Vacmaster VP220, User Manual

4

ARY, Inc.  |  5200 W 110th Street Suite 200, Overland Park, KS 66211  |  www.VacMasterFresh.com  |  800-821-7849

VP220 Chamber Vacuum Sealer | 

User Guide

Vacuum Packaging Guidelines

▫

Vacuum packaging is not a substitute for canning. All perishables 
still need to be refrigerated or frozen.

▫

Follow all food safety regulations as outlined by the FDA at           

www.FDA.gov

▫

Use only VacMaster

®

 Vacuum Chamber Pouches and accessories.

▫

Delicate foods can be frozen prior to packaging to protect them 
from getting crushed by the vacuum. 

▫

Use VacMaster

®

 Bone Guards to cover an item’s sharp edges to 

prevent pouch punctures. 

▫

Allow foods and liquids to cool before vacuum packaging.

▫

Avoid overfilling the pouch. Leave 3

" minimum

 of space between the 

contents and the open end of the pouch. This is called head space. 
This prevents spills during the vacuum sealing process.

▫

To prevent wrinkles from forming in the seal, gently stretch the 
pouch flat along the seal bar before closing the lid.

▫

VacMaster

®

 pouches are boilable, freezable, and microwavable. 

When microwaving, it is important to pierce the pouch.

▫

Some fruits and vegetables may release gases, known as 
outgassing. When packaging these fruits and vegetables, 
outgassing can cause the vacuum to be gradually lost over time. 
Blanching or freezing before vacuum packaging helps prevent this 
from occuring. 

NOTE:

Due to the risk of anaerobic bacteria, soft cheeses, fresh 

mushrooms, garlic and onions should never be vacuum packaged.