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FOOD STORAGE AND SAFETY INFORMATION
The vacuum chamber packaging machine Kitchen
Line will revolutionize the way you buy and store
food. Because vacuum packaging works to elimi-
nate freezer burn and slow food spoilage, you are
now able to take advantage of buying food in bulk
without the threat of food waste.
Vacuum packaging with the our appliance remo-
ves up to 90% of the air from the package. This will
help keep food fresher up to 5 times longer than
under normal circumstances. Dry foods like pasta,
cereals and flour will stay fresh from start to finish.
Foods
Fresh Beef & Veal
Ground Meat
Fresh Pork
Fresh Fish
Fresh Poultry
Smoked Meats
Fresh Produce, Blanched
Fresh Fruits
Hard Cheeses
Sliced Deli Meats
Fresh Pasta
Remark: Above table is just for reference only. In determining the storage period, always suggesting
the local sanitary-epidemiological regulations and HACCP.
Plus vacuum packaging prevents weevils and other
insects from infesting dry goods. Package only the
freshest foods possible.
However, please keep in mind that not all foods be-
nefit from vacuum packaging. Never vacuum pac-
kage garlic or fungi like mushrooms. A dangerous
chemical reaction takes place when air is removed,
causing these foods to be dangerous if ingested.
Vegetables should be blanched before packaging
to kill any enzymes that may cause deterioration of
out-gassing when vacuumed.
Vacuum Freezer Storage
1-3 years
1 year
2-3 years
2 years
2-3 years
3 years
2-3 years
2-3 years
6 months
not recommended
6 months
Vacuum Fridge Storage
1 month
1 month
2-4 weeks
2 weeks
2-4 weeks
6-12 weeks
2-4 weeks
2 weeks
6-12 weeks
6-12 weeks
2-3 weeks
EN
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