Liquid Vacuumizing Equipment — standard external vacuum equipment is not suitable for liquids, as it evacuates vacuum bags from the outside and the liquid is sucked out of the bag along with the air; chamber vacuum equipment with liquid protection performs the vacuumizing process in a closed chamber, where pressure is reduced uniformly, so the liquid does not leak from the bag in HoReCa kitchens.
How liquid vacuumizing equipment works
Liquid Vacuumizing Equipment — a liquid vacuumizing unit is essentially chamber vacuum equipment with multiple levels of liquid protection. Chamber principle — the product with the bag is placed in the unit’s closed chamber; the vacuum pump evacuates air from the entire chamber simultaneously; this means that pressure inside and outside the bag decreases at the same time, and the liquid does not leak. Liquid sedimentation system — the unit has an additional liquid collection tank or separator before the vacuum pump; liquid droplets that enter the airflow are separated before reaching the pump; this protects the pump from damage. Timer-controlled cycle — the liquid vacuumizing cycle usually has a longer gas release time after vacuumizing to prevent liquid from escaping before the bag seals; see chamber vacuum equipment. BHS provides liquid vacuumizing equipment.
Which products are suitable for liquid vacuumizing
Liquid Vacuumizing Equipment — a liquid vacuumizing unit is valuable for any kitchen where liquid or moist food products are prepared or stored. Soups and thick soups — preparing large volumes of soup in advance is a typical use for liquid vacuumizing; chilled vacuum-packed soups last much longer than those stored in open containers. Sous-vide cooking with liquid — products in sous-vide marinade are vacuum-packed together with the liquid marinade; see thermoforming vacuum equipment.
HACCP requirements for liquid vacuumizing
Liquid Vacuumizing Equipment — vacuum packaging liquids requires strict adherence to HACCP regulations, especially regarding product temperature and storage conditions. Cooling before vacuumizing — hot liquids should only be vacuum-packed after cooling to +10°C or lower; vacuumizing hot liquids can damage the bag, and steam may increase the pump’s load. Storage temperature — vacuum-packed liquids must be stored at +1°C–+4°C; vacuumizing extends storage time but does not replace refrigeration. Bag integrity — check vacuum bags for hermeticity before use; a bag overfilled with liquid requires immediate use or disposal; see vacuum bags and boxes.
HoReCa use scenarios for liquid vacuumizing equipment
Central kitchen with meal delivery — a central kitchen that prepares meals for multiple satellite locations uses liquid vacuumizing equipment to pack and transport soups, sauces and sautés in vacuum-packed portions with a safe storage life; BHS provides equipment. Restaurant with meal prep system — a restaurant that pre-prepares meal components for the week vacuums vegetable sauces, broth bases and marinades; this reduces daily preparation time. Small food production business — a company that produces ready-to-eat soups or sauces for distribution uses liquid vacuumizing equipment; BHS provides products. BHS offers liquid vacuumizing equipment to HoReCa businesses across Europe.
Frequently asked questions
Is standard chamber vacuum equipment suitable for liquids? Liquid Vacuumizing Equipment — standard chamber vacuum equipment can handle small amounts of liquid but is not designed for frequent liquid vacuumizing; specialized liquid vacuumizing equipment is safer for pump protection and ensures more reliable operation; see chamber vacuum equipment.
Which bag material should be used for liquids? Liquid Vacuumizing Equipment — liquids require stronger, thicker vacuum bags with smooth walls; textured bags are not suitable for liquids, as water fills the grooves and the bag may leak; see vacuum bags and boxes.
Why choose BHS?
BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.
Delivery
We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.
