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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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