Magic Vac patented bags and rolls are suitable for vacuum cooking in a steam or water oven, max. 90 degrees for max. 8 hours or a temperature of 70 degrees for max. 72 hours.
The vacuum cooking-preservation system (also called "sous-vide" or "cook in bag") is an innovative system applied in catering services and now also at home, to improve the hygienic, sensory characteristics and the shelf life of the foods administered .
The use of lower temperatures than in traditional cuisine and their continuous monitoring, makes the most sensitive organoleptic components unaltered, helping to amplify the tastes and intensify the colors of the food. The precise and constant control of the temperature, together with the fact that the foods are not placed directly in the water, but closed in the vacuum bag, also allows not to disperse the substances, vitamins and nutrients of the food in the water itself: everything remains in the vacuum bag as there is neither air nor water to which the structural and organoleptic characteristics of the food can be passed.