Kabuto

It is possible to vacuum seal all food except for raw eggs and preparations that contain them.

Meat and fish: Meat and fish stored in vacuum maintain their freshness for much longer periods compared to traditional storage.

Fruits and vegetables: Vegetables and fruits stored in vacuum retain their texture and flavor better. It is also possible to vacuum seal blanched fruits and vegetables, making them ready for quick cooking.

Dry goods and cereals: Nuts, seeds, rice, and other cereals can be vacuum sealed to prevent moisture absorption and pest infestation.

Cheese and dairy products: Hard and semi-hard cheeses stay fresh longer and without unwanted mold formation when stored in vacuum.

Leftovers and prepared meals: Vacuum sealing leftovers extends their shelf life, allowing you to prepare meals in advance and store them for days or weeks.

It is recommended to store food at the ideal temperature. Vacuum sealing is not a substitute for refrigeration or freezing but rather an additional measure to enhance the effect of temperature control. This means that food destined for the freezer can be vacuum sealed and stored in the freezer, the same applies to the refrigerator and pantry.

On average, a strong vacuum like that of DRO!D can extend secondary shelf life by up to 5 times. The duration of preservation depends on many factors, primarily the quality of the food when placed in the containers. For example, if the food is already oxidized, the vacuum's effect on its shelf life will be less noticeable. It is ideal to vacuum seal food while it is still fresh to fully enjoy the benefits of vacuum preservation.

DRO!D takes about 30 seconds to vacuum seal the container, never exceeding 40 seconds. The time may vary depending on the size of the container and the type of food inside. If the food is rich in gases or porosity, especially in the Large container, the process can take up to 40 seconds. Conversely, in a Small container filled with dry foods, the process generally takes less than 10 seconds.

reduction of oxidation: oxygen in the air is one of the main causes of food deterioration, as it causes the oxidation of fats and vitamins, leading to loss of freshness and flavor. vacuum sealing reduces the available oxygen, significantly slowing down this process.

inhibition of microbial growth: many bacteria and molds need oxygen to grow. by reducing the amount of oxygen, vacuum sealing can slow down the proliferation of pathogenic and spoilage microorganisms.

preservation of flavors and nutrients: reducing oxidation helps maintain the original flavors and nutrients of food, such as vitamins and minerals.

protection from moisture and external contaminants: By sealing food, it prevents the absorption of moisture or exposure to external contaminants, which can compromise food quality.

stock management: storing food under vacuum allows you to buy and store without worrying about rapid spoilage, reducing waste and optimizing resource use.

freezing without freezer burn: by vacuum sealing food before freezing, it prevents the formation of ice crystals on the surface of the food, avoiding freezer burn that can compromise quality.

quick marinades: the action of the vacuum drastically reduces marinating times, allowing liquids and flavors to penetrate food tissues.

controlled osmosis: by reducing the pressure in the container, it is possible to accelerate and enhance the osmotic process. air can interfere with the process by forming bubbles on the membrane. thanks to the vacuum, the presence of these bubbles is reduced, improving control and efficiency.

room temperature infusions: reducing the pressure facilitates the release of aromatic and bioactive compounds from botanical ingredients, accelerating the infusion process. this minimizes oxidation and the loss of volatile aromas, preserving the aromatic profile of the ingredients and allowing high-quality infusions to be obtained without heating the liquid, which is particularly useful for heat-sensitive ingredients.

In a compact format and weighing just 500g, DRO!D achieves the performance of vacuum machines 10x larger, removing up to 95% of air particles. This offers significant advantages in terms of shelf life, maintaining food quality, and reducing waste. Such a strong vacuum not only preserves the freshness of the food but also helps to better manage food resources and optimize meal preparation. this means being able to utilize the advantages of a powerful vacuum for both preservation and preparations, which would otherwise be impossible with low vacuum levels.