VEGETABLES 1-4 DAYS 8-10 DAYS
FRUITS 5-8 DAYS 10-14 DAYS
PASTA / RISOTTO/ LASAGNA 2-3 DAYS 6-9 DAYS
COOKED MEAT 3-4 DAYS 10-15 DAYS
DRY PASTRIES 5 DAYS 18-20 DAYS

FOOD STORED IN THE AMBIENT TEMPERATURE
(TEMPERATURE +23° C / +27° C)
STORAGE PERIOD
IN NORMAL CONDITIONS
STORAGE PERIOD
WHEN VACUUM PACKED
BREAD 2 DAYS 6-8 DAYS
BISCUITS 4-5 MONTHS 12 MONTHS
PASTA / RICE 6 MONTHS 12 MONTHS
FLOUR 4 MONTHS 12 MONTHS
TOASTED COFFEE 3 MONTHS 12 MONTHS
TEA 5 MONTHS 12 MONTHS
DRIED FRUIT 4 MONTHS 12 MONTHS