Luvele LSVS130G, Instructions Manual

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Food Storage Information

Storage time will vary depending on the freshness of foods that are being 

vacuumed packaged. The fresher the foods the longer the storage time will be.

The main element that causes food to lose its nutritional value, texture, flavor, and 

overall quality is oxygen. Vacuum packaging helps to extend the life of foods by 

removing most of the oxygen in a sealed bag or container. Removing oxygen from 

stored foods helps to inhibit the growth of micro-organisms. There are three main 

types of micro-organisms that effect stored foods. They are mould, yeast and 

bacteria.

•

 Mould:

 Easy to identify due to its characteristics fuzz. Moulds cannot grow in 

vacuum packaging because of the low oxygen environment. Therefore, 

vacuum packaging eliminates mould.

• 

Yeast:

 Yeast is the fermentation of foods. It can be identified by smell or 

taste. Yeast requires sugar and a moderate temperature to grow and it can 

grow with or without air. Refrigeration will slow the growth of yeast and 

freezing stops it completely.

• 

Bacteria: 

Bacteria can grow with or without air. Bacteria results in 

discoloration, soft or slimy texture and an unpleasant smell. The best way 

to combat bacteria is to both vacuum pack and freeze foods. 

Storing foods at low temperatures is critical for preserving foods safely. Growth of 

micro-organisms is reduced at temperatures below 4° C. Storing foods at -17°C 

will not kill micro-organisms but it will stop them from growing. For the best results 

freeze perishable foods that have been vacuumed sealed.

Food Storage Information

Thawing and heating vacuumed packages foods

Always thaw frozen foods in the refrigerator or microwave. Do not leave foods to 

thaw at room temperature. When microwaving a vacuumed packaged food cut a 

corner of the bag and place on a microwave safe tray.
You can reheat foods in a vacuum sealed bag by placing in water at a low simmer