Airtender, the simple system for creating a vacuum in jars and bottles
Experience how food stays fresh up to 5 times longer! The Airtender vacuum system speeds up marinating and fermenting and ensures perfect preservation by means of a vacuum. Compatible with many preserving jars, bottles and lids. For more freshness and longer flavour!
The vacuum pump removes the air from the jar/bottle via the opening in the lid and creates a vacuum.
The valve - the nanostopper - in the opening indicates whether the vacuum has been reached.
This simple process of creating a vacuum in the jar ensures that the food inside retains its colour, structure and flavour for longer. This is because the removal of oxygen reduces the survival of food-damaging bacteria.
This ensures maximum enjoyment and intense flavour!
The Airtender vacuum system can be used for many different products.
Be it WECK® jars or clip top jars from Fido, for which a vacuum can be created quickly and easily with a suitable lid, nanostopper (valve) and the pump. Or the beautiful jars from Quattro Stagioni and screw-top jars and bottles, in which food can be kept fresh for longer with a lid punch, nanostopper and vacuum pump. Alternatively, the silicone hinged lid (Airtender swing top lid) can also be used here. The to go clip is a practical accessory for easy transport of the jars with vacuum lids.
How to use Airtender with the different types of glass and bottles is explained further down on this page after the product presentation.
With the Fido jars from Bormioli Rocco, the rubber ring is first removed and the silicone lid from airtender is inserted into the jar. The ‘nanostopper’ is then pressed into the round opening in the centre of the lid. Next, attach the pump to this and pump the air out of the jar. Once the ‘nanostopper’ is in contact with the silicone lid and no longer protrudes, the vacuum has been created in the jar and it can now be sealed with the clip top.
With WECK® jars, the Airtender lid is pulled over the jar lid. This glass lid, including the vacuum lid, is placed on the jar. The pump is placed in the centre recess to remove the air from the jar with lid. The vacuum can be released by pulling on the central elevation in the silicone lid.
In the Quattro Stagioni jars with screw lids, the vacuum is created through a hole in the lid, which is punched into the lid using the lid punch. The ‘nanostopper’ is pressed into this hole. The pump is placed on top and the air is pumped out of the jar. If the nanostopper sits completely flat on the lid and no longer protrudes, the screw-top jar is vacuum-sealed.
Alternatively, instead of the punched screw lid, a silicone hinged lid - the Airtender swing top lid - can be placed directly on the jar and a vacuum can be created by pumping with the vacuum pump via the nanostopper in the centre.
In screw-top jars with TO caps, the vacuum is created through a hole in the cap, which is punched in the centre of the cap with the lid punch. The ‘nanostopper’ is placed in this hole, onto which the pump is then placed and the air is pumped out of the jar. If the nanostopper sits completely flat on the lid and no longer protrudes, the screw-top jar is vacuum-sealed.
Alternatively, instead of the punched TO cap, a silicone hinged lid - the Airtender swing top lid - can be placed directly on the jar and a vacuum can be created by pumping with the vacuum pump via the nanostopper in the centre.
In the case of straight-neck or Marasca bottles, the lid is unscrewed and a ‘nanostopper’ is placed in the neck of the bottle as a valve closure. The vacuum pump is placed on the nanostopper and the air is removed from the bottle by pumping. This creates a vacuum for longer freshness and more flavour, even with liquids and oils.