Is it hot or cold to vacuum cooked food?

Food vacuum packaging bags can effectively prevent food spoilage, maintain its color, aroma, taste, and nutritional value. The same food has different processing techniques and shelf life, and the storage time after vacuum packaging also varies greatly. So, in order to effectively extend the shelf life of food, should cooked food be vacuumed while it is hot or when it is cold?
Jinde Packaging's introduction to the operation of vacuum pumping for cooked food states that hot pumping and cold pumping depend on the food packaging process. If sterilization treatment is designed after vacuum pumping, both cold and hot pumping can be used. If vacuum pumping packaging is the final process, it is recommended to use hot pumping. Vacuum packed food can also be stored in environments such as refrigeration and quick freezing to ensure long-term shelf life. Of course, different storage environments require the selection of suitable materials when choosing food vacuum packaging bags to fully utilize their effectiveness.
 
Jinde Packaging has been focusing on the production of food vacuum packaging bags for 11 years, providing one-stop production and sales services. With rich experience, we can provide customers with food vacuum packaging bag design solutions. Our service hotline is 15902743510