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Note:
After finished the vacuum work, please always let the machine
cover open, don't fasten the cover, it will deform the form gaskets
and affect the machine function.
FOOD STORAGE AND SAFETY INFORMATION
This Vacuum Sealer will change the way you purchase and store foods.
Once you are accustomed to vacuum packing, it will become an
indispensable part of your food preparation. When preparing and vacuum
packing foods using your vacuum sealer, there are certain procedures that
must be followed to ensure food quality and safety. Review this section
carefully for you protection:
1. Chemical reactions in the food to air, temperature, moisture, and enzyme
action, growth of microorganisms or contamination from insects will
cause food spoilage.
2. The main element to cause food to lose nutritive value, texture, flavor,
and overall quality is oxygen in the air. Most micro-organisms growth
relies on air, for it will carry moisture into and out of foods unless they are
protected with moisture-proof packing. Frozen foods being exposed to
freezer air will result in freezer burn.
3. The vacuum seal packing removes up to 90% of the air from the
package. It's approximately 21% oxygen in the air, so 90% air removal
leaves a 2% to 3% residual oxygen level in vacuum-sealed foods. When
the oxygen level is at or below 5%, as you know, most microorganisms
are inhibited from growth
4. In general, there have three categories microorganisms: mold, yeast and
bacteria, they are present everywhere, but only under certain conditions
they can cause problems.
5. In a low oxygen environment or in the absence of moisture, mold can't
grow; In moisture, Sugar and a moderate temperature circumstance,
yeast can grow with or without air. Refrigeration will slow the growth of
yeast and freezing stops it completely; Bacteria can grow with or without
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