The vacuum pre cooling machine for packaging cooked food usually has a relatively long preservation time, because the principle of vacuum preservation and controlled atmosphere lock fresh packaging for cooked food is to control bacterial growth, prevent food oxidation, and reduce water evaporation. These effects cannot be achieved by a single device. We need to utilize our food safety fence principle and ensure food safety at every step:

1. Pre processing of packaging, as well as production process materials and formulas. Pre cooling control before packaging may cause food spoilage

2. The stability and accuracy of packaging equipment are strong guarantees for the fresh packaging of cooked food in vacuum pre cooling machines. As only after opening can we know whether the product has spoiled, unstable equipment packaging products may cause food spoilage without knowing.

3. Storage temperature, low temperature is the basic premise of modified atmosphere packaging. Without low temperature, modified atmosphere packaging has no meaning unless supplemented with additives from national food safety standards.

4. Appropriate packaging materials enhance the appearance value of packaging, while different breathability, water permeability, and oil permeability will bring different effects.

In short, in professional manufacturers, providing professional solutions and using a good cooked food vacuum pre cooler to lock fresh packaging at low temperatures for half a month is not a fantasy

Attention: The half month shelf life here is not only for sensory preservation, but also meets the national food safety standards.