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ARY, Inc. | 5200 W 110th Street Suite 200, Overland Park, KS 66211 | www.VacMasterFresh.com | 800-821-7849
VP
200
Chamber Vacuum Sealer |
User Guide
▫
Disconnect the power cord from the electrical outlet.
▫
DO NOT immerse in water or spray directly with liquid.
▫
Check the Vacuum Chamber and Gasket, making sure they are clean
and free of debris. If needed, use a clean, damp cloth with mild soap.
a. Wipe the vacuum chamber clean.
b. Wipe the gasket clean.
c. Wipe the seal area clean.
▫
Do not store the VP200 outside.
▫
DO NOT use any acetone-based or abrasive cleaners on plastic parts.
Only clean with a damp cloth and mild soap.
Cleaning & Storage
▫
Follow all food safety regulations as outlined at
www.FDA.gov
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Vacuum packaging is NOT a substitute for canning.
▫
Vacuum packaging cannot reverse the deterioration of foods.
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Vacuum packaging is NOT a substitute for refrigeration or freezing.
▫
Some fruits and vegetables may release gases, known as outgassing.
When packaging these fruits and vegetables, outgassing can cause
the vacuum to be gradually lost over time. Blanching or freezing
before vacuum packaging helps prevent this from occurring.
NOTE:
Due to the risk of anaerobic bacteria, soft cheeses, fresh
mushrooms, garlic and onions should never be vacuum packaged.
▫
It is critical that food handling and storage are maintained at
low temperatures. You can reduce the growth of microorganisms
at temperatures of 34
º
F or less. Freezing at 0
º
F will not kill
microorganisms, but reduces the chances of them growing.
For long-term food storage, always freeze foods that have been
vacuumed packaged.
NOTE:
Beef and other proteins may look darker after being
vacuum packaged. This is due to the removal of oxygen and is not an
indication of spoilage.
▫
All perishable foods must be refrigerated or frozen.
Vacuum Packaging Guidelines
