Vacuum packaging is popular in the industry due to wide applications, not only for foods, but also for the protection of a variety of products that are sensitive to dust, gases or corrosion in the medical, optical and pharmaceutical industries and many others. The instant food should not be decayed or deteriorated for an extended period, and delicate parts such as semiconductors should not be affected by static electricity from dusts, which requires vacuum packaging. Vacuum packaging is absolutely hygienic and allows the sterilization of packed objects. Where there is no oxygen, the surface cannot corrode or get damaged. Vacuum packing is a process whereby air is removed from a storage bag or container in order to protect food from the harmful effects of contact with bacteria, mold, and yeast in the air, thereby keeping food fresher longer, and allowing longer shelf life. The vacuum packaging can extend distribution period by three times with unchanged freshness, taste, color, smell and nutrients. For example, vegetables, meats and marine products can be easily decayed, so they should be vacuum packaged for a safe and sanitary storing without smells.Vacuum packaging can keep fresh foods for an extended period without chemical treatment, prevents diseases, promotes health and reduces food wastes.

How a Vacuum Sealer works

The first step in using a vacuum sealer is to place your product in a bag. The bag is then placed inside the chamber. The top cover of the chamber is then pulled down. Once the air begins to be removed from the chamber, manual pressure on the lid can be removed, as it will stay in place by itself. The chamber then removes the designated amount of air from the chamber. The machine then seals the bag shut and returns the chamber air pressure back to normal. The air in the bag is not returned to normal, because it has been sealed. The end result is a properly vacuum-sealed product.

Storage Guide
Preparing Meats/Poultry/Fish for Vacuum Sealing
For best result, freeze for 1 to 2 hours before vacuum sealing.
If pre-freezing is not an option, place a folded paper towel in the center of the bag to
absorb excess liquid, then place meat in bag. Vacuum seal bag with paper towel and
meat in place

Preparing Vegetables for Vacuum Sealing
Vegetables should be blanched before vacuum sealing to retain nutrients, flavor and
color. To blanch vegetables, place them in a large pot of boiling water and cook
according to the chart below, then immediately drain and plunge drained vegetables
into a pot of very cold water to stop the cooking. Drain vegetables then place on paper
toweling or on a kitchen towel to dry, then vacuum seal and freeze.

Preparing Fruit for Vacuum Sealing
Soft or delicate fruits and berries of all kinds should be individually pre-frozen
for 1 to 2 hours until solidly frozen before vacuum sealing in bags. For example, slice stone fruits (peaches, plums, nectarines, etc.) and place slices on a cookie sheet and freeze, then place solidly frozen pieces in bag to vacuum seal. Berries can be individually frozen as above before vacuum sealing in a bag then freezing or vacuum-sealed fresh in a Zeropack Canister and stored in refrigerator.