5
VP
230
Chamber Vacuum Sealer |
User Guide
ARY, Inc. | 11880 College Blvd Suite 550 Overland Park, KS 66210 | www.VacMasterFresh.com | 800-821-7849
▫
Vacuum packaging is not a substitute for canning. All perishables still
need to be refrigerated or frozen.
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Follow all food safety regulations as outlined by the FDA at
www.FDA.gov.
▫
Use only VacMaster
®
Vacuum Chamber Pouches and accessories.
▫
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 occurring.
▫
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 to room temperature before vacuum
packaging.
▫
Avoid overfilling the pouch. Leave a minimum of 3
"
of space between the
contents and the open end of the pouch. This is called head space. This
will prevent 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 or make a small cut in the pouch.
Important Tips
