Loading ...
Loading ...
Loading ...
24
FRESH MEATS
BEEF 30/40 days
VEAL 30/40 days
PORK 20/25 days
WHITE MEATS 20/25 days
RABBIT AND GAME ON THE BONE 20 days
LAMB/GOAT 30 days
SAUSAGES 30 days
OFFAL 10/12 days
PRODUCT
OXYGEN %
(O
2)
CARBON
DIOXIDE %
(CO
2)
NITRO-
GEN %
(N
2)
Apples 2 1 97
Sliced pork belly - 35 65
Sliced bread/Bread - 100 -
Toast/Danish toasts - 80 20
Pasta - - 100
Fresh pasta/tortellini/lasagne - 70/100 30
Potatoes/Chips/Snacks/Hops - 100
Blue Fish - 60 40
Pizza - 30 70
Poultry - 75 25
Tomatoes 4 4 92
Pre-cooked products - 80 20
Cured meats - 20 80
Fruit juices - - 100
Trouts/ Farmed fish - 100 -
Wine/Oil - - 100
PRESERVATION TIME OF VACUUM PACKE DPRODUCTS
KEPT AT A TEMPERATURE OF +0°/+3° C.
FISH: Average duration 7/8 days with extremely fresh product
CURED COLD CUTS: Maintenance time to perfection over 3 months
MATURED CHEESES: Grana, pecorino, etc. 120 days
FRESH CHEESES: Mozzarella, brie, etc 30/60 days
VEGETABLES: In general 15/20 days
Loading ...
Loading ...
Loading ...