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Check the vacuumed bags
∙ Vacuum: pay attention to the tightness of the bag and to the food. If air bubbles
are visible, increase the vacuuming time by 5 seconds.
∙ The vacuuming time can take up to 60 seconds, depending on the bag size and the
food.
∙ Weld: a good weld looks clear. If the weld is patchy or incomplete, increase the
sealing time by 1 second. If it is white and milky, reduce the sealing time by 1 sec-
ond.
∙ If the bag is not wrinkle-free on the sealing bar, it results in a poor weld.
Storage
∙ Vacuum only fresh food. To avoid bacteria formation, pay attention to cleanliness.
∙ Opened packages of dry food such as pasta, rice or flour should be vacuumed dur-
ing prolonged storage so that no organisms spoil the food.
∙ Not all foods are suitable for vacuuming. Never vacuum garlic or mushrooms!
∙ Vegetables should be blanched before vacuuming to kill enzymes.
Storage life of vacuumed food:
Freezer Fridge Not vacuumed, fridge
Beef / veal 1 – 2 years 2 – 3 weeks 3 – 4 days
Minced meat 1 year 1 month 1 – 2 days
Pork 1 – 2 years 2 – 4 weeks 1 week
Fish 1 year 2 weeks 2 – 4 days
Poultry 1 – 2 years 2 – 3 weeks 1 week
Smoked meat 3 years 6 – 12 weeks 2 – 4 weeks
Vegetables 2 – 3 years 2 – 3 weeks 1 week
Fruit 2 – 3 years 2 weeks 2 – 4 days
Hard cheese 6 months 6 – 12 weeks 2 – 3 weeks
Cold cuts 3 months 3 – 4 weeks 4 – 6 days
Fresh Pasta 6 months 2 – 3 weeks 1 week
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