PAC FOOD VS100 User Manual - Packaging With Channel Bags
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Packaging with Channel Bags
The following instructions apply to vacuum packaging foods and other items with
Pac Food’s range of Channel Bags.
Bag Guidelines
▪ Package the freshest foods possible. The Pac Food VS100 allows you to
maintain the food’s freshness up to five times longer than under properly stored
conditions.
▪ Delicate foods, moist foods and foods that need to hold their shape require
pre-freezing. Foods like meat, berries and bread can be frozen for up to 24 hours
without harm of freezer burn. Once food is hard, it is ready to be vacuum packaged.
▪ If packaging fresh meats without pre-freezing, place a folded paper towel in
between the meat and the top of the bag. This will help absorb moisture.
▪ To vacuum liquids like soups, stews and casseroles, pre-freeze in a dish or ice
cube tray. Once frozen, vacuum package, label and stack in your freezer.
▪ For objects with sharp points or edges (bones, pasta, rice) pad the edges with
paper towels to prevent the bag from puncturing.
▪ Vacuum bags are boilable and microwavable. We do not recommend reusing
bags that have been boiled or microwaved. Do not reuse bags that have been used
to store fresh fish or greasy foods.
▪ Vegetables must be blanched before being packaged. Place in boiling water or
microwave until heated through but still crunchy. Vacuum package as normal.
**Never vacuum package mushrooms or garlic!**