“Chamber vacuum sealing removes 99.8% of air to ensure that no chance for freezer burn is possible!”
Preventing freezer burn is something we all want to achieve in our households. Most everyone has experienced the unpleasantness of grabbing a package of pepperoni out of your freezer, anticipating a nice homemade pepperoni pizza. To your dismay, the whole bag of meat that has been freezing for longer than you had anticipated has turned a strange brown color and you know from experience it does not taste good! This is a frustrating place to be and we would like to address this first-hand.
Today, we are here to help you with the question of how you can stop this situation from happening to you if you are looking to freeze meat or any other products. Based on experience, we have found that if you invest in the right materials, damage due to freezing your product will become the least of your worries. We will walk you through a discussion of how freezer damage occurs and how JVR Industries provides the soundest way to affirm that you can freeze any of your products without forming freezer burn for an unbeatable range of time!
What Is Freezer Burn?
Freezer damage usually occurs around a couple of months into freezing a product and can be spotted by the appearance of discoloration, pink striations, or ice crystals forming on the body surface of a freezing product. If you happen to not take a close enough look, you will assuredly notice the bland taste once you bite into the gritty or toughened texture of the product that had been freezing.
Freezing a product for too long without proper precautions can cause frozen spoilage. This will take effect prominently on the color, taste, texture, and aroma of the food you freeze.
Now, it is often the myth that freezer-damaged food is unhealthy to eat. This is not necessarily the case and it does not contain bacteria. With this in mind, you might be able to feed freezer-burnt meat to your animals, but to the human species, we can certainly agree that consuming this is not preferred.
How Does Freezer Burn Form?
Food damage due to freezing occurs as a result of a process called desiccation meaning the removal of moisture. The atmosphere within a freezer is dry due to the moisture freezing. If the freezing product is exposed to this dry atmosphere, the water particles within the product want to escape to compensate for that lack of moisture. The escaping water particles end up freezing on the surface of the product to create ice crystals upon contact with the freezing temperatures and a discolored appearance as the moisture is pulled out and freezes. Generally, the slower the product freezes, the larger the water particles grow. Consequently, the bigger the size of the water particles escaping, the more cell membranes within the product break causing alterations in smell, look, and taste.
How to Prevent Freezer Burn
Multiple protocols exist to avoid freezer damage. We have seen that some of the most common include ensuring the temperature in the freezer is even colder than freezing temperature to minimize the amount of time it takes for the product to freeze, limiting the number of times the freezer is open which decreases the temperature causing the freezing product to thaw then have to freeze over again, and packaging food to freeze in a plastic zipper bag or storage container.
Although these protocols may be effective for a time, how would you directly address the reason freezer damaged food occurs? The answer is simple! We have found that chamber vacuum sealing is the most effective and efficient way to ensure your product does not come into contact with the dryness in the freezer, and therefore, eliminates the need for the moisture to escape the product. Chamber vacuum sealing removes 99.8% of air to ensure that no chance for freezer burn is possible! As a result, the product will maintain its moisture and not go to waste.
Why Chamber Vacuum Sealing Is Most Effective To Freeze Your Products
Chamber vacuum sealing your product before freezing takes out up to 99.8% of the air out of the pouch ensuring the product has the least possible contact with the dry atmosphere in the freezer. While the vacuum sealer pulls close to all the air out, it also creates an airtight seal eliminating the possibility of any entering or leaving the pouch. With minimal contact and no possibility of it leaving or entering, the product is allowed to hold its moisture and maintain optimal quality!
Plastic zipper bags and storage containers may store your product for a shorter range of time. Still, the amount of space that is left within the packaging is outstanding compared to what is accomplished by a chamber vacuum sealer. This substantial difference causes a much greater risk of freezer damage using alternative options for freezing products.
Vacuum Pouch Vs Standard Plastic Bags
Standard plastic zipper bags are not capable of being used for vacuum sealing in addition to being permeable due to the materials used to manufacture them. The likelihood of air seeping into the bag and, further, causing freezer damage is possible. Vacuum sealing using a pouch guarantees an airtight seal and eliminates that chance allowing you to freeze your product knowing the chance of freezer damage is at the minimum.
What Makes Our Chamber Vacuum Sealer The Ideal Choice?
JVR Industries stands out from our competitors as we have specialized in the vacuum sealing industry since 1972. That is over 50 years of experience!
Our company prides itself on carrying chamber vacuum machines that produce results to stand out from our competitors. The chamber vacuum machines we carry, such as the Vac100 and Vac110, pull around 99.8% of air from pouches before sealing!
Considering the amount being pulled during vacuum sealing, this allows for minimal contact with the dryness within the freezer. Accordingly, the product maintains its moisture in contrast to alternative packaging options!
We’ve Experienced & Experimented With Products In-House To Confirm!
Many of us own our own vacuum sealers and have seen the difference firsthand! Our years of service in the vacuum packaging industry have also provided lots of data and experience with freezer burn. Lastly, we recently tested our Vac100 in-house by freezing various products! Currently, we have salmon and soup that has been freezing for 2+ years. Both have no sign of freezer damage to date! They look as fresh as the day we sealed them.
What About An External Vacuum Sealer?
Some companies may suggest the alternative of using edge, suction, and external vacuum sealers. Still, these cannot vacuum seal liquids and they remove 19.8% less air than a chamber vac with an oil pump. The chamber vacuum sealers we provide have the option to package any products containing liquids or any amount of moisture that is not provided by an external vacuum sealer. If you freeze products containing liquids, a chamber vacuum sealer is ideal.
How to Access Our Chamber Vacuum Sealer
If you are looking to order a chamber vacuum sealer to utilize these methods, we have just the product for you! JVR Industries carries top-notch chamber vacuum sealers, such as the Vac100 or Vac110, that we have continually ensured are more than fit to produce the results you need to efficiently and effectively seal your products for freezing!
To learn more or to order, click here to browse our selection of economy line chamber vacuum sealers.
