On Tuesday, 27 January, we partnered with Orved S.p.A. to host a practical workshop on modern vacuum technology in professional kitchens. The event explored how advanced vacuum solutions can improve efficiency, food quality and the organisation of daily work.
In the opening session, Luka Perman, PhD, explained that Orved’s equipment goes beyond vacuum packaging. Its product ranges are designed for different types of hospitality business, from demanding restaurant kitchens to smaller bistros and bars. Depending on the range, dedicated programmes support processes such as marinating, infusion, shellfish purging and other specialised cycles.
A Practical Workshop with Matjaž Šinigoj
Matjaž Šinigoj led the practical session, using real kitchen examples to show how vacuum technology works and how it can fit into everyday preparation.
He demonstrated infusion for faster, more even flavour transfer; marinating to help flavours penetrate ingredients in less time; and sous-vide cooking for precise control and repeatable results. The demonstrations also showed how vacuum techniques can affect the structure, texture and flavour of a dish, while making certain preparation tasks easier.
As Matjaž explained, vacuum technology can help teams plan their work, save time and achieve more consistent results. That makes it a valuable tool for today’s professional kitchens and for the next generation of chefs.
