14
ARY, Inc. | 5200 W 110th Street Suite 200, Overland Park, KS 66211 | VacMasterFresh.com | 800-821-7849
PRO
360
Suction Vacuum Sealer |
User Guide
Ò
Follow all food safety regulations as outlined by the FDA at
www.FDA.gov
Ò
Vacuum packaging is
NOT
a substitute for canning.
Ò
Vacuum packaging cannot reverse the deterioration of foods.
Ò
Vacuum packaging is
NOT
a substitute for refrigeration or freezing.
Ò
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.
Ò
It is critical that food handling and storage are maintained at
low temperatures. You can reduce the growth of microorganisms
at temperatures of 40
°
F or less (4
°
C). Freezing at 0
°
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.
Ò
Before vacuum packaging liquids such as soups, stews, and broths,
make sure to pre-freeze in a dish, bowl or ice tray until solid. Remove the
frozen liquid and vacuum package. Store in your freezer until ready to
use.
Packaging Guidelines
