ARY VACMASTER VP321 - Getting Started with Vacuum Packaging; VACMASTER Pouches Information

With the VP321, you can easily package a wide variety of sizes and
shapes. You can also prep and store smaller individual serving portions
as well as bulk items.
• Keeps food fresh up to 5 times longer than conventional
storage bags.
• Several sizes available to meet your packaging needs.
• Terric for hundreds of applications in and out of the kitchen
• Safe for freezer, refrigeration, and microwave use. Cook in bags
can be boiled.
• Bag thickness available in standard 3mil or heavy duty 4mil.
• Bags are economically priced, giving you a better value.
Packaging Information
If you are part of 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 safe to eat.
Neglecting these basic guidelines can result in food spoilage, and in some
cases, illness or death.
Once you familiarize yourself with the VP321 and the procedures, you will
feel at ease using the VacMaster
®
Chamber Machine and enjoy a higher
quality of stored foods.
▪ 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 a short
term and frozen for long-term storage. Consume immediately after
heating.
▪ Vegetables such as cauliower, broccoli and cabbage will emit gasses
when vacuum sealed. To prepare these foods for vacuum packaging,
you must blanch them rst.
▪ All perishable foods must be refrigerated or frozen to prevent
spoilage.
▪ Vacuum packaging is not a substitute for heat canning.
Getting Started with Vacuum Packaging
For the best results, use our VACMASTER
®
Vacuum Chamber Pouches
with your VP321. The VACMASTER
®
Vacuum Chamber Pouches are
constructed of a heavy-duty poly/nylon combination. This durable pouch
provides increased puncture and abrasion resistance. These pouches
are transparent, offering clearly visible product for easy identication.
The pouches work well in conjunction with the VP321 Vacuum Packaging
Machine, creating a secure vacuum and a tight seal, making it a great
asset for Sous Vide cooking. The VACMASTER
®
Vacuum Chamber
Pouches are high quality, larger quantity and incredibly affordable!
Go to www.MyVacMaster.com for our entire selection of
Chamber Pouches.
VACMASTER
®
Pouches