Use and Care Manual

Page 13 of 15
We advise the following when packaging large volumes of
meat, fish, or any food products
1. Before vacuum sealing, it’s necessary to clean your hands,
and all utensils and surfaces to be used for cutting and
vacuum sealing foods.
2. Refrigerate or freeze the perishable foods immediately, if you
have vacuum-sealed them, and do not leave them sitting at
room temperature.
3. The shelf life of dry foods such as nuts, coconut or cereals will
be extended in vacuum-sealed package. Store them in a cool,
dark place.
4. Before vacuum sealing some fruit and vegetables, such as
apples, bananas, potatoes and root vegetables, peel them to
extend their shelf lives.
5. When vacuum sealing some vegetables such as broccoli,
cauliflower and cabbage, they will emit gases. Blanch and
freeze these foods before vacuum sealing,