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FOOD GASES & MAP GASES
Food gases are used to preserve products for a long time without spoilage and to extend shelf life. They are obtained from mixtures of Nitrogen, Carbon Dioxide, and Oxygen in varying proportions depending on the type of food. These mixtures protect the food from negative effects and help the food appear more vibrant.
| FOOD PRODUCT | %CO₂ | %N₂ | %O₂ |
| White Meat | 25-30 | 75-70 | 5 |
| Cooked, Processed Meat | 25-35 | 60-65 | 5-10 |
| Fish (fatty) | 30-40 | 60-70 | 0 |
| Shrimp, Mussels | 30-60 | 40-60 | 0 |
| Cheese | 25-30 | 70-75 | 0 |
| Bread | 50 | 50 | 0 |
| Flour Products | 50-60 | 40-50 | 0 |
| Pizza | 60 | 40 | 0 |
| Fruits/Vegetables | 3-5 | 90-94 | 3-5 |
| Coffee | 0 | 100 | 0 |
| Nuts, Chips | 0 | 100 | 0 |
| Red Meat | 20-25 | 65-80 | 15-0 |
Food Gas Supply Options
| GAS TYPE | VOLUME (Liters) |
| Food Gas (CO₂ + N₂ + O₂) | 40 |
| Food Gas (CO₂ + N₂ + O₂) | 50 |
Areas of Use
- Vegetables and fruits
- Nuts and dried fruits
- Red or white meats
- Offal products
- Deli products
- Seafood
- Dairy products
- Ready meals (those containing meat products)
- Bakery products
