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  • Vaccuum Packaging System

    Salvis GreenVAC

    Innovative vacuum packaging technology for the kitchens of the future

    The GreenVAC multi-purpose pan revolutionizes the food waste & food prep in foodservice.
    Salvis GreenVAC is an environmentally friendly reusable vacuum packaging system. It guarantees a maximum vacuum directly in gastronorm containers specially manufactured to not collapse under an industry best 99.8% vacuum!

    It also enables products sensitive to pressure such as salad and berries to be directly vacuum packaged. Salvis GreenVAC lengthens the storage life of products, optimises your mise en place and makes the portion-based movement of food between containers redundant. This Vac-pan system is designed to hold a full vacuum (up to 99.8).

    This means you can bulk prep/purchase because it keeps fresh and freshly cooked foods fresh for 2-3 weeks when stored at 3-4°C. Multiple savings in food cost & labor, all while keeping your kitchens teams ready for the unexpected. When it comes to multifunctionality, Salvis GreenVAC is certainly a force to be reckoned with. Alongside systematic stock management, it is also the ideal solution for takeaways, home-delivery foods and catering activities.

    Salvis GreenVAC can be used for storage, production and the delivery of shock-cooled food to customers using cold-chain logistics, who can then revitalise their meal in the same container. Salvis GreenVAC is a sustainable concept for simply smart cooking.

     




    Benefits include….

     

    • Increased shelf life of fresh & freshly cooked food products 
    • Bulk prep once a week vs every day 
    • Cook, chill, store/transport, retherm & serve all in the same pan
    • Marinate, brine, tenderize, infuse & pickle in minutes
    • Multiple sizes - an be used in any size kitchen operation 

     

     

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    Extends the shelf life

    Even delicate products can now be vacuum-packed without any product deformation.  The removal of oxygen significantly extends the shelf life of food.
    significantly extended. The airtight sealing of the GreenVAC container prevents any transfer of foreign flavours.

    Reduces plastic waste

    Anyone thinking about preserving food cannot avoid vacuum packing. The traditional method has always been practised in disposable plastic bags without thinking about disposal. Salvis GreenVAC is durable and reusable. Avoids up to 65% vacuum bag waste.

    Hygienic storage system solution

    The storage system for a clear view in the cold store. Salvis GreenVAC is the only system that allows the same GN tray for preparation, production, cooling, temporary storage & transport under high vacuum. Perfect for out-of-home catering or decentralised food delivery.

    Creative applications

    The flavours remain safely stored in the food, just like in a safe. Salvis GreenVAC can therefore also be used for creative applications such as infusion, marinating, brining and other flavour intensification processes.

    Versatile in use

    Reduces plastic

    Durability with a system


  • Shelf

    Shelves are practical helpers for stacking meat products or fine pâtisserie artwork. The same perforated shelves are also used as drip trays for products that should not be left in their own juice or water.

    Vacuum pump

    The vacuum can be generated in 3 ways. Via a vacuum chamber machine, an external connection of the vacuum chamber machine or via mobile suction pumps.

    Labelling plate

    Simplifies the application of production information in accordance with HACCP

  • Rapid Marinating and Brining

    As air is removed and pressure lowers in the GreenVAC Pan, the pores of the protein open allowing liquids to easily penetrate into the product. Once the valve is released, the pores close and further soak in the marinade like a sponge. This makes bulk marinating proteins much faster (minutes) and with much better results than traditional methods of marinating & brining.

    Tenderizing

    By reducing the air pressure, the meat fibres begin to stretch naturally. Once a full vacuum is reached, the fibres of the protein are held in a stretched state until the valve is released. When the pressure is released, the protein returns to its original shape. There is therefore no need to beat, Jaccard, hammer or needle. Tenderising in the GreenVAC pan turns a less expensive piece of meat into a tender piece and/or can change the texture.

    Marinating

    The cell walls of meat, fruit and vegetables contain air and water cells. When the external pressure decreases during vacuum packing, these bubbles/cells expand. The pockets then collapse under the weight of the vacuum and are quickly replaced by the pickling and/or drawing liquid. This considerably shortens the insertion time and/or flavoured liquids are pressed into the cell structure of this type of product.

    Infusing

    Infusion can be used to add flavour to various products. This happens through an osmotic exchange which is accelerated under pressure/vacuum. Intense flavour experiences are guaranteed!