WHEN THE SHEL LIFE OF THE PRODUCT DEPENDS ON THE GAS USED
The most used gas is often a mix of nitrogen (N2), carbon dioxide (CO2) and potentially oxygen (O2). Argon (Ar) is also increasingly offered for these same properties of neutral gas as nitrogen (N2).
Each gas has a clearly defined main role
Nitrogen (N2) and argon (Ar) eliminate the traces of air and humidity,
Carbon dioxide (CO2) prevents the development of bacteria,
Oxygen (O2) keeps the colour of red or reddish meats.
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