Liquid: !
Before you vacuum pack liquid, e.g. soups and bouillon, pre-freeze the liquid in a freezer resistant
container or an ice cube tray until the liquid is fully frozen. Next, remove the frozen liquid from the
tray and vacuum pack it in a vacuum bag or a vacuum container. Next, put the vacuum bag/vacuum
container in the freezer. Note that if liquid is vacuum packed direct in a vacuum container without
having been frozen, the container may be damaged and crack when stored in the freezer.
General rules when handling foodstuffs !
• Always wash your hands, surfaces and any utensil to be used when handling and vacuum packing. !
• As soon as fresh food has been packed, put it in a refrigerator or a freezer immediately and do not
keep it in room temperature. !
• Raw materials that are warmed or defrosted shall be consumed immediately. !
• Tinned and factory vacuum packed food that has been opened can be vacuum packed again.
Follow the instructions in the manual and store the raw materials in accordance with the
recommendations. !
• Do not eat defrosted raw materials that have been kept in room temperature for more than 5 hours. !
• Spread the vacuum packages in the refrigerator or the freezer to ensure a fast cooling. !
• Note that vacuum packaging is not the same as preservation. !
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Recommendations for storing !
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