Vacmaster VP210, User Manual

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If you are part of either the food processing or food service industry, there is a good
chance that you already know the advantages of vacuum packaging. It has been used
with success for many years as a safe and cost effective method for extending shelf
life and maintaining the quality of food products. If vacuum packaging is new to your
home or business, you will soon wonder how you lived without it!
Whether you are a beginner or expert, there are certain basic guidelines that should
always be followed in order to package foods safely for consumption. Neglecting
these basic guidelines can result in food spoilage, and in some cases, illness or death.
Once you familiarize yourself with the machine procedures, you will feel at ease using
the VACMASTER
®
VP210 Vacuum Packaging Machine and enjoy a higher quality of
stored foods.
Here are a few tips to get you started:
• Package only fresh foods. Do not package old or rancid foods. An already bad
product does not improve with vacuum packaging.
• Fresh foods (meats, vegetables, cheeses, etc.) should be refrigerated at 34˚F or
below or frozen after vacuum packaging.
• Vacuum packaging removes a high percentage of air (which is 21% oxygen). This
slows the growth of most living microorganisms, which degrade food, such as aerobic
bacteria and molds. However, some forms of bacteria, such as clostridium botulinum
(responsible for botulism), are anaerobic and grow in the absence of oxygen.
• The foods susceptible to botulinum should be refrigerated for the short term and frozen for
long-term storage. Consume immediately after heating.
• Vegetables such as cauliflower, broccoli and cabbage will emit gasses when vacuum
sealed. To prepare these foods for vacuum packaging, you must blanch them first and
then freeze.
• All perishable foods must be refrigerated or frozen to prevent spoilage.
• Vacuum packaging is not a substitute for canning.
Vacuum Packaging Overview
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