3. Close and click the lid shut. Press the “Vac Seal” button. The bag will be automatically vacuumed and then sealed.
4. When the Indicator light switches off, the process is completed; you can open the lid and remove the bag. Refrigerate or freeze if
needed.
Vacuum packaging the containers
1. Place the food you want to vacuum package into one of the containers. Between the container lid and the food content there
shall be at least 3 cm of empty space.
2. Attach the tube to the vacuum nozzle at the vacuum sealer.
3. Attach the other end of the tube pressing it to the valve on the container lid and make sure that all edges are closed tightly.
4. Press the “Vacuum” button to evacuate air from the container. Once the vacuum needed has been reached, the sealer will switch
off automatically.
5. To pressurize the container again, just press the valve on the lid.
Vacuum Packaging Guide
The vacuum packaging process extends the life of foods. By removing most of the air from the sealed containers and bags,
the oxidation process, which affects negatively the natural taste, coloring, flavor and overall quality of the food, gets reduced
significantly. Removing air can also inhibit growth of some microorganisms, which can affect the food durability.
Mold
– mold needs oxygen to grow, therefore vacuum packaging can significantly slow down or stop it completely.
Yeast
– causes fermentation, which spoils the taste and flavor of meals. Yeast needs water, sugar and moderate temperatures to
grow. It can also survive without air. To slow down the fermentation process, the foods need to be refrigerated; to stop fermentation
completely the foods need to be frozen.
Bacteria
– results in change of flavor, discoloration and different food texture. Under special conditions, some anaerobic bacteria
such as Clostridium botulinum (the organism that causes Botulism) can grow also without air and it may be impossible to detect it by
smell or taste. Although it is rare, it can be very dangerous.
To preserve foods safely, it is critical to store them at low temperatures. You can significantly reduce the growth of microorganisms
at temperatures of 4°C or below. Freezing (at -17°C) does not kill bacteria but prevents them from growing. For long-term storage,
always freeze foods that have been vacuum packaged, and eat them immediately after thawing.
It is important to note that vacuum packaging is NOT a substitute for food preserving/canning and it cannot reverse the deterioration
of foods. It can only slow down the changes in quality. It is difficult to predict how long foods will remain fresh because it depends on
several factors, mainly on the condition of the food on the day it was vacuumed packaged.
Vacuum Packaging Non-Food Items
Vacuum packaging system also protects non-food items from oxidation and moisture, which cause their deterioration.
To vacuum package sharp items, wrap them in soft cushioning cloth or a paper towel, to avoid puncturing the foil. Vacuum
packaging is ideal for outdoor excursions to keep items such as matches, maps, clothes, and food dry and protected. To have fresh
water for drinking, simply fill a bag with ice, seal it and when needed, let the ice pack melt.
Food Storage Life
Fods
Where to Store
Storage Life in Vacuum Package
Normal Storage Life
Beef, Pork, Lamb
Freezer
2 – 3 years
6 months
Minced Meat
Freezer
1 year
4 months
Poultry
Freezer
2 – 3 years
6 months
Fish
Freezer
2 years
6 months
Cheddar
Refrigerator
4-8 months
1-2 weeks
Parmesan
Refrigerator
4-8 months
1-2 weeks
Asparagus
Freezer
2-3 years
8 months
Broccoli, Cauliflower
Freezer
2-3 years
8 months
Cabbage, Brussel Sprouts
Freezer
2-3 years
8 months
Maize (cob or corn)
Freezer
2-3 years
8 months
Green Beans
Freezer
2-3 years
8 months
Lettuce, Spinach
Refrigerator
2 weeks
3-6 days
Peas
Freezer
2-3 years
8 months
Apricots, Plums
Freezer
1-3 years
6-12 months
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