Campomatic C46VM - Manuale (Pagina 4)

INTRODUCTION
This electro-domestic device has been adapted from a professional utensil for vacuum-packing
liquid and solid food products, and is destined for preserving or vacuum-pack cooking.
Products which have been preserved by vacuum-packing can be stored for considerably longer
and furthermore can be cooked at low temperatures using steam-ovens, a culinary technique
which offers numerous advantages, the most important being their nutritional properties and the
food flavours which remain unaltered over time.
Vacuum-packing promotes the concentration of herbs and spices and aids the diffusion of flavours,
the penetration of salt and the permeability of liquids.
Vacuum-pack cooking means using fewer herbs and spices, salt, etc...
It is indispensable to have a high level of vacuum-packing which can be only be reached by a
device of this kind, equipped with a vacuum-chamber and a high-performance pump.
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