SousVideTools IVIDE CHAMBER, Руководство пользователя

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F O O D S TO R AG E & S A F E T Y
Food Items Temperature Normal Preservation Vacuum Preservation
REFRIGERANT
"NORMAL CONDITION"
FROZEN
Fresh Raw Meat 5±3ºC 2-3 days 8-9 days
Fresh Fish/ Sea Food 5±3ºC 1-3 days 4-5 days
Cooked Meat 5±3ºC 4-6 days 10-14 days
Vegetables 5±3ºC 3-5 days 7-10 days
Fruit 5±3ºC 5-7 days 14-20 days
Eggs 5±3ºC 10-15 days 30-50 days
Bread 25±2ºC 1-2 days 6-8 days
Biscuit 25±2ºC 4-6 months >1 years
Rice/ Flour 25±2ºC 3-5 months >1 years
Peanut/Legume 25±2ºC 3-6 months >1 years
Medical Material 25±2ºC 3-6 months >1 years
Tea 25±2ºC 5-6 months >1 years
Meat -16 ~ -20ºC 3-5 months >1 years
Fish -16 ~ -20ºC 3-5 months >1 years
Sea Food -16 ~ -20ºC 3-5 months >1 years
This vacuum chamber packaging machine uses the vacuum sealing method to pack food airtight. Vacuum
packaging is an easy and efficient way of packaging a variety of food, because it can prevent spoilage and
extend the shelf life of food. The lack of air in the bag hinders hinder the growth of bacteria and molds. You can
buy food in large quantities and vacuum pack them without the threat of food waste.
However, please keep in mind that not all kinds of food can benefit from vacuum packaging. Never use vacuum
packaging to store garlic or fungi such as mushrooms. A dangerous chemical reaction will take place when air
is removed, causing these foods to be dangerous if ingested. Vegetables should be washed and peeled before
packaging to kill any enzymes that may cause deterioration when air is removed under vacuum packaging.
Above table is just for reference only and suggest to follow local hygienic and epidemiological regulations.
Vacuum packaging can only slow down the process of food spoilage, but it cannot stop food spoilage.
The food still need to be put in the freezer or fridge.