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Is there any benefit to vacuum packing your food and then put it in the deep freezer?
Some types of food should always be stored in the deep freezer. We recommend, for example, that fresh seafood and minced meat are always stored in the deep freezer. If this is the case the Multiquick fresh ware can easily be used for that. Storage under vacuum in the deepfreezer will help ensure that freezer burns are avoided.
Will the container be able to sustain the extra pressure, if our consumers do it anyway?
Yes no problem at all.
When heating up in the microwave, do you need to take the lid off the container? What happens if you do not?
The lid is not microwave safe - it should therefore be removed when put in the microwave to avoid damaging the lid.
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Can the lid go in the dishwasher?
Yes - all parts are dishwasher safe.
How does vacuumizing compare against deep freezing? Which is the better way?
There are 3 things influencing the deterioration process of perishable food: Light, temperature, and oxygen. In the ideal situation you reduce all three of these and you slow down the process as much as you can. Light and temperature can be handled by storing food out of light and in the fridge. Oxygen will now be controlled by our system - therefore longer life under vacuum in fridge compared to non-vacuum conditions. If you reduce the oxygen but store under too high temperature you have a sub optimal situation again.
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Vacuumizing - Technically
Vacuumizing - Technically