Micvac

During the heating process a valve on the package opens and releases steam and oxygen.

The short cooking time in combination with the absence of oxygen in the pack is unique for the method and has many advantages.

The inventor of the technique is Dr. Joel Haamer and the company MicVac was founded in August 2000.

In the 1970s, when Haamer was seeking a solution for better taking care of mussels, which are heat-sensitive and easily become rancid, he first began to conceive the method.

In the end of the 1990s, the microwave technology had reached a stage where Haamer's idea was patented.