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TIPS FOR BEST RESULTS
VACUUM SEALING AND FOOD SAFETY
Note:
Vacuum sealing is NO substitute for refrigeration or freezing. Any perishable foods
that require refrigeration must still be refrigerated or frozen after vacuum packa-
ging. As with any other storage method, food must be checked carefully before
storage and, as well, before consumption.Vacuum packaging extends the shelf life
of foods by removing most of the air from sealed bags and containers, and additio-
nally preventing air and germs from getting into the sealed packaging again. Addi-
tionally, vacuum packaging helps inhibit the growth of a lot of microorganisms.
However, keep in mind that yeast and some types of bacteria (e.g. the highly toxic
botulism causing bacterium) can grow even without air. Others produce spores still
viable after sealing.
Thus, for long-term storage, always freeze perishables that have been vacuum packa-
ged. Food packed in bags may be placed in the freezer without hesitation. When
using vacuum containers, please keep in mind that some types of plastic will get
brittle under low temperature, thus bursting when under low pressure.
WARNING: Before placing vacuumed containers in the freezer, check whether
your containers are suited for freezing. Otherwise, especially when taking the contai-
ner out of the freezer, the container could burst causing risk of injuries and damage
according to splinters and splashes being hurled around.
GUIDELINES FOR PREPARING FOOD
Vegetables need to be blanched to stop the enzyme reaction leading to loss in qua-
lity. Finally, dab dry the vegetables via a kitchen towel before vacuum packaging.
Some vegetables (broccoli, sprouts, cabbage, cauliflower, kale, turnips) naturally
emit gases during storage. Therefore, even after blanching, they must be stored in
the freezer only and are not suited for vacuum packaging.
DURING VACUUM SEALING
• Do not overfill the bag. When sealing flat objects, always leave at least 5 cm (2
inches) of free space on top of the bag material to enable vacuuming and sealing.
With large objects, it is better to leave at least 8 cm (3 inches) of free space abo-
ve the objects.
• For vacuum sealing large objects, stretch the bag gently flat, while placing it into
the vacuum chamber. Additionally, always ensure that the sealing area of the foil
is completely dry and clean. Wrinkles, liquids and particles on the foil will prevent
airtight sealing.
• When vacuum sealing sharp-edged objects (e.g. bones, spaghetti), protect the
bag from punctures. For this you may wrap the objects in paper towel. Alterna-
tively use a container.
• Pre-freeze delicate food that will be stored in the freezer after vacuum sealing. This
way the food will not be mashed during vacuuming.
• If the foil material is melted at the rim of the seal, the heating bar may have been
too hot during sealing. To avoid overheating, after each usage allow the heating
bar to cool down for at least 30 seconds with the lid open.
• If in doubt, whether your bag is really airtight, simply make a second seal.
• To ensure best results, only use foils, bags, and containers recommended by the
manufacturer.
• Do not re-use bags after storing raw meats, fish, or greasy food within it.
HANDLING OF VACUUM SEALED PACKAGES
• Do not heat any vacuum-packed food in the bag. The material of the bags will
melt, spoiling your food. Always take your food out of the bag, before heating it.
• Avoid heating food within the vacuum containers to avoid spoiling your food and
damaging the container. Additionally, vacuum containers could burst when expo-
sed to high temperature. Nevertheless, when using vacuum containers for heating
food, always remove the lid first. You may place the container into a bain-marie
(pot with hot water) for warming the contents.
• With some vacuum containers, heating in the microwave oven is possible. Before
placing your vacuum container in the microwave oven, ensure that the container
material is microwave-safe, indicated via the microwave symbol or an appropri-
ate information on the container. Remove the lid, before heating the container.
However, to maintain the endurance of the container, it is better to transfer your
food into another microwave-safe container for heating.
STORAGE GUIDE
IMPORTANT: It is difficulty to predict how long foods will keep their quality, fla-
vour, appearance, or texture with vacuum packaging, because this depends on the
type, date of production, and state of the food on the day it was vacuum packaged.
Food
Refrigerator: +3 to +7 °C Freezer: –16 to –20 °C
Normal Vacuum Normal Vacuum
Meat 2 - 3 days 8 - 9 days 3 - 5 months 1 year
